Pan Prep: Lightly grease a 9×13-inch baking dish and/or line with foil or parchment paper. Set aside.

Psyllium Gel: Mix psyllium husk and water in a small bowl until no lumps remain. Set aside a few minutes to let the mixture thicken into a gel.

Dry Ingredients: In a stand mixer bowl whisk flour, sugar, yeast, baking powder, xanthan gum, cinnamon, pumpkin spice and salt.

Wet Ingredients: Add the psyllium gel, pumpkin, milk, butter & egg to the flour mixture. Mix on a medium speed with a dough hook or paddle attachment (about 5 minutes) until the dough is evenly combined. Scrape down the bottom and sides of the bowl as needed. It should be thick & sticky at this point.

Chill Dough: Transfer the dough to a lightly greased bowl, cover and place in the fridge to chill for at least 1 hour or up to 14 hours. Chilling the dough helps makes it less sticky & easy to roll/handle.

Knead/Roll: Plop the dough out in the middle of a floured work surface and sprinkle a little extra flour over the top. Gently rub the flour over the outside of the dough to make it soft & smooth. Use a rolling pin to roll the dough out into a 12×18-inch rectangle.

Filling: Spread the softened butter over the surface, all the way to the edges. Mix brown sugar, cinnamon & pumpkin spice together in a small bowl then sprinkle it evenly over the buttered dough.

Slice & Roll: Use a sharp knife or pizza cutter to cut the dough up the long side into 1½-inch-wide strips so you end up with 12 strips of dough. Transfer to the prepared baking dish, spacing the rolls evenly so they are just barely touching each other.

Rest & Rise: Loosely cover the dish with foil, cling film or a clean kitchen towel and set aside somewhere warm and draft-free for about 1 – 1 ½ hours to rise or until the rolls have risen and are sung against each other.

Baking Prep: Preheat the oven to 350°F (180°C). Pour the cream around the rolls while the oven warms up. The cream will make your cinnamon rolls extra soft & gooey.

Bake: Bake in the middle of the oven for 28-30 minutes. The tops of the rolls should be lightly golden. If they darken too much, cover with foil during the last 10 minutes. Remove from the oven and let cool for about 5-10 minutes.

Frosting: In a medium bowl with a hand held mixer or in a stand mixer with a whisk attachment, beat cream cheese and butter on high until smooth and creamy. Add sugar and vanilla extract and mix on a medium-low speed until combined. Spread over the rolls while they’re still hot so it melts into the buns.

Enjoy: These are best served warm so enjoy ASAP or reheat in the microwave for about 15-30 seconds to soften them up again.