Sourdough Pumpkin Cinnamon Rolls
These sourdough pumpkin cinnamon rolls are the perfect fall breakfast recipe. Especially when topped with pumpkin maple cream cheese frosting. This recipe is healthier than most with whole ingredients and sourdough for gut health.
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My cinnamon rolls have a perfect layer of cinnamon sugar swirled throughout the roll. The outside layer is flaky while the inside is soft and pillowy thanks to our sourdough starter.
The pumpkin maple cream cheese has the perfect balance of maple and pumpkin complimenting the roll. It’s an easy frosting to whip up in just a few minutes.
Recipe Inspiration
With autumn on it’s way, I wanted to combine a delicious breakfast treat and seasonal flavors. That’s how sourdough pumpkin cinnamon rolls were born at our house.
I began developing this recipe and spent two following weekends testing it out. It’s got the perfect pumpkin flavor and don’t get me started on the frosting: it’s amazing!
For this recipe, we’re using pure maple syrup in the dough and frosting as well as cane sugar in the filling. I didn’t want to use refined sugar, corn syrups, or any other sweetener that’s terrible for the body.
I dislike nothing more than needing to chug water after enjoying a cinnamon roll. Do you also need tons of water after eating processed sugar? I sure do!
Reasons I Love this Recipe and So Will You
- This recipe uses sourdough starter for added gut benefits.
- With less sugar and pure wholesome swaps, it’s not overwhelmingly sweet.
- The cinnamon rolls keep wonderfully in the fridge.
- You can freeze baked cinnamon rolls for easy and quick breakfast.
What Makes This Recipe Simple
- You will combine all ingredients in one bowl.
- The steps of this recipe are simplified as much as possible.
- Although the fermenting, proofing times are long, the amount of work is minimum.
- You’ll use canned pumpkin rather than homemade to keep things easy.
- Don’t let the length of instructions overwhelm you, it really is simple!
Sourdough Pumpkin Cinnamon Rolls Ingredients
Dough
- 1/2 cup sourdough starter (fed or discard)
- 1 tsp salt
- 3 2/3 cups unbleached all-purpose flour
- 1 cup canned pumpkin puree (I like organic from Kroger or Trader Joes)
- 1/2 cup water
- 2 Tbsp pure maple syrup (I like Costco’s Kirkland Brand)
- 1/2 cup cold butter
- 1 egg + 1/2 cup flour
Filling
- 1/4 cup ground cinnamon (I like Costco’s Kirkland Organic Saigon Cinnamon)
- 1/3 cup pure cane sugar
- 1/2 cup butter (softened not melted)
How to Make Sourdough Pumpkin Cinnamon Rolls
Add flour and salt to a large mixing bowl.
Use a box grater to grate butter or use a fork to cut butter into pea-sized pieces in the flour mixture.
Add sourdough starter, pumpkin puree, water, and maple syrup. (do NOT add the egg or extra 1/2 cup of flour)
Mix until all ingredients are combined and a dough forms (may need to use your hands at the end).
Cover bowl with a damp dish towel or lid. Let dough ferment on the counter 8-10 hours.
When dough finishes fermenting, make the filling by stirring together cinnamon, cane sugar, and softened butter in a bowl until combined. Set aside.
Uncover dough and add egg plus the 1/2 cup of flour.
Use your hands to incorporate these ingredients. (This will be a little messy and takes a few minutes, but trust me it’ll incorporate).
Once ingredients are incorporated, dust the counter with flour and roll the dough out with a rolling pin into a 12 inch by 6 inch rectangle. Dough should be about 1/2 inch thick.
Now spread filling in an even layer across rolled out dough. Make sure as much of the rectangle is covered as possible.
Roll the dough tightly into a log starting at the 6 inch side. When you get to the end, use your fingers to pinch the seam together down the log.
Using unflavored dental floss, a knife, or bench scraper cut the log into 8 rolls. Add each to a parchment lined baking sheet about 1/2 inch apart.
Cover baking sheet with a second piece of parchment paper, gently pressing the sides around the rolls.
Stick cookie sheet into the refrigerator for 2-12 hours.
Preheat oven to 400 degrees Fahrenheit.
After 2 hours minimum, take off top layer of parchment and bake for 25 minutes (use a knife to poke the centers after baking to ensure doneness).
While pumpkin cinnamon rolls are baking, make the frosting by adding all frosting ingredients together in a bowl and mixing with an electric mixer on low speed until fully combined 1-2 minutes.
Take rolls out of the oven and let cool on a cooling rack. Once cooled, add frosting and enjoy!
Pumpkin Maple Cream Cheese Frosting
Frosting Ingredients
- 8 oz cream cheese (softened)
- 4 Tbsp pure maple syrup
- 2 Tbsp milk or cream (I use homemade cashew cream)
- 1/3 cup canned pumpkin puree
Instructions
- First, add all ingredients together in a bowl
- Second, use an electric mixer to combine.
- Finally, store in an air-tight container in the fridge until needed.
Tips for The Best Sourdough Pumpkin Cinnamon Rolls
- Don’t start this recipe when you’re in a rush.
- Always roll the cinnamon roll dough tight when shaping.
- Follow this recipe exactly and be sure to measure.
- Don’t overwork the dough by kneading.
What to Serve with Pumpkin Cinnamon Rolls
- Slices of baked bacon
- Sausage links
- Cup of coffee
- Roasted potato hash
Storing Leftovers and Freezing
Refrigerator: Store in an air-tight container in the fridge for up to 4 days.
Freezer: For longer freshness, store in a freezer-safe container or baggie individually wrapped for up to 3 months. (thaw in the fridge overnight then reheat in a toaster or even until warm)
Recipe FAQ
- Can I use sourdough discard for this recipe? For this recipe you can use fed starter or sourdough discard.
- Are these cinnamon rolls hard to make? These sourdough pumpkin cinnamon rolls are super simple!
- Why are my cinnamon rolls not light and fluffy? If your cinnamon rolls are dense, they need more time during the ferment processes. Be sure to give them the full proofing times.
- Is bread flour or all-purpose flour better for cinnamon rolls? Either flour will work great, I personally use all-purpose.
- Can I pre make these cinnamon rolls and freeze to bake later? Yes you can, just be sure to freeze them individually wrapped or put parchment between them to prevent sticking.
Example Recipe Timeline
Use this example baking timeline to help you figure out the best timing. This is the schedule I usually follow when making sourdough pumpkin cinnamon rolls.
- Saturday
- 11:45 am: mix dough
- 12 pm – 6 pm: bulk ferment
- 5:50 pm: make filling
- 6 pm: begin shaping dough
- 6:20 pm: place in fridge for 2nd ferment
- Sunday
- 7 am: take out of fridge and bake
- 7:05 am: make frosting
- 7:25 am: take cinnamon rolls out of oven
- 7:30 am: frost and enjoy
Helpful Kitchen Tools
- bench scarper
- cheese grater
- large Pyrex mixing bowl
- rolling pin
- unflavored dental floss (for perfectly shaped cinnamon rolls)
Recipes
Sourdough Pumpkin Cinnamon Rolls
Ingredients
Dough
- 1/2 cup fed sourdough starter (fed 4-12 hours before using)
- 1 tsp salt
- 3 2/3 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup water
- 2 Tbsp pure maple syrup
- 1/2 cup cold butter
- 1 egg + 1/2 cup flour
Filling
- 1/4 cup ground cinnamon
- 1/3 cup pure cane sugar
- 1/2 cup butter (softened)
Frosting
- 8 oz cream cheese (softened)
- 4 Tbsp pure maple syrup
- 2 Tbsp milk or cream
- 1/3 cup canned pumpkin puree
Instructions
- Add flour and salt to a large mixing bowl.
- Use a box grater to grate butter or use a fork to cut butter into pea-sized pieces in the flour mixture.
- Add sourdough starter, pumpkin puree, water, and maple syrup. (do NOT add the egg or extra 1/2 cup of flour)
- Mix until all ingredients are combined and a dough forms (may need to use your hands at the end).
- Cover bowl with a damp dish towel or lid. Let dough ferment on the counter 8-10 hours.
- When dough finishes fermenting, make the filling by stirring together cinnamon, cane sugar, and softened butter in a bowl until combined. Set aside.
- Uncover dough and add egg plus the 1/2 cup of flour.
- Use your hands to incorporate these ingredients. (This will be a little messy and takes a few minutes, but trust me it’ll incorporate).
- Once ingredients are incorporated, dust the counter with flour and roll the dough out with a rolling pin into a 12 inch by 6 inch rectangle. Dough should be about 1/2 inch thick.
- Now spread filling in an even layer across rolled out dough. Make sure as much of the rectangle is covered as possible.
- Roll the dough tightly into a log starting at the 6 inch side. When you get to the end, use your fingers to pinch the seam together down the log.
- Using unflavored dental floss, a knife, or bench scraper cut the log into 8 rolls. Add each to a parchment lined baking sheet about 1/2 inch apart.
- Cover baking sheet with a second piece of parchment paper, gently pressing the sides around the rolls.
- Stick cookie sheet into the refrigerator for 2-12 hours.
- Preheat oven to 400 degrees Fahrenheit.
- After 2 hours minimum, take off top layer of parchment and bake for 25 minutes (use a knife to poke the centers after baking to ensure doneness).
- While pumpkin cinnamon rolls are baking, make the frosting by adding all frosting ingredients together in a bowl and mixing with an electric mixer on low speed until fully combined 1-2 minutes.
- Take rolls out of the oven and let cool on a cooling rack. Once cooled, add frosting and enjoy!