Orange Sapodilla Cinnamon Rolls

Topping
2 Tbsp vegan margarine or shortening, melted or you can use oil
2 sapodilla, mashed
3 tablespoons chopped almonds, cashews or walnuts
2 Tbsp firmly packed brown sugar
1 teaspoon cinnamon

Filling
zest from 1 orange
5 sapodilla, mashed ( if sapodilla not available, use oil, shortening or margarine combined w/ chopped nuts to equal 3/4 cup)
1/2 cup firmly packed brown sugar
1 1/2 teaspoon cinnamon

Dough
1 1/2 cup whole wheat flour
1 1/2 cup white flour
1 Tbsp baking powder
1 Tbsp. yeast
3 Tbsp firmly packed brown sugar
1/2 teaspoon orange zest
5 Tbsp vegetable oil
1/2 cup orange juice
1/2 cup soymilk or water
1 tablespoon vanilla extract

Glaze
1/2 cup icing (powdered) sugar
3 tsp orange juice

Preheat oven to 350°F. Mix ingredients for topping in a nonstick round cake pan.

In a large bowl, combine dry ingredients for dough. Add oil and cut in with a fork. Mix in orange juice, soymilk and vanilla to make a soft dough. Let dough rise for 1 hour in a warm place. Turn dough onto floured surface, knead lightly, and roll out into an 12" x 16" rectangle.

Mix together filling ingredients and spread on dough. Roll up to make a 16" long log. Slice into 12-16 pieces. Arrange pieces in cake pan. Flatten with hands to fill the pan.Let rise for 30-45 mins.

Bake for 15-25 minutes, or until golden brown on top. Mix together glaze ingredients. Let baked buns sit in pan for 2-3 minutes, then turn out onto a plate. Drizzle glaze over buns and serve immediately.