Sourdough Pumpkin Cinnamon Rolls
If you’re a fan of the warm, comforting flavors of pumpkin and cinnamon paired with the tangy twist of sourdough, you’re going to love these Sourdough Pumpkin Cinnamon Rolls! They’re perfect for breakfast or brunch and are sure to be a crowd-pleaser with family and friends.
Servings: 12 Rolls
Calories: 350kcal
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.
Nutrition
Calories: 350kcal | Carbohydrates: 59g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 188mg | Potassium: 127mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3446IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg