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A closeup photograph of glazed sourdough pumpkin cinnamon rolls.

Sourdough Pumpkin Cinnamon Rolls Recipe

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.
Prep Time15 mins
Cook Time40 mins
Rise8 hrs
Total Time8 hrs 55 mins
Servings: 12 rolls
Calories: 317kcal
Author: Amy Duska

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.

Nutrition

Serving: 1roll | Calories: 317kcal | Carbohydrates: 52g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 343mg | Potassium: 118mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1929IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg