Soft Sourdough Pumpkin Cinnamon Rolls Recipe

If you like sourdough, pumpkin or cinnamon rolls… You are going to CRAVE these soft 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!

Key Ingredients

These cinnamon rolls are so special because of a few key ingredients that give them their amazing flavor and soft texture:

Sourdough Starter: This is what gives the rolls their incredible depth of flavor and light, airy texture. You can use an active, bubbly starter for a quicker, more pronounced rise, or you can use your sourdough discard for a softer flavor—which is a great way to use up that discard!

Pumpkin Purée: This isn’t just for flavor; it’s the secret to keeping these rolls unbelievably moist and soft… It adds a touch of natural sweetness and that classic pumpkin spice flavor that we all crave. Just be sure to use plain pumpkin purée, not pumpkin pie filling.

Softened Butter: We use a generous amount of softened butter in both the dough and the filling. Using softened, rather than melted, butter is the key to creating a rich, tender dough that doesn’t feel greasy.

Pumpkin Pie Spice: This blend of cinnamon, ginger, cloves, and nutmeg is what makes these rolls taste like a cozy fall day.

Notes & Tips for Sourdough Pumpkin Cinnamon Rolls

This recipe is so cozy and delicious, and getting the little details right will help you make a perfect batch every time. Here are my best tips for making these cinnamon rolls as soft, light, and heavenly as possible!

Making the Dough; Active Sourdough is Best: While you can use sourdough discard, your rolls will get the best rise and fluffiest texture if you use a bubbly, active starter. If your starter has been in the fridge, give it a good feeding a few hours before you start to get it nice and lively.

The Power of Room Temp: Make sure your dough ingredients—especially the butter and eggs—are at room temperature. This helps everything blend together smoothly for a better dough. A cozy, warm spot for your dough to rise is also key to a successful fermentation.

Rolling & Cutting – Roll with Confidence: Use a well-floured surface to roll your dough into a rectangle about 1/4-inch thick. This ensures your rolls are all an even size for a consistent bake.

Don’t Overfill: When spreading the pumpkin filling, make sure you leave a small border (about 1/2-inch) along the edges of the dough. This helps prevent the filling from oozing out and making a mess when you roll your loaf.

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

If you loved these pumpkin cinnamon rolls… You have to try my rustic Sourdough Pumpkin Spice Bread, my rich Pumpkin Spice Cupcakes with cream cheese frosting, or the classic Pumpkin Pie From Scratch. And for a perfect afternoon treat, don’t miss my Pumpkin Spice Scones or the incredibly moist Sourdough Pumpkin Coffeecake. Have a delicious fall!

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