Heat coconut milk and coconut oil to 100-110°F. In the bowl of a standing mixer, stir together coconut oil, coconut milk, sugar and yeast. Allow mixture to rest for 10 minutes.

In a medium sized mixing bowl, stir together 2 cups of flour, salt, baking soda, baking powder, and pumpkin pie spice. Set aside.

After the yeast has activated, add egg and pumpkin puree to the bowl and mix until incorporated.

Next, pour the flour mixture into the bowl and stir until combined. Add the remaining flour, ½ cup at a time until all flour has been mixed in. Knead the dough for 5 minutes in the mixer, 10 minutes if you are kneading it by hand. After kneading, allow the dough to rest for 15 minutes.

While the dough is resting, preheat the oven to 375°F. Next, make the filling.

In a small bowl, mix together melted coconut oil, sugar, brown sugar, pumpkin pie spice, and cinnamon. Set aside.

After the dough has rested, roll it out into a rectangle, roughly 18 in X 12 in. Spread the cinnamon sugar mixture out evenly over the dough. Once the filling has been spread evenly over the dough, roll the dough, starting at the long bottom edge, pushing up and over until all of the dough has been rolled.

Cut the log in half, roll the halves after cutting to smooth out the pinching on the sides of the dough that happens after cutting. Cut each half into 6 pieces roughly 1½ inches tall.

Place the 12 cinnamon rolls into a greased 9 X 13 in pyrex dish. Allow the dough to rest for 15 minutes.

Bake for 20-22 minutes at 375°F until the edges are slightly brown and the rolls are cooked through.

While the rolls are baking, prepare the frosting by mixing together the powdered sugar, salt, pumpkin spice, coconut milk, and vanilla in a bowl. Set aside.

Once the rolls are finished cooking, remove from oven, allow them to cool for 3-5 minutes before frosting. Then frost the rolls and enjoy!