These super soft cinnamon rolls combine the slightly tangy flavor one expects from sourdough with the comforting blend of pumpkin, cinnamon, and nutmeg to create an epic cinnamon roll worthy of Christmas morning, or any day.
Add a little bit of commercial yeast...
If you've baked a lot of sourdough, you probably don't very often add additional yeast to your dough because it's just not necessary most of the time. That's not the case with these cinnamon rolls. If you don't add some commercial yeast to the dough, the second rise will take too long and the cinnamon filling will seep out of the rolls and pool in the bottom of the pan. Still delicious but not the ideal scenario for awesome cinnamon rolls.
Let's talk about icing...
This cream cheese icing is just the right complement to the pumpkin flavors. Not too heavy on the cream cheese, and not too overly sweet. For the very best, super soft results, you need to ice the cinnamon rolls TWICE. First, a thin layer immediately when they come out of the oven and are still hot. Spread it all the way to the edges. Then spread with the remaining icing once they've cooled a bit. Trust me. It makes all the difference.Print
Pumpkin Sourdough Cinnamon Rolls
- Cook Time: 35 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 rolls 1x
- Category: breakfast
For the dough-
½ cup (120g) warm milk, about 100-110°F
⅓ cup (75g) granulated sugar
½ cup (125g) pumpkin puree
½ cup (150g) ripe sourdough starter
½ teaspoon instant yeast
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
2 ¾ cups (400g) bread flour
1 teaspoon salt
2 tablespoons unsalted butter, very soft
For the filling-
6 tablespoons unsalted butter, very soft
1 cup light brown sugar
1 tablespoon cinnamon
For the icing-
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
¾ cup confectioners’ sugar
½ teaspoon pure vanilla extract
Pinch of salt
In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, sugar, pumpkin puree, sourdough starter, yeast, cinnamon, and nutmeg. Add bread flour and salt, mixing on low speed until dough just comes together. Add butter in pieces and continue mixing. Increase speed to medium-high and beat for 5 minutes.
Transfer to a large oiled bowl. Cover with oiled plastic wrap and let rise until nearly doubled, about 2 hours
Turn proofed dough out onto a countertop. Stretch/roll dough out into large rectangle, about 12x18-inches.
Spread softened butter evenly over the entire surface of the dough.
Sprinkle brown sugar over the butter and gently spread into an even layer.
Sprinkle cinnamon over the brown sugar.
Beginning from the long side furthest away from you, roll dough toward you, forming a tight log.
Using a very sharp knife, slice into twelve 1 ½-inch sections.
Arrange rolls into a parchment-lined 9x13-inch baking pan and cover with plastic wrap.
Let rise until nearly doubled, about 1 ½ hours. (This second rise can also be done slowly overnight in the refrigerator. Give them an hour or so to come to room temperature before baking in the morning.)
Preheat oven to 350°F.
While the oven preheats, prepare the icing-
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, confectioners’ sugar, vanilla, and salt until very smooth.
Bake 30-35 minutes, or until dough reaches 200°F internal temperature. (The color from pumpkin in the dough can make it difficult to detect when the rolls have started to turn golden.)
Immediately spread half of the icing on the hot cinnamon rolls. Let cool 10 minutes before spreading with the remaining icing.
Serve warm or at room temperature. Enjoy!
Keywords: pumpkin, sourdough, cinnamon rolls,