Day 1

Start by gently whisking together the egg, starter, milk, water, pumpkin puree, melted butter, avocado oil, and vanilla extract. Then set the mixture aside.

Next, mix the flour, salt, cinnamon, brown sugar, and cane sugar together with a fork.

And then, combine the dry and wet ingredients together with a mixing spoon until the dough is shaggy.

Now, kneed the dough for a couple minutes, adding more flour if you need to. Once the dough is smooth, put the dough in a lightly greased bowl with a tea towel over it for 30 minutes.

After the 30 minutes is up, stretch and fold the dough four times. To do this stretch the dough upward, gently as far as it will go and fold it back down into the middle of the dough ball. Then, rotate the dough ball and do the same to the next quadrant. Repeat until all 4 quadrants have been stretched and folded. If you need some help visualizing how to stretch and fold the dough, click here.

Next, repeat step 5 about 4 more times.

Finally, cover the bowl with an air tight lid and let it sit in the refrigerator for 12 hours. I like to do this step overnight.

Day 2

The next day, remove the dough from the fridge after the 12 hours is up. Replace the lid with a tea towel and let the dough sit for a few hours. Note that the amount of hours the dough has to sit will vary depending on how warm or cool your house is.

After a few hours is up, check how proofed the dough is by doing the poke test. Once, the dough is ready, preheat the oven to 375 degrees and melt the butter and then mix it with the pumpkin puree. Next, flour a smooth surface and roll the dough out into a rectangle.

Then, spread the pumpkin puree, butter mixture unto the dough rectangle. Now, mix together the cinnamon, nutmeg, ground ginger, and brown sugar together with a fork and sprinkle the mixture over the dough.

Next, roll the dough lengthwise into a big roll. Once the dough is rolled, use the sharp knife or dental floss to cut the dough into rolls that are about an inch big. To make sure that the sourdough pumpkin cinnamon rolls are more even, you can start by cutting the roll in the middle. Then, cut each of the 2 rolls in the middle of each of them so that you have 4 equal rolls and so on.

Now that the rolls are cut, grease a pan for the oven, and place the rolls in the pan. Note, that it's alright if the sourdough pumpkin cinnamon rolls are touching.

Place the sourdough pumpkin cinnamon rolls in the oven for about 20 to 25 minutes or until the cinnamon rolls are golden. While the cinnamon rolls are baking in the oven, soften the cream cheese and mix it with melted butter and maple syrup. Once, the cream cheese, butter, and maple syrup are mixed together, add the vanilla extract, powdered sugar, and salt.

Next, pour the glaze over the sourdough pumpkin cinnamon rolls after the rolls have cooled down for a couple minutes and enjoy!