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.
These are best when eaten within a day or two, as they seem to dry out quickly. I would also highly recommend that you eat them warm. So good!