In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment. Combine the active sourdough starter, water, milk, brown sugar, butter, egg, and pumpkin puree. Mix until combined.

Next, add the bread flour, cinnamon, and mix until just combined. Let rest for 20 minutes.

After a 20-minute rest, add the sea salt and knead or mix on low speed for 8 minutes. Let the dough rest for 30 minutes and perform one set of stretch and folds. Cover with plastic wrap and rest on the counter for 6-10 hours depending on the temperature of your house. (If around 70 degrees 8 hours is typically good.)

After the first proof or the next day/following morning, prepare the filling and assemble the rolls.

The dough should be well risen after it’s first rise.

In a small bowl combine the pumpkin puree, softened butter, brown sugar and cinnamon. Mix until well combined.

When you have the swirl filling mixed up now it is time to assemble the rolls. You will need an ungreased pan roughly 9” x 13” in size.

Roll your pumpkin dough into a large rectangle about 15” x 18”. Spread the swirl filling on the dough leaving about 1-2” at the top where the roll ends, when rolled up. This makes it less messy when you go to roll them up. Then with a measuring device mark where you need to divide the rolls in the dough. (2 ½” for jumbo size or 1 ½” for regular size rolls.)

Cut the rolls with a sharp knife or pizza cutter. Then with your hands roll them up and tuck the end under the bottom of the roll. You can also roll the whole rectangle up and then cut them with a knife or unflavored dental floss but if you want clearer swirls cutting them first and then rolling them is more the way to go.

After you have finished rolling them all up place them in the pan and cover with a clean towel. For the second rise, proof the rolls in a warm place for 1-2 hours until risen and puffy.

At this point you can pour the heavy cream over the top of the rolls and place in a preheated 400-degree oven.

Bake the rolls at 400 degrees for 10 minutes and then reduce the heat to 325 degrees and finish baking at that temperature for around 32 minutes more.

Remove the rolls from the oven when they are golden brown and place them on a wire rack to cool.

While the rolls are cooling you can make the cinnamon cream cheese icing.

In a small bowl beat the cream cheese and cream until smooth. I like using a mixer at high speed. When those ingredients are smooth add in the powdered sugar, cinnamon, and vanilla and mix well.

Once the rolls have cooled most of the way but are still slightly warm about 20-30 minutes (If you can wait that long!) Cover the tops of the rolls with the icing. Serve with a cup of coffee or a cold glass of milk.