In a large bowl, combine the sourdough starter, pumpkin puree, milk, and cane sugar until smooth.
Add the flour and salt, mixing until a rough dough forms.
Incorporate the softened butter and knead the dough until smooth and elastic.
Cover the dough and let it rise at room temperature for 8-10 hours or until doubled in size.
Prepare the filling by mixing brown sugar, cinnamon, ginger, cloves, nutmeg, and softened butter until well combined.
Roll out the dough on a floured surface into a large rectangle.
Spread the cinnamon-spice filling evenly over the dough.
Roll the dough tightly from the long edge and cut into 12 equal rolls.
Place rolls in a greased baking dish, cover, and let rise for another 2 hours.
Preheat the oven to 180°C (350°F).
Bake rolls for 35-40 minutes or until golden brown and cooked through.
While baking, prepare the glaze by mixing cream cheese, powdered sugar, milk, and optional egg until smooth.
Allow rolls to cool slightly, then spread the creamy glaze on top before serving.
