Grease a medium bowl with oil and set aside. Melt the vegan butter for the dough and let it cool.

Warm the dairy-free milk to 110°F. Stir in 1 tbsp coconut sugar and 1 tbsp flour. Sprinkle yeast on top, stir lightly, cover, and let sit in a warm spot for 10 minutes or until bubbling.

In a large bowl or stand mixer, combine the yeast mixture, remaining coconut sugar, applesauce, melted butter, and vanilla. Add half the flour, mix, then add the rest and mix until a shaggy dough forms.

Transfer the dough to a floured surface and knead lightly for 2-4 minutes until smooth. Place the dough in the greased bowl, cover, and let rise in a warm area for 1 hour until doubled in size.

Mix the cinnamon, pumpkin pie spice, and sugar in a small bowl and set aside.

Once the dough has doubled, punch it down and roll it out on a floured surface into a 12x18 inch rectangle.

Spread with vegan butter, sprinkle with cinnamon pumpkin sugar, and roll tightly. Slice into 12 rolls and place into a greased casserole dish. Cover the rolls and let them rise for 30 minutes while preheating the oven to 375°F.

Pour vegan heavy cream between the rolls, then bake for 20-22 minutes until lightly golden. Cool for 5-10 minutes.

Cream vegan butter until fluffy. Add powdered sugar, maple syrup, vanilla, and pumpkin butter, then mix until smooth. Frost and enjoy!