Pumpkin Cranberry Cinnamon Rolls With Maple Icing

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Chef Chloe Coscarelli


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1 cup pumpkin puree, canned or cooked fresh

1 cup soy, almond, or rice milk

½ cup plus 1 tablespoon sugar, divided

½ cup vegan margarine

½ teaspoon salt

1 teaspoon pure vanilla extract

¼ cup warm water, about 110 degrees

1 packet active dry yeast (2 ¼ teaspoons)

5 cups all-purpose flour, divided, plus extra for rolling

Canola oil, for greasing

¾ cup brown sugar

2 teaspoons ground cinnamon

4 tablespoons vegan margarine, melted

1 (14-ounce) can Whole Berry Cranberry Sauce

1½ cups powdered sugar

3 tablespoons maple syrup

1 to 3 tablespoons water

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