Sourdough Pumpkin Cinnamon Rolls Recipe

Prep Time: 15

Cook Time: 40

Rise: 8

Total Time: 8 55

Servings: rolls

Author: Amy

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.)

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.

Nutrition Facts

Sourdough Pumpkin Cinnamon Rolls Recipe

Amount Per Serving (1 roll)

Calories 317 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g44%

Cholesterol 29mg10%

Sodium 343mg15%

Potassium 118mg3%

Carbohydrates 52g17%

Fiber 1g4%

Sugar 29g32%

Protein 4g8%

Vitamin A 1929IU39%

Vitamin C 1mg1%

Calcium 51mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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.