1. Brown 3/4 cup butter in a light saucepan over medium heat until golden brown and nutty, then cool.

2. In a bowl or mixer combine cooled brown butter, starter, pumpkin puree, warmed milk, and sugar until smooth.

3. Add salt, cinnamon, nutmeg, and 3 cups flour, mixing until a rough dough forms. Add remaining flour until dough is soft and slightly tacky.

4. Knead dough 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise 3–4 hours until doubled.

5. Roll dough into a 1/4-inch rectangle. Brush with 3 tablespoons melted butter and sprinkle brown sugar and cinnamon mixture. Roll into a log and cut into 12 rolls.

6. Place rolls in a greased 9×13 pan, cover, and proof 2–3 hours until puffy. Bake at 375°F for 20–25 minutes until golden.

7. To make icing, brown 1/4 cup butter, let cool, then whisk with cream cheese, powdered sugar, vanilla, and salt until smooth. Spread over warm rolls.