Description
Deliciously soft and fluffy pumpkin cinnamon rolls made using sourdough discard, perfect for any time of the year.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/4 cup butter (melted)
- 1 egg (optional)
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 3 to 4 cups flour (adjust as needed)
- 1 teaspoon yeast (optional)
Instructions
- Make the dough by mixing sourdough discard, pumpkin puree, warm milk, melted butter, and egg in a big bowl.
- Stir in brown sugar and salt, and gradually add flour until you get a soft, manageable dough.
- Knead by hand for about 6 to 8 minutes, adding flour if it sticks too much.
- Let it rise in a covered bowl until puffy.
- Make the filling by mixing brown sugar and cinnamon in a bowl, keeping the butter soft.
- Roll out the dough into a rectangle, spread butter, and sprinkle cinnamon sugar on top.
- Roll the dough into a log from the long edge and slice it into rolls.
- Place rolls in a greased baking dish and let them rise until they are touching.
- Bake until golden and the centers are set. Cool for 10 minutes before frosting.
Notes
For a cream cheese frosting, mix cream cheese with powdered sugar, vanilla, and a splash of milk, then spread on warm rolls.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 10g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
Keywords: sourdough, pumpkin, cinnamon rolls, fall recipe, breakfast, baking