Start by mixing all the ingredients except the flour in the bowl of a stand mixer. Turn in on high speed to incorporate everything nicely. I usually do this with a dough hook attachment and get away with it, but use another attachment if you aren't able to mix everything properly with a dough hook.

Transfer the dough to a large bowl, cover it with something airtight (plastic wrap, plastic bag, aluminum foil simply a lid), and let the dough rise for about 6 hours. If you want the sourdough process to happen a bit faster, place the bowl in a warm place and the dough might be ready in 5 hours (likely not any sooner).

After the dough is at least 75% bigger in volume, it's done with the first rise. This can also be done overnight if your kitchen is not too hot (works for me in the winter, but not in the summer).

Prepare the filling by simply smashing together softened butter (at room temperature), sugar, pumpkin pie spice, and cinnamon. I have the best results when I use a regular spoon and a small bowl for this, but you can certainly use a hand mixer or even a stand mixer with a paddle attachment.

Take the dough out and onto a clean working surface.

Roll the dough in a log, starting from the long end.

Make 10 - 12 individual rolls, using a bench scraper. To make the pieces somewhat equally as big, mark the log lightly before cutting into it to get an idea of how thick the rolls should be.

Some people prefer to cut off the edges of the dough because they tend to be a bit irregular in shape.

Place the rolls in a cast iron skillet (10.25 Inch Cast Iron works best for this recipe) and make sure to leave room for them to puff up a bit during a second rise. No parchment paper is necessary, but be sure to grease the cast iron skillet with some butter or oil to prevent the rolls from sticking to it.

Cover them with a wet tea towel and give them a chance to rise the second time for about 1 - 3 hours. Try to put them in a worm spot so they'll be ready sooner.

After the dough becomes nice and puffy again, place it straight into a preheated oven.

Bake the rolls at about 350°F (about 180°C) for 23 - 26 minutes. If your oven is strong, consider lowering the temperature just a bit so the rolls don't get over-baked. The goal is to get them golden brown, not deep brown.

Take them out of the oven. Serve them with a generous drizzle of maple syrup and enjoy!