If you love the warm and cozy flavors of pumpkin and cinnamon combined with the tangy goodness of sourdough, then you’re in for a treat with these Sourdough Pumpkin Cinnamon Rolls! This recipe is perfect for breakfast or brunch, and it’s sure to be a hit with family and friends!
Be sure to use your sourdough discard to make some sourdough discard cinnamon rolls too!
A few years ago, I made a pumpkin cinnamon roll recipe for a brand that was really delicious. It really made me fall in love with pumpkin cinnamon buns, so I figured, why not make them sourdough! My favorite thing to do! sourdough pumpkin bread, sourdough pumpkin pancakes, and sourdough pumpkin scones are some of my other favorite Fall recipes!
I think you are absolutely going to love these cinnamon buns! Top them with a cream cheese glaze and you've got the perfect Fall recipe! Whether we’re enjoying them fresh out of the oven on a lazy Sunday morning or reheating a leftover roll for an afternoon snack, they always hit the spot.
If you love sourdough as much as I do, make sure you join out sourdough Facebook group where we share lots of tips and tricks along with recipes!
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Pumpkin Puree vs. Pumpkin Pie Filling
When you are in the grocery store, you might notice two different cans that include pumpkin. Pumpkin puree and pumpkin pie filling. Pumpkin puree and pumpkin pie filling are not the same thing. Here's the difference.
- Pumpkin puree. This is pure, unsweetened pumpkin that has been cooked and pureed. It’s the key ingredient for adding pumpkin flavor to recipes and is perfect for baking. If you've got some leftovers, make a pumpkin smoothie!
- Pumpkin pie filling. This is pre-seasoned and sweetened, meant specifically for making pumpkin pies. It contains spices like cinnamon, nutmeg, and cloves, along with sugar and sometimes even eggs.
Pumpkin pie filling will add too much seasoning if we were to use it in this recipe, so be sure to grab a can of pumpkin puree.
Ingredients to Gather
- All purpose flour. Bread flour will work too.
- Sourdough starter. You want to make sure your starter is active and bubbly. If you are new to sourdough, you can make your own sourdough starter, buy one, or get one from a friend like I did. We will be using a lot of sourdough starter for this recipe, so make sure you have a good amount handy. Use it to make all sorts of sourdough recipes, like my sourdough hot cross buns!
- Pumpkin puree. Homemade or canned pumpkin puree is perfect.
- Butter. We will be adding butter to both the dough and the filling. It helps make these cinnamon rolls gooey and soft.
- Brown sugar. This helps keep the rolls nice and moist. Granulated sugar can work as well too.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Sourdough Pumpkin Cinnamon Rolls
Step 1: In the bowl of a stand mixer fitted with the hook attachment, combine the sourdough starter, pumpkin puree, melted butter, brown sugar, and egg. Stir until well mixed.
Step 2: In a separate mixing bowl, whisk together the flour, ground cinnamon, nutmeg, and salt.
Step 3: Add the dry ingredients to the wet mixture. You may need to add a little more flour if the dough is too sticky. Turn the stand mixer on low speed and knead for 4-5 minutes or until the a smooth dough forms.
Step 4: Place the cinnamon roll dough in a lightly greased bowl, cover with a cloth, and let rise at room temperature for 6-8 hours, or until noticeably puffed.
Step 5: Once the dough has risen, turn it onto a floured surface and roll it out into a large rectangle about 12 inches by 18 inches. Spread the softened butter all over the dough. Sprinkle the brown sugar and cinnamon over the butter.
Step 6: Starting with the side closest to you, roll the dough into a log. Cut the log into 12 equal pieces and place it into a greased 9x13 inch baking dish. Let the buns rise for about 1-2 hours or until they are touching and noticeably puffy.
Step 7: Preheat the oven to 400 degrees F. Bake for 30-35 minutes or until the cinnamon rolls are baked through. Make the icing and spread the icing over the cinnamon rolls once they have been baked through and cooled slightly.
Lynn's Tip!
It's best to watch the dough instead of watching the clock when it is rising. If you kitchen is a little warm, it might only take 4-6 hours to rise. If your kitchen is a little cooler, it might take up to 10 hours to rise. Make sure to keep an eye on the dough so it does not get over proofed.
Tips and Tricks
- Feed your starter. Make sure your sourdough starter is active and bubbly. A well-fed starter will give your rolls a nice rise and flavor. Check out how to feed and maintain a sourdough starter for answers to all your sourdough starter questions.
- Rolling the dough. Rolling out the dough evenly helps ensure that your rolls bake evenly. Try to keep the thickness to about ⅛th of an inch thick.
- This is a great glaze recipe to use, but you can use your favorite cinnamon roll icing recipe. For an even thicker icing, use my 3 ingredient cream cheese frosting on top of these rolls.
Storage Info
Make the dough ahead of time. You can prepare the rolls up to the second rise, cover them tightly, and refrigerate overnight. Let them come to room temperature and rise before baking.
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. You can even keep them in the refrigerator for up to a week. Reheat in the microwave or oven before serving.
How To Freeze Pumpkin Sourdough Cinnamon Rolls
You can freeze unbaked rolls for up to 3 months. After rolling and slicing, place them on a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
These also freeze well after they are baked. Freeze them unglazed for up to 3 months. Defrost them and then bake them for a few minutes to reheat them.
Frequently Asked Questions
If your dough isn’t rising, your sourdough starter might not be active enough. Make sure your starter is bubbly and has been fed recently. Also, consider the temperature of your kitchen. A warmer environment will help the dough rise better. If it's too cold, you might need to extend the rise time.
Yes, but keep in mind that whole wheat flour will make the rolls denser. You might need to adjust the amount of liquid in the dough as whole wheat flour absorbs more moisture than all-purpose flour. It could also impact the dough’s rise and texture.
The rolls are done when they’re golden brown and sound hollow when tapped on the bottom. You can also insert a toothpick or skewer into the center of a roll. If it comes out clean, they’re ready.
More Cinnamon Roll Recipes
📖 Recipe
Sourdough Pumpkin Cinnamon Rolls
Ingredients
- 240 g Active Starter
- 240 g Pumpkin Puree
- 60 g Butter Melted
- 75 g Brown Sugar
- 1 large Egg
- 1 ½ teaspoon Pumpkin Pie Spice
- ½ teaspoon Salt
- 500 g All Purpose Flour
For the Filling
- 115 g Brown Sugar
- 2 tablespoon Ground Cinnamon
- 85 g Butter Softened
For the Glaze
- 100 g Powdered Sugar
- 2 tablespoon Milk
- ½ teaspoon Vanilla Extract
Instructions
- In the bowl of a stand mixer, combine the sourdough starter, pumpkin puree, melted butter, brown sugar, and egg. Stir until well mixed.
- In a separate bowl, whisk together the flour, pumpkin pie spice, and salt.
- Add the dry ingredients to the wet mixture, stirring until a soft dough forms. You may need to add a little more flour if the dough is too sticky.
- Turn the mixer on and knead for 4-5 minutes or until the dough comes together and is smooth and comes into a bowl. Place in a lightly greased bowl, cover with a cloth, and let rise at room temperature for 6-8 hours, or until is has doubled in size.
Make the filling.
- Grease a 9x13 inch pan with butter well. Set that aside.
- In a small bowl, combine the brown sugar and ground cinnamon. Set that aside.
- Once the dough has risen, turn it onto a floured surface and roll it out into a large rectangle, about 12x18 inches. Try to keep the dough even.
- Spread the butter all over the top of the rolled out dough. Sprinkle the filling over the dough evenly.
- Starting with the side closest to you, roll the dough away from you into a large log. Cut it into 12 even pieces. Place them in the prepared baking dish. At this point, you can cover the baking dish and place it in the refrigerator to bake at a later time, or let them rest for another hour on the counter.
- Preheat your oven to 400 degrees F and bake the rolls for 25-30 minutes or until the rolls are fully baked through.
Make the glaze.
- Once the rolls have been removed from the oven, allow them to cool slightly. Make the glaze and pour it over the buns. Serve immediately.
Notes
- To make these cinnamon rolls ahead of time, cut the log into 12 rolls and then place the pan with the rolls in the refrigerator. About an hour before you are going to bake them, take the pan out of the refrigerator and let it come to room temperature.
- This recipe using a lot of sourdough starter. That's because the dough is quite heavy from the pumpkin puree and we are not using and baking soda, baking powder, or commercial yeast.
Tiffany says
This recipe was absolutely delicious! I didn't make any changes. Next time I might double the amount of icing, but flavor wise, I wouldn't do anything differently! Saving for all season!