Sourdough Pumpkin Cinnamon Rolls
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.
I mixed up the dough last night and am getting ready to bake it. Super easy and looks and smells delicious. I accidentally added the baking powder and baking soda and salt last night. How will that affect taste and the baking process.
Hi! I love your other recipe and I’m wondering if buttermilk would make this one more flaky? (Instead of milk) thanks!!!
You can use buttermilk in this recipe.
This is a great cinnamon roll. The flavor and texture really have me sold. It’ goes together quickly and is so moist and yummy. I’ll be putting this one in my seasonal favorites.
Easy to follow recipe! I did a same-day bake.
Mixed it at 9 a.m. I added 1 tsp. pumpkin pie spice to purée. Dough proofed beautifully in a ‘barely’ warm oven for 6 hours. Followed the remainder steps. Another change - I poured 1/2 cup cream over rolls just before baking. Rolls came out tall and fluffy ….just in time to spoil my appetite for dinner!! Yummy!!!
Does the dough absolutely have to sit for 8 hours? I made these once and they were awesome, but I’d like to expedite them today!
Made the recipe as written and the results were divine! Beyond delicious!!! I put some in the freezer so I wouldn't eat them all, and dare I say that they were even better after being thawed and microwaved for 30 seconds!
My aunt would be picking them up the evening of the 23rd. Could I keep them in fridge for a day before giving them to her?
Yes
I forgot to say she will be baking them, so they are good to be raw in the fridge for that time?
Yes, just keep them covered!
If using active starter instead of discard should you let them rise after forming the rolls????
Yes 🙂
Is there a way to make these ahead of time? My next door neighbor requested a tray that she can pop in the oven Thanksgiving morning and I’d like them to already be formed and in a tray so I can drop them off the her the day before.
Hi Nashay, yes, that's fine. Just cover them and tell her to keep them in the fridge until she's ready to bake.
Has anyone had any trouble with the dough being really “wet”? I have made this recipe quite a few times and I love it, but my dough is always really wet and it is incredible difficult to roll out! Any tips on what I could be missing?
Hi Tina, there are a couple of reasons for wet dough. First, reduce the liquid by 50g and see if that helps. Depending on the temperature of your kitchen, the dough could also be over-fermenting if it's too warm.
I followed the recipe to a T... measuring to the exact gram (and my house is 67°)... and there was no way to roll it... way way too wet and sticky. I ended up adding at least half a cup of flour to the recipe and that barely worked. something isn't right.