Description
There’s something magical about the aroma of freshly baked Pumpkin Sourdough Cinnamon Rolls with Cozy Fall Flavor wafting through the kitchen on a crisp morning. This recipe combines the tangy charm of sourdough with the sweet, spiced warmth of pumpkin for a treat that’s both nostalgic and new. Perfect for breakfast or dessert, these rolls feature a soft pumpkin dough, a cinnamon-spice filling, and a creamy icing. You’ll find step-by-step guidance, expert tips for perfect rise, and answers to common baking questions to make these cozy fall treats a must-try Recipe Using Sourdough Starter.
Ingredients
Instructions
1. In a large bowl combine pumpkin purée, warm milk, melted butter, brown sugar, egg, and sourdough starter and whisk until smooth.
2. Add flour, salt, and pumpkin pie spice and mix on low speed until a shaggy dough forms, then knead by hand or with a stand mixer for 8–10 minutes until elastic.
3. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 4–6 hours or overnight in the refrigerator.
4. While the dough rises, stir together softened butter, brown sugar, cinnamon, nutmeg, and cloves for the filling.
5. Punch down risen dough and roll into a 12×18 inch rectangle, spread the filling evenly, then roll tightly into a log and slice into 12 pieces.
6. Arrange rolls in a greased 9×13 inch pan, cover, and proof for 2–4 hours until puffy.
7. Preheat oven to 375°F (190°C) and bake rolls for 25–30 minutes until golden; tent with foil if browning too fast.
8. Whisk cream cheese, powdered sugar, vanilla, and milk until smooth, then spread over warm rolls before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 roll
Keywords: pumpkin sourdough cinnamon rolls, sourdough pumpkin spice cinnamon rolls, recipe using sourdough starter, sourdough discard pumpkin cinnamon rolls, yummy fall recipes, fall baking, cozy breakfast