In a small saucepan, heat the milk and oil over low heat until the oil has melted.
150 ml oat milk, 2 tablespoons coconut oil
Add the hot milk mixture to a large mixing bowl and whisk in the pumpkin puree and maple syrup. Check the temperature, then stir in the yeast. Let it sit for about ten minutes, or until it looks foamy from the yeast.
Stir in 150 grams (one cup) of flour and the salt. Add the remaining flour and mix into a shaggy dough.
450 grams light spelt flour, 1/2 teaspoon sea salt
Turn the dough out onto a work surface and knead, sprinkling lightly with flour when needed, until all the flour is incorporated and the dough is no longer sticky. It should be soft and smooth.
Place the dough back into the mixing bowl and cover well. Set aside to rise at room temperature until doubled in size, about an hour.
After the dough has risen, place the dough onto a lightly floured countertop and roll it out to a large rectangle about 40x30cm (16x12 in.).
Spread the filling over the whole dough, then roll it from the short end into a log. Cut into ten equal rounds.
Place the rolls into a greased high-sided baking dish, and let them rise again for about half an hour, or until about doubled in size again.
While the rolls are rising, preheat the oven to 180°C (350°F).
Bake for about 40-45 minutes, or until lightly golden. The centre should be slightly firm to the touch. Cool for at least 15 minutes before serving.
Filling
Combine the pumpkin puree and coconut oil in a small bowl, using a fork to mix the oil in. If the coconut oil is very hard, heat it slightly until it reaches a spreadable consistency.