Name: Pumpkin Sourdough Cinnamon Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 100 grams sourdough leaven or active starter; 100 grams water, preferably non-chlorinated; 113 grams butter, melted (1/2 cup); 140 grams pumpkin puree (1/2 cup); 116 grams honey (1/3 cup); 40 grams maple syrup (2 tbsp); 1 tsp vanilla extract; 2 eggs; 600 grams all purpose flour (5 cups spooned and leveled); 2 tsp baking powder; 1 tsp pumpkin pie spice; 1/2 tsp cinnamon; 1/2 tsp salt; 1/4 cup butter, softened (56 grams); 1/4 cup pumpkin puree (70 grams); 1 cup brown sugar (about 220 grams); 1 tbsp cinnamon; 1 tbsp pumpkin pie spice; 4 oz cream cheese, softened; 1/4 cup heavy cream; 1/4 cup maple syrup; 1 tsp vanilla extract

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These Pumpkin Sourdough Cinnamon Rolls are the perfect fall treat. Sweet pumpkin flavor and warm spices combined with soft, fluffy sourdough dough make these cinnamon rolls extra special.

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Homemade Sourdough Cinnamon Rolls are an all-time favorite at our house. There’s something about the tanginess of sourdough combined with the sweet cinnamon filling that’s simply irresistible.

These Pumpkin Sourdough Cinnamon Rolls combine all the delicious qualities of Sourdough Cinnamon Rolls with a fall-inspired twist. Pumpkin puree and pumpkin pie spices make these rolls extra soft, fluffy and sweet.

Paired with a cup of hot coffee or tea, there’s nothing quite like it on a cool fall morning.

One great thing about this recipe is the rolls are made day ahead and refrigerated overnight – that way, you can just pop them straight in the oven in the morning! For even less fuss, you can make the cream cheese icing the day before and just warm it up in the morning.

Perfect for busy mornings, holidays or entertaining guests!

Find more fall-inspired recipes at Quail Creek Homestead:

What You Need to Make Pumpkin Sourdough Cinnamon Rolls

Large mixing bowl or stand mixer fitted with paddle attachment

Small mixing bowl

Kitchen scale

Measuring spoons

Rolling pin

9×13 inch baking dish or large cast iron skillet

Small saucepan

Ingredients for Pumpkin Sourdough Cinnamon Rolls

For the rolls:

Sourdough leaven or active starter – see below for how to make a leaven specifically for this recipe

Water – non-chlorinated if possible

Butter – melted

Honey

Maple syrup

Vanilla extract

Eggs

Pumpkin puree – I use canned for this recipe, but homemade works just fine – just make sure you’ve strained the water off so it’s concentrated enough

Baking powder

Salt

Cinnamon

Pumpkin pie spice – store bought or homemade

All purpose flour

For the filling:

Butter – softened

Pumpkin puree

Brown sugar

Cinnamon

Pumpkin pie spice

For the cream cheese icing:

Cream cheese, softened

Heavy cream

Maple syrup

Vanilla extract

How to Make a Leaven for This Recipe

This recipe calls for 100 grams of leaven, so here’s how I make it.

In a clean jar, mix the following ingredients well. Cover with a breathable lid and place in a warm spot to rise until active and bubbly. This usually takes anywhere from 6-12 hours, depending on the vitality of your starter and the temperature of your home.

50 grams non-chlorinated water
50 grams all purpose flour
10 grams active sourdough starter

This will make 110 grams total, but some will stick to the sides of the jar, so it’s nice to have a little extra.

How to Make Pumpkin Sourdough Cinnamon Rolls

In a large mixing bowl, measure water and whisk in leaven.

Add melted butter, honey, maple syrup, vanilla extract, eggs, and pumpkin puree. Whisk until smooth.

Measure dry ingredients and add to wet ingredients. Mix well until a soft dough forms. Cover the bowl and let rest about 20 minutes.

With a wet hand, fold the dough over onto itself, working your way around all four sides of the dough. This should be similar to a stretch and fold when making bread; however the dough will be too thick to stretch.

Cover and let rest another 20 minutes or so, then repeat the folding technique. Cover and let the dough rise in a warm place for 6-8 hours. Once risen, refrigerate the dough for 30 minutes before rolling out.

Meanwhile, grease a 9×13 inch baking dish. I like to use coconut oil for this. Prepare the filling by mixing together all ingredients in a small mixing bowl: softened butter, pumpkin puree, brown sugar, cinnamon and pumpkin pie spice.

Prepare the filling by mixing together all ingredients in a small mixing bowl: softened butter, pumpkin puree, brown sugar, cinnamon and pumpkin pie spice.

When rolling out the dough and making rolls, work quickly as the dough will warm up fast and be difficult to handle.

Sprinkle a clean surface generously with flour, then roll out the dough into a large rectangle, about 1/4-1/2 inch thick. Spread the filling over the entire surface of the dough, then roll the dough up from the shorter side.

Cut the rolls with a bench scraper or knife (you can also use unflavored dental floss for a smoother cut). Place rolls in the prepared baking dish. Cover and refrigerate overnight.

When ready to bake, preheat oven to 375 degrees. Bake the rolls for 20-25 minutes, until golden brown and bubbly. While they’re baking, prepare the cream cheese icing.

In a small saucepan over medium-low heat, combine icing ingredients: cream cheese, heavy cream, maple syrup and vanilla extract. Whisk until smooth.

When the rolls are done, remove from oven and drizzle the icing over the top. Serve warm.

Example Baker’s Timeline

I like to make these Pumpkin Sourdough Cinnamon Rolls the day before I plan on baking them. That way, they’re ready to go – I just pop them in the oven in the morning. You could even make the cream cheese icing the day before and just warm it up in the morning! Here is an example timeline:

Thursday, 10pm – Mix leaven

Friday, 8am – Mix dough

Friday, 8:30am – Fold dough

Friday, 9am – Fold dough

Friday, 5pm – Refrigerate dough, prepare filling

Friday, 5:30pm – Make rolls and place in baking dish. Cover and refrigerate.

Saturday, 8am – Bake rolls and enjoy!