Pumpkin Cinnamon Rolls

• Prepare the dough by mixing the warm almond milk, melted butter, maple syrup, and salt. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes.
• Add the flour and mix until a dough forms. If using gluten free flour, add the non dairy yogurt into the bowl and then use your hands to work it in and form the dough into a mound. This creates more elasticity and the gluten free dough will hold together better when rolling. You don't need to do this step if using regular flour.
• Use your hands to form the dough into a round mound, leaving it in the bowl. Cover the bowl with a kitchen towel and set it on top of the preheated oven (the warmth of the oven helps the dough to rise faster) This is an optional step and the dough will still rise if you leave it covered on the counter top.
• After the dough has risen for an hour place it on a floured surface and roll the dough into a ¼ inch oval or rectangle (add more flour if the dough is too sticky to roll). Note, if using gluten-free flour, the dough will be slightly more dry. Spread the softened butter to cover the dough. Then, spread the pumpkin puree over top. Sprinkle with sugar and pumpkin pie spices.
• Preheat the oven to 350.
• Using a pizza cutter, slice the dough log into 9–12 even rolls. I find a pizza cutter makes cleaner cuts and keeps the rolls nice and round! Place the pinwheels into a baking dish so that they are close but not touching. Cover them with a towel or loose plastic wrap and set aside for another 30 minutes.
• Remove plastic wrap and bake the rolls in the oven for about 35 minutes.
• While the rolls are baking, make the cream cheese frosting by using an electric hand mixer to mix together the softened butter, powdered sugar, and cream cheese. Allow the rolls to cool and spread the icing over the rolls. Enjoy!