Sourdough Pumpkin Cinnamon Rolls Recipe

Sourdough pumpkin cinnamon rolls with maple cream cheese frosting are a delicious fall breakfast recipe!

Pumpkin puree, pumpkin pie spice, cinnamon, and maple syrup combine with sourdough to make these sweet rolls.

Start this recipe the night before to allow the dough to ferment and give yourself a head start.

Sourdough Pumpkin Cinnamon Rolls

There are so many things to love about fall. Cooler weather, falling leaves, clear autumn days, and delicious food.

Pumpkin is one of my favorite flavors this time of year, and I love spending the fall months making things with pumpkin.

I start the season by making a big batch of homemade pumpkin pie spice. I use it in so many recipes!

So having a batch made up at the beginning of the season is super helpful.

After making my pumpkin pie spice, then I love to use it in all the pumpkin recipes.

Some of my favorite pumpkin recipes are sourdough pumpkin scones, sourdough pumpkin bread, and slow cooker pumpkin butter. (Pumpkin butter is so good on a slice of homemade sourdough bread!)

When I want a special fall breakfast, I love making these sourdough pumpkin cinnamon rolls. They combine every traditional fall flavor!

Why You’ll Love This Recipe

Sourdough pumpkin cinnamon rolls are delicious with a cup of coffee or a homemade pumpkin spice latte.

They’re also perfect as an afternoon snack with a cup of tea or coffee.

One great thing about this recipe is that you can start it the night before to allow it to ferment overnight.

That way, the next day you’ll feel like you already have a head-start on the recipe because it’s already started.

Sourdough Pumpkin Cinnamon Rolls Notes

• You’ll need a mature starter to make this sourdough pumpkin bread. If you don’t have a starter yet, go here to learn how to make one.
• This recipe calls for active starter rather than discard. Feed your sourdough starter to get it bubbly and active before beginning.
• Instead of canned pumpkin purée you can make your own pumpkin puree with a fresh pumpkin following these instructions.
• If you don’t have pumpkin pie spice, you can make your own homemade pumpkin pie spice.
• Instead of the pumpkin pie spice called for in the recipe, you can use a combination of equal amounts of ground cinnamon, ground cloves, ground nutmeg, and ground allspsice.
• I always use dental floss for cutting cinnamon rolls. I buy a container of it and keep it with my baking supplies just for cinnamon rolls.
• Add another 1/4 cup of powdered sugar to the frosting if it’s not sweet enough.

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Supplies Needed for This Recipe

• Large bowl
• Medium mixing bowl
• Glass measuring cup
• Measuring cups
• Measuring spoons
• Dough whisk or regular whisk
• Rolling pin
• Stand mixer
• 9″x13″ baking dish

Ingredients

Dough Ingredients

• water
• pumpkin puree (canned, or make your own puree)
• sourdough starter, active (learn how to make starter from scratch)
• coconut oil, melted
• honey
• all-purpose flour
• egg
• vanilla (you can make your own homemade vanilla extract)
• pumpkin pie spice (learn how to make your own here)
• cinnamon
• baking powder
• baking soda
• salt

Filling ingredients

• butter, softened
• pumpkin puree
• brown sugar
• pumpkin pie spice
• cinnamon

Topping ingredients

• heavy cream

Maple cream cheese frosting

• cream cheese, softened
• butter, softened
• powdered sugar
• maple syrup
• cinnamon
• vanilla extract

How to Make Sourdough Pumpkin Cinnamon Rolls

1. Make the dough. In a large mixing bowl, whisk together the water, pumpkin puree, sourdough starter, coconut oil, and honey.

2. Add the flour and mix/knead together with the other ingredients until the dough forms into a ball and starts to feel elastic. I do this by hand right in the mixing bowl, but you could also use a stand mixer.

3. Grease a mixing bowl with coconut oil, add the ball of dough to the bowl and cover with plastic wrap or beeswax wrap. Allow to ferment at room temperature for 8-12 hours or until doubled in size.

4. Grease a 9 x 13 pan. Add the dough to a stand mixer with a dough hook attachment. Add egg, vanilla, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Mix until combined.

5. In a medium bowl, mix together filling ingredients. Add softened butter, pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon.

6. On a floured surface, roll dough out into a large rectangle, about 12″ x 18″.

7. Spoon the filling over the dough, spreading it out evenly, avoiding the very edge.

8. Roll the dough up tightly in a log shape and pinch to seal seam. Cut into 12 rolls with unflavored dental floss or a sharp knife.

9. Place rolls in prepared baking dish. It’s okay if the sides are touching.

Warm heavy cream slightly, and pour cream around and in between rolls. Cover baking dish and allow rolls to rise for 30-60 minutes. When rise time is almost up, preheat oven to 350 degrees F.

10. Bake for 30 to 40 minutes until rolls are golden brown and centers are cooked.

Make the Maple Cream Cheese Frosting

While the sourdough pumpkin cinnamon rolls are baking, make the frosting.

1. In a mixing bowl (or the bowl of a stand mixer), blend softened cream cheese and butter together. Add powdered sugar, maple syrup, cinnamon and vanilla. Beat until smooth.

2. Spread frosting over warm rolls and serve.

More Pumpkin and Sourdough Bread Recipes

• How to Make a Sourdough Starter from Scratch
• Easy Sourdough Bread Recipe (Perfect for Beginners)
• Pumpkin-Shaped Sourdough Bread Loaf
• Sourdough Pumpkin Scones
• Sourdough Pumpkin Bread
• Homemade Pumpkin Pie Spice
• Slow Cooker Pumpkin Butter

Sourdough Pumpkin Cinnamon Rolls Recipe