Pumpkin Cinnamon Rolls with Black Sesame Filling

1. The night before, add all dough ingredients (except for butter) to the bowl of a stand mixer. Knead until the dough comes together then add the butter and knead for 5-10mins until it’s smooth and passes the window pane test. Form the dough into a ball, cover and let rise for 30mins-1hr at room temp (or until it’s grown slightly in size) then transfer to the fridge to proof overnight.
2. The next morning, make your filling by combining all filling ingredients.
3. Take the dough out of the fridge and roll it out to be 12”x16”. Spread the filling over the dough.
4. Starting from the 12” side, roll the dough into a log, then divide it into 7 sections.
5. Place the rolls into a lined baking pan.
6. Cover and let rise for 30mins-1hr or until noticeably puffy.
7. Preheat the oven to 350F. Pour 1/3 cup of heavy cream over the buns (optional) and bake for 25-30mins or until golden brown.