Sourdough Pumpkin Cinnamon Rolls: Easy Delicious Recipe

October mornings call for something that smells like cinnamon and feels like a warm hug. These sourdough pumpkin cinnamon rolls are exactly that magic trending online for good reason. They’re easier than you think, take about 3 hours start to finish (most of it hands-off), and deliver bakery-worthy rolls that’ll make your kitchen smell like cozy fall heaven.

Think classic cinnamon rolls, but with tangy sourdough depth and silky pumpkin sweetness woven right into the dough. You’ll need your sourdough starter, pumpkin puree, and warm spices all pantry staples that transform into something truly special. It’s also a fantastic way to use up sourdough discard in your fall baking. Keep reading for the full details and pro tips!

I’ve been testing and refining this recipe for monthsexperimenting with spice blends and pumpkin ratios until finding the perfect balance. The secret ingredient? Just a touch of maple syrup in the fillingit works harmoniously with the cozy spices and adds a rich depth. Once these are in the oven, the scent confirms why they’ve become my go-to autumn treat.

Why These Sourdough Pumpkin Cinnamon Rolls Will Win Your Heart

The magic happens when tangy sourdough meets warm pumpkin spicecreating depth that regular yeasted rolls just can’t match. Thanks to an overnight fermentation, rich, complex flavors evolve while the pumpkin puree keeps every bite incredibly soft and moist.

These rolls strike the perfect balance between classic comfort and creative seasonal baking. The rich filling made with brown sugar, cinnamon, and pumpkin pie spice offers sweet warmth, and it’s all topped off with a velvety maple cream cheese frosting. Best part: most of the labor is done while you sleep!

Key Ingredients That Make the Difference

The featured ingredients work in harmony to create a dough that’s flavorful, tender, and filled with fall essence. Each component plays a specific role in both taste and texture.

• Pumpkin pie spice: For the most aromatic flavor, make sure your spices are fresholder blends lose potency over time.
• Brown sugar filling: Brings that irresistible gooey center you expect from great cinnamon rolls.
• Heavy cream before baking: Pouring a little over the rolls prevents dryness and keeps them luscious.
• Maple syrup in frosting: Adds a caramel-like finish that complements the pumpkin perfectly.

Pro tip: Since pumpkin puree brands differ in moisture, keep a little extra flour nearby and adjust as needed when mixing your dough.

How the Magic Happens Step-by-Step

This recipe relies on a slow overnight fermentation, maximizing flavor and enhancing texture. All your mixing happens in the evening, giving sourdough time to develop complexity. In the morning, leavening agents like baking soda and powder give the rolls their lift.

Filling and rolling the dough is where the creative fun beginsbe sure to spread the butter mixture evenly, then roll tightly. Using unflavored dental floss or string helps achieve clean cuts. Baking in a cast iron skillet amplifies caramelization along the edges while keeping the center tender and soft.

Troubleshooting Common Hiccups

Even experienced bakers hit bumps occasionally. Here’s how to troubleshoot common issues and adjust with ease:

• Dough too wet: Add all-purpose flour 1 tablespoon at a time until soft but manageable.
• Filling leaks out: Leave a 1/2-inch border around edges before rolling.
• Uneven baking: Rotate your pan halfway through the bake for consistent heat exposure.
• Rolls too dense: Ensure your sourdough starter is activebubbly and doubled after feeding.

Creative Swaps and Seasonal Variations

Make these your own with easy swaps to suit any taste or season. The base dough can adapt to many flavors or preferences, making it one of the most versatile sourdough discard fall recipes in your kitchen.

Customize with ingredients like chopped nuts, chocolate chips, or fresh fruit fillings. Rather than pumpkin, try mashed sweet potato or roasted butternut squash for subtle differences in flavor. In summer, substitute with peach puree for a brighter twist.

Serving Suggestions and Storage Wisdom

Serve these warm out of the oven, when the frosting begins to melt beautifully into each swirl. For best results, allow the rolls to cool slightly (about 10 minutes) before frosting. This keeps the icing fluffy instead of melting too quickly.

To prepare in advance, assemble the rolls in the skillet or baking dish, cover tightly, and refrigerate overnight. Give them 5–10 extra minutes of baking time if starting cold. Store leftover rolls in an airtight container at room temp or freeze for longer storage.

• Day-of serving: Cool for 10 minutes before frosting to avoid melting
• Next-day enjoyment: Microwave individual rolls for 15–20 seconds to revive softness
• Freezing: Wrap rolls individually; defrost overnight and reheat before serving

Expert Insight on Sourdough Pumpkin Cinnamon Rolls

Sourdough and pumpkin make an exceptional teamthe tang of fermented dough enhances the natural sweetness and depth of autumn flavors. The wild yeast and lactic acid bacteria break down gluten and starches during fermentation, yielding ultra-tender cinnamon rolls with complex taste. You won’t miss the commercial yeast one bitand your gut will thank you.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

Mastering the Art of Sourdough Pumpkin Cinnamon Rolls

After many test batchessome doughs too wet, others with underwhelming spiceI’ve landed on a recipe full of soul and warmth. This one reflects my family’s weekend rituals and the joy we find in small seasonal comforts. The combination of tangy dough, aromatic filling, and maple-kissed frosting seals the deal every time.

FAQs ( Sourdough Pumpkin Cinnamon Rolls )

The Perfect Fall Morning Starts Here

These sourdough pumpkin cinnamon rolls deliver everything you could want in a cozy fall breakfast: perfectly soft texture, beautifully spiced filling, and that rich tangy flavor from slow fermentation. The manageable 3-hour timeline (with most of it hands-off) makes them ideal for weekends or special mornings.

One of my favorite discoveries while testing sourdough discard fall recipes was how just a pinch of cardamom can lift the filling into a whole new aromatic experience. For a fun twist, swap out the pumpkin puree for roasted butternut squashit adds a nutty, slightly earthy edge. Store leftover rolls tightly wrapped at room temperature for two days, but they rarely last that long in our house!

Let me know how yours turn out! Did you add any fun extras like chopped pecans, orange zest, or a drizzle of caramel sauce? These pumpkin sourdough discard recipes are made to be shareddrop some off at a neighbor’s doorstep or bring a tray to your next lazy Sunday brunch. Nothing spreads autumn cheer like warm cinnamon rolls baked with love.

SOURDOUGH PUMPKIN CINNAMON ROLLS

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Sourdough pumpkin cinnamon rolls are warm, gooey, and everything you need for a cozy fall treat. Pumpkin dough is slathered in a buttery brown sugar, pumpkin spice, and cinnamon filling, then baked and topped with maple vanilla cream cheese frosting.

• Author: Virginie Lacombe
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 12 hours 55 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Sourdough
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 100 g sourdough starter active and bubbly
• 115 g water
• 540 g cups all-purpose flour
• 115 g coconut oil softened
• 120 g pumpkin puree
• 1 tbsp pumpkin pie spice
• 90 g honey
• 80 g maple syrup
• 2 eggs
• 5 g baking powder
• 7 g baking soda
• 3 g salt
• 115 g butter softened
• 213 g brown sugar
• 1 tbsp cinnamon
• 1 tbsp pumpkin pie spice
• 120 g heavy cream
• 8 oz cream cheese softened
• 120 g heavy cream
• 156 g maple syrup
• 2 tsp vanilla extract
• pinch of salt

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Instructions

1. In the bowl of a stand mixer, add all of the dough ingredients except the baking powder, baking soda, and salt.
2. Combine the ingredients on low speed using a dough hook attachment, scraping the sides of the bowl if necessary.
3. Bump up the speed to medium and knead the dough until it passes the window pane test, about 10-12 minutes.
4. Transfer the dough to a lightly oiled bowl, cover, and allow to sit at room temperature for 8-12 hours.
5. The next morning, preheat oven to 375°F.
6. Combine softened butter, brown sugar, pumpkin spice, and cinnamon in a medium bowl; set aside.
7. Return the dough to the mixer and add baking powder, baking soda, and salt; mix for 3-5 minutes or until combined.
8. Turn dough onto a lightly floured surface and roll into a 1/4 inch thick rectangle.
9. Smooth filling on the dough using a silicone spatula.
10. Roll dough tightly from the edge closest to you using a bench scraper to loosen the edge if needed.
11. Cut the dough into 12 rolls using string or unflavored dental floss.
12. Place rolls into a well-seasoned cast iron skillet and drizzle with heavy cream.
13. Bake for 25 minutes or until lightly browned and internal temperature reaches 190°-200°F.
14. Set aside to cool and frost with maple vanilla cream cheese frosting.

Notes

• Pumpkin puree brands vary in moisture
• add more flour if dough is too wet
• Use softened not melted butter to avoid greasiness
• Ensure pumpkin spice is fresh for optimal flavor
• Make sure cast iron skillet is well-seasoned to prevent sticking
• For egg alternatives see egg notes in full instructions

Nutrition

• Serving Size: 1 cinnamon roll
• Calories: 629 kcal
• Sugar: 37g
• Sodium: 460mg
• Fat: 32g
• Saturated Fat: 22g
• Unsaturated Fat: 8g
• Trans Fat: 1g
• Carbohydrates: 78g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 93mg