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Pumpkin-Cinnamon Roll (Vegan) Part 1

I'm going to try this again.
Part 1:
 From the October, 1996, issue of the Vegetarian Times:

Pumpkin Bread (or Pumpkin-Cinnamon Roll)

"This delicious yeast-risen pumpkin bread is a welcome alternative to the
sweet, rich, quick pumpkin breads so often served with coffee and tea. It makes
fine sandwiches and fabulous toast."

1/4 oz. pkg. active dry yeast (about 1 Tbs.)
1/2 cup warm water (110 degrees)
1 tsp. salt
2 tsp. caraway seed (I omitted)
2 Tbs. molasses (not blackstrap)
1 cup fresh or canned pumpkin puree
3 cups unbleached, all-purpose flour
Additional flour for kneading

In Large Bowl mix yeast and water, stirring to combine and dissolve. Add salt,
caraway seed, and molasses, stirring to mix. Add flour all at once. Stir with
large, sturdy spoon until all flour in incorporated and dough leaves sides of