The Night Before Baking: In the bowl of a stand mixer, add sourdough starter, water, flour, coconut oil, pumpkin puree, pumpkin pie spice, honey, maple syrup, and eggs. Mix on low speed with dough hook, scraping sides as needed.
Increase speed to medium and knead for 10-12 minutes until dough passes the windowpane test.
Transfer dough to a lightly oiled bowl, cover, and let sit at room temperature for 8-12 hours.
The Next Morning: Preheat oven to 375°F.
Combine softened butter, brown sugar, cinnamon, and pumpkin pie spice to make filling.
Return dough to mixer and add baking powder, baking soda, and salt. Mix 3-5 minutes until combined.
Turn dough onto floured surface and roll into 1/4 inch thick rectangle.
Spread the filling evenly over the dough using a silicone spatula.
Loosen the short edge farthest from you and roll dough tightly into a log.
Cut log into 12 equal rolls using string or unflavored dental floss.
Place rolls in a well-seasoned cast iron skillet and drizzle with heavy cream.
Bake for 25 minutes until lightly browned and internal temperature reaches 190°-200°F.
Set aside to cool.
Prepare icing by mixing softened cream cheese, heavy cream, maple syrup, vanilla extract, and a pinch of salt until smooth.
Once rolls have cooled slightly, spread maple vanilla cream cheese frosting over them.
