10-12 hours before making the cinnamon roll dough, make a levain or feed your sourdough starter a 1:5:5 ratio (20 grams active sourdough starter: 100 grams flour: 100 grams water) and leave covered at room temperature.

Once the starter is doubled in size, combine all the dough ingredients in the bowl of a stand mixer (fitted with the dough hook) or a large mixing bowl.If using a stand mixer, mix on low speed for 3 to 5 minutes until a smooth, soft ball of dough forms.If mixing by hand, stir the ingredients together, then knead on a lightly floured surface for about 5 minutes or until the dough is soft and smooth.If the dough feels too sticky, add a little more flour until it comes together into a cohesive ball.240 grams milk, 160 grams pumpkin purée, 57 grams butter, 100 grams sugar, 5 grams salt, 200 grams active sourdough starter,650 grams all-purpose flour, 13 grams Taylor & Colledge Organic Madagascan Vanilla Extract

Place the dough in a medium-sized bowl or 2-quart straight-edge container. Let the dough rise covered overnight (ideally 70℉-72℉) for 8-12 hours until doubled in size.

Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 11″ x 17″) on a lightly floured surface with a rolling pin.

In a small bowl, mix together the filling ingredients, except for the pecans. Spread an even layer on top of the dough. Next, sprinkle the chopped pecans on top.220 grams brown sugar, 113 grams butter, 9 grams cinnamon, 4 grams pumpkin pie spice, 100 grams pecans, chopped

On the long side cut the dough into 12, 1.5-inch strips. Roll each strip up. Alternatively, you can roll up the dough and cut it into 12 equal pieces using a sharp knife or unflavored dental floss if you prefer that route.

Place the rolls in a greased 9×13 baking dish.

Cover and let the rolls rise in a warm spot for an additional 1-2 hours until puffy.

Preheat the oven to 350℉ and bake for 25-30 minutes until lightly browned.

Make the cream cheese icing by beating together the softened butter and softened cream cheese until smooth. Add the salt, powdered sugar, and vanilla until combined. Slowly add 1 tablespoon at a time of the milk until your desired consistency is reached.56 grams butter, 112 grams cream cheese, 240 grams powdered sugar, 2 grams salt, 2 grams Taylor & Colledge Organic Madagascan Vanilla Extract, 60 grams milk

Let the rolls cool for 5-10 minutes after baking and then cover with the icing. Serve warm and enjoy!