To feed your sourdough starter, use 1/3 cup of starter, and add 1/3 cup of flour + slightly less than 1/3 cup of warm water to create a nice, thick starter, similar to very thick pancake batter or muffin batter. Let ferment in a warm place for 4-6 hours, until it peaks, then stir down, and measure out 1/3 cup for your recipe. Refrigerate the remainder until needed.

1. Make the cinnamon roll dough by combining flour and salt in a stand mixer.
2. Add sourdough starter, egg, pumpkin puree, butter, and warm milk.
   
3. Mix with the dough hook until a ball of dough forms.
4. Continue mixing/kneading for 4-5 minutes, until dough smooths out nicely.
   
5. Remove dough hook, cover bowl, and let rest for several hours, until dough has risen to roughly double.
6. Combine filling ingredients and set to the side.
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7. Lightly flour a clean surface and roll dough out into a large rectangle – roughly 10-15 inches
8. Spread with your pre-mixed filling all the way out to the edges
   
9. Cut dough into roughly 1 inch strips, and roll up.
   
10. Place rolls into a buttered baking dish with about 3/4 of an inch between each to allow for expansion during rising.
    
11. Allow to rise for 3-4 hours, then cover with plastic wrap and refrigerate overnight.
12. In the morning, remove rolls from refrigerator, and allow to warm up and rise for 1-2 hours.
    
13. Preheat oven to 350º.
14. Bake rolls for 20-25 minutes, until beginning to brown just a little, and done through.
15. Remove from oven.
16. Combine frosting ingredients, and beat until smooth.
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17. Spread over hot rolls, and serve.