1. 1. Activate the Dough Base: In a large mixing bowl, combine the warm milk, active sourdough starter, 1/4 cup granulated sugar, and melted butter. Stir well until everything is incorporated. Add the pumpkin puree, egg, and vanilla extract, mixing until smooth.

2. 2. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, 1 teaspoon ground cinnamon, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.

3. 3. Knead and First Rise: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it’s smooth and elastic. Alternatively, if using a stand mixer, knead for 3-5 minutes. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 2-4 hours, or until doubled in size.

4. 4. Prepare the Filling and Shape Rolls: While the dough rises, prepare the filling. In a small bowl, combine the softened butter, brown sugar, and remaining 1 teaspoon ground cinnamon. Once the dough has risen, gently punch it down and roll it out on a lightly floured surface into a large rectangle, about 12×18 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.

5. 5. Roll and Slice: Tightly roll the dough from the long edge into a log. Use a sharp knife or unflavored dental floss to slice the log into 12 equal pieces, about 1.5 inches thick. Arrange the slices in a lightly greased 9×13-inch baking dish, leaving a little space between each roll.

6. 6. Second Rise and Bake: Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for 30-60 minutes, or until visibly puffy. Preheat your oven to 375 F (190 C). Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.

7. 7. Make the Glaze and Serve: While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Once the rolls are out of the oven, let them cool for about 5-10 minutes, then drizzle generously with the prepared glaze. Serve warm and enjoy!