Pumpkin Cinnamon Rolls (Gluten-Free, Soy-Free, Dairy-Free)

Prepare the Dough: In a large bowl, mix the warm dairy-free milk and yeast. Let sit for 5–10 minutes until foamy. Add pumpkin purée, maple syrup, melted coconut oil, apple cider vinegar, cinnamon, nutmeg, and salt. Mix well. Gradually add the flour and mix until a soft dough forms.

Let it Rise: Cover the bowl with a clean towel and let the dough rise in a warm area for 45–60 minutes until slightly puffy.

Roll and Fill: Turn the dough out onto parchment or a floured surface. Roll into a rectangle (~¼ inch thick). Brush with melted coconut oil and sprinkle evenly with the coconut sugar and cinnamon mixture.

Roll and Slice: Roll the dough tightly into a log and cut into 12 even rolls using a sharp knife or floss. Place rolls in a parchment-lined round or square baking dish. Second Rise (Optional but Recommended): Let the rolls rest for 20 minutes while the oven preheats to 350°F (175°C). Bake: Bake for 25–30 minutes or until lightly golden and the centers are cooked through. Glaze (Optional): Whisk glaze ingredients together and drizzle over warm rolls before serving.