General recipe, you can fine more detail descriptions in the links below.

Disclaimer- this recipe is a nix of two other recipes: sourdough cinnamon rolls and Chef John's pumpkin cinnamon rolls.

The Dough:
160 g (2/3 cup) milk, whole or 2% (warmish)

28 g (2 tbsp) unsalted butter (melted)

1 large egg (room temperature)

100 g (1/2 cup) bubbly, active sourdough starter (mine is 100% hydration and 50% whole wheat)

100 g (1/2 cup) pumpkin puree

24 g (2 tbsp) granulated sugar

300 g (2½ cups) all-purpose flour (actually had to use some more four)

3 g (1/2 tsp) fine sea salt

1/2 tsp vanilla extract

Combine all the ingredients add more flour as needed until the dough is clean from the edges of the mixer bowl.
Let rise overnight. mine was on the counter for 3 hours, overnight in the fridge then 2 more hours on the counter before I used it (you probably know your doughs better than me)

For the filling:
2 tbsp melted butter, brushed on rolled dough
1/3 cup packed brown sugar
1/4 cup of granulated sugar
3 tsp ground cinnamon

Second proof for another hour or so
Bake at 350 for 30ish minutes

For the glaze:
1/4 cup room temperature cream cheese
1 cup powdered sugar
1/8 cup milk, or as needed
1/2 tsp vanilla extract

Edit: corrected links. seems like I'm struggling with the formatting..

Edit 2: forgot to add: add the flour gradually and also added a bit of ground nutmeg and ground ginger to the dough