These sourdough pumpkin cinnamon rolls are perfect for a cool, crisp Autumn day. The flavor of these sourdough pumpkin cinnamon rolls is the perfect blend of pumpkin and cinnamon with notes of nutmeg, brown sugar, and ginger. In addition, the glaze is sweet with a rich maple syrup of flavor.
While these sourdough pumpkin cinnamon rolls are a bit of a process to make, they are so worth all of the hard work! Also, these cinnamon rolls are fermented and easier for digestion.
Tips for Making The Best Sourdough Pumpkin Cinnamon Rolls
First, make sure that you have super active sourdough starter. To ensure that the starter is active, feed the sourdough at least a couple times the day before or the day that you decide to make the cinnamon rolls.
Additionally, you can use a sharp knife to cut the cinnamon rolls, but I would recommend using some unflavored dental floss to achieve a cleaner, easier cut!
Unsure if your dough is ready to go? There are a couple ways that you can make sure that your dough is ready! One way to test the dough’s readiness is the windowpane test. To do the windowpane test, take a good sized piece of dough and slowly stretch the dough with both hands. If the dough is ready, it should stretch and not tare. Additionally, the dough will become thin enough to see light through it without breaking or forming any holes. To see an example video of the windowpane test, click here.
To ensure that your dough is proofed enough, gently use one finger to poke the dough. If the dough quickly springs back and the hole pretty much disappears, then it’s under proofed. If the hole slowly springs back, then it’s ready. Finally, if the hole doesn’t spring back at all, it’s over proofed. To read more about the poke test, click here.
How to Make The Best Sourdough Pumpkin Cinnamon Rolls
Ingredients
For the Dough:
1 Egg (Room Temperature)
3/4 Cups of Milk (Room Temperature)
1 Cup of Lukewarm Water
1/2 Cup of Sourdough Starter
3/4 Cup of Pumpkin Puree
4 Tablespoons of Unsalted Butter (Melted)
2 1/2 Cups of All Purpose Flour
1/4 Teaspoon of Salt
2 Tablespoons of Cinnamon
2 1/2 Tablespoons of Brown Sugar
3 1/2 Tablespoons of Cane Sugar
1/2 Tablespoon of Avocado Oil
1-2 Splashes of Vanilla Extract
For the Filling:
1/4 Cup of Pumpkin Puree
4 Tablespoons of Butter
2 Teaspoons of Cinnamon
1 Teaspoon of Nutmeg
1/2 Teaspoon of Ground Ginger
1 Cup of Brown Sugar
For the Maple Glaze:
4 Ounces of Cream Cheese
1/2 Cup of Maple Syrup
1 Teaspoon of Vanilla Extract
3/4 Cup of Powdered Sugar
4 Tablespoons of Unsalted Butter
A Dash of Salt
Equipment:
Cast Iron Pan, Cake Pan, or Casserole Pan
Rolling Pin
Sharp Knife or Dental Floss
Measuring Cups and Spoons
Mixing Bowls
Mixing Spoon(s)
Rubber Spatula
Day 1
1. Start by gently whisking together the egg, starter, milk, water, pumpkin puree, melted butter, avocado oil, and vanilla extract. Then set the mixture aside.
2. Next, mix the flour, salt, cinnamon, brown sugar, and cane sugar together with a fork.
3. And then, combine the dry and wet ingredients together with a mixing spoon until the dough is shaggy.
4. Now, kneed the dough for a couple minutes, adding more flour if you need to. Once the dough is smooth, put the dough in a lightly greased bowl with a tea towel over it for 30 minutes.
5. After the 30 minutes is up, stretch and fold the dough four times. To do this stretch the dough upward, gently as far as it will go and fold it back down into the middle of the dough ball. Then, rotate the dough ball and do the same to the next quadrant. Repeat until all 4 quadrants have been stretched and folded. If you need some help visualizing how to stretch and fold the dough, click here.
6. Next, repeat step 5 about 4 more times.
7. Finally, cover the bowl with an air tight lid and let it sit in the refrigerator for 12 hours. I like to do this step overnight.
Day 2
8. The next day, remove the dough from the fridge after the 12 hours is up. Replace the lid with a tea towel and let the dough sit for a few hours. Note that the amount of hours the dough has to sit will vary depending on how warm or cool your house is.
9. After a few hours is up, check how proofed the dough is by doing the poke test. Once, the dough is ready, preheat the oven to 375 degrees and melt the butter and then mix it with the pumpkin puree. Next, flour a smooth surface and roll the dough out into a rectangle.
10. Then, spread the pumpkin puree, butter mixture unto the dough rectangle. Now, mix together the cinnamon, nutmeg, ground ginger, and brown sugar together with a fork and sprinkle the mixture over the dough.
11. Next, roll the dough lengthwise into a big roll. Once the dough is rolled, use the sharp knife or dental floss to cut the dough into rolls that are about an inch big. To make sure that the sourdough pumpkin cinnamon rolls are more even, you can start by cutting the roll in the middle. Then, cut each of the 2 rolls in the middle of each of them so that you have 4 equal rolls and so on.
12. Now that the rolls are cut, grease a pan for the oven, and place the rolls in the pan. Note, that it’s alright if the sourdough pumpkin cinnamon rolls are touching.
13. Place the sourdough pumpkin cinnamon rolls in the oven for about 20 to 25 minutes or until the cinnamon rolls are golden. While the cinnamon rolls are baking in the oven, soften the cream cheese and mix it with melted butter and maple syrup. Once, the cream cheese, butter, and maple syrup are mixed together, add the vanilla extract, powdered sugar, and salt.
14. Next, pour the glaze over the sourdough pumpkin cinnamon rolls after the rolls have cooled down for a couple minutes and enjoy!
The Best Sourdough Pumpkin Cinnamon Rolls
Equipment
- Cast Iron Pan, Cake Pan, or Casserole Pan
- Rolling Pin
- Sharp Knife or Dental Floss
- Measuring cups and spoons
- Mixing Bowls
- Mixing Spoon(s)
- Rubber Spatula
Ingredients
- For the Dough:
- 1 Egg Room Temperature
- 3/4 Cups of Milk Room Temperature
- 1 Cup of Lukewarm Water
- 1/2 Cup of Sourdough Starter
- 3/4 Cup of Pumpkin Puree
- 4 Tablespoons of Unsalted Butter Melted
- 2 1/2 Cups of All Purpose Flour
- 1/4 Teaspoon of Salt
- 2 Tablespoons of Cinnamon
- 2 1/2 Tablespoons of Brown Sugar
- 3 1/2 Tablespoons of Cane Sugar
- 1/2 Tablespoon of Avocado Oil
- 1-2 Splashes of Vanilla Extract
- For the Filling:
- 1/4 Cup of Pumpkin Puree
- 4 Tablespoons of Butter
- 2 Teaspoons of Cinnamon
- 1 Teaspoon of Nutmeg
- 1/2 Teaspoon of Ground Ginger
- 1 Cup of Brown Sugar
- For the Maple Glaze:
- 4 Ounces of Cream Cheese
- 1/2 Cup of Maple Syrup
- 1 Teaspoon of Vanilla Extract
- 3/4 Cup of Powdered Sugar
- 4 Tablespoons of Unsalted Butter
- A Dash of Salt
Instructions
- Day 1
- Start by gently whisking together the egg, starter, milk, water, pumpkin puree, melted butter, avocado oil, and vanilla extract. Then set the mixture aside.
- Next, mix the flour, salt, cinnamon, brown sugar, and cane sugar together with a fork.
- And then, combine the dry and wet ingredients together with a mixing spoon until the dough is shaggy.
- Now, kneed the dough for a couple minutes, adding more flour if you need to. Once the dough is smooth, put the dough in a lightly greased bowl with a tea towel over it for 30 minutes.
- After the 30 minutes is up, stretch and fold the dough four times. To do this stretch the dough upward, gently as far as it will go and fold it back down into the middle of the dough ball. Then, rotate the dough ball and do the same to the next quadrant. Repeat until all 4 quadrants have been stretched and folded. If you need some help visualizing how to stretch and fold the dough, click here.
- Next, repeat step 5 about 4 more times.
- Finally, cover the bowl with an air tight lid and let it sit in the refrigerator for 12 hours. I like to do this step overnight.
- Day 2
- The next day, remove the dough from the fridge after the 12 hours is up. Replace the lid with a tea towel and let the dough sit for a few hours. Note that the amount of hours the dough has to sit will vary depending on how warm or cool your house is.
- After a few hours is up, check how proofed the dough is by doing the poke test. Once, the dough is ready, preheat the oven to 375 degrees and melt the butter and then mix it with the pumpkin puree. Next, flour a smooth surface and roll the dough out into a rectangle.
- Then, spread the pumpkin puree, butter mixture unto the dough rectangle. Now, mix together the cinnamon, nutmeg, ground ginger, and brown sugar together with a fork and sprinkle the mixture over the dough.
- Next, roll the dough lengthwise into a big roll. Once the dough is rolled, use the sharp knife or dental floss to cut the dough into rolls that are about an inch big. To make sure that the sourdough pumpkin cinnamon rolls are more even, you can start by cutting the roll in the middle. Then, cut each of the 2 rolls in the middle of each of them so that you have 4 equal rolls and so on.
- Now that the rolls are cut, grease a pan for the oven, and place the rolls in the pan. Note, that it’s alright if the sourdough pumpkin cinnamon rolls are touching.
- Place the sourdough pumpkin cinnamon rolls in the oven for about 20 to 25 minutes or until the cinnamon rolls are golden. While the cinnamon rolls are baking in the oven, soften the cream cheese and mix it with melted butter and maple syrup. Once, the cream cheese, butter, and maple syrup are mixed together, add the vanilla extract, powdered sugar, and salt.
- Next, pour the glaze over the sourdough pumpkin cinnamon rolls after the rolls have cooled down for a couple minutes and enjoy!
Notes
How to Store the Sourdough Pumpkin Cinnamon Rolls
You can store the cinnamon rolls in an air tight container for a few days. Additionally, like most baked goods, these cinnamon rolls are best when they are straight out of the oven.
How did the Sourdough Pumpkin Cinnamon Rolls turn out? Let me know in the comment section!
Are you looking for another fall recipe? Check out my Simple Sourdough Apple Cider Donuts with Sourdough Discard Recipe!
What a great re pie… pumpkin and cinnamon rolls are 2 of my favorite abd will be so good together! Thank you
This recipe is perfect for fall and looks so delicious!