In a large bowl or stand mixing bowl, whisk together 3 1/2 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 tbsp 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.
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.
*Please read through the post for helpful tips. **Nutritional facts are just estimates. Values do not include optional frosting. Please utilize your own brand nutritional values to double check against our estimates.