Pumpkin Cinnamon Rolls

1: In a small bowl, add the yeast, plant milk, and sugar. Whisk together and set aside to activate for 10-12 mins.

2: Mix both wet and dry ingredients together in separate bowls.

3: Once yeast is activated, add the wet to dry in a large mixing bowl or stand mixer.

4: Mix until dough cleans the sides of the bowl.

5: Transfer from mixing bowl to a greased bowl and cover with plastic wrap or damp towel to proof for at least 1 hour.

6: After an hour, remove from bowl and roll out to a large rectangle on a floured surface.

7: Add the filling with a layer of butter followed by sugar, cinnamon, and nuts.

8: Roll the dough up into a large log and cut rolls with a sharp knife or bench scraper.

9: Transfer to a greased baking dish and let proof for another hour.

10: Once proofed, bake at 350° F for 20-25 mins.

11: Meanwhile, combine powdered monkfruit sweetener or sugar with a few tablespoons of plant milk and whisk to get an icing to top the rolls.