Well Made by Kiley

Activate the yeast. In a large bowl, whisk together the almondmilk, brown sugar, salt, and yeast. Allow to sit for 3-5 mins, until activated. Add in the softened butter, pumpkin puree, spices, and vanilla. Stir to combine. Mix in the flour, 1 cup at a time. Turn the dough onto a floured surface; knead for 5-7 mins, until smooth and elastic. Place into a greased bowl. Cover & rise in a warm environment until doubled in size (~30-40 mins). Make the filling. In a medium bowl, mix the ingredients for the filling together. Set aside. Grease a 9x13” pan with butter. Once doubled in size, lay the dough out onto a floured surface, and roll out into a large rectangle (~24x15”). Spread the pumpkin filling all over the surface. Starting on the long end, roll the dough up tightly. Cut into 15 slices; place into the prepared pan. Cover the pan, and allow the rolls to proof for 20 mins, until puffy. Preheat the oven to 350F. Slightly warm the heavy cream. Once the rolls have proofed, pour the heavy cream all over. Bake at 350F for 25-28 mins, until golden. Cool slightly. While cooling, make the icing. In a large bowl, beat the softened cream cheese and butter. Add in the vanilla extract, cinnamon, and powdered sugar. Beat until combined. Spread the icing over the rolls. Serve and enjoy!