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Fluffy Pumpkin Sourdough Cinnamon Rolls

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These fluffy pumpkin sourdough cinnamon rolls are incredibly soft and tender, with a subtle tang from the sourdough that balances the sweet pumpkin and warm spices. They’re the perfect fall breakfast treat, made with real ingredients and a cold fermentation method for maximum flavor.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (120g) sourdough starter (active or discard)
  • 1/4 cup (50g) brown sugar, packed
  • 1/4 cup (60ml) milk, warm
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (325g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup (100g) brown sugar, packed (for filling)
  • 2 tablespoons (16g) all-purpose flour (for filling)
  • 1 tablespoon ground cinnamon (for filling)
  • 1/4 teaspoon ground nutmeg (for filling)
  • 3 tablespoons (42g) unsalted butter, very soft (for filling)
  • 4 ounces (113g) cream cheese, softened (for frosting)
  • 2 tablespoons (28g) unsalted butter, softened (for frosting)
  • 1 cup (120g) powdered sugar (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk (for frosting)

Instructions

  1. Make the dough (Day 1, about 15 minutes): In the bowl of your stand mixer, combine the pumpkin puree, sourdough starter, brown sugar, warm milk, melted butter, egg, and vanilla extract. Whisk by hand until smooth. Add the flour, salt, and pumpkin pie spice. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes. Increase to medium speed and knead for 6-8 minutes. The dough should be soft, slightly tacky, and pull away from the sides of the bowl. If it’s too sticky, add …
  2. Bulk fermentation (Day 1, about 1 hour): Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rest at room temperature for 1 hour. It will puff up slightly but won’t double—that’s okay. The real rise happens overnight.
  3. Cold ferment (Day 1, at least 8 hours): Place the covered bowl in the refrigerator. Let it chill for at least 8 hours, or up to 24. This slow fermentation is where the magic happens—the sourdough develops its tang, and the gluten relaxes for a tender crumb.
  4. Prepare the filling (Day 2, about 5 minutes): In a small bowl, whisk together the brown sugar, flour, cinnamon, and nutmeg for the filling. Set aside. Take the butter for the filling out of the fridge so it softens to room temperature.
  5. Assemble the rolls (Day 2, about 20 minutes): Lightly flour your work surface. Turn the cold dough out onto the floured surface. Roll it into a 12×16-inch rectangle, about 1/4-inch thick. Don’t stress about perfect edges—rustic is fine. Spread the softened butter evenly over the dough, leaving a 1/2-inch border on one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter. Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam to se…
  6. Second rise (Day 2, about 2-3 hours): Place the rolls in a parchment-lined 9×13-inch baking dish, cut-side up. Cover with plastic wrap and let them rise at room temperature until they’re puffy and touching each other. This takes about 2-3 hours, depending on the warmth of your kitchen. They should look noticeably fuller and softer.
  7. Bake (Day 2, about 25-30 minutes): Preheat your oven to 350°F (175°C). Uncover the rolls and bake for 25-30 minutes, until the tops are golden brown and the centers are set. If the tops are browning too quickly, tent loosely with foil after 15 minutes. A toothpick inserted into the center of a roll should come out clean or with a few moist crumbs.
  8. Make the frosting (while rolls cool, about 5 minutes): In a medium bowl, beat the softened cream cheese and butter together until smooth. Add the sifted powdered sugar and vanilla extract, and beat until combined. Add milk one tablespoon at a time until the frosting reaches a spreadable consistency. It should be thick but pourable.
  9. Frost and serve: Let the rolls cool in the pan for about 10 minutes. They need to be warm, not hot, so the frosting doesn’t melt into a puddle. Spread the cream cheese frosting generously over the tops. Serve immediately while they’re still warm and gooey.

Notes

Don’t skip the cold ferment; it’s essential for texture and tang. Use a kitchen scale for accurate measurements. Watch the dough during the second rise, not the clock. Cut rolls with unflavored dental floss for clean cuts. Don’t overbake; pull them out when just golden.

Nutrition

Keywords: pumpkin sourdough cinnamon rolls, sourdough discard cinnamon rolls, pumpkin cinnamon rolls, fall breakfast, sourdough pumpkin rolls

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