I’ve been cooking with a lot of pumpkin recently. I mean all those warm spices that come along with pumpkin…. They just say Fall and make me enjoy all this cozy time indoors!
I think everyone knows by now that I absolutely love making anything sourdough and after coming up with my sourdough cinnamon roll recipe I didn’t think I would mess with it at all. It is a wonderful recipe as is, but I had a little extra pumpkin puree out of the freezer and got to thinking of how it could be pretty tasty to add those pumpkin spice flavors to a pan of sourdough cinnamon rolls.
I’m sure glad I got to thinking about it because it turned into actually trying it out and the results were so. dang. good! They may even beat the regular cinnamon rolls out, but you’ll have to try them both out to decide for yourself and believe me, your families and friends won’t mind. 🙂
You start by creaming butter and sugar together. Can’t go wrong with a start like that… Also I like to start this process in the morning the day before I am going to bake them. I started this batch about 10 o’clock in the morning.
Add in your pumpkin puree, sourdough starter, vanilla, and milk. Stir until combined. My pumpkin was cold and so the butter was a bit lumpy but that is totally fine.
Add in the flour and knead on a lightly floured surface. I start with 3 cups of flour and add as much as I need to get it to stop sticking to my work surface. Place your ball of dough in a large greased bowl and cover with plastic wrap.
Now you have to have patience. Let the dough rest and rise until doubled in size. Because we aren’t using active dry yeast it takes a bit more time than a typical bread recipe would. Mine took about 8 hours.
Woah sorry for the blurry picture! Once the dough has doubled in size, turn it out onto a lightly floured surface and pat out into a 12×19 rectangle.
Next up is the filling! First spread on the softened butter, then the pumpkin puree, and then the brown sugar spice mixture.
Roll up the dough into a log and pinch the seam shut.
Slice the log into 12 equal parts with either a serrated knife or a piece of dental floss. Place the rolls in a greased 9×13 baking dish and cover with plastic wrap. Place the dish in the fridge and let them rise overnight.
In the morning try to remove the rolls from the fridge 1-2 hours before you are wanting to bake them. They will get up to room temp and rise just a bit more.
Place the rolls in the oven at 350 for 20-25 minutes. They should be light golden brown and completely cooked in the center of the pan. While the cinnamon rolls are baking you can whip up the frosting! Add cream cheese and butter to a mixing bowl and beat with a hand or stand mixer until light and fluffy. Add in the extracts and then slowly add the powdered sugar until combined and you get a whipped consistency.
Once the cinnamon rolls have finished baking remove them from the oven and immediately frost them. You can use the whole recipe of frosting or just part of it. I used all but about 1/3 cup of it and they were just right for our family but just use as much or as little as you’d like. Store any leftover frosting in the fridge in an airtight container.
And then all you have to do is dig in!
I so hope you give this recipe a try. They are worth all the waiting and it really is a simple recipe to put together.
MMMMMMMM They are so gooey!
Sourdough Pumpkin Cinnamon Rolls
Ingredients
Dough
- 2 Tbsp softened butter
- 3 Tbsp sugar
- 1 1/2 cups sourdough starter
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 tsp sea salt
- 3-3 1/2 cups unbleached all purpose flour
Filling
- 1/3 cup softened butter
- 1/3 cup pumpkin puree
- 1 cup brown sugar
- 2 Tbsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp allspice
Frosting
- 1 8 oz package softened cream cheese
- 1 stick softened butter 8 Tbsp
- 1 tsp vanilla extract
- 1 tsp maple extract
- 3 cups powdered sugar
Instructions
Dough
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In a large mixing bowl with a wooden spoon combine the butter and sugar. Stir together until light and fluffy. Add in pumpkin puree, sourdough starter, milk, and vanilla extract. Stir until well combined. If your pumpkin is cold like mine was the butter will make the batter a little lumpy and that's okay.
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Add in the salt and flour to liquids. Start with 3 cups of flour and add a little at a time until your dough pull away from the sides of the bowl. Turn out onto a lightly floured surface and knead for about 7 minutes or until the dough is smooth and elastic and isn't sticking to the counter. You can add flour if needed to keep the dough from sticking to your surface.
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Grease a large bowl with oil or butter and place the dough in and then flip to coat. Let rise until doubled in size. Mine took about 8 hours.
Filling
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Punch down the dough and turn out onto a lightly floured surface. Pat into a 12×19 inch rectangle. Spread softened butter over the surface of the dough leaving a small amount at the edges without butter.
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Spread pumpkin puree over the butter.
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In a small bowl combine brown sugar, cinnamon, cloves, nutmeg, and allspice. Spread the brown sugar spice mixture evenly over the pumpkin puree.
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Roll the dough up to make a log and pinch the seam shut. Slice the log into 12 even cinnamon rolls and place in a buttered 9×13 baking dish. Cover with plastic wrap and let rolls rise in the fridge overnight.
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Remove the rolls from the fridge 1-2 hours before baking to bring the dough up to room temperature. Bake at 350F for 20-25 minutes or until golden brown and the dough is fully cooked in the center of the pan.
Frosting
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While the rolls are baking whip up the frosting. A hand or stand mixer will work the best for making the frosting but you can do this with a whisk and some elbow grease. Combine the cream cheese and the softened butter in a bowl and whip until light and fluffy. Add in the extracts and then add the powdered sugar a little at a time. Mix until thoroughly combined.
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Once the rolls are done baking remove them from the oven and spread the frosting over the top. You can use as much or as little frosting as you want. I used all but about 1/3 a cup this time and it seemed just about perfect but do whatever you prefer. Leftover frosting is great spread on graham crackers. 🙂 Store any leftover frosting in an airtight container in the fridge.
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Store leftover cinnamon rolls at room temp for up to 2 days, after that refrigerate or freeze.
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