Sourdough Pumpkin Cinnamon Rolls

Sourdough pumpkin cinnamon rolls give a fall inspired twist to this classic recipe. Pumpkin purée is not only added to the dough, but also combined with butter, sugar, and pumpkin spice and smothered on the dough.

Course Sourdough

Cuisine American

Keyword sourdough pumpkin cinnamon rolls, sourdough pumpkin rolls

Prep Time 30

Cook Time 25

Additional Time 12

Total Time 12 55

Servings

Calories 604kcal

Author Lisa Bass

Ingredients

Night before:

1/2 cup fed sourdough starter
1/2 cup water
4 1/4 cups unbleached all purpose flour
1/2 cup melted coconut oil
1/2 cup pumpkin purée
1 tablespoon pumpkin spice
1/2 cup honey

Next day:

2 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Cinnamon filling:

1/2 cup softened butter
1/4 cup pumpkin purée
1 cup organic brown sugar
1 tablespoon cinnamon
1 tablespoon pumpkin spice

Top with before baking:

1/2 cup heavy whipping cream

Cream Cheese Topping:

6 oz cream cheese
1/2 cup heavy cream
1/2 cup maple syrup or honey
2 teaspoons vanilla extract

Instructions

In a bowl, combine fed sourdough starter, flour, honey, puréed pumpkin, water, pumpkin spice, and melted coconut oil.
Mix together and form into a ball.
Place the dough in a greased bowl and cover the dough with beeswax wrap or plastic wrap, allowing it to rest in a warm place overnight for 8-24 hours.

The Next Day:

Preheat oven to 375 degrees.
Place the fermented dough into a stand mixer and add eggs, baking soda, baking powder, and salt. Mix until combined.
In a bowl, combine softened butter, organic brown sugar, pumpkin purée, and pumpkin spice. Stir until smooth.
Lightly dust the counter with flour, and roll out the dough to about 1/4 inch thickness.
Spread pumpkin sugar mixture all over the rolled out dough, and top with toasted walnuts (optional).
Roll the dough up as tightly as you can. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll.
Slice to make 12-14 total sourdough cinnamon rolls.
Place the rolls into a seasoned 14″ cast iron skillet or a baking dish.
Pour heavy cream over top of the rolls, then place in the oven to bake. Bake them for 20-25 minutes or until the rolls are lightly browned and the dough is cooked through. Allow them to cool a bit.

Make Cream Cheese Topping

In a stand mixer, add softened cream cheese, heavy cream, maple syrup or honey, and 2 tsp of vanilla extract.
Stir until combined.
Pour over cinnamon rolls and enjoy.

Notes

Substitute puréed butternut squash for the pumpkin in this recipe.
Add toasted chopped walnuts to the pumpkin and pumpkin spice filling for a yummy flavor and texture. Toast walnuts over medium heat in a cast iron skillet, stirring constantly. Turn off heat, add honey, and stir.
I love to use pumpkin spice in this recipe instead of the typical cinnamon for more delicious fall flavor, but if you don’t have pumpkin spice, you can easily just swap it out with cinnamon.

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