• Heat milk, oil, and sugar in a small saucepan, just until the sugar is dissolved. Don't let it come to a boil. Take off the heat and cool.

  3/4 cup Milk, 1/4 cup Coconut oil, 1/4 cup Sugar
• When this mixture is lukewarm, whisk in the yeast. Set aside for 5-10 minutes until the mixture is bubbly.

  1.5 tsp Active dry yeast
• Whisk in the 2 1/4 cups of flour and pumpkin puree. Cover and place in a draft-free place for 1 hour or until the dough has doubled in size.

  2 1/4 cup All-purpose flour, 3/4 cup Pumpkin puree
• Now add in the extra 1/4 cup flour, baking powder, baking soda, and salt.

  1/4 cup All-purpose flour, 1/4 tsp Baking soda,1/4 tsp Baking powder, 1/4 tsp Salt
• Mix well. The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 2 days.

  I rested this dough overnight.

Cinnamon Filling

• Mix the melted butter, brown sugar, and cinnamon powder.

  1/3 cup Butter melted, 1.5 tbsp Cinnamon powder, 1/2 cup Brown sugar

Assembly

• Preheat your oven to 190 C/ 375 F. Keep a greased baking dish handy. I used 2 8" pans.
• Roll out the dough into a large rectangle. Brush liberally with the cinnamon filling.
• Starting with a long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
• Cut into 16 2.5" thick slices and place cut side down on your baking pan. Make sure there is some room between the rolls, as they will expand.
• Let the rolls rest for 10-15 minutes. Bake for 20-25 minutes at 190 C/ 375 F until they are golden brown on top.

  My rolls were done in about 22 minutes for each pan.
• Pour the glaze over the warm rolls. Let the glaze set for 10-15 minutes and serve warm. Enjoy!

Glaze

• Whisk the milk and icing sugar till thick and smooth. We are looking for a thickish, pouring consistency.