Sourdough Pumpkin Cinnamon Rolls
Sourdough cinnamon rolls combined with the flavors of fall is a match made in heaven! Soft, fluffy, full of pumpkin flavor and drizzled with either a cream cheese or classic glaze these are the perfect autumn treat.
I LOVE FALL. As soon as summer comes to a close and the leaves start turning, all the pumpkin spice, warm lattes, and candles start making their appearance throughout our home in abundance. The special weekend breakfast spreads start to become full of warm spices and cozy autumn treats are continually on rotation.
Sourdough cinnamon rolls are a favorite of ours. Combined with pumpkin and cream cheese it just keeps getting better! These sourdough pumpkin cinnamon rolls could be a delicious addition to your Thanksgiving menu and perfect for all through the autumn season for weekend brunches or afternoon teas and lattes.
I have included both recipes for a cream cheese glaze and a classic glaze for this recipe so take your pick! Personally I love cream cheese and how it perfectly balances the sweet taste to baked goods but I know some people who aren’t a fan of cream cheese and prefer a classic glaze instead. They are both delicious!
Why you’ll love sourdough pumpkin cinnamon rolls
- No yeast required – I love this recipe because the rise comes mostly from the baking powder and baking soda that you mix in the dough right before forming them so there’s no need to get up super early to wait for your rolls to proof before baking! The sourdough does contribute some to the rise but it primarily comes from the other leavening agents.
- Easy – even a beginner sourdough baker can make these!
- Long fermentation option – for those who are more sensitive to gluten you can long ferment these rolls to break down the gluten even further, therefor increasing the nutrients and digestibility.
- Seriously though, what’s not to love about a soft fluffy cinnamon roll bursting with the flavors of autumn?
Ingredients
- Sourdough starter (115 grams) – make sure your starter is active. Preferably fed between 4-12 hours before mixing your dough. I usually feed mine sometime late morning/early afternoon of the night I plan on mixing my dough.
- Water (60 grams) – good ol’ water, preferably filtered or well water if you’re on a good well.
- Sugar (113 grams – 1/2 cup) – pure cane sugar is what I use.
- Eggs (2) – farm fresh is best but use whatever you got on hand
- Butter (1/2 cup – 1 stick) – this is truly what makes these rolls so soft and yummy! Don’t skimp on the butter and make sure you use the real stuff!
- Flour (590 grams) – organic all purpose or use a blend of all-purpose and whole grain. I love using whole grain in my recipes as it adds so much flavor and nutrients too!
- Pumpkin (124 grams – 1/2 cup) – make sure to use actual pumpkin puree and not pumpkin pie filling.
- Pumpkin pie spice (5 grams – 2 tsp.) – makes these SO good!
- Baking powder (1 tsp.) – makes the rolls nice and fluffy!
- Baking soda (1 tsp.) – helps with the rise and softness
- Salt (1/2 tsp) – Brings all the flavors together. I like using pink himalayan salt or sea salt.
For the filling
- Butter (1/2 cup – 1 stick) – Helps the other filing ingredients stick and contributes to the caramelizing of the sugar
- Brown sugar (1 cup packed) – either dark or light brown sugar will work.
- Cinnamon (1 TBS.) – the more the merrier!
- Pumpkin pie spice (1 TBS.) – pairs perfectly with the cinnamon to bring the filling up a notch.
Cream cheese glaze ingredients
- Cream cheese (4 oz.) – softened to room temperature. Use full fat cream cheese or homemade!
- Powdered sugar (1 cup) – regular powdered sugar will work. I have made homemade before but it tends to be more grainy and not as smooth in texture.
- Milk (1/4 cup) – brings the glaze to a smooth drizzle-able consistency
- Vanilla extract (1 tsp.) – adds flavor
Classic glaze ingredients
- Powdered sugar (1 cup)
- Butter (1 TBS.) – melted
- Milk (2 TBS.)
- Vanilla extract (1 tsp.)
Instructions
The night before…
The next morning or 8-12 hours later…
For cream cheese glaze…
Place the softened cream cheese (4 oz.) in a small bowl. Using handheld beaters, beat the it until fluffy. Add the powdered sugar (1 cup), milk (1/4 cup), and vanilla extract (1 tsp.) and mix until thoroughly combined. Drizzle and spread over warm rolls.
For classic glaze…
Melt the butter (1 TBS.) in a small saucepan over low heat. In a small bowl combine the powdered sugar (1 cup), milk (2 TBS.) and vanilla extract (1 tsp.). Add the butter a whisk until smooth and glossy. Drizzle over warm rolls.
Tips
- When rolling out the dough I haven’t ever needed to put flour down to prevent it sticking to the countertop. If your dough is really sticky however, dust your surface very slightly with a little flour to prevent sticking.
- You can substitute some whole grain for the all purpose and these rolls will still turn out amazing! I would suggest no more than half whole grain so that your rolls are still plenty fluffy.
Can I make these without a stand mixer?
Yes you can! Just knead the dough by hand though it may take a little longer. I would suggest kneading by hand for 8-10 minutes instead of 5.
How to store
While these are best warm right out of the oven they will stay fresh covered at room temperature for up to three days.
PIN it for later!
Pumpkin Sourdough Cinnamon Rolls
Sourdough cinnamon rolls combined with the flavors of fall is a match made in heaven! Soft, fluffy, full of pumpkin flavor and drizzled with either a cream cheese or classic glaze these are the perfect autumn treat.
Ingredients
- 115 grams active sourdough starter
- 60 grams water
- 113 grams sugar
- 124 grams pumpkin puree
- 1/2 cup butter - melted and cooled slightly
- 2 eggs
- 5 grams (2 tsp.) pumpkin pie spice
- 590 grams flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup brown sugar
- 1/2 cup butter - melted
- 1 Tbs. cinnamon
- 1 Tbs. pumpkin pie spice
- For cream cheese glaze:
- 4 oz cream cheese - softened
- 1 cup powdered sugar
- 1/4 cup milk
- 1 tsp. vanilla extract
- For classic glaze:
- 1 cup powdered sugar
- 1 Tbs. butter - melted
- 2 Tbs. milk
- 1 tsp. vanilla extract
Instructions
The night before:
1. In the bowl of a stand mixer pour in the sourdough starter (115 grams), sugar (113 grams), water (60 grams), eggs (2), melted butter (1/2 cup), pumpkin puree (124 grams), and pumpkin pie spice (5 grams).
2. Add the flour (590 grams) and mix with the dough hook on low speed till the ingredients start coming together then increase the speed and knead for 5 minutes.
3. The dough should pass the windowpane test when the mixing is complete. Form the dough into a ball, cover with plastic wrap or a damp tea towel and let rest for 8-12 hours or overnight.
The next morning or 8-12 hours later:
4. Preheat your oven to 350°. In a small bowl combine the baking powder (1 tsp.), baking soda (1 tsp.), and salt (1/2 tsp.). Sprinkle over the dough and mix with the dough hook on low speed for 5 minutes.
5. In a small bowl combine the filling ingredients; brown sugar (1 cup), melted butter (1/2 cup), pumpkin pie spice (1 TBS.), and cinnamon (1 TBS.). Set aside.
6. Remove the dough from the bowl to a smooth surface and using a rolling pin roll into a large rectangle. I try to aim for about 15x20 inches or so.
7. Scoop the filling mixture out onto the dough. Using a flat sided spatula, spread the filling our evenly over the dough making sure to get it as close to the edges as possible.
8. Starting at one end and working your way to the other, roll into a tight log. Using a sharp knife mark out 12 rolls. I usually mark at the halfway point, each of those in half, then each of those halves in thirds to get them as evenly sized as possible.
9. Using a very sharp knife or string, slice your rolls. I prefer using string as it doesn't squish the dough and you end up with those perfect cinnamon swirls. Place the rolls in a greased or parchment paper lined 9x13 inch baking dish.
10. Bake for 25-35 minutes until the rolls have puffed and are golden brown and the filling is bubbly. Remove from the oven while you prepare the glaze.
For cream cheese glaze:
Place the softened cream cheese (4 oz.) in a small bowl. Using handheld beaters, beat the it until fluffy. Add the powdered sugar (1 cup), milk (1/4 cup), and vanilla extract (1 tsp.) and mix until thoroughly combined. Drizzle and spread over warm rolls.
For classic glaze:
Melt the butter (1 TBS.) in a small saucepan over low heat. In a small bowl combine the powdered sugar (1 cup), milk (2 TBS.) and vanilla extract (1 tsp.). Add the butter a whisk until smooth and glossy. Drizzle over warm rolls.
Notes
- These work great with the addition of some freshly milled whole grain flour! They taste amazing and if mixed with some all purpose they are still fluffy too!
