Pumpkin Sourdough Cinnamon Rolls Recipe

4.89 from 9 votes

Pumpkin Sourdough Cinnamon Rolls Recipe

Soft and fluffy brioche with pumpkin puree in the dough filled with a buttery brown sugar pumpkin spice filling, these Pumpkin Sourdough Cinnamon Rolls are the perfect treat when temperatures start to dip.

Prep Time1

Cook Time40

Rise Time16

Course: Breakfast, Dessert

Cuisine: American

Servings: rolls

Calories: 306kcal

Author: Hannah Dela Cruz

Equipment

Kitchen scale
dental floss don't use mint-flavored
9 by 13 baking pan

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

Metric - US Customary

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.

Notes

Make sure your starter is mature and active before starting this recipe.

You can bake these rolls the same day, simply skip cold proof and proceed straight to shaping after bulk fermentation.

To cut your dough using dental floss: slide the dental floss under your dough, cross the strings and pull until the dough is cut.

Because of the cream cheese glaze, these rolls are best stored in the refrigerator in an airtight container.

Nutrition