Sourdough Pumpkin Cinnamon Rolls
Why You’ll Love These Sourdough Pumpkin Cinnamon Rolls
Soft and gooey: An overnight sourdough dough bakes into tender rolls with a rich, spiced pumpkin filling.
Real pumpkin flavor: Pumpkin purée in the filling and frosting brings plenty of pumpkin flavor without weighing down the dough.
Warm fall spices: Cinnamon, ginger, cloves, nutmeg, and allspice bring all the cozy flavors of fall.
Tangy cream cheese frosting: Pumpkin and cream cheese balance the sweetness with a little tang.
Plan Ahead: Make the sourdough the evening before so it can rise overnight, then fill, shape, and bake the next day.
Better than pumpkin spice lattes.
I wanted all the tangy flavor of my sourdough dough to shine, so instead of adding pumpkin to the dough, I put it in the filling and frosting.
This created a gooey cinnamon roll with rich pumpkin flavor, warm spices, and tang from the sourdough and cream cheese in the frosting.
This is fall baking at its best. I’m obsessed with cinnamon rolls, and these are so craveable that I made them twice.
Make this for your next slow morning in the kitchen. 🍂
Ingredients
Sourdough Sweet Dough
160 g whole milk
42 g unsalted butter
1 large egg
100 g bubbly, active sourdough starter
24 g of sugar
300 g all-purpose flour
5 g fine salt
Pumpkin Spice Filling
8 tbsp pumpkin purée
1/2 cup brown sugar
1 tbsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground allspice
Pumpkin Cream cheese Frosting
4 tbsp pumpkin purée
3 oz cream cheese, softened
1/2 cup powdered sugar
Instructions
1. Make the dough
Warm the milk and butter together in a saucepan over low heat until the butter has melted and the milk is warm. Don't overheat.
Add the egg, sugar, and bubbly sourdough starter to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.
With the mixer running on low, slowly pour in the warm milk and butter mixture. Add the flour and salt and continue mixing until a rough dough forms.
Scrape down the sides of the bowl, cover with a damp towel, and let the dough rest for 30 minutes.
Remember to replenish your sourdough starter for your next bake.
2. Knead and rise overnight
After 30 minutes, switch to the dough hook. Knead on medium-low speed for about 8 minutes, until the dough is soft and springy.
If the dough feels too sticky, add a little flour at a time until you reach the right consistency.
Transfer the dough to a lightly oiled bowl. Cover with a damp towel and let it rise in a warm room for about 10 hours, or overnight. The dough should roughly double in size.
3. Fill and Shape the Rolls
Prepare the filling: In a small bowl, mix the brown sugar, cinnamon, ginger, cloves, nutmeg, and allspice until evenly combined.
Roll out the dough: Turn the risen dough onto a lightly floured work surface and let it rest for 5–10 minutes. Roll into a rectangle approximately 10 × 15 inches.
Add the pumpkin: Use a pastry brush or spatula to spread the pumpkin purée evenly over the dough, leaving a small border along one long edge. Sprinkle the pumpkin spice sugar mixture evenly over the purée.
Roll and cut: Starting from the long edge, roll the dough into a log. Cut into 10 even rolls and arrange them in a parchment-lined 10-inch round pan.
Proof the rolls: Cover and let the rolls rise at room temperature for 30–60 minutes, until slightly puffy.
4.Bake the Rolls
Preheat the oven: Heat the oven to 375°F.
Bake: Bake on the center rack for approximately 25 minutes, or until the rolls are lightly golden and cooked through. Transfer the pan to a wire rack to cool slightly while you prepare the frosting.
5. Make the Frosting
Mix the frosting: With a stand mixer with the paddle attachment, beat the softened cream cheese until smooth. Add the pumpkin purée and powdered sugar, mixing until creamy and evenly combined.
Frost and serve: Spread the frosting over the warm rolls and serve while they're still soft and gooey.
Watch the video 👇
