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Sourdough Pumpkin Cinnamon Rolls

Servings 12
Author Haley

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

  1. 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.

  2. 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.

  3. 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

  1. Punch down the dough and turn out onto a lightly floured surface. Pat into a 12x19 inch rectangle. Spread softened butter over the surface of the dough leaving a small amount at the edges without butter.

  2. Spread pumpkin puree over the butter.

  3. In a small bowl combine brown sugar, cinnamon, cloves, nutmeg, and allspice. Spread the brown sugar spice mixture evenly over the pumpkin puree.

  4. 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 9x13 baking dish. Cover with plastic wrap and let rolls rise in the fridge overnight.

  5. 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

  1. 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.

  2. 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.

  3. Store leftover cinnamon rolls at room temp for up to 2 days, after that refrigerate or freeze.