Sourdough pumpkin cinnamon rolls are soft, buttery and full of warm fall flavors. It is an easy, overnight cinnamon roll recipe with the addition of pumpkin puree and pumpkin pie spice.
We've taken our sourdough cinnamon rolls and transformed them into a delicious fall treat! Sourdough pumpkin cinnamon rolls have pumpkin puree in the dough and the filling is made with light brown sugar and pumpkin pie spice.
Recipe highlights
- easy overnight dough: The dough is quickly mixed by hand and allowed to rise overnight, which will give you the benefits of fermented sourdough with minimal effort.
- canned pumpkin: As home bakers, don't we all have a few cans of pumpkin on the shelf? Just like our sourdough pumpkin bread, now you've got another delicious fall recipe to use it in!
- sourdough discard: We love to use our discard instead of wasting it. This recipe calls for baking soda and baking powder as leavening agents. The salt, baking soda and baking powder are mixed into the dough after it has risen and right before it is rolled out.
What you'll need
- 10-12" cast iron skillet: If you don't have a cast iron skillet, you can use a spring-form pan or a baking dish. Make sure to grease them lightly before you add the cut out rolls.
- canned pumpkin/pumpkin pie spice: Do not use canned pumpkin pie filling as it is highly sweetened and has spices in it. Ground cinnamon can be used in place of pumpkin pie spice.
- butter/milk: Dairy or plant based options both work well.
- flour: All-purpose flour works best but feel free to sub out part of it with wheat flour. You will need to adjust the liquid amount as wheat flour absorbs more liquid than all-purpose flour. Note that using wheat flour will produce a much denser cinnamon roll.
- powdered sugar/vanilla extract: These two ingredients are for the glaze which will also need milk and a tablespoon of melted butter.
How to shape cinnamon rolls
Once you are ready to bake, follow these simple steps to get the dough rolled out, cut and in the oven!
Turn the dough out onto a floured work surface and flour the surface of the dough and the rolling pin. Roll the dough out into a rectangular shape, about 22" x 12".
Brush the top of the dough with melted butter and sprinkle the sugar/pumpkin pie spice mixture evenly over the top. Make sure to leave a 1" border around the perimeter of the dough.
Starting on one end, roll the dough into a log shape. If the dough is sticking to the work surface, use a bench scraper to gently separate the dough from the surface, using more flour as needed.
Use the bench scraper or a knife to cut the log into 1-1 ½" pieces. Place the pieces into a buttered cast iron skillet and bake at 375°F (190°C) for 35-40 minutes.
After the rolls have baked, mix the cinnamon roll glaze and pour it over the top. Serve the rolls warm.
How to store and freeze
- To Store: Keep the baked and glazed sourdough pumpkin cinnamon rolls at room temperature in a closed container for up to 3 days.
- To Freeze: Wrap the baked, unglazed rolls in plastic wrap and insert them into a freezer-safe container for up to 3 months.
- To Reheat: Allow rolls to thaw, if frozen. Heat in the microwave for 15-20 seconds.
Easy sourdough discard recipes to make for breakfast
There are so many possibilities for using your sourdough discard. Try one of these easy and delicious recipes!
- sourdough pancakes or waffles
- sourdough coffee cake
- sourdough blueberry muffins
- sourdough banana nut muffins
Sourdough Pumpkin Cinnamon Rolls Recipe
INGREDIENTS
Dough
- ½ cup (113 g) butter (cold)
- 2 ½ cups (300 g) all-purpose flour
- ½ cup (125 g) sourdough starter discard
- ½ cup (122 g) pumpkin puree
- ½ cup (120 g) milk (dairy or plant based)
- 2 tablespoons (40 g) honey
- 1 teaspoon (5 g) salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Filling
- ¾ cup (165 g) light brown sugar
- 2 teaspoons pumpkin pie spice
- 2 tablespoons (28 g) butter (melted)
Glaze
- 1 cup (120 g) powdered sugar
- 1 tablespoon (14 g) butter (melted)
- 2 tablespoons (30 g) milk (dairy or plant based)
- ½ teaspoon vanilla extract
INSTRUCTIONS
8 PM on Day 1
- Grate the cold butter using the large holes of a cheese grater into a large mixing bowl. Add the flour to the bowl and use a fork to toss and coat the butter with flour to separate the pieces. Cut the flour into the butter using a pastry cutter or bench scraper until it has a coarse consistency.
- Add the sourdough starter, honey, pumpkin and milk to the bowl. Use a spatula to get the mixture started and then switch to your hands to incorporate the ingredients until there are no dry bits left in the bowl. Cover the bowl and let the dough sit at room temperature for 8-10 hours. (Do not add the baking soda, baking powder or salt until the next day.)
6 AM on Day 2
- Preheat the oven to 375°F (190°C) and lightly butter the cast iron skillet or baking dish.
- Mix the light brown sugar and pumpkin pie spice in a small bowl. Set aside.
- Add the salt, baking powder and baking soda to the dough and use your hands to incorporate it evenly. Turn the dough out onto a floured surface. Use a rolling pin to roll the dough out into a rectangular shape. Flour the work surface and rolling pin as necessary to prevent sticking.
- Brush the top of the dough with the melted butter and sprinkle the sugar mixture evenly over the top, leaving a one inch border around the perimeter. Starting at one end, roll the dough into a log shape. Use a bench scraper or a sharp knife to cut the log into 1-1 ½ inch pieces. Arrange the rolls in the baking dish leaving a little space between each one.
- Bake the cinnamon rolls for 35-40 minutes or until they are golden brown.
- In a small bowl mix the powdered sugar, melted butter, vanilla extract and milk. Add milk as necessary to thin the glaze to the desired consistency. Pour the glaze over the warm rolls and use a spatula to spread evenly.
NOTES
- To Store: Keep the baked and glazed sourdough pumpkin cinnamon rolls at room temperature in a closed container for up to 3 days.
- To Freeze: Wrap individual rolls in plastic wrap and insert them into a freezer-safe container for up to 3 months.
- To Reheat: Allow rolls to thaw, if frozen. Heat in the microwave for 15-20 seconds.
Anita Adams says
These were so easy to make and such a hit with every member of my family. Some of the long fermented items I've made they don't always love. but these were delicious! This time I made the dough early in the morning and then rolled/baked them after dinner for a dessert. I wondered if (for Christmas morning) you could go all the way through rolling/putting in skillet then refrigerating overnight?? I don't like to do anything major on Christmas morning.
Amy says
Hi Anita! Yes you can do that. 🙂
Stephanie Wilder says
So delicious! Kid approved too!
Sy says
absolutely perfect <3
Shirley teo says
Made the pumpkin cinnamon rolls today, it was a very wet dough for me, i have added more flour and did 3x S&F and voila.
I remembered the baking powder and soda while i was happily sprinkled the fillings, knowing there's nothing i can do about it, i let the dough rest for another 2 hours before baking and wow, taste was amazing and texture is soft and fluffy.
Thank you for sharing.
Emily D Neidhart says
I'm freaking out because I left out the morning step of salt, baking powder and soda- but your post gives me hope. I'm not baking them until later so they are in the fridge for now. As for the salt I'm just hoping no one notices. I am the WORST at remembering morning steps! Fingers crossed.
Merryn says
As I said in a post about the cookies I am NOT a baker but I have to say these cinnamon rolls ARE AMAZING so much nicer to me than regular cinnamon rolls ..the pumpkin gives them a depth of flavor, it is just “oh thats nice” moment when you bite into them so when they had cooled and I removed them from the pan, i reheated the skillet and put some butter and quickly deglazed what had stuck to the pan and poured it over the rolls...it gave them an additional topping depth....these truly were lovely..really really good
Courtney says
These rolls were so tender and delicious! The perfect way to use the remaining half cup of pumpkin from a can I had opened for a different recipe. I prepared them one day in advance and refrigerated until o was ready to bake them. A new family favorite!
Debbie says
These like all your recipes I’ve made are spectacular. I made them for Thanksgiving morning with coffee on our porch in the warm sun.
Barbara says
Thanks for sharing your recipe Amy, these cinnamon rolls tase amazing!
Anne says
I made these and they’re delightful! I’d like more pumpkin flavour so I might increase the amount of pumpkin next time. Otherwise, these are still absolutely delicious. Your cinnamon roll recipe is my favourite and this is a creative alternative. Thanks for sharing.
Cameo Bodey says
Hey, instead of increasing the amount of pumpkin, which may make for a very sticky,wet dough, you could try using a more flavorful winter squash. I recommend red kuri! I love to use it in all kinds of recipes that call for pumpkin because it has such a rich, sweet flavor! 😋 I just cut them in half and roast them for about an hour in a Dutch oven, at 350, and let them cool. The skin comes away from the flesh super easy. Puree with a hand blender, voila!
Heather says
I use so many of your recipes and they are all great, but I think this was my favorite!