Initial Mix: In a large bowl, combine all dough ingredients except the butter. Mix until well incorporated. No need to knead yet. Cover and let rest for 20 minutes to help hydration and gluten development.

Kneading with Butter: Knead the dough (by hand or with a mixer). Once slightly elastic, add butter gradually, one piece at a time. Continue kneading until dough is smooth, soft, and slightly sticky.

First Rise (Bulk Fermentation): Place dough in a greased bowl, cover, and let ferment at room temperature for 4–6 hours, or until it increases about 35–40% in volume.

Cold Proof: Transfer dough to the fridge and let it rest overnight. This makes the dough easier to handle and improves flavor.

Warm Up the Dough: Remove dough from fridge and let sit for 10 minutes at room temperature before rolling.

Prepare the Filling: Mix butter, sugar, pumpkin purée (if using), cinnamon, and pumpkin spice until creamy. Keep at room temperature.

Roll and Fill: Lightly grease your work surface (use butter, not flour). Roll dough into a rectangle. Spread filling evenly over the dough. Roll tightly from the long edge into a log. Tip: grease rolling pin if dough is sticky.

Shape the Rolls: Cut the log into 7–8 equal pieces. Place rolls in a baking dish with a little space between them.

Final Proof: Cover pan and let rolls rise for 2–3 hours at room temperature, or until doubled in size.

Bake: Preheat oven to 320°F (160°C). Bake rolls for 30–35 minutes, until golden on top and fully baked.

Frost and Decorate: Let rolls cool slightly (not too hot), then spread cream cheese frosting on top.