DAY 1

• First thing in the morning, feed your sourdough starter in the ratio of 1:1:1 and leave it in a warm spot for 4-5 hours to at least doube in volume.

Make The Dough:

• When your sourdough starter is active and bubbly, start making the dough. In the bowl of a stand mixer, combine strong flour, sugar and salt. Add the sourdough starter, pumpkin puree, milk and egg. Mix the dough in your stand mixer, fitted with a dough hook attachment for 4-5 minutes until combined (it does not have to be smooth and elastic at this point).
• With your stand mixer still running, little by little, add the softened butter. Increase the mixer to medium speed and keep on going for about 10 minutes, or until the dough passes the windowpane test (until you can stretch the dough so thin that you can see through it without tearing it). The dough will be soft, elastic and slightly shiny, but may seem stiffer than usual (that's ok, as we will be adding moisture by pouring over cream before baking).

Bulk Fermentation + Cold Ferment

• Tip the dough onto a work surface, shape it into a ball and place it into a large lightly oiled bowl. Cover it with plastic wrap and leave it in a warm place to bulk ferment for 4-6 hours, until it almost doubles in volume.
• Transfer the bowl to the fridge and leave it to cold ferment overnight (8-16 hours).

DAY 2

Filling and Shaping

• The next morning, in a small bowl, mix the brown sugar, pumpkin pie spice (or mixed spice in the UK) and cinnamon. Melt and cool the butter. Mix it with brown sugar mixture and leave to cool down further. If the butter still splits from the sugar, mix in a teaspoon of flour.
• Grease a 24x24cm baking dish with butter (alternatively, line the baking tray with a sheet of parchment paper). You will want a dish with high rims so that you can cover the top without the top of the dough touching the cover as the rolls rise.
• Scoop the dough out of the bowl onto a lightly floured surface. It should be quite firm and not sticky. Using a stainless steel rolling pin (or a floured rolling pin), roll the dough out into a rectangle measuring approx. 42x30cm.
• Spread the soft spiced butter across the surface of the rolled-out dough, gently pressing it with the back of a spoon.
• Cut the dough into 9 even long strips, about 4.5 cm (1¾ in). Roll each strip tightly and arrange them in a prepared baking dish.

Second Proof

• Cover your unbaked rolls with a lightly oiled cling film and leave the cinnamon rolls for 4-5 hours for their final rise. Choose a warm spot (22-25°C is ideal). If your kitchen is colder, you may need to leave them to rise for longer. Your buns should have bulked up by about 75% when they are ready to bake.
• Preheat the oven to 180°C
• Just before baking, pour the cream all over the pumpkin cinnamon rolls - it will soak into the dough and create a soft, caramelised base.

Baking

• Place the buns in the centre of the oven for approx 28-32 minutes, until they are golden brown. Once baked, remove them from the oven and leave them to cool down in the tray for 15 minutes, whilst you make the cream cheese frosting.

Cream Cheese Frosting

• Place softened butter in a bowl and, using an electric handheld mixer, beat until smooth and fluffy. Add the cream cheese and vanilla bean paste, and beat again. Finally, add the icing sugar, and beat until fully incorporated.
• Little by little, start adding the milk, and mix until you have a thick but pourable consistency of your cream cheese frosting.
• Pour the icing on then warm buns. You may want to spread the icing using the back on the spoon on top of your Sourdough Pumpkin Cinnamon rolls.
• Enjoy the rolls warm or at room temperature. They are at their best on the day they are baked!