Easy Sourdough Pumpkin Cinnamon Rolls

Instructions:

1. In a mixer bowl, whisk together the warm milk, pumpkin puree, sourdough starter, and sugar until smooth.
2. Add the flour and salt. Mix on low speed until a shaggy dough forms.
3. Add the softened butter one tablespoon at a time. Knead on medium-low for 5-7 minutes until the dough is smooth and supple.
4. Place dough in a greased bowl, cover, and let sit at room temperature for 2 hours, then refrigerate overnight (8-12 hours).
5. Roll out the chilled dough into a rectangle on a floured surface.
6. Spread the softened butter over the dough and sprinkle with brown sugar, cinnamon, pumpkin pie spice, and salt.
7. Roll the dough tightly into a log and cut into 12 even pieces using dental floss for clean cuts.
8. Place rolls in a greased 9x13 inch baking pan and bake for 25 minutes.
9. Whisk together softened cream cheese, butter, powdered sugar, vanilla, and heavy cream until smooth; spread over warm rolls.