Sourdough Pumpkin Cinnamon Rolls
Sourdough pumpkin cinnamon rolls with maple cream cheese frosting are a delicious fall breakfast recipe with pumpkin puree and pumpkin spice.
Servings: 12 Rolls
Ingredients
Dough Ingredients
- 1/2 cup water
- 1/2 cup pumpkin puree
- 1/2 cup sourdough starter active
- 1/2 cup coconut oil melted
- 1/3 cup honey
- 4 cups all-purpose flour
- 1 egg
- 2 tsp vanilla
- 2 1/2 tsp pumpkin pie spice
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Filling Ingredients
- 1/3 cup butter unsalted, softened
- 1/3 cup pumpkin puree
- 1 cup brown sugar packed
- 1 Tbsp pumpkin pie spice
- 2 tsp cinnamon
- pinch salt
Pour Around Rolls
- 1/4 cup heavy cream warmed
Maple Cream Cheese Frosting
- 6 oz cream cheese softened
- 6 Tbsp butter softened
- 3/4 cup powdered sugar
- 1/4 cup maple syrup
- 1/2 Tbsp vanilla extract
- 1 tsp cinnamon
Instructions
Dough Instructions
- Make the dough. In a large mixing bowl, whisk together the water, pumpkin puree, sourdough starter, coconut oil, and honey.
- Add the flour and mix/knead together with the other ingredients until the dough forms into a ball. Knead until all ingredients are well combined and dough is starting to feel a bit elastic.
- 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.
After the Fermentation Time
- Add the dough to a stand mixer with a dough hook. Add egg, vanilla, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Mix until combined. Grease a 9 x 13 baking dish and set aside.
- In a separate medium bowl, mix together filling ingredients. Add softened butter, pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon. Mix well and set aside.
- On a lightly floured surface, roll dough out into a large rectangle, about 12" x 18".
- Spoon the filling over the dough, spreading it out evenly, avoiding the very edge.
- Roll the dough up tightly into a log shape and pinch to seal seam. Cut into 12 rolls with unflavored dental floss or a sharp knife. 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.
- Bake for 30 to 40 minutes until rolls are golden brown and centers are cooked.
Maple Cream Cheese Frosting Instructions
- While the pumpkin cinnamon rolls are baking, make the frosting.
- 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.
- Spread frosting over warm rolls and serve.
- Store leftover frosted rolls in the refrigerator.
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.
- 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.
- Add another 1/4 cup of powdered sugar to the frosting if it's not sweet enough.
