• Preheat oven to 375 F degrees. Grease an 8x8 baking dish.

For the Dough

• Add all dry dough ingredients to a bowl and stir together.
• Heat up dairy free milk and melt butter just until warm. Pour the milk, butter, and apple cider vinegar and pumpkin into the bowl and stir to combine. Do not over mix.
• Lightly flour surface and pour out the dough onto it. Knead the dough and then shape it into a smooth ball. Add more flour on top as needed to prevent sticking.
• Using a rolling pin, roll dough out to a 10x14" rectangle.

For the Filling

• In a bowl, make the filling by combining brown sugar, sugar, and cinnamon and then stirring in vegan butter and vanilla.
• Spread the filling evenly over the dough
• On one of the longest sides, rough the dough to the opposite side.

  Cut rolls evenly into 9 pieces, about 1 ½ inches apart
• Place rolls in greased pan and bake for 25-30 minutes or until cooked through until you see golden brown on some of the rolls.

For the Frosting

• While the rolls are baking, make frosting by creaming together the vegan butter and cream cheese.
• Add in the powdered sugar and beat again.
• Add in ½ of the dairy free milk and all of the almond extract. Beat again.
• If you want it thinner, add the remaining 2 tablespoon dairy free milk until desired consistency.
• Remove rolls and let cool for 10 minutes.
• Pour over the frosting as desired.