Pumpkin Sourdough Cinnamon Rolls

Pumpkin Sourdough Cinnamon Rolls

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Soft, fluffy, and full of cozy fall flavor, these Pumpkin Sourdough Cinnamon Rolls combine the warmth of pumpkin purée and brown sugar with layers of spiced cinnamon filling and creamy frosting. Perfect for holiday mornings, weekend brunches, or anytime you need a little autumn magic in your kitchen.

🧂 Ingredients

Dough

  • 200 g active sourdough starter (fed and bubbly) or 1 packet (7 g) instant yeast
  • 300 g pumpkin purée (about 1¼ cups)
  • 40 g milk (about 3 tbsp), lukewarm (I use almond milk)
  • 1 large egg
  • 75 g unsalted butter, melted and slightly cooled
  • 60 g brown sugar (¼ cup, packed)
  • 8 g salt (1½ tsp)
  • 520 g all-purpose flour (about 4¼ cups)
  • 2½ tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp ground ginger
  • ¼ tsp cloves (optional)

Filling

  • 100 g brown sugar (½ cup, packed)
  • 3 tbsp cinnamon
  • ½ tsp nutmeg
  • 60 g unsalted butter, softened

Cream Cheese Frosting

  • 115 g (4 oz) cream cheese, softened
  • 40 g (3 tbsp) butter, softened
  • 80 g (about ⅔ cup) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

🕒 Instructions

1. Mix the Dough

In a large bowl, whisk together pumpkin purée, milk, egg, melted butter, brown sugar, and active starter (or yeast).
Add the spices, salt, and flour. Mix until the dough comes together — it will be soft and slightly sticky.
If using sourdough starter, cover and rest for 30 minutes, then perform a few stretch-and-folds to strengthen the dough.

2. First Rise

  • Sourdough version: Cover and let rise at room temperature for 6–8 hours, or until doubled.
  • Yeast version: Let rise 1–1½ hours, until doubled.

3. Prepare the Filling

In a small bowl, combine brown sugar, cinnamon, and nutmeg. Set aside.

4. Shape the Rolls

Turn the dough out onto a lightly floured surface. Roll into a rectangle about 12x18 inches (30x45 cm).
Spread the softened butter evenly, then sprinkle with the sugar-spice mixture.
Roll up tightly from the long edge and slice into 12 rolls (about 1½ inches thick).

5. Second Rise

Arrange the rolls in a buttered 9x13-inch baking dish or round pan. Cover and let rise:

  • Sourdough: 3–4 hours at room temperature or overnight in the fridge.
  • Yeast: 45–60 minutes, until puffy.

6. Bake

Preheat oven to 350°F (175°C).
Bake for 25–30 minutes, until golden brown and the centers are set.

7. Frost

Beat cream cheese, butter, powdered sugar, vanilla, and salt until smooth.
Spread over warm rolls and serve immediately!

💫 Tips

  • Add a drizzle of maple syrup to the frosting for extra fall flavor.
  • For overnight rolls, refrigerate after shaping. Let come to room temperature 45–60 minutes before baking.
  • These freeze beautifully — reheat gently before frosting.
DOWNLOAD the Recipe HERE

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