Start by making the yeast. Combine room-temperature dairy-free milk and a tablespoon of sugar in a bowl and microwave them for about 1 minute. Use a thermometer to measure the temperature and ensure that it is between 105-110°F.

Once you have reached this temperature, add the yeast to the mixture. Cover the bowl with a towel and let it sit for 5-10 minutes so the yeast can activate.

In a large bowl, add the flour, sugar, pumpkin, butter, spices, salt, and the activated yeast mixture. Start kneading the dough until everything is well combined. I used the dough hook attachment on my stand mixer to knead the dough for about 5-10 minutes.

Once you've created your dough, cover the bowl of dough with a towel and leave it in a warm place for 45 minutes, until the dough has doubled in size.

While the dough is rising, whisk together the filling ingredients.

After the dough has doubled in size, take it out of the bowl. Sprinkle a clean surface with flour and place the dough on top.

Use a rolling pin to roll out the dough into a rectangular shape (about 15 x 12 inches long). Spread the filling on top. If you have any extra filling, save it for later and spread it on the bottom of the pan that you bake the rolls in for extra gooey rolls.

Starting from the shorter 12-inch side, use a knife or pizza cutter to cut the dough into six 2-inch strips. Roll each strip.

Transfer the rolls to a pan. Cover them with a towel and place them somewhere warm for 45 minutes.

Preheat the oven to 350°F.

Once the rolls have grown in size, place them in the oven and bake for 30-35 minutes, until the edges are golden-brown.

While the rolls are baking, whisk together the frosting ingredients.

Once the rolls have cooled off, add a large dollop of frosting on each roll and dig in!