For the Cinnamon Roll Dough

½ cup unsweetened almond milk or low-fat milk, warm (118 ml)

¼ cup brown sugar (or coconut sugar), can substitute 1/3 with powdered stevia (55 g)

2 tsp instant yeast (1 package)

¼ cup vegetable oil (coconut, avocado, or canola)

1 egg (or flax egg for vegan)

1 tsp vanilla bean paste or vanilla extract

½ cup pure pumpkin puree (110 g)

3½ cups whole wheat bread flour, sifted (440 g) – more for kneading

1 tsp ground cinnamon

1 tsp ground nutmeg

For the Filling

¼ cup butter, softened (60 g) – or vegan butter

½ cup coconut sugar or brown sugar (100 g) – can use powdered stevia

1 tbsp cinnamon

1 tsp pumpkin pie spice (optional)

2 tbsp optional add-ins: raisins, dried cherries, walnuts, pecans, or cranberries

For the Glaze/Icing (Optional)

2 tbsp unsweetened almond milk or low-fat milk

¼ cup powdered sugar (30 g)

1 tsp vanilla bean paste

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Activate Yeast: In a small bowl, mix warm milk with sugar, sprinkle yeast on top, and let sit for 5 minutes until foamy.
Mix Wet Ingredients: In a large bowl, combine oil, egg, vanilla, and pumpkin puree until smooth. Add yeast mixture and stir to combine.
Add Dry Ingredients: Stir in flour, cinnamon, and nutmeg until dough forms.
Knead Dough: Knead 3–5 minutes by hand or using a stand mixer with a dough hook until elastic and smooth.
First Rise: Shape dough into a ball, place in greased bowl, cover, and let rise 1–2 hours until doubled.
Roll Out Dough: Roll dough on a floured surface into a 14×16-inch rectangle.
Add Filling: Spread softened butter, sprinkle sugar, cinnamon, pumpkin pie spice, and optional mix-ins.
Form Rolls: Roll dough into a log, slice into 12 even rolls, and place in a greased 9×13-inch pan. Cover and let rise 30 minutes.
Bake: Preheat oven to 350°F (175°C) and bake 20–30 minutes until golden brown.
Glaze: Mix powdered sugar, milk, and vanilla. Drizzle over warm rolls and serve.

Milk Temperature: Keep milk warm, not hot, to avoid killing the yeast.
Flour: Spoon and level flour into measuring cup; sifted flour gives lighter rolls. Avoid adding too much flour to prevent dense texture.
Overnight Option: After shaping rolls, cover with plastic wrap and refrigerate overnight. Let sit 30 minutes at room temperature before baking.
Sealing Rolls: Pinch ends to seal before slicing; optionally brush edge with water.
Vegan & Gluten-Free Options: Substitute non-dairy milk, flax egg, and vegan butter. For gluten-free, use 1:1 gluten-free flour and let rest 15–20 minutes.