Plant Based Cinnamon Rolls with Pumpkin Spice

1. Combine 2 cups flour, sugar, dry yeast, and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15-second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add flour mixture with egg.
2. Beat for 2 minutes at medium speed, scraping the bowl occasionally. Add 1 cup flour; beat for 2 minutes at high speed, scraping the bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball. 
3. Knead on a lightly floured surface until smooth and elastic and the dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
4. While the dough rests, prepare the filling: Combine sugar, pumpkin pie spice, VitaCup’s Instant Stick packet, and pumpkin puree in a small bowl. Set aside.
5. Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread the filling evenly over the dough, stopping at least 1/2 inch from the edges on the long sides. 
6. Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces.  
7. Place, cut sides down, in a greased 13 x 9-inch baking pan. 
8. For the frosting: 
   1. Beat cream cheese, butter, and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. 
   2. Add milk ½ tablespoon at a time until the frosting is desired consistency. Frost rolls.

TO BAKE IMMEDIATELY:

1. Cover with a towel; let rise in a warm place until doubled in size, about 1 hour.
2. Bake in a preheated 350ºF oven for 25 to 30 minutes or until the rolls are golden brown. Cool on a wire rack for at least 20 minutes.

TO BAKE THE NEXT DAY:

1. Cover the pan with plastic wrap and refrigerate overnight.
2. The next morning, remove the pan from the refrigerator and let sit at room temperature for 30-45 minutes. 
3. Bake in a preheated 350ºF oven for 25 to 30 minutes or until the rolls are golden brown. 
4. Cool on a wire rack for 10-15 minutes before frosting.
5. Refrigerate any leftover rolls.