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