In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, sugar, pumpkin puree, sourdough starter, yeast, cinnamon, and nutmeg. Add bread flour and salt, mixing on low speed until dough just comes together. Add butter in pieces and continue mixing. Increase speed to medium-high and beat for 5 minutes.

Transfer to a large oiled bowl. Cover with oiled plastic wrap and let rise until nearly doubled, about 2 hours

Turn proofed dough out onto a countertop. Stretch/roll dough out into large rectangle, about 12x18-inches.

Spread softened butter evenly over the entire surface of the dough.

Sprinkle brown sugar over the butter and gently spread into an even layer.

Sprinkle cinnamon over the brown sugar.

Beginning from the long side furthest away from you, roll dough toward you, forming a tight log.

Using a very sharp knife, slice into twelve 1 ½-inch sections.

Arrange rolls into a parchment-lined 9x13-inch baking pan and cover with plastic wrap.

Let rise until nearly doubled, about 1 1/2 hours. (This second rise can also be done slowly overnight in the refrigerator. Give them an hour or so to come to room temperature before baking in the morning.)

Preheat oven to 350°F.

While the oven preheats, prepare the icing-

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, confectioners’ sugar, vanilla, and salt until very smooth.

Bake 30-35 minutes, or until dough reaches 200°F internal temperature. (The color from pumpkin in the dough can make it difficult to detect when the rolls have started to turn golden.)

Immediately spread half of the icing on the hot cinnamon rolls. Let cool 10 minutes before spreading with the remaining icing.

Serve warm or at room temperature. Enjoy!