You're welcome ;) Ingredients the dough 1 cup (250 mL) non-dairy milk, heated to 110˚F (45˚C) 2¼ teaspoons instant yeast 1 tablespoon coconut sugar 1/3 cup pumpkin puree 3 tablespoons melted vegan butter 3 cups bread flour or all-purpose flour, plus some for flouring the surface ½ teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg the filling 1 cup pumpkin butter 2 tablespoons coconut sugar (or vegan brown sugar) 1 tablespoon ground cinnamon salted caramel glaze 10 medjool dates, pitted 1 cup water 3 tablespoons powdered xylitol or sugar, optional salt to taste Instructions In a small bowl, combine the milk, yeast, and sugar. Let sit for 10 minutes to let the yeast activate. You will know it’s working when the milk gets foamy. In a food processor fitted with a dough blade, combine the milk mixture with the pumpkin, melted butter, 1 cup of flour, salt, and spices. Process/mix until combined. Add flour a 1/2 cup at a time until a ball forms (you may not use all of the flour or you may use more). If the dough gets too dry, add melted butter by the teaspoon until dough is moist. You want it to be soft and pliable. When you touch it, it should leave a dent but not stick to your finger. Lightly grease a large bowl and transfer the ball of dough to the bowl. Loosely cover with a damp kitchen towel and let the bowl sit in a warm area (if your kitchen is cold, turn the oven on to its lowest temp and set the bowl on top of or near the oven). Let the dough sit and rise for 1 hour or until it has doubled in size. In a food processor, combine the dates and water and process until smooth, pausing to scrape the sides as necessary. Once smooth, transfer to a bowl and mix in the powdered xylitol or sugar, if using. Set aside. After the dough has risen, gently punch it down a couple of times. Transfer the dough to a floured surface. Stretch and/or roll the dough out to a roughly 12 x 18-inch rectangle. Spread the pumpkin butter out on the dough. In a small bowl, mix together the coconut sugar and cinnamon and sprinkle over the pumpkin butter. Take the long edge closest to you and roll over the filling until you have a log. Use your fingers to carefully press the seam closed. Use a serrated knife to chop the log in half. Chop those two halves into 5 slices each, making 10 rolls. Lightly spray an 9x13-inch casserole with cooking spray or brush with a little more melted butter. Place the rolls in the pan, cut side up, making sure to space them evenly as much as possible. Preheat the oven to 350˚F and place the pan on or near the oven while it preheats. Once it is done preheating, brush the rolls with the remaining melted butter, place the pan in the oven, and bake for 20 to 25 minutes or until set and golden. Remove from the oven. Drizzle the salted caramel sauce over the rolls and serve immediately. Leeftovers can be chilled in an airtight container for 2 to 3 days. Enjoy!