Sourdough Pumpkin Cinnamon Rolls
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.
Servings 15 cinnamon rolls
Calories 368kcal
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.
Nutrition
Serving: 1cinnamon roll | Calories: 368kcal | Carbohydrates: 48.5g | Protein: 7.5g | Fat: 16.5g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 92mg | Potassium: 88mg | Fiber: 1g | Sugar: 19g | Calcium: 41mg | Iron: 0.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
