Pumpkin Cottage Cheese Cinnamon Rolls

8 Preheat oven. Preheat oven to 350F. Grease a baking dish and set aside. 
0 Prepare the dough. In a large mixing bowl, whisk together the gluten-free flour, blended protein oatmeal, baking powder, vanilla pudding mix, and salt.
1 Add the wet ingredients. Add the blended cottage cheese and pumpkin puree. Mix with a spatula until a shaggy dough begins to form, then use your hands to gently bring the dough together. If the dough feels very sticky, add a small amount of additional gluten-free flour as needed.
2 Roll out the dough. Transfer the dough to a generously floured work surface. Lightly flour the top of the dough and roll it into a rectangle, approximately ¼-inch thick. Note: the dough may be a touch sticky, but you’ll add a bit more flour as you roll the dough out which should help. If you find it is much too sticky to roll out, add a bit more gluten free flour 1 tbsp at a time.
3 Add the filling. Spread the softened butter evenly over the dough. In a small bowl, mix together the coconut sugar and pumpkin pie spice, then sprinkle the mixture evenly over the butter.
4 Roll and slice. Starting from one of the long sides, gently roll the dough into a log. Slice into evenly sized cinnamon rolls.
5 Bake. Arrange the rolls in a greased baking dish, leaving a little space between each one. Bake 25-35 mins until puffed, lightly golden, and cooked through.
6 Make the icing. While the cinnamon rolls bake, add the softened cream cheese, powdered sugar, milk, and vanilla to a bowl. Whisk or beat until smooth and creamy. Add an extra splash of milk if you prefer a thinner icing.
7 Finish and serve. Allow the cinnamon rolls to cool slightly before spreading or drizzling the cream cheese icing over the top. Serve warm.