Soft and fluffy brioche with pumpkin puree in the dough filled with a buttery brown sugar pumpkin spice filling, these Sourdough Pumpkin Cinnamon Rolls are the perfect treat when baking season starts! Topped with a tangy cream cheese glaze, these naturally-leavened buns are the ultimate cozy treat.
This recipe was originally published in Oct. 2023. It has since been reformatted with new photos and additional tips for success.
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Make rich and fluffy brioche with pumpkin!
Aside from imparting a deep orange hue to fluffy brioche, pumpkin puree imparts a plush and pillowy texture to these rolls. It adds moisture and richness so the bread remains soft without the need to add eggs and as much butter to the dough.
These are hands down one of the best things I've ever made. Absolutely perfect.
- Kat
If you love cinnamon rolls, try my recipe for Vegan Sourdough Cinnamon Rolls and Sourdough Discard Cinnamon Rolls.
What you need
Pumpkin puree: For the best results use canned pumpkin puree. Homemade pumpkin puree may affect the hydration level of your dough and the final texture of your bread. Do not use pumpkin pie filling, since it contains added spices and sugars. Use any leftover pumpkin puree to make Sourdough Pumpkin Cookies, Sourdough Pumpkin Muffins or Decorative Pumpkin Sourdough Bread.
Active sourdough starter: You’ll need a mature, active sourdough starter. Make sure your starter is bubbly and well-risen before attempting this recipe.
All-purpose flour: The low protein content of all-purpose keeps these cinnamon rolls, soft and fluffy. Do not substitute another type of flour, especially whole wheat or your rolls will be tough and dry.
Spices: I love using individual and whole spice when possible, but feel free to use your favorite store-bought pumpkin spice mix, you’ll need about 1 ½ tablespoons.
Salt: I forgot to add salt in the photo (oops!). But please don't forget to add it to your recipe or your rolls will turn out bland and mushy, salt helps strengthen gluten in addition to imparting flavor. Use kosher salt or sea salt for the best results!
See recipe card for detailed ingredient information.
Looking for more sourdough pumpkin inspiration? Check out my recipes for Sourdough Pumpkin Whoopie Pies, Sourdough Discard Pumpkin Bread and Sourdough Pumpkin Cupcakes.
Why I love this recipe
- Naturally-leavened with sourdough starter - no commercial yeast!
- Pumpkin puree imparts a soft and pillowy texture to sourdough brioche
- Addition of pumpkin puree means you don’t need to add as much butter to the dough
- Mixed by hand, no stand mixer required
- Filled with warm spices and topped with a yummy cream cheese glaze
How to Make Sourdough Pumpkin Cinnamon Rolls
STEP 1: Make the dough
Combine the milk, pumpkin puree, sugar, and sourdough starter in a large bowl. Add the flour, salt and spices into the pumpkin mixture. Knead the butter into the dough a tablespoon at a time. Let the dough rest for 1 hour.
Don't skip the rest period!
Letting the dough to rest after mixing gives the flour time to fully hydrate and lets the gluten develop naturally. This results in a dough that's less sticky and easier to knead.
STEP 2: Knead the dough
Knead the dough until it looks smooth. The dough will look rough at first (image 4) but will look smooth after 5 to 10 minutes of kneading.
STEP 3: Bulk rise
Let the dough rise in a warm spot until it has noticeably increased in volume and feels like its full of bubbles. Once your dough has doubled in volume, refrigerate it overnight.
Can I bake these on the same day?
Absolutely! Simply skip the cold-proof and continue on to shaping and baking.
STEP 4: Shape the dough
Roll the dough out into a large rectangle. Spread softened butter on the dough. Sprinkle the sugar and spice mix over the butter. Working with the longer side, roll the dough into a tight cylinder. Using a bread knife or dental floss, divide the dough into 12 portions.
Tip
Using dental floss instead of a knife will create tidier rolls and prevent you from crushing the swirls.
STEP 5: Second proof
Arrange the rolls on a 9-by-13-inch baking pan lined with parchment paper. Let the dough rise until puffy and the rolls have filled the pan.
STEP 6: Bake
Egg wash the dough. Bake at 375 F for 30 to 40 minutes.
STEP 7: Glaze
Mix the glaze until smooth. Top the rolls while they are still warm.
Baker's Tips
- Weigh your ingredients! Measuring using a kitchen scale is much more accurate than by volume (with tablespoons and cups).
- Make sure your starter is active before starting this recipe. An inactive or immature starter can hinder your dough from rising, resulting in dense, gummy rolls.
- Be patient, baking with wild yeast takes time. Wait until your dough is visibly bubbly and well-risen, which typically takes 4 to 6 hours. I’ll be giving time cues, but this may differ based on your starter's health and the unique conditions in your kitchen.
- If your dough feels too sticky and difficult to handle, return it to the bowl, cover with plastic wrap and let it rest for 30 minutes before continuing to knead.
- Don't over beat your glaze, this will work too much air into the mixture and it will turn out grainy.
Recipe FAQs
It's possible your dough didn't have sufficient time to rise. Inadequate proofing time prevents the buildup of carbon dioxide, resulting in tough and dry cinnamon rolls.
Yes! Because of the lengthy rise times involved in using a sourdough starter, I prefer splitting the baking process into two days. However, if you want to bake these rolls on the same day, you can simply skip the cold proof step and continue to shaping.
These cinnamon rolls will taste the best the same day they are baked. Since they have a cream cheese glaze, these cinnamon rolls are best stored in the refrigerator.
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Pumpkin Sourdough Cinnamon Rolls Recipe
Equipment
- dental floss don't use mint-flavored
- 9 by 13 baking pan
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Ingredients
Dough
- 113 grams sourdough starter mature and active
- 150 grams pumpkin puree
- 75 grams milk
- 50 grams cane sugar
- 400 grams all-purpose flour
- 9 grams salt
- 56 grams unsalted butter softened
Filling
- 100 grams brown sugar
- 5 grams cinnamon ground
- ½ teaspoon ginger ground
- ¼ teaspoon cloves ground
- ¼ teaspoon nutmeg grated
- 56 grams unsalted butter softened
Cream Cheese Glaze
- 72 grams cream cheese
- 90 grams powdered sugar
- 42 grams milk
Egg wash
- 1 egg optional
Click US Customary to view volume measurements
Instructions
Day 1
- Make the dough: Combine the starter, pumpkin puree, milk and sugar in a large bowl. Stir until the starter is fully dissolved.113 grams sourdough starter, 150 grams pumpkin puree, 75 grams milk, 50 grams cane sugar
- Fold the all-purpose flour and salt into the pumpkin mixture. Stir until a shaggy dough forms.400 grams all-purpose flour, 9 grams salt
- Knead the butter into the dough 1 tablespoon at a time, wait until the dough absorbs the butter before adding more. The dough will gradually feel less oily as you massage the butter into the dough.56 grams unsalted butter
- Cover the bowl with plastic wrap and let the dough rest for 1 hour.
- Knead the dough: Knead the dough until it looks smooth, about 5 to 10 minutes. The dough should feel stretchy and look smooth. Gather the dough into a tight ball and place it in a clean, lightly-oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place.
- Bulk fermenation: Let the dough rise until it has doubled in volume and feels bubbly. This can take about 4 to 6 hours, but it's extremely important that you allow your dough to rise or your rolls will turn out tough.
- Cold proof: Deflate the dough and place it in the refrigerator to proof overnight. (see note)
Day 2
- Prepare the filling: Combine brown sugar and spices. Set aside.100 grams brown sugar, 5 grams cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves, ¼ teaspoon nutmeg
- Shape the dough: Turn the dough out on a lightly floured work surface. Using a rolling pin, flatten the dough out into a large rectangle, about 10-by-18 inch rectangle.
- Spread an even layer of softened butter on the dough. Sprinkle the sugar and spice mixture over the dough.
- Working with the longer side, roll the dough into a tight cylinder.
- Cut the dough into 12 portions, each portion should be about 1 ½ inch.
- Final proof: Arrange the dough on a parchment-lined baking pan. Cover the pan with plastic wrap and let the dough rise in a warm place.
- Your dough should look puffy, well-risen and the rolls should touch and fill the pan, about 2 to 4 hours depending on the temperature of your dough and the conditions in your kitchen.
Bake
- Prep: Preheat your oven to 375 F. Beat the egg until no traces of white remain.1 egg
- Make the glaze: Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese and unsalted butter until no more lumps remain. Add the powdered sugar and milk, continue beating until the glaze looks smooth.56 grams unsalted butter, 72 grams cream cheese, 90 grams powdered sugar, 42 grams milk
- Bake: Brush the top of the dough with the egg wash. Bake the rolls for 30 to 40 minutes or until they are golden brown and the center of the rolls registers at 190 F when probed with an instant-read thermometer.
- Serve: Spread glaze over the still-warm cinnamon rolls. These rolls are best enjoyed the same day they are baked.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
Nutrition
Nutrition info provided are estimates.
Kimber Rose
Beautiful soft and tasty cinnamon rolls! I made this batch and par-baked just past the full rise then took out of the oven to cool before I wrapped the pan in plastic/aluminum foil so I could bake them later. When I took them out of the freezer I allowed them to thaw in the fridge for 24-hours then finished baking at 350 for 15-20 minutes. Ooey gooey yumminess!
Hannah Dela Cruz
Ooh that's a great way to freeze these cinnamon rolls! I'm going to have to try this and see if works on other types of bread as well. Thanks for the suggestion and I'm glad you liked the recipe.
Michelle
I've been making sourdough bread for 12 years. and love all things sourdough so much! I've visited a LOT of sourdough sites over the years. Yours is one of the best I've seen with some great recipes.. Thank you so much for sharing your knowledge and detailed instructions. Love this site. I added a bit of butter to the icing and a little less milk. So creamy and delicious! Perfect topping for these rolls. Another keeper recipe for my sourdough collection!
Hannah Dela Cruz
Thank you! This is so nice and I'm glad you're loving the recipes!
Whitney Degrenia
Loved this recipe. Off season, If I wanted to make them regular cinnamon rolls and omit the pumpkin, should I add anything else like more milk? Ty!
Hannah Dela Cruz
You can just make my Sourdough Discard Cinnamon Rolls Recipe - omitting the instant yeast and adjusting your proofing times.
https://makeitdough.com/sourdough-discard-cinnamon-rolls/
Monica
Greetings from Virginia,
I just pulled these out of the oven. I haven't iced them yet, but will wait until tomorrow as we prefer the icing intact and not melted. I did have an un-iced roll. It's delicious. It is a little strong on the cloves, so I will probably cut it back to a pinch or two. I made and baked all today. This is definitely an all day process to do it same day. Thanks for sharing a wonderful recipe.
Hannah Dela Cruz
Totally get your input on the cloves! They can be quite strong. Glad that you still love the rolls!
Kimber Wyatt
I made these to take into work (I'm a nurse). They were a big hit! My family tasted them and told me I probably should not take them to work because they were NOT good! (wink, wink)
These are definitely a do over!
Hannah Dela Cruz
Thank you for trying these out! They are not an easy bake so I am very impressed!
Kat
What is that beaten egg for? Egg wash? How long should that final rise take?
Hannah Dela Cruz
Thanks for your comment, Kat! I added in the details that were missing - so sorry about that.
Bekah
These are delicious > I made them for Thanksgiving and my family loved them. I made a second batch but it got lost in the back of my fridge for days. I don’t think they will be fluffy but at least they’ll be tasty. 😊
Hannah Dela Cruz
So happy your family enjoyed your bake. Things can get so hectic this time of year, things definitely get lost in my fridge all the time. Hope the rolls were still delicious!
Kat
these are hands down one of the best things I've ever made. absolutely perfect. Can't wait for my girlfriend to try them tonight!
Hannah Dela Cruz
I'm so happy you loved the recipe! Thank you for trying it out.