My sourdough pumpkin cinnamon rolls are so simple to make from scratch! They’re soft and fluffy, full of homemade pumpkin spice flavor, and perfectly sweetened without being too much. My husband and I absolutely love the pumpkin maple cream cheese on top!
Key Takeaways: Sourdough Pumpkin Cinnamon Rolls Recipe
- Active Prep Time: 25 minutes
- Bulk Ferment Time: 12 hours
- Bake Time: 23 minutes
- Total Time: 12 hours 48 minutes
- Servings: 9 cinnamon rolls
- Cooking Method: Baked
- Flavor & Texture: Soft, fluffy, perfectly sweetened, pumpkin spice taste
- Difficulty: Easy
- Why this Recipe?: Made from scratch, not excessive sugary, easy steps
My husband and I love baked pumpkin treats during the fall, especially when they include cinnamon, nutmeg, and clove! We usually enjoy this recipe once per year during September or October!
A few of our other favorite pumpkin treats are my sourdough pumpkin scones, sourdough pumpkin roll bites, and mini sourdough pumpkin cookies!
Why You’ll Love This Recipe
- Not Overly Sweet: These cinnamon rolls don’t leave you sugared out, they’re perfectly sweetened!
- Made From Scratch: The cinnamon rolls, pumpkin spice seasoning, and frosting are all made from scratch, nothing is pre-made.
- Simple Steps: The steps are super easy to follow, even for beginners.
- Easy to Make Ahead: You can shape the cinnamon rolls and pop the sheet pan in the fridge for up to 24 hours before baking.
Ingredients
Dough
- all-purpose flour: I use organic, unbleached but any works
- water: I recommend filtered so it doesn’t mess with the starter
- fed sourdough starter: make sure it’s active and bubbly
- sea salt: I use fine sea salt
- pumpkin puree: canned 100% puree works best
- avocado oil: melted butter works too
- ground cinnamon: any kind of ground cinnamon works
- ground nutmeg: this adds such a warm spice flavor
- milk: I use whole milk, this is brushed on top before baking
Filling
- cane sugar: raw cane sugar is my favorite wholesome option, coconut sugar works too
- ground cinnamon: any kind of ground cinnamon works
- ground nutmeg: this adds such a warm spice flavor
- ground clove: this adds the perfect balance to the pumpkin spice taste
- melted butter: salted works best but unsalted can work too
Frosting
- cream cheese: plain unsweetened cream cheesse
- pure maple syrup: not pancake syrup, grade A pure maple syrup works best
- milk: I use whole milk but any works
- pumpkin puree: canned 100% puree works best
- ground cinnamon: any kind of ground cinnamon works
Tools You May Need
- large mixing bowl
- large baking sheet
- electric hand mixer
- bread knife (for slicing dough)
How to Make Sourdough Pumpkin Cinnamon Rolls
Prepare Your Starter
BEFORE YOU GET STARTED: If your starter isn’t already fed and bubbly, feed it 4-12 hours before starting this recipe to ensure it’s active. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe.
Example 2:1 feeding: 1/2 cup flour + 1/4 cup water added to your entire starter jar (you can fill your jar up to half full, double this feeding or cut it in half depending on how much starter you want your jar). Let starter jar sit at room temperature until it’s bubbly and has risen. Then measure out the amount of starter you need and begin this recipe!
Make the Dough
Add flour, water, starter, sea salt, pumpkin, avocado oil, cinnamon, and nutmeg to a large bowl and mix until combined. Use your hands to bring dough together.
Depending on your starter’s hydration, which varies, the dough may be a little too dry so just add a couple tablespoons of water. If it’s too wet, add a couple tablespoons of flour.
Either knead the dough for 2-3 minutes by hand OR do the stretch-and-fold method (pick one).
To do the stretch and folds, simply pull dough upward along the outside edge of the dough and fold it into the middle, do this all around the dough 1-2 times. Let dough sit for 10-15 minutes and repeat for a 2nd stretch and fold.
Bulk Ferment
After kneading OR stretch-and-folding, place a damp kitchen towel, plastic wrap, or a lid loosely on the bowl. Let the dough sit at room temperature for 10-12 hours to bulk ferment.
Please see notes below for troubleshooting.The dough needs to double or triple in size during this time. Depending on the time of year and temperature of your house, the time will vary. Add or subtract a few hours, if needed, until doubled or tripled in size.
Make Filling & Shape
Preheat oven to 375 degrees Fahrenheit and line a 9×12” stainless steel baking pan with sides with parchment or lightly greased with butter and flour. Set aside.
Make the filling by combining cane sugar, cinnamon, nutmeg, clove, and melted butter in a bowl until evenly combined. Set aside.
Roll out dough on a lightly floured surface into a large rectangle approximately 10″ x 20″.
With a butter knife evenly spread all of the filling over the entire rectangle, except leave about 1 inch of dough uncovered at one of the short ends so it’s easy to seal after rolling.
Starting at the shorter 10″ side of the rectangle that has filling, begin to roll the dough into a log. Pinch the seam together with your hands and slice the log into 9, 2 inch cinnamon rolls.
Bake
Arrange cinnamon rolls inside in 3 rows of 3, leaving space between each to expand (about 1/4” between). Tuck the tail (end of dough) under cinnamon rolls to ensure they don’t unravel.
At this time you can either continue the recipe or cover the baking sheet and pop them in the fridge until the morning or until you’re ready to bake.
Pour 1/4 cup milk over the tops of the cinnamon rolls and use a kitchen brush to coat evenly. Leave extra milk on the bottom of the pan around the cinnamon rolls.
Bake for 23-25 minutes at 375 degrees Fahrenheit or until they are completely baked all the way through.
Make Frosting & Enjoy
While they bake, make the frosting by adding softened cream cheese, maple syrup, milk, pumpkin, and cinnamon into a bowl.
Mix with an electric mixer on low-medium speed until well combined. Store in the fridge until cinnamon rolls have cooled.
Let cinnamon rolls cool at least 5 minutes, add frosting to the rolls you plan to eat, and enjoy!
What to Serve with Sourdough Pumpkin Cinnamon Rolls
- bacon, sausage, or ham
- your favorite cup of coffee or tea
- hash browns or breakfast potatoes
Molly’s Tips
- Read the recipe before getting started so you know what to expect.
- Wait to make any adjustments until you’ve made it once.
- Make sure the dough doubles in size during the bulk ferment so it’s light and fluffy.
- Use a bread knife or unflavored dental floss to slice the cinnamon roll dough.
How to Store and Reheat
Storing Instructions
Store leftover cinnamon rolls unfrosted at room temperature for up to 3 days and the frosting in the fridge or frost the cinnamon rolls and store in the fridge for up to 5 days.
Reheating Instructions
When you’re ready to reheat, place unfrosted cinnamon rolls on a sheet pan and heat in the oven at 350 degrees Fahrenheit until warm.
Recipe FAQs
Baker’s Timeline
This is just an example timeline:
- Friday morning: feed your sourdough starter
- Friday 7pm: make the dough
- Friday 7pm – Saturday 7am: bulk ferment
- pop dough in the fridge until you’re ready to continue
- Saturday 7:30am: shape cinnamon rolls
- Saturday 7:45am: bake and make frosting
- Saturday 8:08 am: frost and enjoy!
More Sourdough Pumpkin Treats
- Sourdough Pumpkin Brownies
- Sourdough Pumpkin Roll Bites
- Mini Sourdough Chocolate Chip Pumpkin Cookies
- Sourdough Pumpkin Scones
- Sourdough Pumpkin Muffins
Did you make this recipe? If so, I’d be so grateful if you left a review below!
Recipe
Sourdough Pumpkin Cinnamon Rolls
Ingredients
Dough
- 3 cups all-purpose flour (I use organic, unbleached)
- 1/2 cup water (filtered works best)
- 1/2 cup fed sourdough starter
- 2 tsp fine sea salt
- 1 cup 100% pumpkin puree
- 1/4 cup avocado oil (or melted butter)
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- BRUSH ON TOP BEFORE BAKING: 1/4 cup milk
Filling
- 1/3 cup raw cane sugar
- 1/4 cup ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground clove
- 8 Tbsp melted butter (I use salted)
Frosting
- 8 oz plain cream cheese (softened)
- 1/4 cup pure maple syrup
- 1 tsp milk (I use whole milk, any works)
- 1/4 cup 100% pumpkin puree
- 1/2 tsp ground cinnamon
Instructions
Prepare Your Starter
- BEFORE YOU GET STARTED: If your starter isn't already fed and bubbly, feed it 4-12 hours before starting this recipe to ensure it's active. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe.Example 2:1 feeding: 1/2 cup flour + 1/4 cup water added to your entire starter jar (you can fill your jar up to half full, double this feeding or cut it in half depending on how much starter you want your jar). Let starter jar sit at room temperature until it's bubbly and has risen. Then measure out the amount of starter you need and begin this recipe!
Make the Dough
- Add flour, water, starter, sea salt, pumpkin, avocado oil, cinnamon, and nutmeg to a large bowl and mix until combined. Use your hands to bring dough together. Depending on your starter's hydration, which varies, the dough may be a little too dry so just add a couple tablespoons of water. If it's too wet, add a couple tablespoons of flour.
- Either knead the dough for 2-3 minutes by hand OR do the stretch-and-fold method (pick one).To do the stretch and folds, simply pull dough upward along the outside edge of the dough and fold it into the middle, do this all around the dough 1-2 times. Let dough sit for 10-15 minutes and repeat for a 2nd stretch and fold.
Bulk Ferment
- After kneading OR stretch-and-folding, place a damp kitchen towel, plastic wrap, or a lid loosely on the bowl. Let the dough sit at room temperature for 10-12 hours to bulk ferment. Please see notes below for troubleshooting.The dough needs to double or triple in size during this time. Depending on the time of year and temperature of your house, the time will vary. Add or subtract a few hours, if needed, until doubled or tripled in size.
Make Filling & Shape
- Preheat oven to 375 degrees Fahrenheit and line a 9×12” stainless steel baking pan with sides with parchment or lightly greased with butter and flour. Set aside.
- Make the filling by combining cane sugar, cinnamon, nutmeg, clove, and melted butter in a bowl until evenly combined. Set aside.
- Roll out dough on a lightly floured surface into a large rectangle approximately 10" x 20".
- With a butter knife evenly spread all of the filling over the entire rectangle, except leave about 1 inch of dough uncovered at one of the short ends so it's easy to seal after rolling.
- Starting at the shorter 10" side of the rectangle that has filling, begin to roll the dough into a log. Pinch the seam together with your hands and slice the log into 9, 2 inch cinnamon rolls.
Bake
- Arrange cinnamon rolls inside in 3 rows of 3, leaving space between each to expand (about 1/4” between). Tuck the tail (end of dough) under cinnamon rolls to ensure they don't unravel.
- At this time you can either continue the recipe or cover the baking sheet and pop them in the fridge until the morning or until you're ready to bake.
- Pour 1/4 cup milk over the tops of the cinnamon rolls and use a kitchen brush to coat evenly. Leave extra milk on the bottom of the pan around the cinnamon rolls.
- Bake for 23-25 minutes at 375 degrees Fahrenheit or until they are completely baked all the way through.
Make Frosting & Enjoy
- While they bake, make the frosting by adding softened cream cheese, maple syrup, milk, pumpkin, and cinnamon into a bowl. Mix with an electric mixer on low-medium speed until well combined. Store in the fridge until cinnamon rolls have cooled.
- Let cinnamon rolls cool at least 5 minutes, add frosting to the rolls you plan to eat, and enjoy!