• In a small bowl, combine warm water, yeast and honey. Stir until dissolved. Let stand for 5 minutes. In a few moments, you should begin to see bubbles form on the top of the water (this shows your yeast is working).
• In the bowl of a stand mixer, mix flour, salt, cinnamon and xylitol.
• Add yeast mixture to flour mixture and mix with the dough hook attachment.
• Add pumpkin and melted butter and continue to mix until dough form a soft ball.
• Turn dough onto a lightly floured surface and knead 10-15 times, or until smooth.
• Let rise for 1 hour, or until doubled in size.
• On very lightly greased parchment paper, roll dough out into a large rectangle shape.
• Sprinkle with additional xylitol and sprinkle generously with pumpkin pie spice.
• Roll up jelly-roll style, and slice into 12 rolls.
• Place rolls in a 9x13 dish and allow to rise a second time, until nearly doubled in size (about 1 hour).
• Bake in a 350 oven for 20-25 minutes, or until tops begin to turn golden brown.

For the frosting

• In a small blender (I use my single serve Ninja), combine all frosting ingredients and drizzle over rolls.