Mixing: In mixer bowl combine almond milk, sourdough starter, pumpkin puree, egg whites, and honey, 2 cups flour, yeast, and vital wheat gluten. Mix for 2 minutes. Add remaining flour in 1/4 cups increments until dough pulls away from the sides of the bowl. Mix well. Let rest 20 minutes. Add salt. Knead 3-4 minutes.

Fermenting: Place in a greased bowl and cover with a lid. Allow dough to rise 5 hours at room temperature.

Shaping: Combine the sticky part ingredients. Whisk together. Divide into jumbo muffin pan with 12 holes. Add either pecans or raisins if desired. Dust a surface with sprouted wheat flour. Roll dough into an 18 by 12 inch rectangle. Brush with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread—slide the thread under the roll and pull the ends across each other. Place one roll in each muffin hole, cover, and allow to rise until doubled.

Baking: Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Allow the rolls to rest for 5 minutes and then invert over a baking sheet. 12 rolls.