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1
Preheat oven to 375.
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2
In a large bowl, whisk the warm water with the yeast, let stand for 5 minutes.
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3
Add the pumpkin, soymilk, melted margarine, and sugar in with the yeast, and lightly mix.
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4
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.
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5
Turn dough out onto a floured surface.
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6
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.
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7
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.
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8
Place the dough in a large bowl coated with oil, turning to coat the top.
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9
Cover and let rise in a warm place (85), free from drafts, for 45 minutes or until doubled in size.
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10
Punch the dough down; cover and let rest for 5 minutes.
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11
Combine the sugar, brown sugar, flour, and cinnamon in a small bowl.
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12
Cut in margarine with a fork until mixture resembles coarse meal.
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13
Roll the dough into a 12 x 10-inch rectangle on a floured surface.
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14
Sprinkle with brown sugar mixture.
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15
Roll up the rectangle tightly, from the long side, pinch seam and ends to seal.
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16
Cut roll into 12 (1-inch) slices.
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17
Place the slices in a 9-inch square or round baking pan coated with cooking spray.
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18
Cover and let rise 25 minutes or until doubled in size.
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19
Bake the rolls for 20 minutes or until golden brown.
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20
Cool for 15 minutes in pan on a wire rack.
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21
Sift the powdered sugar into a small bowl.
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22
Add the water and vanilla, and whisk until smooth.
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23
It should be thick, but easy to drizzle.
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24
If its too thick, add another 1/2 teaspoon of water.
