In a small bowl, combine the warm water and yeast. Sprinkle coconut sugar on top and let sit for 5 minutes, allowing the yeast to proof.
In the bowl of a stand mixer using the paddle attachment, combine the pumpkin, melted butter, and syrup. Once combined, add the proofed yeast and incorporate thoroughly.
In a medium bowl, combine the two flours and salt. Using the hook attachment, slowly add the dry ingredients to the pumpkin mixture.
Allow to mix and knead for a few minutes. If the dough still seems overly sticky, add a little more flour until you can touch it and it doesn't stick to your finger.
Place dough in a large clean bowl sprayed with non-stick spray or olive oil, cover, and allow to rise for an hour.
To make the filling, combine all filling ingredients in a food processor until mostly smooth.
Once dough has nearly doubled, roll out on a well-floured surface to a rectangle about 18 x 12 inches and 1/4" thick (this can be approximate). Spread cinnamon mixture on the dough and roll tightly beginning at the 18" side.
Slice rolls about 1-1 1/2" thick and place in a 9x13" baking dish. Cover and allow rolls to rise about 15 minutes. Preheat oven to 350.
Bake 28-35 minutes, or until tops and center rolls are dry and baked through.