Pumpkin season doesn’t wait it taps you on the shoulder with the first cool breeze and practically begs you to bake something warm and spiced. In this post, we’re diving into a fall twist on a classic: pumpkin sourdough cinnamon rolls. These rolls are tangy, plush, and laced with autumn’s favorite flavor. Whether you’re a sourdough newbie or a seasoned baker, this recipe is one to bookmark. With helpful tips, FAQs, and internal links to other cozy creations like sourdough cinnamon donut bread and pumpkin sourdough bread, you’ll have everything you need to make this bake a success.
Table of Contents
Pumpkin Sourdough Cinnamon Rolls
- Total Time: 10–12 hours (including fermentation)
- Yield: 9–12 rolls 1x
- Diet: Vegetarian
Description
Soft, spiced pumpkin sourdough cinnamon rolls with a tangy twist. Perfectly cozy and naturally fermented for deep flavor.
Ingredients
FOR THE DOUGH:
200g active sourdough starter (100% hydration)
150g pumpkin puree (unsweetened)
100g whole milk
1 large egg
60g brown sugar
60g unsalted butter, softened
1 tsp salt
400g all-purpose flour
FOR THE FILLING:
60g unsalted butter, softened
100g brown sugar
1 tbsp cinnamon
1/2 tsp nutmeg (optional)
FOR THE FROSTING:
120g cream cheese
50g unsalted butter
120g powdered sugar
1–2 tbsp milk
1 tbsp maple syrup
1/2 tsp vanilla extract
Instructions
1. In a large bowl, whisk together starter, milk, pumpkin puree, egg, and brown sugar.
2. Add flour and salt, then knead until smooth. Add softened butter in pieces and knead until fully incorporated.
3. Cover and rest dough for 30 minutes, then perform 2 stretch-and-folds over the next hour.
4. Bulk ferment at room temp until doubled (4–6 hours), then refrigerate overnight.
5. Roll dough into a rectangle (about 12×18″). Spread butter, sprinkle cinnamon-sugar filling evenly.
6. Roll tightly from the long edge. Slice into 9–12 even rolls.
7. Place rolls in a greased 9×13″ pan. Cover and proof until puffy (2–4 hours).
8. Bake at 375°F for 25–28 minutes until golden and centers reach 190°F.
9. Mix frosting ingredients until smooth. Spread over warm rolls before serving.
Notes
You can prep these ahead and bake the next morning just bring them to room temperature before baking.
For extra fall flavor, add a touch of orange zest to the filling or frosting.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Breakfast, Brunch, Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 14g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 38mg
Keywords: pumpkin sourdough cinnamon rolls, sourdough pumpkin rolls, sourdough fall baking, fermented cinnamon rolls
The Story Behind These Pumpkin Sourdough Cinnamon Rolls
Sourdough meets fall nostalgia
It started with leftover pumpkin puree and a bubbling jar of sourdough starter staring at me from the counter. I was craving the cozy swirl of cinnamon rolls but wanted something more festive, more alive. So I folded pumpkin into my enriched dough, watched it turn golden-orange, and hoped the wild yeast would play nice. Not only did it work it transformed the rolls. The result? Pumpkin sourdough cinnamon rolls that were tender, tangy, and beautifully spiced. The flavor deepens overnight, making the next morning’s bake even better.
A forgiving, flexible dough
If you’ve ever made classic sourdough pancakes, you know sourdough recipes invite patience. This dough is no different but it rewards you with depth and softness no commercial yeast can match. The pumpkin adds moisture, giving the rolls a pillowy texture, while sourdough keeps things grounded with its subtle tang. You can mix, rest, and refrigerate the dough on your schedule. This isn’t a rush job. It’s the kind of bake that teaches you to slow down and enjoy the process.
Pumpkin and Cinnamon: A Flavor Match Made for Sourdough
The magic of pumpkin and spice
Pumpkin isn’t just a seasonal trend it brings moisture, color, and depth to baked goods. In these pumpkin sourdough cinnamon rolls, the pumpkin purée adds a rich softness that balances beautifully with cinnamon’s warmth. Together, they create a flavor profile that’s both nostalgic and fresh. The natural sweetness of pumpkin mellows out the tang from the sourdough, while cinnamon lifts the entire roll into something undeniably cozy. You get soft, golden dough with a gooey, spiced swirl that tastes like autumn should.
How sourdough supports flavor and structure
A common question is: Can you use sourdough bread for cinnamon rolls? Not only can you it’s often better than commercial yeast. The wild fermentation of sourdough builds a structure that makes the dough airy and tender while enhancing its flavor. The slow rise lets the pumpkin fully hydrate the flour, and the sourdough culture adds subtle tang and complexity. For bakers who love the slow, meditative rhythm of fermentation, this dough is a dream.
If you’ve ever baked sourdough discard cinnamon roll cake, you’ve tasted how sourdough makes sweet dough more nuanced. And if you’re short on time, try something quicker like mini cinnamon roll bites for a similarly spiced payoff.
The structure you get from sourdough helps the rolls hold their shape no flattening, no spreading. And because sourdough is naturally more digestible, these rolls are easier on your stomach too. It’s slow food, but it’s so worth it.
Shaping and Baking the Perfect Pumpkin Sourdough Cinnamon Rolls
How to roll and fill without the mess
One of the trickiest parts of making any cinnamon rolls especially enriched ones is handling a soft, sticky dough. Add pumpkin, and it gets even stickier. Here’s the fix: chill your dough. After its bulk ferment, a cold rest in the fridge makes shaping and slicing clean and easy. When you’re ready, roll the dough into a rectangle, spread on softened butter, sprinkle generously with brown sugar and cinnamon, and roll tightly. Don’t overfill too much sugar can leak out and burn. Aim for even layers and tension as you roll to keep the spiral tight.
If you’ve tried sourdough discard cinnamon sugar crisps, you already know that a little cinnamon-sugar goes a long way. In these rolls, we want gooey not runny. Use room-temperature butter, not melted, and don’t skip a light dusting of flour when rolling out the dough.
Proofing and baking tips for soft, golden rolls
Once shaped and sliced, let the rolls proof until they’re puffy and jiggly. Depending on your kitchen temp, this might take 2–4 hours. You can also refrigerate them overnight and bake in the morning. Just remember to bring them back to room temp before baking for best rise.
Bake at 375°F until the tops are golden and the centers register about 190°F. A light foil tent halfway through baking can help prevent over-browning. Want to boost flavor even more? Try adding cardamom or nutmeg to the filling next time or even a touch of orange zest.
Looking for more ways to use discard or sourdough in breakfast baking? These sourdough discard cinnamon roll bites are another cozy, bite-sized idea.
Making These Rolls Even Better: Frosting, Storage, and Serving Tips
Topping ideas to take them over the top
No cinnamon roll is complete without a little indulgence on top. For pumpkin sourdough cinnamon rolls, cream cheese frosting is the gold standard but don’t stop there. Add maple syrup to the frosting for an autumn twist, or whip in a bit of browned butter for extra depth. Want to keep it lighter? Try a simple vanilla glaze made with powdered sugar, milk, and a touch of cinnamon. Drizzle while the rolls are still warm and watch it melt into every golden crevice.
You can also dust with a bit of cinnamon sugar for texture, much like the topping in sourdough cinnamon donut bread. It’s a great way to keep things sweet but not cloying.
How to store and reheat without drying out
Pumpkin helps these rolls stay moist longer than standard cinnamon rolls. Still, they’re best within the first two days. To store, keep them covered at room temperature for a day or refrigerate for up to 4 days. For longer storage, freeze individually and reheat in the oven wrapped in foil at 300°F for about 10–15 minutes.
Reheating tip: Add a small splash of water to the pan before covering it with foil. The steam helps re-soften the rolls, especially if they’ve been in the fridge. For a next-day brunch, this method brings them back to life beautifully.
If you’re experimenting with other breakfast bakes, the flaky sourdough biscuits make a savory complement to these sweet rolls and keep your sourdough starter working overtime.
Now that we’ve covered the process from dough to drizzle, let’s answer some frequently asked questions about pumpkin, cinnamon, and sourdough.
Frequently Asked Questions
Can you add pumpkin to sourdough?
Absolutely. Pumpkin adds moisture, subtle sweetness, and a beautiful orange hue to sourdough. It also helps create a softer, more tender crumb.
Does cinnamon go well with pumpkin?
Yes cinnamon enhances the earthy sweetness of pumpkin, making them a classic fall flavor pairing that works beautifully in enriched sourdough doughs.
Can you use sourdough bread for cinnamon rolls?
While traditional sourdough bread is lean, the same fermentation process works wonderfully in enriched doughs like these cinnamon rolls. It adds flavor and structure.
Did Trader Joe’s discontinue pumpkin cinnamon rolls?
There have been seasonal availability changes in the past. If you can’t find them in-store, making your own from scratch is even better plus, no preservatives.
Conclusion
Pumpkin sourdough cinnamon rolls are more than just a seasonal treat they’re a cozy baking ritual. With a flexible dough, complex flavor, and comforting spice, they belong on every fall table. From the first mix to the final drizzle of frosting, they invite you to slow down and savor the process.
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