• In a large bowl or stand mixing bowl, whisk together 3 ½ cups gluten free flour, yeast, baking powder, brown sugar, salt, cinnamon, ginger, nutmeg, allspice and cloves.
• Add in dairy free milk, apple cider vinegar, pumpkin puree, vegan butter, and vanilla.
• Combine together with a spatula, or a dough hook if using stand mixer, until a dough forms. Add 1 tablespoon more gluten free flour at a time until dough is no longer sticky.

  *If using stand mixer, it should be pulling away from bowl.
• Shape dough into a ball.  
• Lay a 20" piece of plastic wrap down and tape the corners down.

  *This helps gluten free dough not stick to counter as you're rolling without laying down a bunch of gluten free flour.
• Roll dough out to a 15x12 inch rectangle.

Filling

• Spread melted butter across rectangle evenly very gently.  
• Then, mix brown sugar and spices together and sprinkle over top. 
• Carefully roll cinnamon rolls into log from the longest side up.

  *Note: You have to do this very gently. Gluten free dough will not bounce back like traditional dough.
• Once completely rolled, place seam side down. Cut into 9 even pieces with a knife.
• Place into a parchment lined 9x9 baking dish.
• Cover and let rise in a warm, drafted free place for 30-45 minutes until doubled in size and touching.

  *Do not let over rise.
• Preheat oven to 350 degrees F 10 minutes before done rising. 
• Bake for 20-30 minutes until dough has cooked through. 
• Remove, and let cool for 10 minutes.
• While cooling, make frosting. Top and serve.