Sourdough Pumpkin Cinnamon Rolls

Delicious sourdough pumpkin cinnamon sourdough rolls make use of sweet pumpkin puree to make these cinnamon rolls extra soft and delicious.

Course Dessert

Cuisine American

Keyword Flavored Sourdough, Sourdough Recipes, Sourdough Rolls

Prep Time 1 30

Cook Time 30

Total Time 14

Servings Rolls

Calories 405kcal

Author Kate Freebairn

Equipment

Baking Dish (I've used a USA Pan Sheet Cake Pan measuring 13" x 9")

Ingredients

For The Dough

100 g Sourdough Starter (fed and bubbly)
100 g Milk (warm)
100 g Pumpkin Puree (canned or homemade)
30 g Sugar
1 Egg
1 Egg Yolk
100 g Butter (softened at room temperature)
500 g Bread Flour
7 g Salt

For The Filling

75 g Butter
100 g Brown Sugar
3 g Ground Cinnamon (or pumpkin pie spice)

For The Icing

70 g Cream Cheese use a block, not spreadable cream cheese
20 g Butter
150 g Powdered Sugar icing sugar
5 g Vanilla Extract

Instructions

Mixing & Kneading the Dough
Add the warm milk, sugar, pumpkin puree, sourdough starter, egg, vanilla, salt, bread flour and softened butter to the bowl of a stand mixer and knead to a rough dough using the dough hook attachment on low speed.
Leave the dough to rest for around 30 minutes.Now knead the dough until it is smooth and elastic (speed 1-2 for around 2 to 3 minutes).Cover the bowl and allow the dough to bulk ferment at room temperature. You want the dough to rise around 30% and feel soft to the touch. Once the dough has finished bulk fermentation, you will need to fill and shape the sourdough cinnamon rolls.
Now knead the dough until it is smooth and elastic (speed 1-2 for around 2 to 3 minutes).Cover the bowl and allow the dough to bulk ferment at room temperature. You want the dough to rise around 30% and feel soft to the touch. Once the dough has finished bulk fermentation, you will need to fill and shape the sourdough cinnamon rolls.
Cover the bowl and allow the dough to bulk ferment at room temperature. You want the dough to rise around 30% and feel soft to the touch. Once the dough has finished bulk fermentation, you will need to fill and shape the sourdough cinnamon rolls.
Filling & Shaping the Rolls
Mix together the melted butter, brown sugar and cinnamon until it resembles wet sand. Set this aside while you roll out the dough.
Turn the dough out onto the counter. Do not use flour when rolling out the dough, it shouldn’t be sticky.Gently roll the dough out into a rectangle (approx. 20” x 12” or 50cm x 30cm). It should be around ¼" thick (½cm).
Spread the filling all over the dough, leaving a 2” (5cm) gap on one of the long edges. Once the filling is spread, roll the dough into a log, starting on the opposite long edge to the gap you've left. Roll the dough into a tight log, tucking the seam underneath.
Cut the log into approximately 12 even pieces (see notes on how I do this) and place them into a baking pan (I’ve used a 9” x 13” baking dish). Face all the seams inwards so that they don't unravel.
Second Rise
Cover the pan and allow the dough to rise. The dough is enriched, so it will take a little longer than normal (especially since we are dealing with sourdough). Once the dough is soft and puffy and the rolls are touching, it’s time to bake!
Baking
Preheat your oven to 180C/350F.Pour the heavy whipping cream over the sourdough pumpkin cinnamon rolls right before you place them in the oven (this is optional). Bake rolls for 30-35 minutes at 180C/350F. Once they're finished baking, leave them to cool in the pan for around 30 minutes before adding the frosting.
Vanilla Cream Cheese Icing
Add cream cheese, butter, powdered sugar, vanilla and salt to your stand mixer. Beat the frosting using the whisk attachment until it's thick and glossy.
Once the rolls have cooled a little (I leave it about 30 minutes) smother them in the vanilla cream cheese frosting. You can use a vanilla glaze or even just dust them in icing sugar if you prefer.

Video

Notes

Using Sourdough Discard - This recipe and suggested timeline has been written with active sourdough starter in mind, that is sourdough starter that has been fed and is at its peak. If you would prefer to use sourdough discard, you will need to add 7g of commercial yeast (you can use instant yeast or dry active yeast).

The process of making the dough is exactly the same, except that the timing will be much faster if you are using commercial yeast. This is a good option if you need the rolls in a hurry or you're still in the early stages of developing a sourdough starter and it's not quite strong enough yet.

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