Yummy Vegan
Pumpkin Pecan Cinnamon Rolls, Ginger Cream Cheese Glazevegan, makes 7-8 rolls in a 9” inch cake panPumpkin Cinnamon Dough1/2 cup pumpkin puree, canned/unsweetened2 1/2 cups white flour2 cups whole wheat pastry flour1 1/4 cups warm water1 packet yeast1/2 cup vegan shortening, melted1/2 cup sugar1/2 tsp salt*extra white flour as needed to handle, knead and roll out doughPecan Cinnamon Sugar Filling3/4 cup brown sugar3/4 cup pecans, chopped1 1/2 tsp cinnamon1/2 tsp vanilla bean granules - or extract1/2 cup vegan butter, meltedGinger Cream Cheese Glaze1 1/2 tsp ginger powder1 cup vegan cream cheese1/2 cup maple syrup1/3 cup vegan butter, melted1/2 cup soy creamer2-4 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

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

Pumpkin Cinnamon Dough
1/2 cup pumpkin puree, canned/unsweetened
2 1/2 cups white flour
2 cups whole wheat pastry flour
1 1/4 cups warm water
1 packet yeast
1/2 cup vegan shortening, melted
1/2 cup sugar
1/2 tsp salt
*extra white flour as needed to handle, knead and roll out dough

Pecan Cinnamon Sugar Filling
3/4 cup brown sugar
3/4 cup pecans, chopped
1 1/2 tsp cinnamon
1/2 tsp vanilla bean granules - or extract
1/2 cup vegan butter, melted

Ginger Cream Cheese Glaze
1 1/2 tsp ginger powder
1 cup vegan cream cheese
1/2 cup maple syrup
1/3 cup vegan butter, melted
1/2 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

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  3. hayveghead reblogged this from yummyvegan and added:
    I really really wish someone would make these for me.
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    Yummy
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    Oh fuck balls
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