Pumpkin Cinnamon Rolls

1. Preheat the oven to 350F and lightly grease a baking dish with coconut oil.
2. To a very large bowl, add tapioca flour, almond flour, coconut flour, baking soda, cream of tartar, cinnamon, coconut sugar, sea salt, and flaxseed meal. Stir to combine and make a well in the center of the dry ingredients. 
3. To a separate bowl, combine whole psyllium husks and warm water. 
4. To the psyllium gel mixture, combine melted coconut oil, pumpkin purée, apple cider vinegar, and vanilla. 
5. Pour the wet ingredient mixture into the middle of the dry ingredients. Stir to combine, then use your hands to bring the dough together into a large ball of dough. The dough should be pliable and soft, tacky but not sticky or wet. 
6. Make the filling. In a small bowl, whisk together melted coconut oil, cinnamon, ginger, nutmeg, ground cloves, vanilla, sea salt, and coconut sugar. Set aside. 
7. Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll out the dough into a rectangle with dimensions about 14 x 10 inches and no less than 1/4 inch thick. (Images 1&2).
8. Use a bench scraper or sharp knife to trim and straighten the edges of the rectangle of dough. (Image 3).
9. Using a spoon, apply dollops of the filling to the dough. Then use an offset spatula to spread the filling all the way to the edges of the rectangle. (Images 4&5).
10. Using a sharp knife or pastry cutter, cut the dough vertically (lengthways) into 9 even-sized strips. (Image 6). 
11. Individually roll each strip into a pumpkin cinnamon roll. Start with a snug, tight tuck or first roll so there isn’t a large gap in the center of the roll. Then continue to gently roll the strip of dough to form a spiral. (Images 7&8).
12. Continue rolling each strip of filled dough until all 9 pumpkin cinnamon rolls are rolled. (Image 9). 
13. Nestle the pumpkin cinnamon rolls into the greased baking dish. Bake in the middle rack of the oven for 22-23 minutes. 
14. Make the frosting while the rolls bake.
15. Remove the baking dish from the oven and allow the pumpkin cinnamon rolls to cool for a few minutes.
16. Use a spoon or offset spatula to add a dollop of icing to each roll and spread over the surface. Use as generously as you’d like. 
17. Serve and enjoy warm!

Frosting

1. In a stand mixer or food processor, combine room temperature vegan butter, dairy-free cream cheese or palm shortening with tapioca starch, cinnamon, pumpkin purée, maple syrup, vanilla extract and pinch of sea salt (if necessary).* Whisk or pulse until combined. Add more tapioca starch if you desire a thicker frosting.