Method (rolls)

1. Grease a casserole dish (i use the Le Creuset Cast Iron Shallow Pumpkin Casserole) with dairy-free butter. Set aside.
2. In a bowl of a stand mixer with dough hook attachment or in a large bowl, stir together the flour, spices and sugar. Stir together.
3. In a small saucepan on the hob, add in the butter, allow to melt, then add in the milk. You want it to be warm, but not too hot as this will kill the yeast. Sprinkle over the yeast then cover for 5 minutes until bubbly / foamy. You’ll know the yeast is activated. If it doesn’t, the yeast is killed and you’ll have to start again. 
4. Add the activated yeast mixture and apple sauce puree and pumpkin pie filling into the dry. Mix the dough until a smooth, elastic ball forms, this will take approximately 8-10 minutes.
5. Lightly grease a medium sized mixing bowl with some oil (I use sunflower), or butter, and place in the dough. Allow the dough to rest and prove in somewhere warm (approximately 90F or warmer) until about doubled in size. Proof the dough until the dough springs back slowly when the side is dented with a finger, about 1-2 hours.
6. During this time, mix together the filling.

Method (filling)

1. Add the sugar, spices, ground coffee and room temperature butter into a bowl. Mix until a smooth paste. Add in a-little more butter if needed, you want it to be paste like and spreadable. 
2. When the dough has doubled, turn it out on a lightly floured surface. Use a rolling pin to roll the dough out into a 16” x 24” rectangle. The thinner the dough, the more swirls you’ll get.
3. Spread the filling over the dough using an off set spatula, getting right into the edges.

Method (cut the rolls)

1. Use a pizza cutter or sharp knife to cut strips (approximately 1.5” thickness) of the dough. Roll each strip into tight rolls and away from you (refer to video for reference). You should get at lest 9-12 rolls depending on your thickness.
2. Place the rolls in the greased dish. Cover again and place back somewhere warm to double in size.
3. During this time, preheat oven to 180°C fan.
4. Bake the rolls in the middle of the oven for approximately 20-25 minutes, until they’ve puffed up and are golden in colour (before baking, you can drizzle over some vegan heavy cream, this will make the rolls extra moist). Keep an eye on them after 20 minutes to make sure the tops don’t burn. You may wish to turn the dish half way through baking to ensure an even bake.
5. Once baked, carefully remove the rolls from the oven and allow to cool on a wire rack for 15-20 minutes. During this time, prepare the frosting.

Method (frosting)

1. In a bowl with hand whisk, or stand mixer with balloon whisk attachment, beat the butter and cream cheese until pale and creamy.
2. Sift in the icing sugar, vanilla and ground coffee, then beat on low speed until well combined.
3. When the rolls are cooled (warm is fine), spoon and spread the cream cheese frosting over each roll. If the rolls are slightly warm, the glaze will melt over the rolls. The rolls are best enjoyed warm. I also like to serve with a dusting of ground coffee for even more flavour. 
4. Serve and enjoy!