Pumpkin Cinnamon Buns

I've just been too lazy to write up a long review-type post about my Europe trip, fun as it was. But that's okay, because I have something of deep importance to write...

Vegan or not, these are the cinnamon buns of the Gods, no joke. My sister liked the Swedish cinnamon buns I posted a while back, so I guess it's a matter of taste. But honestly, these blow my mind. So, regardless of seasonality, make them. 

Pumpkin Cinnamon Buns

From donteatoffthesidewalk.com

Ingredients:

Dough

2 1/4 teaspoons active dry yeast

1/4 cup water

3/4 cup pumpkin puree

1/4 cup soymilk

1/4 cup vegan margarine

1 tablespoon sugar

2 1/2 cups plus 3/4 cup all-purpose flour, divided

1 1/4 teaspoons salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

1 tablespoon vegetable oil

Filling (Once again, I doubled it. I have a thing for gooey buns.)

3 tablespoons sugar

3 tablespoons brown sugar

2 tablespoons all-purpose flour

1 1/2 teaspoons cinnamon

2 tablespoons vegan margarine

Glaze

3/4 cup powdered sugar

1 tablespoon water

1/4 teaspoon vanilla extract

Directions:

Warm the 1/4 cup of water until nicely warm to the touch. In a large bowl, whisk together the yeast and warm water, and let stand for 5 minutes. Melt the 1/4 cup margarine and add it to the yeast mixture, along with the pumpkin, soymilk and sugar. Sift in 2 1/2 cups of flour, add the cinnamon, nutmeg, ginger and salt, and mix to combine. Using an electric mixer, beat the dough on medium speed until smooth. 

Turn the ball of dough onto a floured surface. Using the 3/4 cup of flour, a little bit at a time, flour the dough while kneading. Knead for about 10 minutes, until the dough is soft and slightly sticky to the touch.

Oil a large bowl and place the dough in the bowl, turning to coat. Cover with a cloth and let rise in a warm place for 45 minutes or until doubled in size. 

Once risen, punch the dough down. Let it sit for 5 minutes. 

Combine the sugar, brown sugar, flour and cinnamon. Cut in the margarine until it becomes a corse meal. 

On a lightly floured surface, roll the dough out into a 10 x 12 in. rectangle. Sprinkle with the filling mixture. Starting with the long side, roll up the dough tightly and pinch the end to seal. Cut the roll into 12 even slices (about 1 in. long each). Grease a 9 in. pan and place the buns in it. Cover and let rise for 25 minutes or until doubled in size.

Preheat the oven to 357 degrees F.

Bake the buns for 20 minutes or until golden brown. Cool for 15 minutes in the pan, on a wire rack. 

Mix the powdered sugar with the water and vanilla, and whisk with a fork until smooth. If too thick, add water by the 1/2 teaspoon until it reaches the consistency you want.