For some friends’ Canadian Thanksgiving get-together last night, I adapted this recipe from Don’t Eat Off the Sidewalk.  I changed up the glaze (using spiced rum instead of water)…

Pumpkin Cinnamon Rolls

…

Makes 12 servings

Ingredients:

Dough~

• 1 package dry yeast (about 2 1/4 tsp)
• 1/4 cup warm water
• 3/4 cup Pumpkin Puree
• 1/4 cup soy, rice, or almond milk
• 1/4 cup margarine, melted
• 1 Tbl granulated sugar
• 2 1/2 cups all-purpose flour
• 1 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 3/4 cup all-purpose flour
• 1 Tbl vegetable oil

Filling~

• 3 Tbl granulated sugar
• 3 Tbl brown sugar
• 2 Tbl all-purpose flour
• 1 1/2 tsp ground cinnamon
• 2 Tbl chilled margarine, cut into small pieces

Glaze~

• 3/4 cup sifted powdered sugar
• 1/4 tsp vanilla extract
• 1 Tbl hot water (or spiced rum)

Steps:
note: takes time, but generally due to waiting to let dough rise several times

1. In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.
2. Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.
3. Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.
4. Punch the dough down; cover and let rest for 5 minutes.
5. Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.
6. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
7. Preheat oven to 375°.
8. Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
9. Sift the powdered sugar into a small bowl. Add the water (or rum) and vanilla, and whisk until smooth. It should be thick, but easy to drizzle. If it’s too thick, add another 1/2 teaspoon of water.

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~Dan – Tool – Ænima