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Mix all ingredients for the sweet stiff starter together well. Knead for 5 minutes until it starts to smooth out. Ferment at 78-80 degrees minimum.
Mix starter, flour, milk, sugar, egg, pumpkin spice and salt together. Let the dough rest for 10 minutes, then slowly add in the butter.
Transfer the dough to a lightly greased container and cover. Proof at a temperature that works for your timeline.
Make the filling: mix together the sugars, butter and cinnamon and beat it well until it’s very light and fluffy.
When your dough is at least doubled in size, lightly flour your counter and roll it out to roughly 12” by 9”. Spread the filling evenly over the dough and roll it up tightly.
Cut into six 1.5” rolls and put into a buttered 9” cake pan or a 9” by 13” rectangular baking dish. Cover and proof overnight at 70-72 degrees.
Preheat your oven to 350 degrees. Pour 1T of cream or half and half over each roll before baking and bake for 20-25 minutes, or until lightly browned.
Mix 1-2T milk, cream or half and half with 1 cup powdered sugar and 1 teaspoon vanilla for the icing.