Get ready to elevate your breakfast or dessert game with these incredible sourdough pumpkin cinnamon rolls! We’re talking about rolls that are unbelievably soft, bursting with the comforting flavors of pumpkin and warm spices, and finished with a sweet, irresistible glaze. This recipe is designed to bring joy to your table with minimal fuss.
Whether you’re looking for a cozy morning treat or a delightful ending to any meal, these rolls are a guaranteed hit. They’re surprisingly simple to make, even for those new to baking with sourdough, and the results are truly spectacular.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Sourdough Pumpkin Cinnamon Rolls
- Total Time: 3-5 hours
- Yield: 12 rolls 1x
Description
These sourdough pumpkin cinnamon rolls are unbelievably soft, bursting with the comforting flavors of pumpkin and warm spices, and finished with a sweet, irresistible glaze. This recipe is designed to bring joy to your table with minimal fuss, perfect for a cozy morning treat or a delightful ending to any meal.
Ingredients
Instructions
1. 1. Activate the Dough Base: In a large mixing bowl, combine the warm milk, active sourdough starter, 1/4 cup granulated sugar, and melted butter. Stir well until everything is incorporated. Add the pumpkin puree, egg, and vanilla extract, mixing until smooth.
2. 2. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, 1 teaspoon ground cinnamon, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
3. 3. Knead and First Rise: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it’s smooth and elastic. Alternatively, if using a stand mixer, knead for 3-5 minutes. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 2-4 hours, or until doubled in size.
4. 4. Prepare the Filling and Shape Rolls: While the dough rises, prepare the filling. In a small bowl, combine the softened butter, brown sugar, and remaining 1 teaspoon ground cinnamon. Once the dough has risen, gently punch it down and roll it out on a lightly floured surface into a large rectangle, about 12×18 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
5. 5. Roll and Slice: Tightly roll the dough from the long edge into a log. Use a sharp knife or unflavored dental floss to slice the log into 12 equal pieces, about 1.5 inches thick. Arrange the slices in a lightly greased 9×13-inch baking dish, leaving a little space between each roll.
6. 6. Second Rise and Bake: Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for 30-60 minutes, or until visibly puffy. Preheat your oven to 375 F (190 C). Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.
7. 7. Make the Glaze and Serve: While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Once the rolls are out of the oven, let them cool for about 5-10 minutes, then drizzle generously with the prepared glaze. Serve warm and enjoy!
- Prep Time: 25-30 minutes
- Cook Time: 25-30 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 roll
Keywords: sourdough, pumpkin, cinnamon rolls, breakfast, dessert, fall, sweet, spiced, baked goods, comfort food
What You’ll Love About This Quick And Easy Recipe
This recipe is a game-changer for anyone who loves the idea of homemade cinnamon rolls but might be intimidated by complex baking processes. It’s perfect for busy parents, new bakers, or anyone looking for a comforting and delicious treat without spending all day in the kitchen. The beauty of using sourdough in these rolls isn’t just for flavor; it also contributes to their incredible softness and tender crumb. You’ll find yourself reaching for these for a special weekend breakfast, a comforting afternoon snack, or even a unique dessert to share with friends and family. They strike the perfect balance between indulgence and homemade goodness, making them suitable for almost any occasion where a sweet, spiced treat is welcome.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients ahead of time makes the baking process smooth and enjoyable. Most of these items are likely already in your pantry, ensuring a stress-free experience from start to finish.
INGREDIENTS:
- 1 cup active sourdough starter, fed and bubbly
- 1 cup warm milk (around 100-110°F)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar, divided
- 1/4 cup unsalted butter, melted, plus more for greasing
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour, plus more for dusting
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
For the milk, whole milk works best for richness, but 2% will also do the trick. When choosing your pumpkin puree, always double-check that it’s 100% pumpkin and not the pre-spiced pie filling, which contains added sugars and spices that will alter the flavor profile of your rolls. If you don’t have pumpkin pie spice on hand, you can create your own blend with a pinch of ground ginger, nutmeg, and cloves. The butter for the filling should be softened, not melted, to ensure it spreads easily without making the dough greasy.
Time Needed From Start To Finish
Preparing these delightful sourdough pumpkin cinnamon rolls is a rewarding process that fits well into a relaxed morning or afternoon.
- Active Prep Time: 25-30 minutes
- Rise Time: 2-4 hours (depending on your starter’s activity and room temperature)
- Bake Time: 25-30 minutes
- Total Time: Approximately 3-5 hours, including rising and cooling
While the total time might seem a bit longer due to the sourdough rise, the active hands-on time is surprisingly quick, allowing you to enjoy other activities while your dough develops its wonderful flavor and texture.
How To Make It Step By Step With Visual Cues
Creating these fluffy sourdough pumpkin cinnamon rolls is a straightforward process. Follow these steps for a perfect batch every time.
- Activate the Dough Base: In a large mixing bowl, combine the warm milk, active sourdough starter, 1/4 cup granulated sugar, and melted butter. Stir well until everything is incorporated. Add the pumpkin puree, egg, and vanilla extract, mixing until smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, 1 teaspoon ground cinnamon, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
- Knead and First Rise: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it’s smooth and elastic. Alternatively, if using a stand mixer, knead for 3-5 minutes. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 2-4 hours, or until doubled in size.
- Prepare the Filling and Shape Rolls: While the dough rises, prepare the filling. In a small bowl, combine the softened butter, brown sugar, and remaining 1 teaspoon ground cinnamon. Once the dough has risen, gently punch it down and roll it out on a lightly floured surface into a large rectangle, about 12×18 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
- Roll and Slice: Tightly roll the dough from the long edge into a log. Use a sharp knife or unflavored dental floss to slice the log into 12 equal pieces, about 1.5 inches thick. Arrange the slices in a lightly greased 9×13-inch baking dish, leaving a little space between each roll.
- Second Rise and Bake: Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for 30-60 minutes, or until visibly puffy. Preheat your oven to 375°F (190°C). Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.
- Make the Glaze and Serve: While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Once the rolls are out of the oven, let them cool for about 5-10 minutes, then drizzle generously with the prepared glaze. Serve warm and enjoy!
Easy Variations And Serving Ideas That Fit Real Life
These sourdough pumpkin cinnamon rolls are fantastic on their own, but a few simple additions can make them even more special. For a kid-friendly twist, you can add a sprinkle of mini chocolate chips to the filling before rolling. If you’re serving them for a brunch buffet, a bowl of cream cheese frosting (instead of the simple glaze) would be a luxurious upgrade. You could also sprinkle chopped pecans or walnuts over the filling for added texture and nutty flavor. A light dusting of extra cinnamon or a pinch of pumpkin pie spice on top of the glaze can also enhance the presentation and aroma. These rolls pair wonderfully with a hot cup of coffee or tea, or a glass of cold milk.
Common Slip-Ups And How To Avoid Them
Even experienced bakers can sometimes make small mistakes. Here are a few common issues and how to steer clear of them for perfect cinnamon rolls every time.
- Using cold ingredients: Ensure your milk is warm (not hot!) and your sourdough starter is active and bubbly. Cold ingredients can slow down or even inhibit the yeast activity, leading to a dense, under-risen dough.
- Over-flouring the dough: Adding too much flour during kneading or rolling can make your rolls tough and dry. Use just enough flour to prevent sticking, and resist the urge to add more if the dough feels a little sticky at first.
- Not letting the dough rise enough: Patience is key with sourdough. If your dough hasn’t doubled in size during the first rise, or significantly puffed up during the second, your rolls will be dense. Give it ample time in a warm spot.
- Over-baking the rolls: Baking for too long can dry out the rolls. Keep an eye on them towards the end of the baking time. They should be golden brown on top and feel set to the touch. A thermometer inserted into the center of a roll should read around 190-200°F (88-93°C).
- Glazing too early: If you glaze the rolls immediately after taking them out of the oven, the glaze will melt and soak into the rolls rather than sitting prettily on top. Let them cool for 5-10 minutes first.
How To Store It And Make It Ahead Without Ruining Texture
These sourdough pumpkin cinnamon rolls are best enjoyed fresh and warm, but they can certainly be stored and even prepared ahead of time.
To store leftover baked rolls, place them in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate them for up to a week. To reheat, pop them in the microwave for 15-30 seconds, or warm them in a preheated oven at 300°F (150°C) for about 10 minutes until soft and warm again.
If you want to make them ahead, you have a couple of options. You can prepare the rolls up to the second rise (after slicing and placing them in the baking dish), cover them tightly with plastic wrap, and refrigerate overnight
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
