Preheat the oven to 350 degrees

Mix the dry ingredients together such as all purpose flour, cane sugar, cinnamon, salt, and baking powder.

Then, into the dry ingredients, add in the pumpkin purée, coconut milk and 3 tbsp of melted vegan butter using a spoon. When the liquid has been incorporated, you can use your hands to knead the dough just a bit.

Then, using a rolling pin roll the dough and with your hands, press and form it into a rectangle.

Brush the rectangular piece of dough with the other 3 tbsp of melted butter, but save a bit to brush over the rolls before baking them.

Then make the filling by mixing together the brown sugar, pecans, cinnamon, and melted butter.

Using a spoon, distribute the filling into the rectangular piece of dough.

Make sure filling is evenly distributed 

Gently roll the dough up.

After the dough is rolled, you can chill it for 15 minutes or so, or cut & bake it straight away – which is what I did for this recipe.

Cut the dough into 6 cinnamon rolls (so you will make 5 cuts).

Place cut pumpkin-cinnamon rolls in a parchment lined baking tray and bake for 25-30 minutes at 350 degrees.

When done, remove from oven and let cool for about 5-10 minutes. Then make the icing by mixing together the powdered sugar, coconut milk and white vinegar and spoon icing over the cinnamon rolls and enjoy!