Mix the lukewarm milk, sugar, and melted butter in a bowl. Ensure that the mixture is only lukewarm (37-43°C); if it is warmer, allow it to cool briefly.

Sprinkle the GF dry yeast evenly over the milk mixture, stir, and place the bowl in a warm spot for 10 minutes.

Add 500 g of your GF flour, stir to combine, and place the bowl covered with a tea towel in a warm place for 60 minutes, or until the dough doubles in size.

Meanwhile, prepare the filling by mixing the brown sugar, warm butter, pumpkin puree, and spices.

Remove the tea towel and add the rest of the GF flour, pumpkin puree, GF baking powder, and salt to the dough. Combine thoroughly and transfer the dough onto a clean work surface.

Knead the dough and gradually adding a little GF flour until the dough no longer sticks (about 50-200 g depends on how thick your pumpkin puree was).

Roll the dough out into a rectangle (about 1cm thick), spread the cinnamon filling evenly over the surface, and carefully roll it up.

Cut the cinnamon buns into evenly sized slices (about 4-5cm thick) using a sharp knife or dental floss. Grease two 25cm round pans or select the size that suits you best and place the slices in them.

Cover the buns with a tea towel and leave them to rise for 30-40 minutes.

Preheat the oven to 180°C and bake the buns for 25-30 minutes until they turn golden brown.

While the cinnamon buns are baking, make the frosting by blending vegan cream cheese, melted butter, powdered sugar, lemon juice, and vanilla extract.

Drizzle the frosting over the cinnamon buns 5-10 minutes after they come out of the oven.

Serve warm and enjoy.