Sourdough Pumpkin Cinnamon Rolls

Sourdough pumpkin cinnamon roll on a brown plate next to a 9x13 pan with rolls and an orange and white pumpkin.

4.60 from 5 votes

These Sourdough Pumpkin Cinnamon Rolls are soft, fluffy, and filled with cozy fall flavor. Made with pumpkin purée, swirled with a gooey pumpkin spice cinnamon-sugar pecan filling, and topped with tangy cream cheese frosting.

Prep Time20

Cook Time25

Rise Time8

Total Time8 45

Course: Breakfast

Cuisine: American

Servings: Cinnamon Rolls

Author: Emily Christensen

Equipment

Ingredients

Levain

20 grams active sourdough starter
100 grams all-purpose flour or bread flour
100 grams water

Cinnamon Roll Dough

240 grams milk warm, about 1 cup
160 grams pumpkin purée about ⅔ cup
57 grams butter unsalted and melted, ¼ cup
100 grams sugar ½ cup
5 grams salt 1 teaspoon
200 grams active sourdough starter scant 1 cup
650 grams all-purpose flour 4 ⅔ cup
13 grams Taylor & Colledge Organic Madagascan Vanilla Extract 1 Tablespoon

Filling

220 grams brown sugar 1 cup
113 grams butter unsalted and softened, ½ cup
9 grams cinnamon 1 Tablespoons
4 grams pumpkin pie spice ½ Tablespoon
100 grams pecans, chopped 1 cup

Cream Cheese Frosting

56 grams butter unsalted and softened, ¼ cup
112 grams cream cheese softened, ½ cup
240 grams powdered sugar 2 cups
2 grams salt ¼ teaspoon
2 grams Taylor & Colledge Organic Madagascan Vanilla Extract ½ teaspoon
60 grams milk 4 Tablespoons

Instructions

The day before:

10-12 hours before making the cinnamon roll dough, make a levain or feed your sourdough starter a 1:5:5 ratio (20 grams active sourdough starter: 100 grams flour: 100 grams water) and leave covered at room temperature.
Once the starter is doubled in size, combine all the dough ingredients in the bowl of a stand mixer (fitted with the dough hook) or a large mixing bowl.
If using a stand mixer, mix on low speed for 3 to 5 minutes until a smooth, soft ball of dough forms.
If mixing by hand, stir the ingredients together, then knead on a lightly floured surface for about 5 minutes or until the dough is soft and smooth.
If the dough feels too sticky, add a little more flour until it comes together into a cohesive ball.
240 grams milk, 160 grams pumpkin purée, 57 grams butter, 100 grams sugar, 5 grams salt, 200 grams active sourdough starter,650 grams all-purpose flour, 13 grams Taylor & Colledge Organic Madagascan Vanilla Extract
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.

The next morning:

Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 11″ x 18″) on a lightly floured surface with a rolling pin.
In a small bowl, mix together the filling ingredients, except for the pecans. Spread an even layer on top of the dough. Next, sprinkle the chopped pecans on top.
220 grams brown sugar, 113 grams butter, 9 grams cinnamon, 4 grams pumpkin pie spice, 100 grams pecans, chopped
On the long side cut the dough into 12, 1.5-inch strips. Roll each strip up.
Alternatively, 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.
Place the rolls in a greased 9×13 baking dish.
Cover and let the rolls rise in a warm spot for an additional 1-2 hours until puffy.
Preheat the oven to 350℉ and bake for 25-30 minutes until lightly browned.
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.
56 grams butter, 112 grams cream cheese, 240 grams powdered sugar, 2 grams salt, 2 grams Taylor & Colledge Organic Madagascan Vanilla Extract, 60 grams milk
Let the rolls cool for 5-10 minutes after baking and then cover with the icing. Serve warm and enjoy!

Notes

Pro tips:

If your kitchen is cooler than 68℉ your dough will likely struggle to rise. See the frequently asked questions for tips on how to warm up your dough.
If your kitchen is warmer than 75℉ 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.

How to make cinnamon rolls ahead 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.

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