Mix all the dry ingredients (bread flour, almond flour, instant yeast, salt) in the bowl of the stand mixer.
Add the pumpkin puree and maple syrup next
Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined.
Add the olive oil and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a slightly bumpy, but a stretchy -supple ball. Note: Additional 1-2 Tablespoons of bread flour (or additional water) may be necessary depending on the protein content of the bread flour, the water content in the pumpkin, as well as the humidity and temperature of the kitchen. Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
Let rise until doubled, about 60-90 minutes***
While the dough rises, prepare the filling by mixing the almond flour, sugar and pumpkin pie spice. Add almond milk. Set aside.
If the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and use a rolling pin to flatten the dough into a rectangle, about 18 x 10 inches in size.
Spread the sugar-almond flour mixture over the dough
Cut the rectangular dough into 12 strips using a pizza cutter, kitchen shears or a knife.
Starting from the end, roll each strip of dough into a tight roll.
Place on a parchment-lined baking sheet, swirl side up.
Let the rolls rise again for 30-40 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
Bake the rolls for 15-20 minutes until golden brown
While the rolls are baking, prepare glaze by mixing powdered sugar, milk and almond butter.
Drizzle glaze onto the cinnamon rolls one at a time.
Optionally, you can also frost these cinnamon rolls
Enjoy!