Pumpkin Cinnamon Rolls with Cream Cheese Icing
[Vegan]

For the Rolls:

1. Combine the 2 packets of yeast and warm water and a pinch (1-2 teaspoons) of sugar in a medium-sized bowl. Allow the yeast to activate for 5-7 minutes.
2. Combine 2 cups flour, 1/3 cup sugar, and salt in a large bowl, stir until blended. Combine pumpkin and butter in a microwave-safe bowl. Microwave on high in 15-second increments until very warm but not hot to the touch (120°F to 130°F. Butter won’t melt completely). Add the pumpkin mix and the yeast mix to the flour mixture and combine.
3. Combine with your hands (or you can throw in a standing mixer with the hook) As you form the dough add additional flour to form into a ball.
4. Preheat the oven to 200°F. Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes.
5. Cover with a towel, turn off the oven, and place the bowl in the oven. Allow rising for 20 minutes.

For the Filling:

1. Combine coconut or brown sugar, pumpkin pie spice, and cinnamon in a small bowl. Set aside. Roll dough into a 15x12-inch rectangle using a rolling pin.
2. Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides.
3. Sprinkle with sugar mixture.
4. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cut into 6-12 equal pieces. Place, cut sides down, in greased 13x9-inch baking pan.
5. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
6. Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. If the tops start to brown when baking, simply cover with aluminum foil and continue to bake. Cool on wire rack for at least 20 minutes.

For the Frosting:

1. Combine all frosting ingredients in a large bowl and beat, adding just enough almond milk until frosting is creamy.
2. Spread over rolls and sprinkle with chopped pecans if desired and serve.