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Sourdough Pumpkin Cinnamon Rolls with Cream Cheese Icing

Yields12 Servings

Pumpkin cinnamon sourdough rolls

FOR THE DOUGH
 100 g Sourdough Starter (fed and bubbly)
 100 g Milk
 100 g Pumpkin Puree (canned or homemade is fine)
 30 g Sugar
 1 Egg
 60 g Butter
 375 g Bread Flour (you can sub All Purpose)
 7 g Salt
FOR THE FILLING
 40 g Butter
 60 g Brown Sugar
 3 tsp Cinnamon
FOR THE ICING
 70 g Cream Cheese (use a block, not spreadable)
 20 g Butter
 150 g Powdered Sugar (Icing Sugar)
 1 tbsp Vanilla Essence
PRE MIX AND AUTOLYSE
1

This dough is best made in a stand mixer or Thermomix. Your starter needs to be fed a few hour before and risen.

Add milk and pumpkin puree into the bowl of your mixer and blend until they are mixed together (it doesn't have to be smooth, just combined).

2

Add your sourdough starter and gently mix it through the milk and pumpkin.

3

Now add the sugar, egg and flour and mix through for around 1 minute or until a shaggy dough forms.

If you are using a Thermomix, use the dough function for around 30 seconds.

Leave the mixture to autolyse for around 30 minutes.

KNEADING THE DOUGH
4

Now add the butter and salt to the mixture. Let your stand mixer knead the dough for around 3 - 6 minutes. The dough should start to become smooth and silky. Once it's become quite smooth, let the dough rest for around 30 minutes.

If you are using a Thermomix, use the dough function for 3 minutes.

5

Mix the dough for another 3 minutes or until it's smooth and slapping the sides of the bowl.

If you are using a Thermomix, use the dough function for 3 minutes.

Once you're happy with the dough and it's silky smooth, place it into a glass or ceramic bowl and cover with plastic wrap.

BULK FERMENT
6

Leave your dough to bulk ferment - it needs to double before you move onto the next stage. The time it takes to bulk ferment will depend on your starter, as well as the temperature in your home. If you want to leave the dough overnight, I would reduce the starter to 50g.

Bulk ferment sourdough pumpkin cinnamon rolls

MIX THE FILLING
7

Before the dough has finished rising, mix together the filling for your cinnamon rolls so that it's ready to use when your dough has risen. You can mix the ingredients with a fork or in a stand mixer, it's up to you. I find it easy to mash together with a fork (less washing up). Mix the butter, cinnamon and brown sugar together to form a paste. Set aside until your dough is ready to shape.

SHAPING THE CINNAMON ROLLS
8

Before you start to shape the rolls, take a cake tin and line it with parchment or baking paper. You want to have this ready to go as it will make things easier once the rolls are shaped. You can scrunch up the parchment paper to make it fit into the tin. I use a square tin but you can use round if you'd prefer.

9

Once the dough has finished the bulk ferment lightly flour your counter and gently ease it out of the bowl. Try to get the smooth side of the dough onto the counter and the sticky side facing up. Gently ease your dough out into a rectangle using your fingertips. You can use a rolling pin if you want to, but your hands are fine too. Pop any large bubbles that have formed and gently de-gas the dough as you go.

You can see I had a little helper for this batch ;-)

10

Take your filling that you mixed up and spread it all over the dough rectangle, leaving a small margin on one side to close the rolls up.

11

Once the filling has been spread, roll the dough into a tight log, finishing with the seam underneath the log. Try to get it as tight and even as you can to give you nicely coiled rolls. Try to work quickly as the butter in this dough means that it has the tendency to "melt" under the heat of your hands.

12

Once the log is rolled, cut it in half and then into halves again. Cut each small log into 3 rolls. You should end up with 16 rolls (give or take a few). You can cut the rolls with a sharp knife, or if you want an exact finish, use dental floss to cut them (trust me it works).

13

Place the pumpkin cinnamon rolls into the tin, with the seams facing inwards so they don't pop open in the oven.

If you are wanting to pause the process so you can bake them tomorrow - here is where you would wrap the tin in plastic wrap and place them into the fridge.

SECOND RISE
14

Now your cinnamon rolls are shaped, you need to let them rise again and fill out the tin. This will take a few hours (but may take more or less depending on your starter and the temperature of your home).

BAKING YOUR CINNAMON ROLLS
15

Once the cinnamon rolls have puffed up you need to bake them. Preheat your oven to 180C/350F and place the tin in the middle of your oven. Bake for 30 minutes - keep a close eye on them as the sugar can catch very quickly. Cool your cinnamon rolls in the tin for around 30 minutes and then place onto a rack to cool.

ICING YOUR CINNAMON ROLLS
16

Once the cinnamon rolls are cool you can ice them.

Add the icing sugar, cream cheese and vanilla to your stand mixer and whip until it's thick and glossy. Use a spatula or knife to spread the icing onto your sourdough pumpkin cinnamon rolls. How thick you make the icing is up to you - I like it thick - but you can just add a thin layer if you'd prefer.

The cinnamon rolls are best eaten or frozen within 24 hours of baking ... if they even last that long!

Nutrition Facts

Servings 12