Pumpkin Cinnamon Rolls

• 700 g water
• 500 g pumpkin flesh, cubed (2 cm)
• 150 g unsalted butter, cut in pieces (2 cm)
• 280 g buttermilk
• 1 tsp dried instant yeast (approx. 5 g)
• 80 g light brown sugar, plus 2 Tbsp
• 650 g strong white bread flour
• 1 medium egg
• 1 tsp vanilla extract
• ½ tsp baking soda
• 1 tsp fine sea salt
• 1 Tbsp ground cinnamon
• ½ Tbsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 1 tsp ground cardamom

Icing

• 150 g caster sugar
• 200 g cream cheese
• 2 Tbsp white rum (optional)
• 1 pinch fine sea salt