Sourdough Pumpkin Cinnamon Rolls

Steps

1. 1DIRECTIONS:
2. 2Combine water, activated sourdough starter, pureed pumpkin, pure maple syrup, salt, cinnamon, coconut oil, and the egg. Mix gently.
3. 3Add flour, cup by cup mixing in between each addition. You have enough flour when 1- the dough starts to pull away from the sides of the bowl, 2- the dough becomes tacky but not overly sticky in texture. Use the touch test (below) to determine if the dough has the right amount of flour. If it doesn’t have enough, add a little flour and knead. If it has too much flour, add a teaspoon of oil and knead. Do not add too much flour!Touch test: after kneading the dough, touch it with 3 fingers. If a lot of dough sticks to your fingers, it needs more flour. If hardly any sticks to your fingers it’s just right. If it is dry and crumbly with pockets of visible flour, it has too much flour. Kneading the dough for a few extra minutes can help hydrate any excess flour. or for dough that has accidentally become extremely dry, adding even a teaspoon of oil, then kneading will help.
4. 4Knead the dough for about 10 minutes. Cover with a clean kitchen towel or with a bowl lid or with plastic wrap. Let rise until it has doubled in size (about 4-6 hours, depending on the ambient temp in your home and the strength of your starter).
5. 5Meanwhile, make your browned butter by combining all of the butter (both the amount for the filling and the frosting)
6. 6Punch down dough and dump onto a clean, floured surface. Roll out into a rectangle, about 1/2 inch thick. (make sure there is a little flour under the dough so it doesn't stick too much!) Spread 5 tablespoons of the butter evenly onto the dough. Evenly sprinkle the brown sugar, then cinnamon, then pumpkin pie filling, then the chopped pecans.
7. 7Roll into a tight, long snake. Using a sharp knife or cinnamon flavored dental floss, cut the snake into 16 equal portions (discarding the very ends). Set on a baking sheet lined with parchment paper and cover with plastic wrap, a lid, or a clean dish towel.
8. 8Prepare the browned butter for the frosting and set aside to let cool. (instructions above)
9. 9Allow the rolls to rise again until doubled in size.
10. 10When doubled, preheat oven to 350° F
11. 11Bake for about 18 minutes, give or take a couple minutes.
12. 12While it's in the oven, prepare your frosting by combining the wet ingredients and whipping with a hand held mixer. Then combine the powdered sugar and whip again for a couple of minutes until it's light and fluffy. Add a little milk if needed to thin the frosting slightly.
13. 13Remove rolls from oven. Spread the frosting over the top of the rolls.
14. 14If you will be serving the rolls immediately, sprinkle the chopped pecans over the top of the rolls.
15. 15Serve and enjoy!