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SOURDOUGH PUMPKIN CINNAMON ROLLS

SOURDOUGH PUMPKIN CINNAMON ROLLS glazed rolls on white cloth with clear water glass
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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.

Ingredients

Scale
  • 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

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

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