Heat milk in microwave for 35-45 seconds (lukewarm)
Stir in sugar, followed with yeast
Let stand to bloom
Mix ingredients over stand-up mixer with dough hook attachment
Mix in 150 g pumpkin puree (should be room temperature. If chilled, heat in microwave to lukewarm)
Pour in yeast mixture while keep kneading
Knead in 2-3 tbsp vegan margarine
Keep kneading until dough is no longer looking wet from the margarine.
Cover with cling wrap and let stand for 30 mins in warm area of the kitchen. Dough will rise.
After dough rested for 30 mins, Punch down
Roll dough into rectangular and brush generously with melted margarine
Sprinkle brown sugar all over, followed with mixed mutes, then a handful raisins
Roll as you would jelly roll, slice and place on baking sheet, give space
Let rolls rest again for 30 mins
Preheat oven to 350 F
Once rested, bake rolls for 25 mins
Move rolls to cooling rack