preheat the oven to 350 degrees.

heat the almond milk in the microwave for 1.5 minutes. then, add the maple syrup, pumpkin puree and vanilla bean paste and whisk together.

transfer mixture to a large mixing bowl with the yeast and mix well. let it sit for a couple of minutes.

add the flour (1/2 cup at a time and stir). once the dough is mixed well and sticky, transfer it to a lightly floured surface and knead for a minute or so until it forms a loose ball.

on a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/3-1/2 inch thick but slight deviations are ok!

then, sprinkle the cinnamon sugar mixture on top. starting at one end, tightly roll up the dough and situate seam side down. with a knife or string of floss, cut the dough into roughly 2 inch sections and place in a greased 9 x 13 inch square baking pan. cover the top with plastic wrap, place in the fridge overnight or for several hours.

then, bake at 350 degrees for 25 minutes. whisk the glaze ingredients together, pour on the top and enjoy! store in the fridge or freezer in an airtight container.