FOR THE PUMPKIN SPREAD
In a small bowl whisk the 1 cup pumpkin puree, ½ cup brown sugar, and 2 tablespoon pumpkin pie spice until completely combined. Set aside.
FOR THE DOUGH
Heat the ¼ cup water to 110°F (43°C) and whisk the 2 ¼ teaspoon yeast and ½ teaspoon sugar into the water. Let it sit for 10 minutes until it has a bubbly and foamy top. If it doesn’t bubble and form a foam then the yeast was dead and you need to buy new yeast.
Put the ¾ cup milk and 5 tablespoon butter in a microwave safe bowl and heat for 1 minute or until the butter is melted. You can also heat in a pan on the stove on medium low heat.
In a large mixing bowl, add the milk and melted butter, vegan egg, ½ cup sugar, and ½ teaspoon salt and stir to combine.
Add 2 cups of the flour to the mixing bowl and with a bread hook attachment, mix until combined. Add the yeast mixture and remaining 2 cups of flour and mix until it forms a ball.
On a well-floured surface, knead the dough for 5 minutes. Add a bit more flour to the surface if the dough begins to stick.
Place the dough in a large oiled bowl, cover with a clean towel, and place in a warm place to let it rise for an hour to an hour and a half. It should double in size.
Preheat the oven to 375˚F (190˚C).
When the dough has doubled in size, punch the dough in the center and roll it into a large rectangle, approximately 16 inches x 8 inches.
Spread an even layer of the pumpkin sauce over the top and sprinkle with cinnamon sugar.
Roll it from one end to the other and use a sharp knife to slice the rolls.
Butter a 10-inch iron skillet or a 9-inch cake pan and place the rolls close together and let them rise for 30 minutes.
Bake for approximately 30 minutes, or until the dough is golden brown.
FOR THE CREAM CHEESE FROSTING
Place the 8 oz of vegan cream cheese, 6 tablespoon vegan butter, and 2 cups sifted (this prevents lumpy frosting) confectioner’s sugar in a mixing bowl and beat it until it’s smooth and creamy.