If you like sourdough, pumpkin or cinnamon rolls… You are going to CRAVE these sourdough pumpkin cinnamon rolls! Pumpkin spiced cinnamon rolls with the tummy comfort and flavor of sourdough… They’re SOFT and light and heavenly in every bite!
Sourdough Pumpkin Cinnamon Rolls Recipe
Ingredients
1 cup of sourdough starter. This can be bubbly sourdough starter, sourdough discard or active starter.
One cup of pumpkin purée
5 cups of flour. I use all purpose flour, but your favorite type of fine ground flour)
1/2 cup of granulated sugar, or coconut sugar
1 cup of softened butter, not melted butter
2 large eggs
1 teaspoon of pumpkin spice or = 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/8 tsp ground cloves + 1/8 tsp nutmeg
1/2 teaspoon salt
For the Pumpkin Pie Filling
1 cup brown sugar
5 tablespoons pumpkin purée
4 teaspoons of cinnamon
2 tsp pumpkin pie spice = 1 tsp cinnamon + 1/2 tsp ground ginger + 1/4 tsp ground cloves + 1/4 tsp ground nutmeg
4 tablespoons of softened butter
1/4 tsp salt
For the Cream Cheese Glaze – Icing
8 oz cream cheese
4 tablespoons heavy cream
2 cups powdered sugar or confectioners sugar (you could also use 4 tablespoons pure maple syrup)
A pinch of salt
How to make Sourdough Pumpkin Cinnamon Roll Recipe
1. In a large bowl, or the bowl of a stand mixer with a dough hook attachment, combine all the ingredients for the dough.
2. Using a rubber spatula, mix all the ingredients as best you can, scraping the sides of the bowl. If you are using the stand mixer mix on low speed till it comes together,
3. Use your hands to finish bringing the dough together till well mixed and a nice dough forms.
4. Place dough ball back into the large mixing bowl, and cover with a towel or plastic wrap.
5. First Rise – Let dough rise or ferment for 5-8 hours in a warm spot. (I let dough rest, or rise in a 90 degree oven for 1 hour then move it to the counter in my 73 degree kitchen)
After Bulk Ferment or First Rise Time
6. After 5 hours, make the filling by combining all the filling ingredients in a small bowl, and use a fork to mix well. mix till well blended scraping the sides of the bowl.
7. Flour a 20×30 inch work surface well.
8. BUTTER a 7×11 or 9×13 baking dish, a 13 to 15 inch cast iron skillet. You could also line a baking sheet with parchment paper.
9.. Roll dough ball out on work surface into large rectangle that should be 1/4 inch thick.
10. Spread pumpkin filling mixture evenly onto the top of the dough rectangle, leaving about 1/2 on all sides bare.
Roll Up Dough
11. Roll the rectangle topped dough starting at the shorter side of the rectangle, to for 12 large cinnamon rolls. (Use a bench scraper to loosen any dough stuck to counter)
I do this by first cutting the dough into 3 equal sections, then cut those into 6 equal sections, and finally cutting those 6 equal sections in half to make 12 equal cinnamon rolls!
12. Using a sharp knife or a piece of thread, or unflavored dental floss, gently cut rolled dough into 12 equal pieces, trying not to push down or squish dough as you cut.
13. Place 12 pumpkin rolls onto a buttered 7×11 or 9×13 baking dish.
14. Let rise in a warm place for about 1 hour, till dough starts to puff back up.
15. Preheat your oven to 350 degrees F. for 10 minutes.
16. Place pumpkin sourdough cinnamon rolls into hot oven, and bake cinnamon rolls for 35 minutes.
17. While pumpkin cinnamon rolls bake, make the cream cheese frosting: Combine all Cream Cheese Glaze ingredients in a medium bowl and use an electric mixer to blend till smooth!
18. Remove homemade cinnamon rolls from oven to a cooling rack.
19. Gently spread cream cheese Icing over top of hot cinnamon rolls.
Enjoy!!!!!
More Pumpkin Recipes
Pumpkin Spice Cupcakes with cream cheese frosting.
The best Pumpkin Pie From Scratch
Recipe Card
Sourdough Pumpkin Cinnamon Rolls
Ingredients
- For the Dough:
- 1 cup of sourdough starter
- 1 cup of pumpkin purée
- 5 cups all purpose flour or your favorite type of fine ground flour
- 1/2 cup of granulated sugar
- 1 cup of softened butter
- 2 large eggs
- 1 teaspoon of pumpkin spice or = 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/8 tsp ground cloves + 1/8 tsp nutmeg
- 1/2 teaspoon salt
- For the Filling:
- 1 cup brown sugar
- 5 tablespoons pumpkin purée
- 5 tablespoons pumpkin purée
- 4 teaspoons of cinnamon
- 4 teaspoons of cinnamon
- 2 tsp pumpkin pie spice = 1 tsp cinnamon + 1/2 tsp ground ginger + 1/4 tsp ground cloves + 1/4 tsp ground nutmeg
- 2 tsp pumpkin pie spice = 1 tsp cinnamon + 1/2 tsp ground ginger + 1/4 tsp ground cloves + 1/4 tsp ground nutmeg
- 4 tablespoons of softened butter
- 4 tablespoons of softened butter
- 1/4 tsp salt
- 1/4 tsp salt
- For the Cream Cheese Glaze – Icing
- For the Cream Cheese Glaze – Icing
- 8 oz cream cheese
- 8 oz cream cheese
- 4 tablespoons heavy cream
- 4 tablespoons heavy cream
- 2 cups powdered sugar or confectioners sugar
- 2 cups powdered sugar or confectioners sugar
- A pinch of salt
- A pinch of salt
Instructions
- 1. In a large mixing bowl combine all the ingredients for the dough.
2. Using a rubber spatula, mix all the ingredients as best you can.
3. Use your hands to finish bringing the dough together till well mixed and a nice dough forms.
4. place dough ball back into the large mixing bowl, and cover with a towel.
5. Let dough ferment for 5-8 hours at a warm room temperature. (I do this is a 73 degree kitchen)
6. After 5 hours, make the filling by combining all the filling ingredients in a medium mixing bowl, and use a fork to mix well. mix till well blended.
7. Flour a 20×30 inch work surface well.
8. Roll dough ball out on work surface into a 1/4 inch thick rectangle.
9. Spread pumpkin filling mixture evenly onto he rectangle dough, leaving about 1/2 on all sides bare.
10. Roll the rectangle topped dough starting at the shorter side of the rectangle, to for 12 large cinnamon rolls.
11. Using a serrated knife or a piece of thread, gently cut rolled dough into 12 equal pieces, trying not to push down or squish dough as you cut.
12. Place 12 cinnamon rolls onto a buttered 7×11 or 9×13 baking dish.
13. Let rise in a warm place for about 1 hour, till dough starts to puff back up.
14. Preheat your oven to 350 degrees F. for 10 minutes.
15. Place cinnamon rolls into hot oven, and bake for 35 minutes.
16. While pumpkin cinnamon rolls bake, make the cream cheese frosting: Combine all Cream Cheese Glaze ingredients in a medium mixing bowl and use an electric mixer to blend till smooth!
17. Remove baked cinnamon rolls from oven to a cooling rack.
18. Gently spread cream cheese Icing over top of hot cinnamon rolls. - Enjoy!
Video
Nutrition
Tips & Notes for Making Sourdough Pumpkin Cinnamon Rolls
Sourdough Starter
For dough to rise faster, Ensure that your sourdough starter is active and bubbly. If it’s been stored in the fridge, feed it and let it become active at room temperature before using it in the recipe.
Room Temperature
When working with sourdough, maintaining a consistent room temperature is crucial for fermentation. Aim for around 73 degrees Fahrenheit (23 degrees Celsius) for a successful rise.
Pumpkin Puree
You can use store-bought pumpkin puree, or make your own by roasting and pureeing fresh pumpkin. Homemade puree adds a fresh, natural flavor.
Brown Sugar
The brown sugar in the filling adds a rich, caramel-like sweetness that complements the pumpkin and spices.
Rolling Out the Dough
Use a well-floured surface and rolling pin to roll out the dough to a 1/4-inch thickness. This ensures even and fluffy rolls.
Pumpkin Filling
Leave a 1/2-inch border around the edges of the dough when spreading the pumpkin filling. This prevents excess filling from oozing out while rolling.
Cutting the Pumpkin Cinnamon Rolls
Use a serrated knife, thread or dental floss to cut the rolled dough into 12 equal pieces. This helps maintain the round shape of the rolls without squishing them.
Rising Time
Let the rolls rise in a warm place for about 1 hour or until they start to puff up. This second rise is essential for soft and airy rolls.
Preheating the Oven
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) for at least 10 minutes before placing the rolls inside. A hot oven ensures even baking.
Cream Cheese Frosting
The cream cheese glaze is a delightful addition. Ensure that your cream cheese is at room temperature for a smooth and creamy frosting.
Optional Variations
You can add chopped nuts (I’d recommend pecans!), raisins, or even chocolate chips to the filling for extra flavor and texture.
Storing Pumpkin Cinnamon Rolls
If you have leftovers, store them in an airtight container to keep them fresh. They can be reheated in the microwave or oven for a warm, gooey treat the next day.
Homemade Pumpkin Puree
Making your pumpkin puree from scratch can add a more intense pumpkin flavor to your rolls.
Flour Types
While all-purpose flour works well, you can experiment with other flours like bread flour or whole wheat flour for a different texture and flavor.
Sweetness
Adjust the sugar levels in both the dough and filling to your taste. You can increase or decrease the sugar according to your preference.
Pumpkin Cinnamon Rolls Size
You can make smaller or larger rolls by adjusting the thickness of the dough and the number of rolls you cut.
Caramelized Top
If you prefer a caramelized top, you can sprinkle a bit of sugar on top of the rolls before baking. It will create a golden brown crust.
Casting Iron Skillet
Instead of a baking dish, you can also bake the rolls in a cast-iron skillet for a rustic presentation.
Fluffy Texture
To achieve fluffy cinnamon rolls, be gentle when handling the dough to avoid compacting it.
Enjoy these delicious Sourdough Pumpkin Cinnamon Rolls with Cream Cheese Glaze as a delightful treat for breakfast or brunch during pumpkin season or any time of the year!
Tools
Optional – Stand Mixer with Bowl
A stand mixer with a large mixing bowl and paddle attachment is helpful for mixing and kneading the dough. Alternatively, you can mix and knead by hand.
Rolling Pin to Roll Out Pumpkin Cinnamon Rolls
You’ll need a rolling pin to roll out the dough to a 1/4-inch thickness on your work surface.
Work Surface
Ensure you have a clean and well-floured work surface to roll out the dough and assemble the cinnamon rolls. You may need to use it multiple times throughout the process.
Plastic Wrap or Clean Hand Towel
Use plastic wrap to cover the dough while it ferments during the initial rise and to wrap the rolls for storage.
Optional – Parchment Paper
Line your baking dish or cast iron skillet with parchment paper to prevent the rolls from sticking and for easy cleanup.
Thread, Dental Floss or Serrated Knife to cut Pumpkin Cinnamon Rolls
Dental floss or a serrated knife is essential for cutting the rolled dough into equal-sized rolls without squishing them.
Baking Dish to cook Pumpkin Cinnamon Rolls
You’ll need a baking dish, such as a 7×11 or 9×13-inch dish, large cast iron skillet or lined baking sheet to arrange the cinnamon rolls for baking. A cast iron skillet can also be used for a different presentation.
Small Bowl
Use a small bowl to mix the brown sugar, cinnamon, and other spices for the filling.
Medium Mixing Bowl
A medium mixing bowl is handy for making the cream cheese frosting or icing.
Optional, but helpful: Bench Scraper
A bench scraper is useful for cleaning your work surface and for handling the dough without sticking…. I use mine all the time, plus it really helps scrape counters clean after baking!
Optional, but helpful – Kitchen Scale
A kitchen scale can help you accurately measure ingredients like flour, ensuring consistency in your dough.
Oven to Cook Pumpkin Cinnamon Rolls
Of course, you’ll need an oven for baking the cinnamon rolls. Preheat it to 350 degrees Fahrenheit (175 degrees Celsius).
Optional – Cooling Rack
After baking, place the hot cinnamon rolls on a cooling rack to cool before frosting. You can also just place hot pan of rolls onto a heat safe surface.
Airtight Container, or Plastic Wrap
If you have leftover rolls, store them in an airtight container for freshness.
Sources
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
3 comments
Dusty
Omgoodness, this looks heavenly! I need to make this! Thank you for sharing Juliea
Rebecca
I can’t wait to try these! Thank you!
Rebecca
I am absolutely making these asap! Thank you!