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sourdough pumpkin cinnamon rolls

Sourdough Pumpkin Cinnamon Rolls

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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 8 hours
Total Time 8 hours 55 minutes
Course Dessert
Cuisine American
Servings 12 rolls

Equipment

  • 1 stand mixer with dough hook (optional but recommended)
  • 2 large mixing bowls
  • 1 medium mixing bowl
  • 1 Small bowl
  • 1 9x13 inch baking pan
  • 1 Whisk
  • 1 Silicone spatula
  • 1 Rolling Pin
  • 1 bench scraper or sharp knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 pastry brush
  • 1 Plastic wrap or 1 clean kitchen towel

Ingredients
  

  • 120 gram active sourdough starter bubbly and recently fed
  • 240 gram whole milk warm
  • 100 gram canned pumpkin puree
  • 75 gram granulated sugar
  • 75 gram unsalted butter melted and cooled
  • 1 large egg room temperature
  • 8 gram fine sea salt
  • 520 gram all-purpose flour plus more for dusting
  • 100 gram unsalted butter very soft
  • 150 gram brown sugar packed
  • 10 gram ground cinnamon
  • 3 gram ground nutmeg
  • 2 gram ground ginger
  • 1 gram ground cloves optional
  • 2 gram fine sea salt
  • 115 gram cream cheese softened
  • 60 gram unsalted butter softened
  • 180 gram powdered sugar sifted
  • 5 milliliter vanilla extract
  • 1 15–30 ml milk or cream as needed
  • 1 gram fine sea salt

Instructions
 

  • In a large bowl whisk together the warm milk, active sourdough starter, pumpkin puree, granulated sugar, melted butter, and egg until smooth.
  • Add the flour and salt to the wet mixture and stir with a spatula until a shaggy dough forms and no dry flour remains.
  • Transfer the dough to a lightly floured surface and knead for 8–10 minutes (or mix in a stand mixer on medium-low for 6–8 minutes) until smooth, elastic, and slightly tacky.
  • Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap or a towel, and let rise at room temperature for 4–6 hours until puffy and roughly doubled.
  • While the dough rises, make the filling by stirring together the softened butter, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt in a small bowl until you have a spreadable paste.
  • Once the dough has risen, gently deflate it and turn it out onto a lightly floured surface.
  • Roll the dough into a rectangle about 12x18 inches (30x45 cm), keeping the thickness even.
  • Spread the cinnamon filling evenly over the dough, leaving a 1/2-inch (1.25 cm) border along one long edge.
  • Starting from the long edge opposite the clean border, roll the dough tightly into a log, pinching the seam to seal.
  • Use a sharp knife or bench scraper to cut the log into 12 equal pieces.
  • Arrange the rolls cut-side up in a greased 9x13-inch baking pan, leaving a little space between each roll.
  • Cover the pan tightly with plastic wrap or a towel and refrigerate for 4–8 hours or overnight for a slow proof.
  • In the morning, remove the pan from the fridge and let the rolls come to room temperature and proof for 45–90 minutes, or until noticeably puffy and touching.
  • About 20 minutes before baking, preheat the oven to 350°F (175°C).
  • Bake the rolls for 22–27 minutes, or until lightly golden on top and the center of a middle roll reaches about 190°F (88°C).
  • While the rolls bake, make the frosting by beating together the cream cheese and softened butter until smooth and creamy.
  • Add the powdered sugar, vanilla, salt, and 1 tablespoon of milk or cream, then beat until fluffy, adding more milk as needed for a spreadable consistency.
  • Let the rolls cool for 10–15 minutes, then spread the cream cheese frosting generously over the warm rolls.
  • Serve the rolls warm, and store any leftovers covered at room temperature for 1 day or refrigerated for up to 3 days.

Notes

For best flavor, use a very active sourdough starter and avoid overheating the milk so you do not weaken the natural yeast. The dough should feel soft and slightly tacky but not sticky; if it is too wet, add a tablespoon of flour at a time during kneading. Because sourdough ferments more slowly than commercial yeast, rely on how puffy and airy the dough looks rather than the clock, and extend both bulk and final proofs in a cooler kitchen. You can prep the rolls fully the night before for an easy morning bake, and if they overproof slightly, they will still taste great—just bake a few minutes less. Adjust the spices to your preference, swap in pumpkin pie spice if you like, and apply the frosting while the rolls are warm so it melts into the spirals for extra gooey centers.
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