Pumpkin Cinnamon Rolls

Warm the almond milk to about 110°F. Stir in the yeast and let it sit 5 minutes until foamy. 2. Whisk in the pumpkin, coconut sugar and melted vegan butter. 3. Add the flour, pumpkin pie spice and salt and mix into a soft dough. Knead for 5 minutes, then cover and let rise in a warm spot for 1 hour, until doubled. 4. Roll the dough into a 12x16-inch rectangle. Spread with the softened vegan butter and sprinkle with the brown sugar and cinnamon. 5. Roll up tightly from the long side, cut into 12 rolls and place them in a greased 9x13-inch pan. Cover and let rise 30 minutes. 6. Bake at 350°F for 22 to 25 minutes until lightly golden. 7. Whisk the powdered sugar, maple syrup and 1 to 2 tablespoons almond milk into a glaze and drizzle over the warm rolls.