Ingredients:

  • ¾ cup active sourdough starter
  • 1 cup warm milk
  • ½ cup pumpkin butter
  • 4 tbsp unsalted butter, melted
  • ⅓ cup brown sugar
  • 1 large egg
  • 4 cups bread flour
  • 1 tsp salt
  • 1 tbsp pumpkin pie spice
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • 2 tbsp ground cinnamon
  • 2 tbsp pumpkin butter
  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk

Instructions:

  1. Combine the warm milk, pumpkin butter, melted butter, brown sugar, egg, and active sourdough starter in a mixer bowl and stir until smooth.
  2. Gradually add the bread flour, salt, and pumpkin pie spice. Knead on low speed for 5-7 minutes until the dough is smooth and just begins to clear the sides of the bowl.
  3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size (approximately 4-6 hours).
  4. Transfer the bowl to the refrigerator overnight for a cold ferment to improve flavor and make the dough easier to handle.
  5. Turn the chilled dough onto a floured surface and roll it into a rectangle approximately 12x18 inches.
  6. Spread the softened butter evenly across the surface, then sprinkle with brown sugar, cinnamon, and a swirl of pumpkin butter.
  7. Roll the dough tightly into a log and slice into 12 even rolls using a serrated knife or dental floss.
  8. Place rolls in a 9x13 inch baking pan and bake for 25 minutes or until golden brown.
  9. Whip together softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth, then frost the rolls while still warm.