Pumpkin puree
Flour
instant dried yeast
sugar
pumpkin pie spice
salt
almond milk
vegan butter
brown sugar
pumpkin pie spice
pecans (or walnuts)
vegan butter
vegan butter
powdered sugar
pumpkin pie spice
vanilla extract
Grease the bottom and the edges of the bowl with oil and put the dough sit inside. Cover with some plastic wrap and let it rise for at least 1 hour.
After the first rise, punch down the dough.
Use a sharp knife or a dough scraper to cut the log into 10-12 rolls. Try to slice them evenly.
Arrange the rolls on a lined baking pan, cover them with plastic wrap and allow them to rise again for about 30 minutes.
Preheat the oven to 350°F (180°C). Bake the rolls inside the oven for 20 minutes or until they are lightly golden. Allow them to cool for 15-20 minutes.
Cream together vegan butter, powdered sugar, vanilla extract and spice using an electric mixer until it is light and fluffy. Spread it on the rolls.
-1. Make sure the ingredients are at room temperature. 2. Let your dough rest to rise at a warm place. 3. Spread the frosting on the rolls when they are still warm.