Sourdough Pumpkin Cinnamon Rolls with Cream Cheese Frosting (Edit recipe)

Day 1

1. Mix dough: In a large bowl, whisk together starter, pumpkin puree, milk, and sugar until dissolved. Stir in flour and salt until shaggy.
2. Knead in butter: Add butter, 1 Tbsp at a time, kneading until absorbed. Cover and rest 1 hour.
3. Knead & rise: Knead 5–10 min until smooth and stretchy. Shape into a ball, place in an oiled bowl, cover, and let rise until doubled, 4–6 hrs.
4. Cold proof: Deflate dough, cover, and refrigerate overnight.

Day 2

1. Filling: Mix brown sugar, pumpkin pie spice, and softened butter.
2. Shape: Roll dough into a 10×18-inch rectangle. Spread with softened butter mixture over the dough, roll tightly, and cut into 12 pieces.
3. Final proof: Place rolls on parchment-lined pan, cover, and rise until puffy and touching, 2–4 hrs.

Bake & Finish

1. Bake: Preheat oven to 375°F. Beat 1 egg and brush over rolls (pptional). Bake 30–40 min until golden and 190°F inside.
2. Frosting: Beat butter and cream cheese until smooth. Mix in powdered sugar, vanilla and milk.
3. Serve: Spread frosting on warm rolls and enjoy same day.