These Sourdough Pumpkin Cinnamon Rolls are incredibly soft, fluffy, and melt-in-your-mouth tender. Made with pumpkin puree and warm spices, then topped with a decadent cream cheese frosting, they make the perfect treat for a cozy fall brunch.
I'm on a roll this year (pun intended!) with my pumpkin sourdough recipes. I've created everything from pumpkin-shaped sourdough boules to quick bread, muffins, granola bars, and even pumpkin chocolate chip cookies.
For these pumpkin sourdough cinnamon rolls, I adapted my classic version by adding pumpkin puree to the dough and pumpkin pie spice to the filling. I also topped them with a creamy cream cheese frosting, which pairs beautifully with the pumpkin spice flavor.
These pumpkin cinnamon rolls bring a cozy fall vibe to your breakfast or brunch, making them a favorite for Thanksgiving morning.
Although they require some planning, the results are totally worth it. Scalding the milk, creating a flour roux, kneading the dough well, and allowing ample rise time yield the softest, fluffiest, and most delicious cinnamon rolls you’ll ever taste.
I can’t wait for you to try my sourdough pumpkin cinnamon roll recipe this fall - I hope you love them as much as I do!
Craving more fall sourdough recipes? Be sure to try my sourdough apple cinnamon rolls for a fruity twist!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Starter- You can use either active sourdough starter or fresh sourdough discard for this recipe. Just keep in mind that if you opt for discard, the dough may take longer to rise.
- Pumpkin Puree- Both homemade and canned 100% pumpkin puree work well in this recipe.
- Pumpkin Pie Spice- To give these cinnamon rolls the ultimate pumpkin flavor, the filling includes pumpkin pie spice. You can substitute with cinnamon if desired.
- Whole Milk- Whole milk adds richness to the dough. Scalding it breaks down some proteins that can inhibit gluten formation. Using lower-fat milk or alternatives may result in less tender cinnamon rolls.
- All-Purpose Flour- Provides enough gluten for structure while keeping the cinnamon rolls soft and tender. Mixing a portion of the flour with milk creates a roux that helps the dough retain moisture.
- Granulated Sugar- The dough contains a small amount of sugar to balance the sweetness of the filling and frosting, ensuring the cinnamon rolls are not overly sweet.
- Butter- Butter enriches the dough, resulting in fluffy, melt-in-your-mouth pumpkin cinnamon rolls. It’s also included in the filling and frosting.
- Cream Cheese- Adds a tangy flavor to the icing, perfectly complementing sourdough's natural tang.
Tips for Success
- Don't skip the roux. Scalding the milk and making a flour roux helps the dough hold onto moisture, creating an incredibly soft and fluffy cinnamon roll.
- Use cold ingredients. Cold eggs, pumpkin puree, and sourdough starter help lower the dough's temperature after mixing in the hot roux.
- Be patient. These cinnamon rolls take time and effort, but the delicious results are worth it. Allow enough time for kneading to build gluten and for the dough to rise. Heavier enriched doughs may take longer depending on your starter's strength and kitchen temperature.
- Plan ahead. Make the dough the day before you plan to bake the cinnamon rolls, allowing it to firm up overnight for easier rolling. You can also prepare the filling and frosting in advance for added convenience.
How to Make Sourdough Pumpkin Cinnamon Rolls
Here is how to make sourdough cinnamon rolls with pumpkin.
Day 1
Step 1: Make tangzhong. In a small saucepan, heat the milk over medium heat until it reaches 180°F (just before boiling). Hold it at this temperature for one minute. Reduce heat to low and whisk in ¼ cup (30 grams) of flour until it has a thick, mashed potato-like consistency. Transfer the tangzhong to the bowl of a stand mixer fitted with a dough hook.
Step 2: Mix the dough. Add the remaining flour, pumpkin puree, sourdough starter, and eggs to the tangzhong in the stand mixer. Mix on low speed until the dough just comes together and no dry flour remains. The dough will look a bit dry at this stage. Cover and let it rest for 5 minutes to hydrate.
Step 3: Knead the dough. After resting, add sugar and salt to the dough. Knead on medium speed for 20 minutes until smooth and elastic. Gradually add softened butter, 1 tablespoon at a time, while continuing to knead. Scrape the bowl as needed. Once all the butter is incorporated, knead for 5 more minutes.
Step 4: Bulk fermentation. Form the dough into a ball and transfer it to a clean bowl. Cover the bowl with plastic wrap or a damp towel and let the dough rise for 6-12 hours, or until it has puffed up and doubled in size. After the rise, refrigerate the dough overnight. This will firm it up and make it easier to roll out.
Step 5: Prepare the filling and frosting. Mix the softened butter, brown sugar, and pumpkin pie spice for the filling until smooth. For the frosting, beat the cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and salt. Add milk 1 tablespoon at a time to reach desired consistency. Store both in the fridge overnight and soften before using.
Day 2
Step 6: Roll out and fill. The next day, butter a 9"x13" baking pan. Roll the chilled dough out on a lightly floured surface into a 12x20-inch rectangle, about ¼ inch thick. Spread the prepared pumpkin spice filling evenly over the dough, leaving a 1-inch border along one long edge. Starting at the long edge with the filling, carefully roll the dough into a tight log. Let the log sit seam-side down for a few minutes to seal, pinching together if necessary.
Step 7: Cut into rolls. Trim the uneven ends off the log, then use butcher's twine or a sharp knife to cut the log into 15 rolls, about 1 ¼ inches thick each. Place the rolls in the prepared buttered pan, spaced evenly apart.
Step 8: Proof. Cover the pan and let the rolls proof for 2-3 hours, or until they are noticeably puffy. About 20 minutes before the rolls are done proofing, preheat the oven to 375°F.
Step 9: Bake. Tightly cover the rolls with buttered aluminum foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes, or until the tops are golden brown and the centers are fully baked.
Step 10: Frost and serve. Allow the rolls to cool for 5 minutes before generously spreading the softened cream cheese frosting over the tops. Serve warm and enjoy!
How to Store
Store frosted cinnamon rolls in an airtight container at room temperature for up to 24 hours.
For longer storage, refrigerate them for up to 5 days or freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and warm in the microwave or oven before serving.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Sourdough Breakfast Recipes
📖 Recipe
Sourdough Pumpkin Cinnamon Rolls
Equipment
- 9"x13" aluminum baking pan recommended; glass or ceramic also work
Ingredients
Pumpkin Cinnamon Roll Ingredients
- ½ cup (120 grams) whole milk
- 4 ¼ cups (510 grams) all-purpose flour divided
- ½ cup (120 grams) pumpkin puree
- ½ cup (100 grams) active sourdough starter or "fresh" sourdough discard (rise may take longer)
- 3 large (150 grams) cold eggs
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon kosher salt
- ½ cup (113 grams, 1 stick) unsalted butter softened
Pumpkin Spice Filling Ingredients
- 4 tablespoons (57 grams, ½ stick) unsalted butter softened
- ½ cup (100 grams) brown sugar packed
- 4 teaspoons pumpkin pie spice or ground cinnamon
Cream Cheese Frosting
- ½ block (4 ounces, 113 grams) cream cheese softened
- 4 tablespoons (57 grams, ½ stick) unsalted butter softened
- 1 cup (120 grams) powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 2-4 tablespoons whole milk enough to achieve desired consistency
Instructions
Day 1:
- In a small saucepan, heat the milk over medium heat until it reaches 180°F (just before boiling). Hold it at this temperature for one minute. Reduce heat to low and whisk in ¼ cup (30 grams) of flour until it has a thick, mashed potato-like consistency. Transfer the tangzhong to the bowl of a stand mixer fitted with a dough hook.½ cup (120 grams) whole milk, 4 ¼ cups (510 grams) all-purpose flour
- Add the remaining flour, pumpkin puree, sourdough starter, and eggs to the tangzhong in the stand mixer. Mix on low speed until the dough just comes together and no dry flour remains. The dough will look a bit dry at this stage. Let it rest for 5 minutes to hydrate.4 ¼ cups (510 grams) all-purpose flour, ½ cup (120 grams) pumpkin puree, ½ cup (100 grams) active sourdough starter, 3 large (150 grams) cold eggs
- After the rest, add the sugar and salt to the dough. Knead on medium speed for about 20 minutes. The dough should start to become smoother and more elastic, pulling away from the sides of the bowl. While the mixer is still running on medium, add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding more. Scrape down the sides of the bowl as needed during the kneading process to ensure all the ingredients are well-mixed. Once all the butter is incorporated, knead the dough for another 5 minutes until it's smooth and elastic.¼ cup (50 grams) granulated sugar, ½ teaspoon kosher salt, ½ cup (113 grams, 1 stick) unsalted butter
- Form the dough into a ball and transfer it to a clean bowl. Cover the bowl with plastic wrap or a damp towel and let the dough rise for 6-12 hours, or until it has puffed up and doubled in size. After the rise, refrigerate the dough overnight. This will firm it up and make it easier to roll out.
- Prepare the filling by mixing together the softened butter, brown sugar, and pumpkin pie spice in a small bowl until smooth. For the cream cheese frosting, beat the softened cream cheese and butter together until smooth, then mix in the powdered sugar, vanilla extract, and salt. Add milk 1 tablespoon at a time until you reach your desired consistency. Store both the filling and frosting in the fridge overnight and soften them slightly before using the next day.4 tablespoons (57 grams, ½ stick) unsalted butter, ½ cup (100 grams) brown sugar, 4 teaspoons pumpkin pie spice, ½ block (4 ounces, 113 grams) cream cheese, 4 tablespoons (57 grams, ½ stick) unsalted butter, 1 cup (120 grams) powdered sugar, 1 teaspoon vanilla extract, ⅛ teaspoon kosher salt, 2-4 tablespoons whole milk
Day 2:
- The next day, butter a 9"x13" baking pan. Roll the chilled dough out on a lightly floured surface into a 12x20-inch rectangle, about ¼ inch thick. Spread the prepared pumpkin spice filling evenly over the dough, leaving a 1-inch border along one long edge. Starting at the long edge with the filling, carefully roll the dough into a tight log. Let the log sit seam-side down for a few minutes to seal, pinching together if necessary.
- Trim the uneven ends off the log, then use butcher's twine or a sharp knife to cut the log into 15 rolls, about 1 ¼ inches thick each. Place the rolls in the prepared buttered pan, spaced evenly apart.
- Cover the pan and let the rolls proof for 2-3 hours, or until they are noticeably puffy. About 20 minutes before the rolls are done proofing, preheat the oven to 375°F.
- Tightly cover the rolls with buttered aluminum foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes, or until the tops are golden brown and the centers are fully baked.
- Allow the rolls to cool for 5 minutes before generously spreading the softened cream cheese frosting over the tops. Serve warm and enjoy!
Notes
- Storage: Store frosted cinnamon rolls in an airtight container at room temperature for up to 24 hours, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Comments
No Comments