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sourdough pumpkin cinnamon rolls
5.0 from 8 votes

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!

Prep Time 30 mins
Cook Time 40 mins
15 hrs
Total Time 16 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: sourdough pumpkin cinnamon rolls
Servings: rolls

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Equipment

  • Mixing bowl
  • Bench scraper
  • Silicone Scraper
  • 8-10 inch baking pan
  • 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
  • 70 grams (5 tablespoons) 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

  • 5 tablespoons (70 grams) unsalted butter (softened)
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon nutmeg (optional but enhances flavor)
  • 1/4 cup (50 grams) sugar
  • 1/2 cup (100 grams) 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:

  1. To a clean jar add the active sourdough starter.
  2. Next, add the water and stir until the water becomes “milky.” Then add the sugar and stir until most of it has dissolved.
  3. 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.
  4. Cover the jar loosely with the cap and the starter should double in size within 8-12 hours.

Mix the dough

  1. *Ensure the sweet starter has doubled in size before mixing the dough*
  2. 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.

  3. 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.

  4. 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.
  5. Cover with plastic wrap and let it rest for 30-45 minutes.

Knead the dough

  1. 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!

  2. Cover it in a bowl coated with butter, and let it rest (8-12 hours).
  3. Perform 1 stretch and fold an hour into the bulk rise (this helps with a better overall rise especially if kneaded by hand).
  4. After the stretch and fold, allow the dough to rest for the remainder of the bulk fermentation until about doubled in size (8-12 hours).

Roll out the dough

  1. The dough is properly fermented once it has doubled in size, is soft to the touch, and has a few air bubbles.
  2. After the dough has finished its bulk rise, lightly flour your work surface.
  3. 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).
  4. 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

  1. 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.
  2. 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.
  3. 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

  1. *You can roll the dough into a log and cut it, but for a more precise, uniform look, here’s my preferred method.
  2. Using a ruler or visually estimating, lightly score the top of the dough every 2 inches to help guide the cuts and maintain uniformity.
  3. Use a pizza cutter to make clean, straight cuts through the dough.
  4. Roll each cinnamon roll individually and place them in a parchment paper-lined pan.
  5. 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.
  6. *The cinnamon rolls can be placed in the refrigerator overnight and baked in the morning as well.

Bake the sourdough pumpkin cinnamon rolls

  1. 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.

  2. 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

  1. In a large mixing bowl, add the softened cream cheese and butter.
  2. 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.
  3. Pour the maple syrup & milk in and mix until combined.
  4. 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.
  5. 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.
  6. Generously frost each cinnamon roll, and, if desired, finish with a light dusting of cinnamon on top!
  7. These rolls are best enjoyed fresh the day they’re baked, but any leftovers (without frosting) can be kept in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week

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.

*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.

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