Sourdough pumpkin cinnamon rolls and maple cream cheese frosting are light and fluffy with a sweet and robust flavor. The pumpkin and pumpkin spice added make these cinnamon rolls stand out from others, making them the perfect treat for the cooler months!
If you love cinnamon rolls (and let’s be real, who doesn’t love them?), then you are absolutely going to extra love these sourdough pumpkin cinnamon rolls! I do love a traditional sourdough cinnamon roll, but there is just something about adding the pumpkin purée and pumpkin spice that make these so enjoyable. The result is a sweet roll that is not just sweet, but flavorful and delicious.
The long-fermentation from the sourdough make these cinnamon rolls more easily digested and beneficial. Top them with the maple cream cheese frosting which pairs perfectly with these sourdough pumpkin cinnamon rolls. I think you are going to love them!
- Stand mixerordough whisk
- Measuring cups and spoons
- Kitchen Scale
- Mixing bowls
- Rolling pin
- 7″x11″ baking dish or 9″ square dish
- Sauce Pan
- Kitchen Twine
Ingredients
Dough
- Sourdough Starter, active and bubbly (fed 6-8 hours prior to mixing dough)
- Whole Milk
- Pumpkin Puree
- Unsalted Butter, softened
- Egg
- Honey
- Flour
- Sea Salt
Filling
- Butter, softened
- Pumpkin Spice – get my favorite recipe forhomemade pumpkin spice blend here!
- Brown Sugar
- Optional, Chopped Pecans or Walnuts
Maple Cream Cheese Glaze
- Cream Cheese, full fat
- Maple Syrup
- Butter
- Heavy Cream
- Vanilla
Baker’s Schedule for Sourdough Pumpkin Cinnamon Rolls
FEED SOURDOUGH STARTER AND MIX DOUGH
Feed your sourdough starter so that it is active and bubbly 6-8 hours before you are ready to start the dough. Once it has doubled in size and passes the float test, it is ready to be used. (For the float test, drop a little spoonful of starter into a glass of water. If it floats at the top, it is ready to be used. If it sinks to the bottom, it needs more time or you may need to feed it again.)
Using yourkitchen scale, zero out a mixing bowl and add the sourdough starter, whole milk, pumpkin purée, and honey. Whisk that together. Then, add in the flour, room temperature butter, salt and egg. Mix with a dough whisk or your stand mixer with the dough hook attachment till combined. Let rest for 15 minutes. After 15 minutes, mix with the dough hook until the dough pulls away from the sides of the bowl.
*If using a dough whisk, finish combining by using your hands to bring it all together. Note that the dough will be pretty sticky, this is okay! Cover the bowl with a moist tea towel or plastic wrap and let rest 15 minutes. After 15 minutes, perform a series of 4 stretch and folds. Cover dough to rest about 15 minutes in between each stretch and fold. Repeat every 15 minutes 4-6 times total until the dough is holding its shape more.
HOW TO STRETCH AND FOLD DOUGH
Stretch and fold is a simple process, meant to build the gluten in the dough that will help bind it together. Start with your wet and shaggy dough. Wet your hands a bit and then grab from under one of the sides of the dough. Pull one side of the dough up to stretch it up and then fold it back down over the rest of the dough. Turn the bowl and repeat 3 more times. That’s it! Cover the dough, let it rest 15 minutes, and then repeat that process.
Stretch and folds help to build up the gluten in the dough. By the time you are done with the 4th round of stretch and folds, the dough should be holding its shape instead of a remaining a lumpy wet blob of dough.
Once done with stretch and folds or stand mixer paddle mixing, cover and let rest overnight (or during the day if starting in the morning) for its bulk rise. This should take about 8-12 hours.
Use a damp towel or plastic wrap to cover the bowl so the dough does not get dry on the top. If your dough does dry a bit and forms a crust on the top, simply mist the dough with some water the next day before shaping your rolls.
BULK RISE
The bulk rise time will vary based on the temperature of your home and the climate where you live. The warmer your home is, the quicker this bulk rise will be. The cooler your home, the slower the bulk rise. If you want to speed this up, place your bowl of dough in a warm spot. Nottoowarm though because you don’t want to overproof your dough!
Bulk rise 8-12 hours till the dough has doubled and is looking light and airy.
*If you are not ready to shape the dough, you can place it in the refrigerator at this point. Once the dough has doubled in size, make sure it is covered air tight and then you can refrigerate until you are ready to shape the cinnamon rolls for baking. You can also shape the dough and then refrigerate as well. I often will do this at night and then refrigerate it until morning so that all I have to do in the morning is take out the rolls and bake when I wake up.
SHAPE YOUR DOUGH
After the dough has doubled in size, you are ready to shape your sourdough pumpkin cinnamon rolls!
Mix up the filling by combining softened butter (unsalted or salted is fine, whichever you prefer), brown sugar, and pumpkin spice.
Scoop the dough out onto a lightly floured surface. Roll it out with a rolling pin into a rectangle about 12″ x 16″.
Spread the pumpkin spice-butter-sugar mix onto the flattened dough. Add your nuts on top now if you are choosing to use them. Then begin to roll the dough from the 12″ side all the way till it forms a tight log.
Using a knife or bench scraper, mark the dough to create 8 equal sections in the log. Use kitchen twine to cut the rolls. Slide the string under the dough, bring it up, criss-cross the string together and pull to slice the dough clean. This method works better than slicing downward with a knife and helps the rolls to remain round.
Place rolls into a buttered 7″ x 11″ baking dish or a 9″ square baking dish.
SECOND RISE & BAKE SOURDOUGH CINNAMON ROLLS
Cover the rolls and let rest in a warm spot for 1-2 hours for the second rise. Bake in a 350℉ oven for 40-45 minutes. They should be slightly browned on the top and not doughy. Take out of the oven and allow to cool slightly before adding the maple cream cheese glaze.
*If you are making these ahead and plan to refrigerate, shape the rolls, cover the dish and place it in the fridge overnight or up to a day until you are ready to bake them. Take the rolls out about an hour before you are ready to bake so they can come back to room temperature before baking.
MAKE THE MAPLE CREAM CHEESE GLAZE
While the rolls are baking, make your maple cream cheese glaze. It is important to use room temperature cream cheese and butter for this glaze, otherwise it may be clumpy – still delicious, just not as smooth looking. Add the cream cheese, butter, maple syrup and heavy cream to a saucepan. Heat over medium low heat, whisking together until everything combines and is smooth. If it is still clumpy, use an immersion blender to get any of the cream cheese clumps out.
ENJOY YOUR SOURDOUGH CINNAMON ROLLS WARM!
These sourdough cinnamon rolls are best enjoyed warm and on the same day they are baked. Top with the maple cream cheese glaze and enjoy!
PIN IT FOR LATER!
If you try this recipe and love it, I would love to know! Come back and leave a review! Tag me on Instagram@oursimplegraces
MORE SOURDOUGH RECIPES TO TRY:
- Pumpkin Sourdough Waffles
- Pumpkin Sourdough Bagelswith pumpkin cream cheese
- Pumpkin Sourdough Pancakes
- Cinnamon Crunch Sourdough Bagels
- Sourdough Cinnamon Swirl Bread
- Sourdough Cinnamon Rolls
- Sourdough Orange Cinnamon Rolls
Sourdough Pumpkin Cinnamon Rolls
Yield: 10 rolls
Prep Time: 25 minutes
Cook Time: 45 minutes
Additional Time: 14 hours
Total Time: 15 hours 10 minutes
Sourdough pumpkin cinnamon rolls and maple cream cheese frosting are light and fluffy with a sweet and robust flavor. The pumpkin and pumpkin spice added make these cinnamon rolls stand out from others, making them the perfect treat for the cooler months!
Ingredients
Dough
- 120 g Sourdough Starter, active & bubbly
- 120 g Whole Milk
- 120 g Pumpkin Purée
- 120 g unsalted Butter, softened
- 1 Egg
- 40 g Honey
- 350 g All-Purpose Flour, unbleached
- 8 g Sea Salt
Filling
- 10 TBS Butter, room temperature
- 1 TBS Pumpkin Spice
- 3/4 C Brown Sugar
- optional, 1 C chopped Pecans or Walnuts
Maple Cream Cheese Glaze
- 8 oz. Cream Cheese, full fat
- 1/3 C Maple Syrup
- 3 TBS Butter
- 2 TBS Heavy Cream
- 1 tsp Vanilla
Instructions
FEED SOURDOUGH STARTER AND MIX DOUGH
- Feed your sourdough starter so that it is active and bubbly 6-8 hours before you are ready to start the dough.
- Using yourkitchen scale, zero out a mixing bowl and add the sourdough starter, whole milk, pumpkin purée, and honey. Whisk that together.
- Add in the flour, room temperature butter, salt and egg. Mix with a dough whisk or your stand mixer with the dough hook attachment till combined. Let rest for 15 minutes. After 15 minutes, mix with the dough hook until the dough pulls away from the sides of the bowl. *see notes for mixing by hand
- Cover and let rest overnight (or during the day if starting in the morning) for its bulk rise.
- Use a damp towel or plastic wrap to cover the bowl so the dough does not get dry on the top.
BULK RISE
- The bulk rise time will vary based on the temperature of your home and the climate where you live. Bulk rise 8-12 hours till the dough has doubled and is looking light and airy.
*If you are not ready to shape the dough, you can place it in the refrigerator at this point. Once the dough has doubled in size, make sure it is covered air tight and then you can refrigerate until you are ready to shape the cinnamon rolls for baking. You can also shape the dough and then refrigerate as well. I often will do this at night and then refrigerate it until morning so that all I have to do in the morning is take out the rolls and bake when I wake up.
SHAPE YOUR DOUGH
- After the dough has doubled in size, mix up the filling by combining softened butter, brown sugar, and pumpkin spice.
- Scoop the dough out onto a lightly floured surface. Roll it out with a rolling pin into a rectangle about 12″ x 16″.
- Spread the pumpkin spice-butter-sugar mix onto the flattened dough. Add your nuts on top now if you are choosing to use them.
- Roll the dough from the 12″ side all the way till it forms a tight log.
- Using a knife or bench scraper, mark the dough to create 10 equal sections in the log. Use kitchen twine to cut the rolls. Slide the string under the dough, bring it up, criss-cross the string together and pull to slice the dough clean. This method works better than slicing downward with a knife and helps the rolls to remain round.
- Place rolls into a buttered 7" x 11" baking dish or a 9" square baking dish.
SECOND RISE & BAKE SOURDOUGH CINNAMON ROLLS
- Cover the rolls and let rest in a warm spot for 1-2 hours for the second rise. Bake in a 350℉ oven for 40-45 minutes. They should be slightly browned on the top and not doughy. Take out of the oven and allow to cool slightly before adding the maple cream cheese glaze.
MAKE THE MAPLE CREAM CHEESE GLAZE
- Add the room temperature cream cheese, butter, maple syrup, vanilla and heavy cream to a saucepan. Heat over medium low heat, whisking together until everything combines and is smooth. If it is still clumpy, use an immersion blender to get any of the cream cheese clumps out.
ENJOY YOUR SOURDOUGH CINNAMON ROLLS WARM!
These sourdough cinnamon rolls are best enjoyed warm and on the same day they are baked. Top with the maple cream cheese glaze and enjoy!
Notes
*If using a dough whisk, finish combining by using your hands to bring it all together. Note that the dough will be pretty sticky, this is okay! Cover the bowl with a moist tea towel or plastic wrap and let rest 15 minutes. After 15 minutes, perform a series of 4 stretch and folds. Cover dough to rest about 15 minutes in between each stretch and fold. Repeat every 15 minutes 4-6 times total until the dough is holding its shape more.
HOW TO STRETCH AND FOLD DOUGH
Stretch and fold is a simple process, meant to build the gluten in the dough that will help bind it together. Start with your wet and shaggy dough. Wet your hands a bit and then grab from under one of the sides of the dough. Pull one side of the dough up to stretch it up and then fold it back down over the rest of the dough. Turn the bowl and repeat 3 more times. That’s it! Cover the dough, let it rest 15 minutes, and then repeat that process.
Stretch and folds help to build up the gluten in the dough. By the time you are done with the 4th round of stretch and folds, the dough should be holding its shape instead of a remaining a lumpy wet blob of dough.
*If you are making these ahead and plan to refrigerate, shape the rolls, cover the dish and place it in the fridge overnight or up to a day until you are ready to bake them. Take the rolls out about an hour before you are ready to bake so they can come back to room temperature before baking.
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Nutrition Information:
Yield: 10Serving Size: 1
Amount Per Serving:Calories: 644Total Fat: 43gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 112mgSodium: 522mgCarbohydrates: 60gFiber: 3gSugar: 25gProtein: 8g
