In a large mixing bowl, whisk together the gluten-free flour, instant yeast, baking powder, baking soda, salt, cinnamon, and sugar.

In a separate bowl, combine the pumpkin puree, warmed almond milk, melted butter, and egg. Mix until smooth.

Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. If the dough is too sticky, add a little more flour until manageable.

On a lightly floured surface, roll out the dough into a rectangle about ½ inch thick.

Spread a generous layer of softened butter on top, followed by a mixture of brown sugar and pumpkin pie spice.

Carefully roll the dough from the long side into a log shape.

Using a sharp knife, cut the log into 12 equal pieces and place them in a greased baking dish.

Cover the dish with a towel and let the rolls rise in a warm place for about 30 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 20-25 minutes or until golden brown.

Let the rolls cool slightly, then serve them warm with your favorite icing.