In a medium saucepan over medium heat, whisk together water and bread flour.

Cook, stirring constantly, until a thick paste forms, about 5 minutes.

Transfer to a bowl, cover, and refrigerate at least 4 hours (up to overnight). Bring to room temperature before using.

In a small bowl, combine warm milk, 1 tablespoon of the sugar, and yeast.

Let sit 5 minutes, until foamy and sweet-smelling.

In the bowl of a stand mixer fitted with a dough hook, add bread flour, milk powder, salt, and remaining sugar.

Add the bloomed yeast mixture, egg, pumpkin puree, and tangzhong. Mix on low until shaggy, 2–3 minutes.

Add softened butter; mix on low 1 minute to incorporate.

Increase to medium-high and knead 8 minutes, until smooth and elastic. If the dough isn’t forming a soft ball, add 1–3 tablespoons extra bread flour as needed.

Transfer to a greased bowl, cover, and proof in a warm spot until doubled, about 1 hour (timing varies by room temperature).

Lightly flour your work surface. Roll the dough into a large rectangle about 1/4-inch thick.

In a bowl, mix the filling: softened butter, pumpkin puree, cinnamon, cardamom (if using), sugar, and vanilla until spreadable.

Spread filling evenly over the dough, leaving a 1/2-inch border on all sides.

Starting from a long edge, roll the dough into a tight log.

Trim the ends, then cut into 12 even rolls using unflavored floss or a sharp knife.

Cover and proof until puffy and nearly doubled, 35–40 minutes.

Preheat oven to 350°F (175°C).

Bake 25–30 minutes, until golden at the edges and set in the centers. If baking all 12 in one pan, you may need a few extra minutes.

Cool 10 minutes before glazing.

In a bowl, mix cream cheese, butter, and heavy cream until smooth.

Add vanilla, almond extract (optional), confectioners’ sugar, and salt; stir until creamy.

Spread about 1 tablespoon glaze over each warm roll. Serve and enjoy!