Add flour and salt to a large mixing bowl.

Use a box grater to grate butter or use a fork to cut butter into pea-sized pieces in the flour mixture.

Add sourdough starter, pumpkin puree, water, and maple syrup. (do NOT add the egg or extra 1/2 cup of flour)

Mix until all ingredients are combined and a dough forms (may need to use your hands at the end).

Cover bowl with a damp dish towel or lid. Let dough ferment on the counter 8-10 hours.

When dough finishes fermenting, make the filling by stirring together cinnamon, cane sugar, and softened butter in a bowl until combined. Set aside.

Uncover dough and add egg plus the 1/2 cup of flour.

Use your hands to incorporate these ingredients. (This will be a little messy and takes a few minutes, but trust me it'll incorporate).

Once ingredients are incorporated, dust the counter with flour and roll the dough out with a rolling pin into a 12 inch by 6 inch rectangle. Dough should be about 1/2 inch thick.

Now spread filling in an even layer across rolled out dough. Make sure as much of the rectangle is covered as possible.

Roll the dough tightly into a log starting at the 6 inch side. When you get to the end, use your fingers to pinch the seam together down the log.

Using unflavored dental floss, a knife, or bench scraper cut the log into 8 rolls. Add each to a parchment lined baking sheet about 1/2 inch apart.

Cover baking sheet with a second piece of parchment paper, gently pressing the sides around the rolls.

Stick cookie sheet into the refrigerator for 2-12 hours.

Preheat oven to 400 degrees Fahrenheit.

After 2 hours minimum, take off top layer of parchment and bake for 25 minutes (use a knife to poke the centers after baking to ensure doneness).

While pumpkin cinnamon rolls are baking, make the frosting by adding all frosting ingredients together in a bowl and mixing with an electric mixer on low speed until fully combined 1-2 minutes.

Take rolls out of the oven and let cool on a cooling rack. Once cooled, add frosting and enjoy!