Pumpkin Dough:

1/3 cup almond milk (or any milk)

1/4 cup light butter (or regular butter)

3/4 cup pumpkin puree, room temperature

1 packet fast-rising yeast (7g)

1 large egg, room temperature

1/4 cup monk fruit sweetener (or sugar)

1 Tbsp pumpkin pie spice

3.5 cups all-purpose or cake flour (plus extra for rolling)

Cinnamon Swirl:

1/4 cup light butter, softened

1/2 cup golden monk fruit sweetener (or brown sugar)

1 Tbsp cinnamon

1 Tbsp pumpkin pie spice

Frosting:

4 oz reduced-fat cream cheese, softened

1/2 cup powdered monk fruit sweetener (or regular powdered sugar)

2 Tbsp pure maple syrup

1 tsp vanilla extract

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Prepare the Dough: Warm milk and butter to 110°F. Whisk in pumpkin, egg, sweetener, and pumpkin pie spice. Add yeast.
Gradually mix in flour until incorporated. Knead 3 minutes. Rest 10 minutes.
Assemble the Rolls: Mix cinnamon sugar. Roll dough into 14×8 inch rectangle. Spread butter, sprinkle cinnamon sugar. Roll into log, cut into 12 rolls. Place in greased 9×13 pan. Cover and rise 60–90 minutes.
Bake: 350°F for 20–25 minutes. Cover with foil if browning too fast.
Frosting: Beat cream cheese, powdered sweetener, maple syrup, and vanilla. Spread on warm rolls.

Use a thermometer to check liquid temperature for optimal yeast activity.
Allow dough to rest 10 minutes before rolling for easier shaping.
For clean slices, use dental floss instead of a knife.
Store rolls in an airtight container at room temperature (2 days) or in the fridge (up to 5 days).