Pumpkin spice cinnamon rolls with chocolate chips

Yummy!

Ingredients:

2 1/2 tsp. active yeast

1 c. warm vanilla soymilk

1/2 c. turbinado

1/3 c. Earth balance

1 tsp. salt

1/2 c. pumpkin

1/2 Tb. pumpkin pie spice

2 c. whole wheat pastry flour

1 1/2 c. unbleached flour

1/4 c. vital wheat gluten

Warm the soymilk in a saucepan until warm to the touch, pour in mixer with yeast, let sit 3-5 minutes until yeast begins to bloom to proof yeast. Add turbinado, pumpkin and salt, mix well. Add Earth balance, wheat gluten and flour, mix after each cup of flour until dough forms.

Let dough rise in a warm area for 1 hour or until it doubles in size. Remove from bowl and roll out into a long rectangle about 9X16.

Filling:

Melt 1/3 c. of Earth balance and brush it on the dough

2 1/2 Tb. pumpkin pie spice

1 c. succanut

Combine the spice and succanut in a bowl and sprinkle over the top of the dough.

1 1/2 c. dairy free chocolate chips. Spread over the dough evenly. Roll the dough from side to side. Cut into 1/2 inch slices and arrange on a baking sheet. Preheat oven to 400, Let rise 15 minutes. Bake for 15 minutes.

Icing:

1/2 c. Earth Balance

1 1/2 c. powdered sugar

3 Tb. soymilk

1/2 tsp. vanilla

1 tsp. pumpkin pie spice

dash salt

Mix in a mixer until creamy. Spread over cinnamon rolls when they are nice and warm and the icing will melt nicely over them and then will firm up when they cool.