Chocolate Pumpkin Cinnamon Rolls

For the dough: In bowl of stand mixer, combine water and yeast.

In a 2 cup measuring cup, scald milk in microwave (bring it nearly to a boil – 185°F, 85°C, or more, preferably in a thick-bottomed Pyrex dish, and stir actively to keep a protein skin from forming on the surface and keep the proteins and sugar from sticking to the bottom). Once milk has scalded, remove from microwave and then add sugar, butter, salt, cinnamon and nutmeg. Stir.

Pour milk mixture in with yeast mixture. Add soy flour and pumpkin. Using dough hook, turn on your mixer and add flour gradually. Mix until dough all comes together. Remove dough from bowl and grease the bowl. Place dough back into the greased bowl and cover. Let rise for 1 hour.

On a Roulpat or floured surface, roll dough out into a rectangle. Spread with ¼ cup unsalted butter, room temperature.

Combine filling ingredients and then sprinkle this mixture onto the rolled dough. You can also sprinkle with ½ cup semisweet chocolate chips if you like.

Roll up like a bug in a rug. Pinch seam together.

Cut in 1 ½ inch intervals. Place in prepared pan.

I get about 12 and put mine in two 9 inch Demarle Sponge Molds. You could also place them in a 9×13 dish or in two pie plates. Cover and let rest for about 20 minutes

Bake at 350F for 20 minutes.

Remove from oven and let sit for a few minutes. While they are sitting, combine the glaze ingredients. When the rolls are still warm, drizzle with glaze.
Serve while warm!

Variation: These may be made into dinner rolls. By using the dough mixture and rolling them into golf-ball sized rolls. Let rise until poofy and follow the same directions for baking. Such an unexpected treat for an Autumn dinner!