Sourdough Pumpkin Cinnamon Rolls
Sourdough Pumpkin Cinnamon Rolls are made with pumpkin puree, warm pumpkin spice, sourdough discard, and topped with a maple cream cheese frosting.
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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 12x18 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
Nutrition information is automatically calculated, so it should only be used as an approximation.
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.
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, so you need to remove the excess liquid by straining or cooking it off. The challenge is getting consistent results, whereas canned pumpkinCan 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.Nutrition
Calories: 412.2kcalCarbohydrates: 62.4gProtein: 5.6gFat: 20.8gSaturated Fat: 12.6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5.4gTrans Fat: 0.5gCholesterol: 70.4mgSodium: 269.2mgPotassium: 148.3mgFiber: 1.5gSugar: 26gVitamin A: 3028.5IUVitamin C: 0.8mgCalcium: 61.3mgIron: 2mg
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