Add the yeast and warm water to a small bowl. Stir to combine and set aside for 3-5 minutes before using.

Combine the non-dairy milk, pumpkin, salt, sugar and vegan butter in a large mixing bowl. Stir until smooth.

Stir in the yeast mixture.

Add the flour, one cup at a time, and fold to combine. You can use up to 4 cups, but 3 ½ cups may feel like enough to achieve a fluffy ball that is easy to handle. On a floured surface, or right in the bowl, knead the dough for a few minutes. Then grease your large mixing bowl to prevent sticking and place the dough back inside of it. Cover with a clean dish towel and set the dough aside to rise in a warmish place for 45 minutes to an hour.

When the dough has risen, it should have doubled in size. Punch out the dough and transfer it to a well-floured surface. Use a rolling pin to roll the dough out to a thin thickness. Variantions: If you want a tightly rolled cinnamon roll with many layers, roll your dough out as thin as you can get it. If you want a more basic roll, roll the dough to about a 15 by 9-inch rectangle size.

Brush the melted butter over the rolled out dough, sprinkle the cinnamon and brown sugar over top and begin rolling the dough up.

Slice the roll into 9 even sections. To make sure you slice then evenly, do a few test cuts by indenting marks on the dough, before actually starting to cut the rolls.

Transfer the rolls to a baking sheet and allow to rise for another 45 minutes. Then bake at 350 degrees for about 30 minutes.

Allow the rolls to just about completely cool before adding the cream cheese frosting. It is ok if the rolls are still slightly warm to allow the frosting to melt a tiny bit into the rolls.