pumpkin pecan cinnamon rolls

Pumpkin Pecan Cinnamon Rolls, Ginger Cream Cheese Glaze
vegan, makes 7-8 rolls in a 9" inch cake pan

Pumpkin Cinnamon Dough
½ cup pumpkin puree, canned/unsweetened
2 ½ cups white flour
2 cups whole wheat pastry flour
1 ¼ cups warm water
1 packet yeast
½ cup vegan shortening, melted
½ cup sugar
½ tsp salt
*extra white flour as needed to handle, knead and roll out dough

Pecan Cinnamon Sugar Filling
¾ cup brown sugar
¾ cup pecans, chopped
1 ½ tsp cinnamon
½ tsp vanilla bean granules - or extract
½ cup vegan butter, melted

Ginger Cream Cheese Glaze
1 ½ tsp ginger powder
1 cup vegan cream cheese
½ cup maple syrup
1/3 cup vegan butter, melted
½ cup soy creamer
2-4 Tbsp powdered sugar to thicken as desired (add last, by hand with sifter)

Note on “decadence” - you can certainly alter the amount of “fat” you put into these rolls. If you’d like to cut back a tad on the vegan butter and/or shortening - go for it. The texture will dry out a tad, but they will still be tasty. A few fat replacer ideas:
* in the frosting, sub out some of the vegan butter for some vegan soy yogurt or more vegan cream cheese.
* in the dough, sub out some of the vegan shortening for more pumpkin puree or soy yogurt.

via kblog.lunchbox