Vegan Pumpkin Cinnamon Rolls

For the dough:
Heat the almond milk and the Earth Balance together in a small pan on the stove over low/medium heat until the Earth Balance melts and the milk is warm to the touch. Remove from heat, let cool slightly then sprinkle in the yeast and stir so yeast will dissolve. Let yeast mixture sit for five minutes (it will look very creamy after a few minutes).

Mix the chia seeds with the 3 Tablespoons of warm water (when you combine the chia seeds and water be sure to let the mixture sit for five minutes to gel a little bit). Then combine the pumpkin and chia mixture. Set aside.

In another bowl whisk together the flour, salt, sugar, cloves, cinnamon, ginger, nutmeg and allspice. Add flour mixture to the pumpkin mixture and mix to combine. Then pour in the yeast.

Knead dough by hand for about 10 minutes or with a KitchenAid for six minutes on medium speed with either a paddle attachment or dough hook. The dough should be smooth and elastic when you’re done.

Place dough in a greased bowl, cover with a dishcloth and set in a warm area to rise for 1 hour 15 minutes.

For the filling: While the dough is rising, mix together the softened Earth Balance, brown sugar and cinnamon in a small bowl. Set aside.

Remove dough and punch dough on a lightly floured surface. Roll out the dough into a large rectangle and spread brown sugar mixture on top keeping an inch bare around the sides. Gently roll up dough so it resembles a log. Slice dough into 1/2 inch slices and place in a greased 9-inch casserole dish. Cover with a dishcloth and let rise for another 45 minutes.

Preheat oven to 350 degrees F.

After they are done rising, bake rolls for 25 minutes. Let cool while you make the glaze.

For the glaze, mix together the powdered sugar, almond milk and vanilla extract. If glaze seems too runny, add a little more powdered sugar. Place glaze in a small plastic bag and snip the tip off. Make swirls over the cooled rolls and serve.