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1
For the dough:
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In the bowl of a stand mixer add the flour, 1/4 cup sugar and sea salt. Mix until combined.
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In a 4 cup Pyrex glass measuring cup add coconut milk and heat it in the microwave until just warm not hot but warm. Start with 30 seconds and add time if needed.
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Into the measuring cup with the warm milk cup add pumpkin puree and remaining 1/4 sugar and stir until combined. Add yeast into the measuring cup and stir until combined. Let it stand for 10 minutes to let yeast activate.
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After yeast has activated add mixture into the flour mixture and mix to combine. Add melted butter (Earth Balance) then add eggs one at a time, stirring in between and continuing until combined. Mix until thoroughly combined. You may add a little more flour if the mixture feels too sticky. Depending on the day I may add an extra 1/2 cup.
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Lay two pieces of plastic wrap on the counter making sure to overlap them so you have enough room to roll the dough. Spray plastic with a non-stick spray. The plastic wrap is to make sure dough does not stick to your counter top. Place dough on the plastic wrap and use a rolling pin to roll dough into a 16x21-inch rectangle.
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For the filling:
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In a clean bowl add brown sugar and cinnamon and mix to combine.
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Spread the butter all over the 16x21 rectangle. Spread brown sugar mixture over butter, spreading evenly. Starting with a long end, roll it into a log and pinch the seams together to seal.
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Using a piece of dental floss cut 12 even slices and place into a greased 9x13 pan. Place a clean towel over the pan of dough and let it rise until doubled in size, approximately 1 1/2 to 2 hours. Towards the end of the rise time, preheat oven to 350 F.
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When it's done rising remove the towel and put dish into the oven. Bake at 350 F for 22-25 minutes or until just golden brown.
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For the frosting:
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In a clean stand mixer bowl add butter, shortening and confectioners' sugar and mix until crumbly. Add cloves, nutmeg, cinnamon and salt and mix. Add coconut milk 1 tablespoon at a time to ensure frosting doesn't become too thin.
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Cool cinnamon rolls completely and frost with a knife or you can make your frosting thinner if you would like to drizzle on the cinnamon roll instead.
