Pumpkin Cinnamon Rolls with Sourdough

Instructions:

1. In the bowl of your stand mixer, combine the warm milk, sourdough starter, and instant yeast. Let it sit for 5 minutes until slightly foamy.
2. Add the pumpkin puree, softened butter, sugar, and egg to the mixer. Mix on low until combined.
3. Add the flour and salt. Use the dough hook on medium-low speed for 5-7 minutes until the dough pulls away from the sides of the bowl and feels tacky but not sticky.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 2-3 hours, or until doubled in size.
5. Punch down the risen dough. On a floured surface, roll the dough into a rectangle roughly 12x18 inches.
6. Spread the softened butter evenly across the dough, leaving a ½ inch border. Sprinkle the brown sugar and spice mixture evenly over the butter.
7. Starting from the long edge, roll the dough tightly into a log.
8. Using dental floss or a serrated knife, slice the log into 12 even rolls.
9. Place rolls in a prepared baking pan. Cover and let rise for 45-60 minutes until they are touching and puffy.
10. Preheat oven to 350°F (175°C). Bake for 22-25 minutes.
11. Whisk together softened cream cheese, butter, powdered sugar, vanilla, and heavy cream until smooth. Spread over warm rolls.