1. In a stand mixer bowl combine sourdough discard, warm milk, pumpkin puree, melted butter, and egg until smooth

2. Add flour, instant yeast, brown sugar, and salt; mix on low until dough forms and pulls away from sides

3. Knead with dough hook for 8–10 minutes until dough is smooth and elastic

4. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes

5. Turn dough onto floured surface, roll into a 12×18-inch rectangle

6. Brush surface with melted butter, sprinkle evenly with brown sugar and cinnamon

7. Roll dough tightly from long edge, seal seam, and cut into 12 equal rolls

8. Place rolls in a buttered 9×13-inch pan, cover, and let rise until puffy, about 30–45 minutes

9. Preheat oven to 350 F and bake rolls for 25–30 minutes until golden brown

10. Let rolls cool 10 minutes, then whisk powdered sugar, cream cheese, and 1–2 tbsp milk into a smooth glaze

11. Drizzle glaze over warm rolls and serve immediately