Dough

1. Preheat oven to 350 degrees
2. Mash candied yams with fork in a small bowl.
3. Mix Ener-G Egg Replacer with 3 TB warm water in another small bowl
4. In a large mixing bowl, combine flour, sugar and pumpkin spice or cinnamon
5. Add mashed yams to the flour mixture (I suggest adding it in two parts and slowly kneading it in the flour, it will be crumbly)
6. Add Ener-G Egg Replacer to the yam-flour mixture and continue to knead
7. Add melted butter to yam-flour mixture and continue to knead
8. Slowly add reserved liquid in three parts to dough as you continue to knead.  (Watch closely, you may not need all of the liquid to perfect your dough)
9. Once it resembles dough, shape into a ball
10. Flour clean, flat surface and rolling pin; roll dough into an oblong shape or rectangle about 1/4 inch thick & about 10-12 inches long

Sugar Mixture

1. Mix brown sugar, caster sugar and pumpkin spice OR cinnamon and sprinkle/spread evenly on rolled dough.

Directions for Rolling Dough

1. Slowly roll dough lengthwise (starting from the long side), careful not to break the dough, until completely rolled like a jellyroll.
2. Once rolled into a log, cut into 1 inch sections.
3. Grease a 9” cake pan and arrange pieces cut side up in a circle starting around the edge of pan and working toward the center. (You may have to use 2 cake pans)
4. Bake at 350 deg for 30-35 minutes.

Cream Cheese Glaze

1. Sift powdered sugar into bowl; make a well in the center.
2. Place cream cheese and butter in center.
3. Slowly pour boiling water over the cream cheese and butter and stir to mix (add in more water if necessary), until glaze coats the back of the spoon.
4. Stir in vanilla.
5. Drizzle glaze over the rolls; serve warm