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PUMPKIN SOURDOUGH CINNAMON ROLLS

PUMPKIN SOURDOUGH CINNAMON ROLLS warm three quarter hero shot with glass of water
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Delight your taste buds with these decadent Pumpkin Sourdough Cinnamon Rolls. Soft fluffy rolls with a hint of pumpkin and warm spices topped with a creamy glaze, perfect for cozy mornings or dessert.

Ingredients

Scale
  • 113 grams sourdough starter (mature and active)
  • 150 grams pumpkin puree
  • 75 grams milk
  • 50 grams cane sugar
  • 400 grams all-purpose flour
  • 9 grams salt
  • 56 grams unsalted butter (softened)
  • 100 grams brown sugar
  • 5 grams cinnamon (ground)
  • ½ teaspoon ginger (ground)
  • ¼ teaspoon cloves (ground)
  • ¼ teaspoon nutmeg (grated)
  • 56 grams unsalted butter (softened)
  • 72 grams cream cheese
  • 90 grams powdered sugar
  • 42 grams milk
  • 1 egg (optional)

Instructions

  1. In a large bowl mix sourdough starter pumpkin puree milk cane sugar and softened butter until combined.
  2. Gradually add all-purpose flour and salt knead the dough until smooth and elastic.
  3. Cover the dough and let it ferment at room temperature for 8 to 12 hours.
  4. Prepare the filling by mixing brown sugar cinnamon ginger cloves nutmeg and softened butter.
  5. Roll out the dough into a rectangle spread the filling evenly over the surface.
  6. Roll up the dough tightly and cut into 12 equal rolls.
  7. Place rolls in a greased baking dish cover and let rise for 1 to 2 hours until puffy.
  8. Preheat oven to 350°F (175°C) and bake rolls for 35 to 40 minutes until golden brown.
  9. While rolls bake prepare glaze by mixing cream cheese powdered sugar milk and optional egg until smooth.
  10. Remove rolls from oven let cool slightly then spread glaze over warm rolls and serve.

Notes

  • Use mature active sourdough starter for best results
  • Allow enough fermentation time for rich flavor development
  • The egg in the glaze is optional and can be omitted for a simpler topping

Nutrition

Find it online: https://www.amgroyal.com/pumpkin-sourdough-cinnamon-rolls/