Fall mornings call for something warm, comforting, and full of seasonal flavor. These Sourdough Pumpkin Cinnamon Rolls bring together the gentle tang of sourdough with creamy pumpkin and cozy cinnamon spice. Whether you’re working with a bubbly active starter or want to give your discard new life, this Recipe Using Sourdough Starter turns a simple dough into an irresistible, aromatic treat. Perfect for autumn brunches, lazy weekend breakfasts, or even sweet Campfire Snacks, these rolls capture the essence of homemade baking—rustic, soft, and filled with fall’s golden warmth.
A Cozy Fall Tradition Brought to Life
It started one crisp October morning, the kind when golden leaves scatter across the porch and you crave something slow and soothing. The kitchen windows fogged slightly as the scent of cinnamon and pumpkin began to fill the air. On the counter, my Sourdough Pumpkin Cinnamon Rolls rested, tucked into a pan and rising gently under a damp towel. I had combined my usual sourdough routine with a seasonal twist—turning what was once a loaf experiment into a delightfully spiced Recipe Using Sourdough Starter.
The first time I made them, the rain tapped against the windows, a steady rhythm that made kneading the dough feel meditative. My old starter, usually reserved for sandwich bread, took on new life with pumpkin puree and nutmeg. A few hours later, swirls of orange and cinnamon baked into tender layers that smelled like a promise of comfort. When I called my family to the table, we pulled the rolls apart by hand, steam curling into the cool morning air. A swipe of soft cream cheese frosting made each bite velvety and sweet, the mild sourdough tang balancing the richness perfectly.
That morning became more than just a baking session—it became a small tradition of connection. Each fall since then, I’ve turned to this Sourdough Starter Discard Recipe as both a ritual and reward. The texture is soft and slightly chewy, the flavor is deep and earthy, and the process reminds me that good things—like sourdough—take time. Whether shared over coffee at the kitchen table or packed up for a relaxed weekend getaway, these rolls always taste like home.
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Sourdough Pumpkin Cinnamon Rolls – Easy Fall Recipe Using Sourdough Starter
- Total Time: 5 hours
- Yield: 9 rolls 1x
Description
These Sourdough Pumpkin Cinnamon Rolls combine the tang of sourdough starter with creamy pumpkin and warm cinnamon spice. Made with either active starter or discard, this recipe yields soft, fluffy rolls perfect for autumn brunches, cozy breakfasts, or campfire snacks. Each swirl is topped with a velvety cream cheese frosting that melts into the warm dough, creating a sweet and tangy fall treat. With simple pantry ingredients and easy steps, these rolls capture the essence of homemade baking and bring a comforting seasonal aroma to any kitchen.
Ingredients
Instructions
1. In a large bowl whisk pumpkin puree, sourdough starter, warm milk, melted butter, brown sugar, egg, salt, and pumpkin pie spice
2. Gradually stir in flour until a soft, slightly sticky dough forms
3. Turn dough onto a floured surface and knead 8–10 minutes until smooth and elastic
4. Place dough in a greased bowl, cover, and bulk ferment 3–4 hours at room temperature or refrigerate overnight
5. Roll dough into a 12×16 inch rectangle on a lightly floured surface
6. Spread softened butter over dough, then sprinkle with brown sugar and cinnamon mixture and add nuts or raisins if using
7. Roll the dough tightly from the long edge and slice into 9 even rolls
8. Arrange rolls in a greased baking dish, cover, and proof 1–2 hours at room temperature
9. Preheat oven to 375°F (190°C) and bake rolls 25–30 minutes until golden brown
10. Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and milk to make frosting
11. Spread frosting over warm rolls and serve immediately
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 roll
Keywords: sourdough, pumpkin, cinnamon, rolls, fall, baking, starter, recipe, dessert, snacks
Why Sourdough and Pumpkin Make the Perfect Pair
Sourdough and pumpkin work together like classic autumn companions. The natural acidity in sourdough enhances pumpkin’s mellow sweetness, creating layers of taste that grow richer with each bite. Pumpkin adds moisture and a soft, pillowy crumb, while sourdough lends complexity and a tender chew that yeasted doughs can’t quite match.
The combination transforms the ordinary cinnamon roll into something special—sweet but not cloying, hearty yet delicate. The tang from the Recipe Using Sourdough Starter elevates the spices, allowing cinnamon, nutmeg, and ginger to shine through. Each swirl feels like a taste of the season, the kind of pastry that pairs beautifully with hot cider or coffee.
And beyond flavor, this pairing encourages creativity. You can make these rolls ahead, let them ferment slowly overnight, or even bake them as Campfire Snacks wrapped in foil for a rustic, smoky edge. In every version, pumpkin and sourdough maintain their magical partnership—proof that the simplest ingredients, when blended with care, can capture the cozy heart of fall baking.
The Essential Ingredients
Below is a clear guide to everything you need to bake irresistibly soft Sourdough Pumpkin Cinnamon Rolls. These quantities yield a full pan (about nine large rolls), but you can easily halve the recipe for smaller gatherings or adapt it into a Campfire Snack version for the outdoors.
| Category | Ingredient | Amount | Notes / Substitutions |
|---|---|---|---|
| Dough | All-purpose flour | 3 ½ cups (420 g) | Use gluten-free all-purpose blend for gluten-free sourdough |
| Pumpkin puree | ¾ cup (180 g) | Canned or homemade | |
| Sourdough starter (active or discard) | 1 cup (200 g) | Base of your Recipe Using Sourdough Starter | |
| Whole milk, warm | ½ cup (120 ml) | Almond or oat milk works | |
| Unsalted butter, melted | 4 tbsp (56 g) | Oil for dairy-free version | |
| Brown sugar | ¼ cup (50 g) | Adds moisture and sweetness | |
| Egg | 1 large | Sub flax egg for vegan rolls | |
| Salt | ½ tsp | Enhances flavor | |
| Pumpkin pie spice | 1 tsp | Mix cinnamon, nutmeg, and ginger | |
| Filling | Brown sugar | ½ cup (100 g) | Dark or light both work |
| Ground cinnamon | 1 tbsp | Adjust to taste | |
| Butter, softened | 3 tbsp (42 g) | Spreadable consistency | |
| Optional add-ins | ¼ cup | Pecans, walnuts, or raisins | |
| Cream Cheese Frosting | Cream cheese | 4 oz (115 g) | Vegan cream cheese for dairy-free |
| Butter, softened | 2 tbsp (28 g) | Optional for richness | |
| Powdered sugar | ¾ cup (90 g) | Adjust sweetness | |
| Vanilla extract | ½ tsp | Smooth flavor | |
| Milk or cream | 1–2 tbsp | For frosting consistency |
Recommended Tools: Mixing bowls, rolling pin, dough scraper, 9×9-inch baking pan, pastry brush, towel, and bench knife. For outdoor baking, use a cast-iron skillet or Dutch oven for rustic Campfire Snacks.
Step-by-Step Method – From Starter to Swirls
- Mix the Dough: Whisk pumpkin puree, sourdough starter, warm milk, melted butter, egg, sugar, salt, and pumpkin spice. Gradually add flour until a tacky dough forms. If using Sourdough Starter Discard, add a pinch of yeast optionally for better rise.
- Knead & Ferment: Knead for 8–10 minutes till smooth. Place in a greased bowl, cover, and proof 3–4 hours or refrigerate overnight for a deeper sour flavor.
- Roll and Fill: Roll dough into a 12×16-inch rectangle. Spread butter, then sprinkle cinnamon sugar and add nuts or raisins. Roll tightly, seam down, and cut nine pieces.
- Proof the Rolls: Arrange in a pan, cover, and rest 1–2 hours until puffy. After an overnight chill, bring to room temperature before baking.
- Bake: Bake at 375°F (190°C) for 25–30 minutes. For Campfire Snacks, cook in a covered cast-iron pan over coals about 20–25 minutes, rotating as needed.
- Frost: Beat cream cheese and butter until smooth. Mix in sugar, vanilla, and milk to desired texture. Spread on warm rolls and dust with cinnamon.
Pro Tips:
- Pumpkin adds moisture—dust lightly with flour if dough is too wet.
- Proof in a turned-off warm oven if short on time.
- Replace milk with apple cider for extra fall flavor.
- For campfire baking, line your skillet with parchment for easy cleanup.
How to Adjust for Sourdough Starter Discard Recipes
These Sourdough Pumpkin Cinnamon Rolls adapt easily into a Sourdough Starter Discard Recipe. Discard is more acidic and less lively, so a small pinch of yeast helps maintain a soft texture without losing the sourdough charm. Adjust hydration by holding back some liquid and adding as needed until dough is tacky but workable. Extend bulk fermentation to 5–6 hours or refrigerate overnight for rich, tangy flavor. Balance acidity with a bit more sugar or spice if needed. Troubleshooting is simple—ensure a complete rise, use minimal extra flour, and let the dough rest fully for light, airy rolls.
Flavor Variations, Storage, and Serving Tips
Once you’ve mastered the original version, customize this Recipe Using Sourdough Starter with easy variations:
- Nutty Crunch: Add chopped pecans or walnuts.
- Maple Glaze: Mix powdered sugar, maple syrup, and milk.
- Apple-Pumpkin Fusion: Sprinkle diced apples into the filling.
- Gluten-Free Sourdough: Use a gluten-free flour blend and starter, rolling gently between parchment sheets.
- Vegan Option: Use non-dairy milk, butter, and cream cheese.
Storage: Cool completely before sealing in an airtight container. Keep two days at room temperature or five in the refrigerator. Reheat 15–20 seconds in the microwave or a few minutes in a warm oven. Freeze unfrosted rolls, thaw overnight, then warm before frosting.
Serving: Serve warm with coffee, chai, or hot cider. For outdoor gatherings, foil-wrap single rolls and heat near glowing coals for deliciously smoky Campfire Snacks. Dust with cinnamon or powdered sugar for a festive, cozy feel.
Frequently Asked Questions
Can I make sourdough pumpkin cinnamon rolls overnight?
Yes. Shape, cover, and refrigerate overnight. Let them rest one hour at room temperature before baking for deep flavor.
What kind of sourdough starter works best?
Both active starter and discard perform well in this Recipe Using Sourdough Starter. Active starter yields lighter rolls; discard gives a tangier result.
How do I store leftovers?
Keep cooled rolls airtight for two days at room temperature or refrigerate five days. Reheat briefly before serving.
Can this recipe be made gluten-free?
Yes. Use a gluten-free flour blend and starter. Handle gently as the dough will be more delicate.
Is this a Sourdough Starter Discard Recipe suitable for campers or outdoor gatherings?
Definitely. Prepare in advance and bake in a cast-iron skillet over coals for smoky, soft Campfire Snacks.
The Joy of Homemade Fall Baking
Few things celebrate the season quite like a warm tray of Sourdough Pumpkin Cinnamon Rolls. With every swirl of pumpkin and spice wrapped in soft sourdough layers, your kitchen fills with autumn’s comforting scent. Whether shared at brunch, enjoyed fireside, or gifted to friends, this Recipe Using Sourdough Starter brings a touch of handmade magic to chilly mornings.
Homemade baking connects us to family and season alike—simple, slow, and full of warmth. Gather your starter, open that can of pumpkin, and bake something that tastes like pure fall comfort—perfect at home or by the fire with your favorite Campfire Snacks.
