Activate the yeast by heating the coconut milk to be warm and then adding the yeast and sugar. Give it a stir and allow it to double in size.

Sift the Gluten Free All Purpose Flour, Tapioca Starch, Baking Powder, Salt and Xanthan Gum.

Separate the eggs, beat the egg whites on high for 2 minutes.

Add 1 egg yolk to the egg whites. Add the vegan butter and mix for 1 minute.

Add the pumpkin and yeast mixture. Mix for 1 minute.

Add the flour mixture. Mix on medium low speed for 3 minutes scraping the sides of the bowl halfway through.

Lay plastic wrap on your kitchen counter large enough to roll out the dough. Spoon the dough on top of the plastic wrap and lay another sheet of plastic wrap on top. You can sprinkle some powdered sugar on the plastic wrap to help with rolling out the dough.

Roll the dough out to be about ¼ inch thick.

Make the filling by adding the cinnamon, and sugars to a bowl and whisking.

Spread the vegan butter on the dough and then sprinkle the sugar mixture on top.

To roll them up- on one side of the dough grab the plastic wrap under it and push up to have the edge of the dough touch the dough next to it. This is the center of your roll. Gently press it to make sure it stays into place.

You will now use the plastic wrap to help you roll the dough by pulling the plastic wrap off the counter and towards the dough. They should just roll into place while you do this.

Once your dough is formed you need to cut them. Use thread for this. Shimmy the thread under the roll about an inch or so. Pull the thread up and towards the center to cut the cinnamon roll. Repeat. You will get 6-8 rolls.

Grease a baking dish and place the rolls in it. It’s ok if they touch. Place a towel on top and stick in an unheated oven or microwave to rise for 30 minutes.

Remove and preheat oven to 350 degrees F. Bake for 30 minutes.

Allow them to mostly cool and make the glaze by adding all of the ingredients to a bowl and whisking until it is smooth.

Pour glaze on top of the cinnamon rolls and serve warm. Enjoy!