Pumpkin Cinnamon Rolls with Sourdough

Instructions:

1. In the bowl of a stand mixer, whisk together the active sourdough starter, warm milk, pumpkin puree, softened butter, egg, and sugar until smooth.
2. Add the flour, salt, and baking soda to the wet ingredients. Mix on low speed until a shaggy dough forms.
3. Increase speed to medium-low and knead for 5–7 minutes until the dough is tacky but pulls away from the sides of the bowl.
4. Allow the dough to rise in a warm environment (approximately 80°F) until doubled in size.
5. Roll the dough out into a rectangle on a floured surface.
6. Spread the softened butter over the dough, then sprinkle evenly with brown sugar, ground cinnamon, ginger, and cloves.
7. Roll the dough tightly into a log and cut into 12 equal rolls using dental floss for clean edges.
8. Place rolls in a greased 9x13 inch baking pan and allow them to rise a second time.
9. Bake in a preheated oven for 25-30 minutes until golden brown.
10. Whisk together cream cheese, softened butter, powdered sugar, vanilla extract, heavy cream, and salt until smooth.
11. Spread the frosting over the rolls while they are still slightly warm.