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