Pumpkin Spice Sourdough Cinnamon Rolls

Instructions:

Dough:

1. In a large bowl, combine milk and sourdough starter. Mix until starter is dissolved in the milk. 

2. Add egg, butter, sugar, pumpkin puree, and salt. Mix until combined. If using a stand mixer, use the paddle attachment for this step and switch to a dough hook at step 3. 

3. Add the flour 1/2 cup at a time allowing the flour to be fully incorporated.  Ensure your flour is spooned and leveled, not packed! Once all the flour is added, knead for 6-8 minutes until the dough is soft. If using a stand mixer, use the dough hook attachment and use the #2 or #3 speed setting. If the dough is too wet, you can add a little flour. Dough should pull away from the sides of the bowl when it's ready. 

4. Allow dough to rest for 1 hour and stretch and fold the dough 8 times. To stretch and fold, grab a handful of dough around the edge of the bowl and fold it over into the center. Rotate the bowl a quarter turn and repeat. 

5. Cover and allow to rest for 8 hours (or overnight). The dough should at least double in size.

Filling:

1. In medium sized bowl, mix softened butter and pumpkin puree. 

2. Add brown sugar, cinnamon, nutmeg, ginger, and flour. Mix thoroughly until well combined. 

3. Cover and store in refrigerator until assembly.

Assembly:

1. Lightly grease a 9" x 13" baking pan. I use a ceramic pan but a metal cake pan will also work. 

2. Turn the dough out onto a well floured surface, preserving as much air as possible. Dust with flour and roll into a rectangle to 1/4 to 1/2 inch thick. The thinner it is rolled the more swirls the rolls will have, but the less fluffy they will be. 

3. Spread filling over the sheet of dough, making sure it is evenly distributed. You might have to microwave the filling for 5-10 seconds to make it soft and easily spreadable. If the filling is too cold and hard it could rip your dough. 

4. Roll the dough on the long side of the rectangle. Cut into 12 equal sections and place into the pan. 

5. Allow to rise for 1 hour until doubled in size. The empty space or gaps between the rolls should shrink as the rolls rise.

6. Bake at 350 degrees for 25-30 minutes or until the tops are golden brown. While baking, make the spiced icing (instructions below)

7. Allow to rest for 5 minutes and cover in icing. Allow to cool for 10 minutes before serving. (I know its hard, but I promise it's worth it!)

8. Serve and enjoy! 

Icing:

1. In a medium size bowl, combine melted butter and heavy whipping cream. 

2. Add in powdered sugar, cinnamon, nutmeg, ginger, vanilla, and salt. 

3. Whisk until combined. 

* Remove spices for a plain cinnamon roll icing