Sourdough Pumpkin Cinnamon Rolls

These sourdough pumpkin cinnamon rolls are a fall favorite. They combine the soft, velvety texture of perfectly risen dough with a rich, spiced pumpkin filling. The buttery dough melts in your mouth, while the pumpkin pie spices add warmth and depth to each bite. Topped with a maple cream cheese frosting, they really are a seasonal delight.

What makes these rolls truly special is the use of a sweet stiff starter, which allows for a long, slow fermentation without adding any of the tangy sourdough taste. The result is a lightly sweet, perfectly spiced treat that’s both indulgent and comforting, ideal for cozy mornings or holiday gatherings.

Why I love this sourdough pumpkin cinnamon roll recipe

• Sourdough pumpkin cinnamon rolls are 100% sourdough making them easier to digest & a healthier option.

• These rolls are mixed by hand; no equipment is needed!

• Sourdough pumpkin cinnamon rolls are made with a sweet stiff starter, making the texture so soft and pillowy. Additionally, the dough is long-fermented with no sour flavor.

What is a sweet stiff sourdough starter?

A sweet stiff sourdough starter is a type of sourdough starter that is characterized by its low hydration and sweetness. Stiff starters typically have around 50% hydration or less, which makes them thicker and more dough-like in texture. The sweetness comes from the sugar and the natural fermentation process of the starter, which produces sugars that give the dough a sweet flavor.

Sweet stiff sourdough starters are great for sweet recipes where the sourdough tang doesn’t overpower the flavor. They also produce a denser texture, which is lovely in sweet recipes. The best part is that they still hold all that wonderful gut nutrition!

If you want to learn more about sweet stiff starters, check out my informative article and recipe here!

Tips & modifications

• Sweet stiff starter: Ensure your sweet stiff starter has doubled in size before using it, I typically make the starter in the morning to be ready by the evening. Alternatively, if you would like to mix the dough in the morning, you can make the sweet starter the evening before.

• Fermentation times: This is an 8-12-hour bulk rise at room temperature (68 degrees F). You may need more or less time depending on your environment’s temperature.

• Can the dough be long fermented? Yes! The dough itself can be refrigerated for up to 24 hours. You can also shape the cinnamon rolls, place them in their baking pan, cover them with plastic wrap, and refrigerate for up to 24 hours.

• Can I use my regular 100% sourdough starter? Yes, you can. Keep in mind the pumpkin cinnamon rolls will end up with a sour tang. You will also need to add more flour to the recipe to account for the extra liquid. Start with 10 grams of flour at a time.

How to make sourdough pumpkin cinnamon rolls (step-by-step)

BAKER’S SCHEDULE OPTION 1:

• Make the sweet stiff starter the morning of, and mix the dough in the evening (around 7 pm) to bake for the following morning.

BAKER’S SCHEDULE OPTION 2:

• Make the sweet stiff starter the evening before you mix the dough. Mix the dough in the morning, shape and refrigerate overnight, and bake the following morning.

*Sourdough pumpkin cinnamon rolls freeze well. They can be shaped and placed in the baking pan, covered with plastic wrap, and frozen for up to 3 months.

To bake frozen cinnamon rolls, remove from the freezer, remove the plastic wrap and replace it with fresh plastic wrap, and let them rest for 8-10 hours. Bake as instructed.

Equipment needed

• Mixing bowl
• Bench scraper
• Silicone scraper
• Round 8-10-inch baking pan (spring form pan or a cast iron work well)
• Parchment paper
• Rolling pin
• Silicone spatula
• Food scale
• Electric hand mixer

Ingredients

For the sweet stiff starter

• 15 grams active sourdough starter
• 15 grams of sugar
• 30 grams of water
• 60 grams of all-purpose flour

Tip: there will be about 5 grams of leftover sweet starter. This is to account for any sticking to the sides of the jar. It is better to have more than less.

Dough

• 100 grams milk
• 100 grams pumpkin puree
• 75 grams unsalted butter (melted)
• 50 grams sugar
• 100 grams sweet stiff starter (from above)
• 1 egg (brought to room temperature)
• 330 grams of all-purpose flour
• 5 grams salt
• 1/4 teaspoon nutmeg

The Cinnamon Filling

• 4 tablespoons of softened unsalted butter
• 1 teaspoon of cinnamon
• 2 teaspoons of pumpkin spice
• 1/4 cup of sugar
• 1/2 cup of brown sugar (I’ve used coconut sugar as well)
• 1 tablespoon of all-purpose flour

The Frosting

• 113 grams of cream cheese (brought to room temperature)
• 28 grams of unsalted butter (brought to room temperature)
• 45 ml of maple syrup (brought to room temperature)
• 5 grams of milk (brought to room temperature)
• 80 grams of powdered sugar (adjust to your preferred sweetness)

How to make the sweet stiff starter:

• To a clean jar add the active sourdough starter.

• Next, add the water and stir until the water becomes “milky.”

• Then add the sugar and stir until most of it has dissolved.

• Lastly, add the flour and mix until no traces of flour are left. The stiff starter is dough-like and best mixed with a fork, your hand, or a silicone spatula.

• Cover the jar loosely with the cap and the starter should double in size within 8-12 hours.

Mix the Dough

*Ensure your sweet starter has doubled in size before mixing the dough*

• Heat the milk and butter over low to medium heat in a small saucepan until the butter melts. Allow the mixture to cool for 5 minutes.

• Then, add the mixture to a mixing bowl and dissolve your sweet starter and the sugar in the mixture by mixing it with a fork. It is okay if the sweet starter does not dissolve completely.

• Next, whisk in the egg and pumpkin puree. Then add the flour, nutmeg, & salt. Mix with a silicone spatula for best results. It will be wet and sticky.

• Cover with plastic wrap and let it rest for 30-45 minutes.

Knead the Dough

• If you have a stand mixer, by all means, use it! You can knead the dough on low to medium for 5-8 minutes. Though, the dough can be kneaded by hand for 5-8 minutes. Use flour to help with the stickiness. It will come together nicely with a little elbow grease and patience!

• Cover it in a bowl coated with butter, and let it rest (8-12 hours).

• Perform 1 stretch and fold an hour into the bulk rise (this helps with a better overall rise especially if kneaded by hand).

Roll out the dough

• After the dough has finished its bulk rise, lightly flour your work surface.

• Remove the dough from the bowl, shape it into a rough rectangle shape, and let it rest for 10 minutes (this is to relax the gluten and make rolling easier).

• Lightly flour your rolling pin and your dough, then begin to roll it out into approximately a 16×12 rectangle.

Make the cinnamon filling

• In a medium-sized mixing bowl, mix 3 tablespoons of softened butter by itself (set the 4th tablespoon of butter aside). Once a creamy texture, add the cinnamon, pumpkin pie spice, sugar, brown sugar, & flour and mix well.

• Melt the 1 tablespoon of softened butter and brush the dough with this cooled melted butter. I find this helps the mixture spread better. You can also add a teaspoon of melted butter to the mixture to help soften it a bit.

• Using a spoon or your hand, begin to evenly spread the mixture on the dough. Press it into the dough lightly using your hands. Leave about a 1/2-1 inch border to the edge.

Cut the sourdough pumpkin rolls

*You can roll the dough into a log and cut it, but for a more precise, uniform look, here’s my preferred method.

• Using a ruler or visually estimating, lightly score the top of the dough every 2 inches to help guide the cuts and maintain uniformity.

• Use a pizza cutter to make clean, straight cuts through the dough.

• Roll each cinnamon roll individually and place them in a parchment paper-lined pan.

• Cover the pan with oiled plastic wrap and allow the rolls to sit for 2-3 more hours in the pan or until they have puffed up. Tip: turn your oven on and then off to create a warm environment for the rolls to rise.

*The cinnamon rolls can be placed in the refrigerator overnight and baked in the morning as well.

Bake the sourdough pumpkin cinnamon rolls

• Preheat the oven to 350 degrees F and bake the sourdough pumpkin cinnamon rolls on the middle rack for 35-40 minutes. They should be lightly golden brown and fully cooked through the center.

*The internal temperature of sourdough pumpkin cinnamon rolls should be around 190-200°F (88-93°C) when they are fully cooked. You can use an instant-read thermometer to check the temperature in the center of one of the rolls.

• Once the rolls are done baking, allow them to cool for 15 minutes in the pan before transferring them to a wire rack to add the icing. Important: allowing the cinnamon rolls to rest will ensure all the dough has absorbed the butter.

How to make the maple cream cheese frosting

• In a large mixing bowl, add the softened cream cheese and butter.

• Using your electric hand mixer, beat the cream cheese and butter together on medium speed. Mix until they are well combined and have a smooth, creamy texture. This should take about 2-3 minutes.

• Pour the maple syrup & milk in and mix until combined.

• Reduce the speed of your hand mixer to low. Slowly add the powdered sugar to prevent a sugary mess and ensure that the powdered sugar is incorporated evenly into the mixture.

• Continue to blend until the frosting becomes smooth and well combined. Be sure to scrape down the sides of the bowl with a spatula to ensure even mixing.

• Generously frost each cinnamon roll, and, if desired, finish with a light dusting of cinnamon on top!

• These are best enjoyed the day of, but they can be stored on the countertop in an airtight container for 2 days or up to a week in the refrigerator.

More sourdough recipes

• Sourdough Cinnamon Rolls (soft & not too sweet!)
• Amish Friendship Bread
• Easy Sourdough Donuts
• Soft Sourdough Dinner Rolls