Sourdough Pumpkin Cinnamon Rolls
These Sourdough Pumpkin Cinnamon Rolls combine pumpkin puree, sourdough discard, and cozy pumpkin spices to create soft, tender rolls finished with a rich maple cream cheese frosting. They’re the perfect sweet treat to welcome fall. Enjoy with a hot cup of coffee or tea for breakfast or an afternoon snack.
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Sourdough Discard
Sourdough discard is a by-product of your sourdough starter, so don’t throw it away! Instead, use it in delicious Sourdough Discard Recipes where it adds moisture and amazing sourdough flavor. I use 100% hydration sourdough discard in discard recipes.
Use older, more tangy discard in savory recipes like Easy Sourdough Discard Bread and younger, fresh discard in sweeter recipes like these Brown Butter Chocolate Chip Cookies.
Traditional sourdough cinnamon rolls require a longer fermentation process, making them perfect for special occasions like Christmas morning or a birthday celebration. But sometimes, you just want a homemade sweet treat without spending a long time in the kitchen.
That’s where this sourdough discard recipe comes in! Combining sourdough discard for a delicious depth of flavor with active dry yeast to speed things up, these pumpkin cinnamon rolls are an easy way to enjoy all the cozy flavors of fall without the long wait.
The dough comes together much like biscuit dough, with shredded butter cut into the flour before the wet ingredients are mixed in. Simply shape the dough into a ball, let it rise, then roll it out, add the cinnamon pumpkin spice filling, and shape your rolls. It’s that easy! There’s no kneading required and no need for special equipment like a stand mixer.
With their soft, tender texture, warm pumpkin spice flavor, and simple preparation, these sourdough discard cinnamon rolls are sure to become a fall favorite you’ll want to make again and again.
Why You’ll Love Sourdough Pumpkin Cinnamon Rolls
- Same Day – Instead of active sourdough starter, these pumpkin sourdough cinnamon rolls are made with sourdough discard rely on commercial yeast for their lifting power.
- Flavor – Whether you’re team apple or team pumpkin, after one bite, you’ll love these delicious pumpkin cinnamon rolls. With plenty of warm spices wrapped in a pumpkin enriched dough and topped with a maple flavor cream cheese frosting.
- Easy – Folding grated butter into the dough before adding the wet ingredients makes this dough super easy to mix up. No stand mixer or extended kneading makes this recipe
More Favorite Fall Recipes:
- Sourdough Discard Pumpkin Quick Bread
- Sourdough Apple Cider Donuts
- Artisan Sourdough Pumpkin and Pecan Bread
- Sourdough Pumpkin Coffee Cake with Streusel Topping
Pumpkin Sourdough Cinnamon Rolls Ingredients
Dough Ingredients
- Sourdough Discard – This recipe is intended as a way to use up sourdough discard, but you can also use active sourdough starter. Just be sure to measure by weight and not volume since active starter contains more air than discard. I suggest using sourdough discard that’s been fed recently for a mild “sour” flavor. My sourdough starter is 100% hydration.
- Egg
- Pumpkin – Be sure to use canned pumpkin puree, and not pumpkin pie filling, which comes with the sweetener and spices already mixed in.
- Milk – Use whole milk for the best flavor
- Sugar
- Yeast – Use active dry yeast
- Flour – All purpose flour keeps these rolls soft and tender
- Butter – Use cold unsalted butter
- Salt
Filling Ingredients
- Brown Sugar
- Pumpkin pie spice – A warm blend of allspice, cinnamon, cloves, nutmeg, and ginger. Find it in the spice aisle or make your own homemade pumpkin pie spice.
- Butter – Melt unsalted butter
Glaze Ingredients
- Cream Cheese – Use full fat cream cheese and let warm to room temperature for a smooth glaze
- Maple syrup
- Confectioner’s sugar – Sift through a mesh strainer or sifter to remove any lumps
Tools You’ll Need
- Rolling pin
- Kitchen Scale
- 12-inch cast iron or braiser
How to Make Sourdough Pumpkin Cinnamon Rolls
Detailed instructions and exact measurements are in the recipe card below.
Prep
Bloom the yeast with a bit of water and sugar.
Mix the Dough
Mix the flour and salt before cutting in shredded butter.
In a separate bowl, add the wet ingredients and mix with a fork to combine.
Stir the activated yeast into the pumpkin mixture, then pour it over the dry ingredients. Mix until just combined.
First Rise
Cover the dough and let it rise at room temperature until it has risen by roughly 75%. This took 2-3 hours in my 68°F/20°C kitchen.
Shape
Combine the brown sugar, pumpkin spice, and melted butter in a small bowl.
Turn out the dough on a floured work surface and roll the dough into a 12×18 rectangle with a rolling pin.
Spread the brown sugar mixture evenly over the dough, leaving a ½ inch at the top of the dough.
Roll the dough into a log shape, started on the long side. Pinch the seam close. Use a sharp knife to cut the log into 12 equal pieces. Place the rolls in a greased baking dish.
Second Rise and Bake
Cover the rolls and let proof for 1 hour, or until the rolls are light and puffy.
Preheat the oven to 375°F/190°C. Bake the pumpkin rolls for 30-35 minutes, or until the centers reach 195°F/90°C and the tops are lightly golden brown.
Maple Cream Cheese Frosting
Cream the cream cheese with a hand mixer on low speed, gradually increasing the speed to medium until its smooth and creamy. Add the powdered sugar, maple syrup, and pumpkin spice, and mix until fully combined. Spread over warm cinnamon rolls.
Storage
Allow the rolls to cool to room temperature before placing them in an airtight container. Store at room temperature for up to 3 days.
Helpful Tips for Pumpkin Spice Cinnamon Rolls
- Flour your work surface – Dusting the work surface and the top of the dough lightly with flour helps keep the dough from sticking. A bench scraper comes in handy to lift the dough if it begins to stick.
- Room temperature – The temperature of your kitchen will affect how quickly the dough rises. Warm temperatures cause the dough to rise faster than cool temps. Be sure to watch the dough rather than the clock to know when its ready to move to the next step.
- Cutting – I find that a sharp knife cuts through the cinnamon rolls without flattening them. Another alternative is to use unflavored dental floss. Slide it underneath the cinnamon roll log, bring the ends up and cross over before pulling firmly in opposite directions. The floss slices the dough without squishing it.
- Ingredients – Allow the wet ingredients to come to room temperature makes it easier to mix together.
FAQs About Sourdough Pumpkin Cinnamon Rolls
Can I Use Real Pumpkin Puree?
I love using homemade pumpkin puree any chance I can, but baking with it can be tricky. It has a higher water content than canned pumpkin puree from the store does, so it needs additional prep work to remove the excess liquid by straining or cooking it off. The challenge is getting consistent results, whereas canned pumpkin
Can I Make Pumpkin Cinnamon Rolls without Pumpkin Spice?
The pumpkin spice is what gives the pumpkin cinnamon rolls their iconic flavor. I tried using just cinnamon sugar, but found that they taste too much like regular cinnamon rolls.
What’s the Best Baking Dish for Sourdough Pumpkin Cinnamon Rolls?
I like to use a 12-inch braiser or cast iron skillet for a casual presentation. However, you can also use a 9×13 baking dish. If you’re using cast iron or a dark baking pan, be sure to check the rolls a few minutes before the baking time because they bake faster than other pans.
I’d love to hear from you! If you made this Sourdough Pumpkin Cinnamon Rolls recipe and loved it, I would love it if you gave it 5 stars! Happy Baking!
Sourdough Pumpkin Cinnamon Rolls
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Equipment
- Rolling Pin
- kitchen scale
Ingredients
Sourdough Pumpkin Cinnamon Roll Dough
- 30 g water 2 T
- 6 g dry active yeast 2 tsp
- ½ tsp sugar
- 375 g all purpose flour 3 cups
- 170 g unsalted butter 12 T, 1½ sticks
- 1 tsp salt
- 125 g sourdough discard ½ cup
- 180 g pumpkin puree ¾ cup
- 50 g sugar ¼ cup
- 30 g whole milk 2 T
- 1 large egg
Filling Mixture
- 200 g brown sugar 1 cup
- 1 T pumpkin pie spice
- 28 g unsalted butter melt, 2 T
Cream Cheese Frosting
- 8 oz cream cheese softened
- ⅛ tsp pumpkin pie spice
- 80 g maple syrup 4 T
- 125 g confectioner's sugar 1 cup
Instructions
Prep
- Add the yeast to a small bowl with warm water and sugar. Stir to soften the yeast, then set aside for 10 minutes to let it bloom.30 g water, 6 g dry active yeast, and ½ tsp sugar
Mix the Dough
- Add the flour and salt to a large mixing bowl and mix to distribute the salt. Cut the grated butter into the flour mixture with a pastry blender or your fingers until the mixture resembles coarse cornmeal.375 g all purpose flour, 1 tsp salt, and 170 g unsalted butter
- In a separate bowl, add the sourdough starter discard, egg, milk, sugar, and pumpkin puree. Mix with a fork to combine.125 g sourdough discard, 1 large egg, 30 g whole milk, 50 g sugar, and 180 g pumpkin puree
- Stir the yeast mixture into the wet ingredients before pouring the wet ingredients over the dry ingredients. Mix until just combined, making sure that all of the flour is fully worked in. It’s normal for there to be small pieces of butter in the dough.
First Rise
- Shape the dough into a ball and cover the bowl with a plate or a piece of plastic wrap to keep from drying out. Let the dough rise at room temperature until it has risen by roughly 75%. This took 2-3 hours in my 68°F/20°C kitchen.
Shape
- Combine the brown sugar, pumpkin spice, and melted butter in a small bowl.200 g brown sugar, 1 T pumpkin pie spice, and 28 g unsalted butter
- Turn out the cinnamon roll dough onto a floured surface. Dust the top of the dough lightly with flour before rolling the dough into a 12×18 large rectangle using a rolling pin.
- Spread the brown sugar mixture evenly over the dough, leaving a ½ inch at the top of the dough.
- Starting with the long side, start to roll the dough into a log shape. Pinch the edge of the dough to the log so it holds its shape. Use a sharp knife and cut the rolls into 1½ pieces. Place the rolls in a greased cast iron skillet.
Second Rise and Bake
- Cover the rolls and let proof for 1 hour, or until the rolls are puffy.
- Preheat the oven to 375°F/190°C. Bake the pumpkin rolls for 30-35 minutes, or until the centers reach 195°F/90°C and the tops are lightly golden brown.
Maple Cream Cheese Frosting
- Cream the cream cheese in a large mixing bowl with a hand mixer on low speed, gradually increasing the speed to medium until its light and creamy. Add the sifted confectioner's sugar, maple syrup, and pumpkin spice to the bowl and mix on medium low until the frosting is fully combined and smooth.8 oz cream cheese, ⅛ tsp pumpkin pie spice, 80 g maple syrup, and 125 g confectioner's sugar
- Spread the cream cheese topping over warm cinnamon rolls.
Storage
- Allow the rolls to cool to room temperature before placing them in an airtight container. Store at room temperature for up to 3 days.
Notes
Tips:
- Flour your work surface – Dusting the work surface and the top of the dough lightly with flour helps keep the dough from sticking. A bench scraper comes in handy to lift the dough if it begins to stick.
- Room temperature – The temperature of your kitchen will affect how quickly the dough rises. Warm temperatures cause the dough to rise faster than cool temps. Be sure to watch the dough rather than the clock to know when it’s ready to move to the next step.
- Cutting – I find that a sharp knife cuts through the cinnamon rolls without flattening them. Another alternative is to use unflavored dental floss. Slide it underneath the cinnamon roll log, bring the ends up and cross over before pulling firmly in opposite directions. The floss slices the dough without squishing it.
- Ingredients – Allowing the wet ingredients to come to room temperature makes it easier to mix.
- Sourdough Discard – I suggest using sourdough discard that’s been fed recently for a mild “sour” flavor. My sourdough starter is 100% hydration.