• First, Mill the flour (I used Hard white wheat) and measure it out. Then measure out your milk.
  5½ cups Fresh-milled flour , 3/4 cup milk

For the Tangzhong paste:

• Pour ⅓ cup of water into a saucepan. Take 1/3 cup of your milk and take 1/3 cup out of the flour for the Tangzhong paste. Heat over medium heat until a paste forms, about 2 mins.

For the butter and sugar mixture:

• Place the remaining milk, sugar, salt, and butter into a small saucepan and heat over low until the butter melts and the sugar dissolves. Remove from heat and let cool to lukewarm.
  1/2 cup sugar, 1 and 1/4 tsp. Salt, 1/2 cup butter, 3/4 cup milk

The Dough

• Add the sourdough to the mixing bowl. Add the butter mixture, eggs, pumpkin, pumpkin spice, vanilla and the remaining flour.
  5½ cups Fresh-milled flour , 1/2 cup sourdough starter, 3 eggs, ⅓ cup pure pumpkin puree , 2 tsp. pumpkin spice, 2 tsp. Vanilla
• Using the dough hook, mix for 5 minutes on speed 2. The dough should cling to the dough hook and come away from the sides of the bowl. If the dough is sticking to the sides, slowly add a little more flour until it no longer is. Mix for an additional 2 mins until the dough is smooth and stretchy; it will be sticky but appear smooth.
• Place the dough in a greased bowl, cover, and let it rise for 2- 4 hours. It may take more or less time depending on the temperature of the room.
Check after 2 hrs, if the dough has not doubled, check after 2 more hours.

Shaping the cinnamon rolls

• Once the dough has doubled in size, divide it into 2 equal parts and roll the dough out on a floured surface into a long rectangle.
• pour half of the melted butter onto the first dough rectangle.
  1/2 cup butter
• Make the filling, combine cinnamon and brown sugar in a bowl. Sprinkle half the cinnamon mixture on top of the melted butter on the dough.
  2 cups brown sugar, 1/4 cup of cinnamon
• Roll the dough into a long roll. Cut the log into individual rolls. Place in a greased 9×13-inch pan. Repeat for the second half of the dough.
• Cover the shaped cinnamon rolls and let them do the final rise about 30mins.
• 10 minutes before the cinnamon rolls are ready, preheat oven to 350℉.
• Bake for 20-25 mins. Makes 18-24 cinnamon rolls.
• Make the icing. Combine cream cheese, butter, milk, and powdered sugar in a bowl. Cream together until smooth.
  ¼ cup softened cream cheese, 4 TBSP softened Butter, 1 TBSP milk, ½ cup powdered sugar
• Spread icing over top of the cinnamon rolls. Eat them while they're hot or let them cool. Enjoy!!