In a small bowl combine whisk together the psyllium husk and water. Let stand for 5-10 minutes.

In a stand mixer combine the bread flour, instant yeast, baking powder, xanthan gum, pumpkin pie spice and salt. I use a paddle attachment.

In a saucepan, warm the milk and sugar until it reaches a temperature of 115 degrees.

To the stand mixer add the yeasty milk, psyllium gel, eggs, pumpkin puree and softened butter.

Beat the dough for 5 minutes, scraping down the sides periodically.

Cover the bowl with plastic wrap and let the sough chill in the refrigerator for 30 minutes.

While the dough chills, make the filling by combining the butter, sugar, cinnamon and pumpkin pie spice in a medium bowl. It will be easier to spread if the butter is VERY soft (almost slightly melty).

Lay a piece of parchment onto the counter and dust surface with bread flour or tapioca flour. Roll dough into a 12 x 15 rectangle. Spread the filling evenly onto the dough.

Use a pizza cutter to cut the dough into 12 even strips. Roll each strip into a round and place in a 9 x 13. Cover with a damp towel and let rise in a warm place for 1 to 1.5 hours or until puffy and doubled in size.

Bake at 350 for 30 minutes or until the internal temperature reaches 200 degrees.

While the rolls bake, make the frosting by whisking together the butter and cream cheese. Add in the powdered sugar, heavy cream and vanilla and whisk until creamy and smooth.

Let the rolls cool for a few minutes before spreading the frosting over the top.

Store leftovers in an airtight container or freezer bag. Store in the refrigerator for up to 3 days. Reheat in the microwave for 30 seconds.