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Fluffy Pumpkin Spice Sourdough Cinnamon Rolls

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These fluffy pumpkin spice sourdough cinnamon rolls are soft, tangy, and perfectly spiced. Made with real pumpkin puree and a sourdough starter, they stay tender for days and are perfect for Thanksgiving morning or any cozy autumn day.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • ½ cup (120g) active sourdough starter, fed and bubbly
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) whole milk, warm
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • 2 tablespoons (25g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon (5g) salt
  • 4 tablespoons (56g) unsalted butter, softened (for filling)
  • ½ cup (100g) brown sugar, packed (for filling)
  • ¼ cup (50g) granulated sugar (for filling)
  • 2 tablespoons (14g) ground cinnamon (preferably Vietnamese)
  • 1 tablespoon (7g) pumpkin pie spice
  • Pinch of salt (for filling)
  • 4 ounces (113g) cream cheese, softened (for frosting)
  • 2 tablespoons (28g) unsalted butter, softened (for frosting)
  • 1 cup (120g) powdered sugar, sifted (for frosting)
  • 1 teaspoon (5ml) vanilla extract (for frosting)
  • 1–2 tablespoons (15-30ml) milk (for frosting)

Instructions

  1. Feed your sourdough starter 6-8 hours before baking. It should be bubbly and doubled in size; it passes the float test if a spoonful floats in water.
  2. In a large bowl, whisk together the flour and salt. In a separate bowl, combine the sourdough starter, pumpkin puree, warm milk, melted butter, brown sugar, and egg. Stir until smooth.
  3. Pour the wet ingredients into the dry and mix with a wooden spoon until a shaggy dough forms. It will be sticky.
  4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and slightly tacky. Add flour 1 tablespoon at a time if too sticky, or milk 1 teaspoon at a time if too dry. The dough should feel like a soft earlobe.
  5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 6-8 hours until doubled in size and puffy. If your kitchen is cold, use the oven with the light on.
  6. While the dough rises, make the filling: mix softened butter, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and a pinch of salt in a small bowl until it forms a paste. Set aside at room temperature.
  7. After the first rise, turn the dough onto a lightly floured surface. Roll it into a 12×16 inch rectangle, about ¼ inch thick.
  8. Spread the cinnamon filling evenly over the dough, leaving a 1-inch border on the long edge farthest from you.
  9. Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. Do not roll too tight to avoid squeezing out the filling.
  10. Trim off the uneven ends (baker’s tax) with a sharp knife or bench scraper. Cut the log into 12 equal pieces, about 1½ inches each. For cleaner cuts, use unflavored dental floss.
  11. Arrange the rolls in a parchment-lined 9×13 inch baking dish, leaving a little space between each. Cover loosely with plastic wrap and let rise for 2-3 hours at room temperature until puffed and touching. For overnight rolls, refrigerate after 1 hour at room temperature, then bake straight from the fridge in the morning.
  12. About 20 minutes before baking, preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown on top and the center rolls feel set when gently poked. If tops brown too quickly, tent with foil at the 20-minute mark.
  13. While the rolls bake, make the frosting: beat cream cheese and butter together until smooth. Gradually add powdered sugar, then vanilla. Add milk 1 tablespoon at a time until the frosting is thick but spreadable.
  14. Let the rolls cool for 5-10 minutes before spreading the frosting. Frost when warm, not hot, to avoid melting.

Notes

For best results, use a kitchen scale to measure flour by weight. The overnight method (refrigerating after 1 hour at room temperature) develops deeper flavor. Let rolls rest 15-20 minutes after baking before cutting to avoid a sticky mess. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum and add an extra tablespoon of milk. For dairy-free, use coconut oil or vegan butter and dairy-free cream cheese.

Nutrition

Keywords: pumpkin cinnamon rolls, sourdough cinnamon rolls, pumpkin spice, fall baking, sourdough breakfast, fluffy cinnamon rolls, pumpkin sourdough

Find it online: https://evabakery.com/fluffy-pumpkin-spice-sourdough-cinnamon-rolls-best-easy-recipe/