For the Dough:

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

¼ cup brown sugar or coconut sugar (can use powdered stevia) (55 g)

2 tsp instant yeast

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

1 egg (or flax egg for vegan)

1 tsp vanilla extract or vanilla bean paste

½ cup pumpkin puree, unsweetened (110 g)

3½ cups whole wheat bread flour, sifted (440 g)

1 tsp ground cinnamon

1 tsp ground nutmeg

For the Filling:

¼ cup butter, softened (60 g, or vegan butter/coconut oil)

½ cup brown or coconut sugar (100 g)

1 tbsp cinnamon

1 tsp pumpkin pie spice (optional)

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

For the Glaze (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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In a small bowl, combine warm milk, sugar, and yeast. Let sit 5 minutes until foamy.
In a large bowl, mix oil, egg, vanilla, and pumpkin puree until smooth. Stir in the yeast mixture.
Gradually add flour, cinnamon, and nutmeg. Stir until a soft dough forms.
Knead by hand or mixer for 3–5 minutes until elastic and smooth.
Form dough into a ball, place in a greased bowl, cover, and let rise 1–2 hours until doubled.
Roll dough into a 14×16-inch rectangle. Spread butter evenly, then sprinkle cinnamon sugar mixture (and optional add-ins). Roll into a log and cut into 12 rolls.
Place rolls in a greased 9×13 pan, cover, and let rise 30 minutes. Preheat oven to 350°F (175°C).
Bake 20–30 minutes until golden brown.
To make glaze, whisk powdered sugar, milk, and vanilla together. Drizzle over warm rolls and serve.