Sourdough Pumpkin Cinnamon Rolls with Vanilla Cream Cheese Icing

4.34 from 3 votes

Oct 24, 2025

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These Sourdough Pumpkin Cinnamon Rolls with Vanilla Cream Cheese Icing are soft, fluffy, and full of pumpkin flavor. They are made with pumpkin purée and then swirled with a sweet, gooey pumpkin spice, cinnamon sugar, pecan filling, and finished with a tangy vanilla cream cheese icing that melts into every bite.

Spatula holding up a sourdough pumpkin cinnamon roll over a 9x13 pan next to an orange and white pumpkin.

These soft, fluffy Sourdough Pumpkin Cinnamon Rolls are naturally leavened with sourdough starter and rise overnight for the best flavor and texture. They’re easy to prep ahead and perfect for a fall breakfast or holiday gathering.

If you love this recipe, don’t miss my Apple Crisp Sourdough Cinnamon Rolls, Maple Bacon Sourdough Cinnamon Rolls, and Sourdough Pumpkin Cinnamon Roll Focaccia.

Why you will love this recipe
Important Ingredients and Substitutions
How to make Sourdough Cinnamon Rolls
Recipe Tips
Sample baking schedule
How to make the Sourdough Pumpkin Cinnamon Rolls ahead of time
How to store the Sourdough Pumpkin Cinnamon Rolls
Recipe FAQ
More sourdough fall recipes
Sourdough Pumpkin Cinnamon Rolls Recipe

Why you will love this recipe

Fall Flavors – These Sourdough Pumpkin Cinnamon Rolls are a fall spin on my classic Sourdough Cinnamon Rolls recipe, with pumpkin puree, vanilla extract and cozy fall spices added in the cinnamon sugar mixture.
Easy overnight rise – The dough rises overnight while you sleep, so you can bake the rolls fresh in the morning.
Soft and fluffy texture – These Sourdough Pumpkin Cinnamon Rolls are irresistibly soft and fluffy with a creamy icing.
Egg-free recipe – Typically, my cinnamon roll recipes contain an egg in the dough, but with the pumpkin puree added, it does not need an egg, making this a great allergy-friendly recipe. More egg-free recipes include Sourdough Pumpkin Scones and Sourdough Pumpkin Chocolate Chip Cookies.

Important Ingredients and Substitutions

Ingredients for sourdough pumpkin cinnamon rolls in clear bowls.

Taylor & Colledge Organic Madagascan Vanilla Extract– This pure, high-quality vanilla extract uses fairtrade Madagascan vanilla beans and adds the most beautiful, rich vanilla flavor to both the dough and the icing.
Active Sourdough starter– An active starter is one that has recently been fed, has doubled in size, and is bubbly.
Pumpkin Puree- I used canned pumpkin purée for this recipe, but homemade works too. If you’re using homemade pumpkin purée, make sure to strain it first to remove any excess liquid; this helps keep the dough from becoming too wet. And be sure to use plain pumpkin, not pumpkin pie filling.
Flour- Both bread flour and all-purpose flour will work for this recipe. I use all-purpose.
Spices – A combination of cinnamon and pumpkin spice is used in the filling of these cinnamon rolls.
Pecans – The nutty flavor of the pecans in the filling complements the spices perfectly.
Cream cheese – The icing is made with cream cheese, which gives it a tangy flavor that pairs perfectly with the sweetness of the rolls.
Sugars – Granulated white sugar is used in the dough, brown sugar is used in the filling, and then powdered sugar is used in the cream cheese frosting.

See all the ingredients and amounts in the recipe card below.

How to make Sourdough Cinnamon Rolls

The Night before:

Step 1: In the bowl of a stand mixer or large mixing bowl add the milk, pumpkin puree, melted butter, sugar, salt, vanilla extract, sourdough starter, and all-purpose flour.

Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on low speed (level 1-2) in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball.

Option 2- Mix in a bowl: Mix the dough with a Danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball.

Dough for Sourdough Pumpkin Cinnamon Rolls before first rise.

Place the dough in a medium-sized bowl or 2 quart straight edge container. Let the dough rise covered overnight (ideally 70℉-72℉) for 8-12 hours until doubled in size for bulk fermentation.

The next morning:

Sourdough pumpkin cinnamon roll dough in a white bowl after the first rise.

Step 2: Once the dough is doubled, punch down the dough.

Sourdough Pumpkin Cinnamon Rolls rolled out into a rectangle next to a brown and white towel.

Step 3: Roll out the dough into a large rectangle (about 11″ x 17″) on a lightly floured surface with a rolling pin.

Filling for sourdough pumpkin cinnamon rolls mixed in a small clear bowl.

Step 4: In a small bowl, mix together the softened butter, brown sugar, cinnamon, and pumpkin pie spice.

Cinnamon sugar mixture spread out on the sourdough cinnamon roll dough.

Step 5: Spread an even layer of the butter mixture on top of the dough.

Dough for sourdough pumpkin cinnamon rolls rolled out into a rectangle with cinnamon sugar butter mixture and pecans.

Step 6: Sprinkle the chopped pecans over the cinnamon sugar mixture.

Sourdough Pumpkin Cinnamon Roll dough rolled out into a rectangle and cut into 12 strips.

Step 7: On the long side cut the dough into 12, 1.5-inch strips.

Rolling up strips of sourdough pumpkin cinnamon rolls.

Step 8: Roll each strip up. Or, you can roll up the dough and cut it into 12 equal pieces using a sharp knife or unflavored dental floss if you prefer that route.

Sourdough pumpkin cinnamon rolls in a 9x13 pan before second rise.

Step 9: Place the rolls in a greased 9×13 baking dish.

Sourdough pumpkin cinnamon rolls in a 9x13 pan after second rise.

Step 10: Cover and let the rolls rise in a warm spot for an additional 1-2 hours until puffy.

Freshly baked sourdough pumpkin cinnamon rolls in a 9x13 pan.

Step 11: Preheat the oven to 350℉ and bake for 25-30 minutes until lightly browned.

Cream cheese frosting mixed together in a metal bowl.

Step 12: Make the cream cheese icing by beating together the softened butter and softened cream cheese until smooth. Add the salt, powdered sugar, and vanilla until combined. Slowly add 1 tablespoon at a time of the milk until your desired consistency is reached.

Sourdough pumpkin cinnamon rolls with cream cheese icing in a 9x13 pan.

Step 13: Let the rolls cool for 5-10 minutes after baking and then cover with the icing. Serve warm and enjoy!

Recipe Tips

Keep your dough in a slightly warm spot to ensure it rises properly. In the winter, I recommend placing the dough in a draft-free warm spot like the oven, microwave or near a vent. You can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm. Learn more about tips to keep your dough warm here.
If your kitchen is warmer than 75°F, you can either leave the dough for less time or reduce the amount of starter to 150 grams.
Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won’t rise.

Sample baking schedule

For this recipe, you need to use a sourdough starter that is active and bubbly. For that reason, you will need to give your sourdough starter time to double before making your cinnamon roll dough.

Here is an example schedule for your timeline for baking your cinnamon rolls. The timeline can depend on the temperature and the activity of your starter, so your time may vary. This schedule assumes the dough temperature at 70-72°F.

Step	Time
Feed sourdough starter a 1:5:5 ratio (20 grams starter: 100 grams flour: 100 grams water)	Day one: 9 am
Mix dough together First rise	Day one: 9 pm
Roll out dough and add filling Second rise	Day two: 7 am
Bake the cinnamon rolls and make the icing	Day two: 8 am

One Sourdough Pumpkin Cinnamon Rolls on a brown plate next to a 9x13 pan.

How to make the Sourdough Pumpkin Cinnamon Rolls ahead of time

These sourdough pumpkin cinnamon rolls can be made ahead of time, which can be especially helpful for a busy morning. Here are a few options, but note that if you leave the dough in the refrigerator overnight, the rolls will have more tang as they will ferment for a longer period of time.

Bake directly from fridge- This option can work, but if your rolls overproof, they may not be as light and fluffy when baking. Feed your starter two nights before. Make the dough the morning prior and complete both rises. Once the rolls have nearly doubled in the pan, refrigerate overnight (no more than 12 hours). In the morning, bake straight from the fridge (avoid using a glass pan).
Bake & Reheat– This is a great option because you don’t have to worry about the rolls overproofing in the fridge or even worry about baking the next day. Make and bake the rolls the night before. Let them cool, cover with foil, and leave on the counter. In the morning, reheat at 350°F for 8–10 minutes covered, then add the icing.

How to store the Sourdough Pumpkin Cinnamon Rolls

If you are storing the rolls without the icing, they can be stored on the counter at room temperature for 2-3 days in an airtight container or covered tightly in plastic wrap. If the cinnamon rolls have icing, then they should be stored in the fridge and can last up to 5 days. To reheat the cinnamon rolls place them in the microwave for 30 seconds or until warm and gooey.

Recipe FAQ

Why is my dough not rising?

Enriched doughs, meaning doughs with fats added, typically have a harder time rising, which is why rise times are usually slower. If after your dough sits all night it has not risen at all it is most likely one of two things.

1. Your kitchen was cold so the dough just will take longer to rise. Especially in colder months, I recommend placing the dough in a draft-free warm spot like the oven, microwave or near a vent. If you house is cooler than 68°F I recommend using a a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm.

2. Your sourdough starter was not strong enough. You want to make sure your starter is healthy and active and consistently doubling in size with each feeding before using it in a recipe.

Can I add heavy cream to the rolls before baking?

Yes! If you prefer to add heavy cream to your rolls before baking to add extra goodness simply pour 2/3 cup on top right before baking.

Can I freeze the Sourdough Pumpkin Cinnamon Rolls?

Yes, these rolls are freezer-friendly but I recommend freezing them without the icing. Place the rolls in a freezer-safe container or bag and store for up to 3 months. If you don’t want to pull them out all at once put parchment paper in between the rolls. When you are ready to eat them, thaw them the night before and reheat in the oven at 350°F or microwave until warmed and then add the icing.

More sourdough fall recipes

Fall Sourdough Recipes

5 Comments

Giannina says:

October 28, 2025 at 8:31 pm

I made this recipe this morning, I really love the softness of the rolls but for me I need more pumpkin flavor. I think I will try again and add less sugar to the filling because it was to sweet for me and add more spice.

1. Emily Christensen says:
  
  October 28, 2025 at 9:42 pm
  
  Thanks for the feedback!
  
Elizabeth Estrella says:

October 28, 2025 at 7:19 am

I have been waiting for you to bring out a pumpkin sourdough cinnamon rolls recipe 😆 Your sourdough cinnamon rolls recipe is the BEST EVER! I make it on repeat all the time, it’s a big favorite in my family. I have tried other sourdough cinnamon roll recipe but yours is perfect. So excited to make these soon! Thank you!

1. Emily Christensen says:
  
  October 28, 2025 at 9:42 pm
  
  Can’t wait for you to try them!
  
Emily Christensen says:

October 24, 2025 at 8:55 am

You are going to love these sourdough pumpkin cinnamon rolls! Adapted from my sourdough cinnamon rolls recipe these rolls are soft and fluffy with a gooey filling and topped with a silky cream cheese icing.