This version for Cinnamon Rolls is sure to get everyone to enjoy pumpkin! Perfect for cooler days with a cup of a favorite hot beverage. 

Ingredients

• 2 1/4 teaspoons yeast 
• 1/4 teaspoon cane sugar or honey
• 1/2 cup of warm water
• 1/2 cup warm non-dairy milk
• 1/4 cup vegetable oil
• 2/3 cup cane sugar or brown sugar
• 1 teaspoon salt
• 3/4 cup pumpkin puree
• 5-6 cups of all-purpose flour
  
  For the filling:
• 2 tablespoons soft vegetable butter (weatherproof)
• 3/4 cup brown cane sugar
• 2 tablespoons of cinnamon
• 1/2 teaspoon nutmeg (optional)
• For the glaze:
• 1 cup powdered sugar
• 1-2 tablespoons of non-dairy milk

Preparation

1. Activate the yeast. Stir yeast and 1/4 teaspoon sugar into warm water. Let stand 5 to 10 minutes until foamy.
2. In a stand mixer, combine warm milk, oil, pumpkin puree, sugar, salt, half of the flour, and yeast mixture.
3. With the mixer running, add more flour, in 1/2 cup increments, until the dough begins to form. You may or may not use all the suggested flour, you should feel the dough and it is ready when it is a little sticky to the touch,  without leaving any residue on your hands.
4. Lightly grease the ball of dough and the bowl with oil. Cover and let stand for an hour or until doubled in size.
5. Roll out the dough into a 12x 24 inch rectangle.
6. Use the vegan butter at room temperature and spread the dough with it.
7. 7.  Sprinkle with brown sugar, cinnamon and nutmeg.
8. 8. Roll up the dough and cut into 12-14 equal rolls. Place on a greased baking sheet, cover and let rest (again) for an hour or until doubled in size.
9. 9. Bake for 20-25 minutes at 345 degrees F.  
10. 10. Remove from oven and cool for a couple of minutes before frosting.
11. While the pumpkin cinnamon rolls are baking, make the glaze!
12. 11. Combine powdered sugar and milk until creamy.
13. 12. Spread over hot rolls then enjoy!!