Sourdough Pumpkin Cinnamon Rolls
Soft and fluffy sourdough pumpkin cinnamon rolls with a spiced pumpkin filling, perfect for fall! Made with a sweet sourdough starter, these rolls combine the depth of sourdough with warm spices and a touch of pumpkin for a cozy treat!
Servings: 8 rolls
Equipment
- Mixing bowl
- Bench scraper
- Silicone Scraper
- 8-10 inch baking pan spring form or cast iron works well
- Parchmen paper
- Rolling Pin
- silicone spatula
- electric hand mixer
- Food scale and measuring cups/spoons
Ingredients
For the sweet stiff starter
- 15 grams active sourdough starter
- 15 grams sugar
- 30 grams water
- 60 grams all-purpose flour
The dough
- 100 grams milk
- 75 grams unsalted butter melted
- 50 grams sugar
- 100 grams sweet stiff starter from above
- 100 grams pumpkin puree
- 1 egg brought to room temperature
- 330 grams all-purpose flour
- 5 grams salt
- 1/4 teaspoon nutmeg
The cinnamon filling
- 4 tablespoons unsalted butter softened
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon all-purpose flour
The maple cream cheese frosting
- 113 grams cream cheese brought to room temperature
- 28 grams unsalted butter softened
- 45 ml pure maple syrup brought to room temperature
- 5 grams milk brought to room temperature
- 80 grams powdered sugar
Instructions
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 the 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.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.
- Next, whisk in the egg and pumpkin puree. Then add the flour, nutmeg, & salt. Mix with a silicone spatula and your hands for the 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 inch 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.
Notes
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.
