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1
Make the Dough In a medium bowl combine the warm almond milk and yeast and let stand until foamy, about 5 minutes.
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2
Whisk in the eggs and set aside.
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3
In the bowl of a standing electric mixer fitted with the dough hook, combine the flour, brown sugar, spices, and salt.
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4
Add in the egg mixture, pumpkin puree, and coconut oil.
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5
Mix the dough on medium speed until smooth and elastic, about 8 minutes.
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6
Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until double in volume for about 2 hours at room temperature.
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7
Make the Filling and Buns In a medium bowl stir to combine the coconut oil, brown sugar, cinnamon and all spice and set aside.
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8
Transfer the dough to a well-floured surface and pat the dough into a 12-inch square and fold it into thirds.
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9
Roll the dough into a 10-by-15-inch rectangle.
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10
Dust off any excess flour with a pastry brush.
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11
Sprinkle the filling over the doughs surface in one even layer.
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12
Starting from the bottom, gently roll the dough into a log.
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13
Transfer the log to a work surface and gently cut into 1 1/2-inch slices.
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14
Arrange the slices cut side up into a round greased 9-inch baking pan and let rise for 20 minutes at room temperature.
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15
Preheat the oven to 350.
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16
Bake the buns in the middle of the oven until lightly golden, about 20-25 minutes.
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17
Let the rolls cool for about 5 minutes while making the frosting.
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18
Make the Frosting Add the coconut cream and maple syrup to a medium bowl; whip the cream with a hand mixer on medium speed until light and airy, about 1 minute.
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19
Gently fold in the marmalade until evenly distributed.
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20
Glaze the rolls with the frosting and serve warm.
