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