• Start with taking the butter for the filling out from the fridge to make it soft and spreadable.
  1 cup milk of choice, 3 tbsp vegan butter
• In a medium-sized pot, melt the butter over medium heat. When fully melted, add the milk to the butter. Heat the milk and butter mixture until it’s warm (~ 110 F). It should be warm, but not hot to the touch.
• Add 1 tablespoon of sugar and stir well to dissolve the sugar crystals.
• Sprinkle the active dry yeast across the milk mixture. Cover and let it activate/bloom for about 10 minutes. The yeast should be foamy when activated.
  1 pack active dry yeast
• When the yeast is activated, add the remaining sugar, pumpkin puree and pinch of salt to the milk mixture and stir to combine.
  1/3 cup pumpkin puree, 4 tbsp cane sugar
• Slowly add the flour to the milk mixture while stirring with a wooden spoon as you add the flour, 1/2 cup at a time.
  3 cups Purpose flour
• Once you add all 3 cups of flour the dough should still be very sticky. Move the dough to a floured kitchen counter and knead the dough with your hands. Grease your hands with some olive oil or coconut oil to reduce the sticking. Knead for 1-2 minutes until the dough is semi-smooth.

Rest and Rise (Dough)

• Form the dough into a round ball. 
• Grease a clean large bowl with either coconut oil or olive oil to prevent the dough from sticking to it. Place the dough in the bowl then cover with plastic wrap or a tight lid. 
• Let the dough rise for about one hour in a warm place (preferbally in 80 F environment, see tips in the post).
• The dough should double in size.

Roll Preparation

• Lightly flour a flat surface and roll out the dough into a rectangular shape about 9 x 11 inches.
• Spread the room temperature butter on the dough with a spoon or butter knife. Then spread the pumpkin butter on top if using any. Lastly evenly sprinkle pumpkin pie spice and brown sugar on top.  
  1/4 cup vegan or regular butter, 1 tbsp pumpkin pie spice, 1/4 cup pumpkin butter, 1/2 cup brown sugar
• Tightly roll the dough into a long cylinder and cut it into 8 - 9 even pieces using a sharp knife or a long piece of unflavored floss (slide the floss under and pull to the opposite end).
• Grease an 8x8 or 9x9 round or rectangle baking dish with butter or coconut oil and place the rolls cut-side down, with space in between to rise and expand.
• Cover the baking dish with plastic wrap to rise for an additional 20-30 minutes.
• Preheat the oven to 350 F.
• Remove the plastic wrap and brush the cinnamon buns with a little bit of melted butter (optional).
• Bake the Pumpkin Cinnamon Rolls for 25 minutes.
• Prepare the Icing. Mix the powdered sugar, milk, and maple syrup.
• Top your cinnamon rolls with icing mix. 
  2 tbsp milk**, 1 cup powdered sugar