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["1. Combine the warm water with the yeast. Stir well to dissolve. Add to a large mixing bowl. Stir in the melted shortening. Add in 1 cup of flour, sugar, pumpkin and salt. Using a hand mixer, beat on low until smooth. Fold in the remaining flour with a spoon - until it is barely sticky to touch. Roll into a ball - knead gently for a minute. Place the dough in a floured mixing bowl. Cover with a clean towel and place in a high warm spot. Let rise for about 2 hours.", "", "2. Prepare the cinnamon pecan filling. Combing the sugar with the vegan butter. Stir in the pecans and spices. Mixture should be thick yet spreadable. If too thick, add in more vegan butter - or a splash of oil. Set aside.", "", "*preheat oven to 400 degrees*", "", "3. After the dough has risen for 2 hours, roll it out onto a clean well-floured surface with a rolling pin. Roll out very thin - about 1/3"" thick. Spread the pecan mixture over the entire area of the dough.", "", "4. Roll the dough tightly and slice into 1 1/2 inch thick rolls. Place the rolls about 1/8"" apart in a 9"" cake pan - greased. Optional: add a few dots of vegan butter for extra moist roll tops.", "", "5. Bake at 400 for 25-35 minutes - or until a toothpick comes out clean from center bun. Do not overcook. Allow rolls to cool and continue setting in the pan for at least 20 minutes before applying glaze.", "", "6. To make glaze, combine all ingredients and beat until smooth with a hand mixer. Using a sifter, hand fold in the powdered sugar until you reach a thickness that you like."]
