There’s nothing quite like the warm and comforting flavors of homemade Sourdough Pumpkin Cinnamon Rolls with cream cheese icing.
This pumpkin sourdough cinnamon roll recipe is made with pumpkin purée, tangy sourdough, and pumpkin pie spice, making this the perfect treat for pumpkin season or any time of the year!
Imagine biting into soft, fluffy Sourdough Cinnamon Rolls, bursting with the delightful flavors of pumpkin and cinnamon.
The warm, comforting aroma fills your kitchen as they bake to golden perfection.
Ruby Ann and I have spent years perfecting this recipe, making sure the rolls are not only irresistibly flaky but also perfectly moist.
Every batch has been a labor of love, tweaking and refining until we found the ideal balance of soft, buttery layers and that warm, comforting spice blend that fills your kitchen with an inviting aroma.
These cinnamon rolls are the perfect way to embrace fall, once you try them, you’ll keep coming back for more!
Why You Will Love This Recipe for Sourdough Pumpkin Spice Cinnamon Rolls
Perfect for Pumpkin Season: These pumpkin sourdough cinnamon rolls are the ultimate fall treat. They bring together the warm, spicy flavors of pumpkin pie spice with the tangy goodness of sourdough, making them a go-to recipe for pumpkin season.
No Commercial Yeast Needed: This recipe relies on an active sourdough starter, so there’s no need for commercial yeast. If you love making sourdough bread, this is a fun way to use your starter in a sweet recipe.
Great Use for Sourdough Discard: If you have extra sourdough discard, this recipe is a fantastic way to use it up. The discard adds flavor and helps the dough rise without wasting any of your starter.
Make-Ahead Friendly: You can make the dough ahead of time and let it rest overnight in the fridge. The next day, just roll it out, let it rise, and bake. This makes it easier to enjoy freshly baked cinnamon rolls in the morning.
Soft and Moist Texture: The combination of pumpkin purée and sourdough starter keeps these rolls soft and moist. They have a tender crumb that stays fresh for days, making them perfect for breakfast or a snack throughout the week.
Customizable Flavors: These rolls are incredibly versatile. You can add different mix-ins like chocolate chips, nuts, or dried fruit to the filling. You can also play around with the frosting, using anything from classic cream cheese icing to maple cream cheese frosting or even a simple glaze.
Sourdough Pumpkin Spice Cinnamon Rolls Tips
- Healthy Starter: Ensure your sourdough starter is active and healthy. If you don’t have one, you can use fed sourdough discard.
- Pumpkin Purée Consistency: Use pumpkin purée that isn’t too watery. Homemade pumpkin purée works well if you strain it to remove extra moisture.
- Dough Rise: Let the dough rise in a warm place for 4-6 hours or until it doubles in size. This first rise is essential for developing flavor and texture.
- Rolling Out the Dough: Roll the dough into a large rectangle on a floured surface with a rolling pin. This ensures the dough is even and easy to handle.
- Cutting the Rolls: Use a sharp knife, bench scraper, or unflavored dental floss to cut the dough into rolls. This prevents squishing and ensures even baking.
- Second Rise: After placing the rolls in a cast iron skillet or baking dish, cover them with plastic wrap and let them rise again until puffy.
- Baking: Bake the rolls until they are golden brown on top, about 20-25 minutes. This ensures the rolls are cooked through and fluffy inside.
- Cooling and Frosting: Let the rolls cool slightly before adding cream cheese icing. This keeps the icing from melting and makes the rolls extra delicious.
FAQ Sourdough Pumpkin Spice Cinnamon Rolls
Can I make these without a sourdough starter?
The sourdough starter is key to this recipe. It gives the rolls their unique tangy flavor and fluffy texture. If you don’t have an active starter, you can use a fed sourdough discard. You could use 1 tbs. of commercial yeast in replacement of the sourdough starter.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator overnight. The next morning, let it come to room temperature before rolling it out.
Can I freeze the rolls?
Yes, you can freeze the rolls after baking. Let them cool completely, wrap them in plastic wrap, and store them in an airtight container. When ready to eat, thaw at room temperature and warm them in the oven.
Can I use a different type of frosting?
Yes, while cream cheese frosting is classic, you can also try maple cream cheese frosting, a simple powdered sugar glaze, or buttercream frosting.
Can I make these without the pumpkin?
Yes, you can make classic cinnamon rolls by omitting the pumpkin purée and increasing the amount of flour slightly. You’ll still have delicious sourdough cinnamon rolls, just without the pumpkin flavor.
Tools you may need
- Stand Mixer: For mixing the dough.
- Knife (*or dental floss): To cut the rolls.
- Measuring cups and spoons: For accurate ingredient measurements.
- Rolling Pin: To roll out the dough.
- 12″ Cast Iron Pan or a baking dish: To bake the rolls.
- 4 Qt. Mixing Bowl: For dough resting and fermenting.
- Bowls: For mixing ingredients.
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Dry Ingredients you will need
Bread Flour: Best for making bread and rolls because it helps the dough hold its shape. You can also use all-purpose flour.
Granulated Sugar: Adds sweetness to the dough and filling.
Brown Sugar: Adds a rich, molasses flavor to the filling.
Pumpkin Pie Spice: A mix of cinnamon, nutmeg, ginger, and allspice that adds warm, cozy flavors.
Sea Salt and Baking Soda: Enhance the flavor and help the dough rise.
Wet Ingredients you will need
Active Sourdough Starter: Gives the rolls their tangy flavor and fluffy texture.
Pumpkin Purée: Adds moisture and pumpkin flavor to the dough.
Warm Milk: Helps to bring the dough together and activate the yeast.
Vanilla Extract: Adds a sweet, rich flavor to both the dough and icing.
Softened Butter: Adds richness and helps create a tender dough.
Heavy Cream: Poured over the rolls before baking for extra moisture.
Pure Maple Syrup: Adds natural sweetness to the dough.
How To Make Sourdough Pumpkin Spice Cinnamon Rolls
Step 1: Mix Dough Ingredients
Warm the milk to 110°F and add it to the bowl of a stand mixer along with the sugar. Mix until the sugar is dissolved. Then, add the active sourdough starter, eggs, vanilla extract, pumpkin purée, salt, and flour. Mix on low speed with the paddle attachment until a rough dough forms. Let the dough rest for 30 minutes.
Step 2: Incorporate Butter
After the 30-minute rest, add the softened butter to the dough mixture. Mix until the dough becomes smooth and elastic. Switch to the dough hook attachment and continue mixing for 2-3 minutes. Transfer the dough to a lightly oiled medium bowl, cover with plastic wrap, and let it rest for another 30 minutes.
Bulk Ferment
Step 3: Bulk Ferment
Cover the dough tightly with plastic wrap and allow it to ferment at room temperature for 4-6 hours, or until it has doubled in size.
Step 4: Refrigerate Overnight
Once the dough has finished bulk fermentation, place it in the refrigerator to chill overnight.
Step 5: Next Day – Roll and Shape
The next morning, bring the dough to room temperature. On a floured surface, roll it out into a large rectangle. Spread the filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly into a log and slice it into 12 even rolls using a bench scraper, sharp knife, or unflavored dental floss.
Step 6: Second Rise
Place the sliced rolls in a cast iron skillet or a baking dish on parchment paper. Cover the rolls with plastic wrap and let them rise again until puffy and nearly doubled in size.
Step 7: Bake
Pour heavy cream over the top of the rolls and bake at 350°F for 20-25 minutes, or until the tops are golden brown.
Step 8: Cool and Frost
Allow the rolls to cool slightly before frosting them generously with cream cheese icing. Enjoy!
Storage Ideas for your Sourdough Pumpkin Spice Cinnamon Rolls
- Store the rolls in an airtight container in the refrigerator for up to 5 days.
- Freeze the rolls for up to 2 months. Thaw and warm them before serving.
- To reheat, place the rolls in a preheated oven at 350°F for 5-10 minutes or until warmed through.
Variations for your Sourdough Pumpkin Spice Cinnamon Rolls
- Add chopped nuts, raisins, or chocolate chips to the filling.
- Try different frostings like maple or chocolate.
- Make mini rolls using a muffin tin.
- Add a layer of cream cheese or Nutella to the filling for extra creaminess.
- Make a savory version by omitting the pumpkin and cinnamon and adding garlic powder, herbs, and cheese.
For even more delicious, homemade treats, explore our favorite cozy recipes below;
- Sourdough Pumpkin Pie Spice French Toast
- Sourdough Cranberry Orange Bread
- Sourdough Fruit Cake
- Sourdough Discard Pumpkin Muffins
- Sourdough Cinnamon Rolls
We hope you love this pumpkin cinnamon roll recipe as much as we do. It’s a great way to bring fall flavors into your kitchen. If you make a batch, please tag us @themoderndaycottage on Instagram and share your creation! Happy baking!
Sourdough Pumpkin Spice Cinnamon Rolls + Cream Cheese
Ingredients
- Dough
- 5 ⅓ cups 640g Bread Flour
- 1 cup 250g Sourdough Starter
- ¾ cup 190g of Warm Milk
- 2 Large Eggs
- ⅓ 76g cup Salted Butter (melted at 110 F)
- ½ 100g cup Granulated Sugar (*we use sugar cane)
- 1 tsp. 6g Salt
- 1 tsp. 4g Vanilla Extract
- ½ cup 120g Pumpkin Puree
- 2 Tbsp 40g Maple Syrup or Honey
- Filling
- ½ 100g cup Granulated Sugar
- ½ 100g Brown Sugar
- ½ 115g Cups Salted Butter
- 2 Tbsp 30-45g Pumpkin Pie Spice Seasoning
- SECRET SAUCE Add Right Before Baking
- *1/2 120g Heavy Whipping Cream
- *2 tsp. 8-9g Pumpkin Spice Seasoning
- Cream Cheese Frosting
- 8 ounces 226g of Cream Cheese (softened)
- 2 Tbsp 28g of Salted Butter (cold)
- ½ cup + 2 Tbsp. 100g of Powdered Sugar
- 1 tsp. 4g Vanilla Extract
- Pinch of Salt
How To Make
- Warm milk to 110 degrees F. Add warm milk and sugar into your stand mixer bowl until dissolved
- Add your sourdough starter, eggs, vanilla extract, salt, maple syrup, and flour mix in your stand mixer, kneading it into a rough or shaggy dough. 2-3 mins should do the trick. Leave the dough in the mixer bowl, cover it, and let rest for 30 minutes.
- After 30 mins resting the rough dough, add the butter and mix until well incorporated and the dough has become smooth and elastic. * increase speed to help with this process. Use the paddle or dough hook.
- Transfer the dough to a mixing bowl that has been lightly oiled. Cover the bowl and let the dough rest for 30 minutes. After the 30-minute resting period, do four stretch and folds every 30 minutes. Once you have completed all four stretch and folds, proceed to step 5 for the bulk ferment. Cover the dough tightly and allow it to ferment at room temperature until it has increased in volume, is 30 percent larger, and feels soft to the touch. * We do this for about 4-6 hours on the kitchen counter at room temp.
- Once your dough has completed the bulk ferment, you will place the covered dough into the refrigerator overnight.
- The next day, remove the dough from the refrigerator and allow it to reach room temperature. Roll the dough out into a rectangle. The larger you make the rectangle, the more swirls your rolls will have.
- Spread the filling out onto the rectangle dough. Leave a 1/2" gap on one side of the long edges. *helps to close the rolled-up dough
- Roll the dough up into a tight log. Starting at the opposite long edge from the 1/2" gap you left off on the filling edge.
- Cut the rolled-up log with unflavored dental floss into 12 pieces.
- Place the 12 rolls into a seasoned cast iron pan. Face all the seams inwards to ensure they won't come unraveled.
- Cover the skillet with plastic wrap or aluminum foil and let your rolls rise again. You can wait until they are puffy and bake them immediately(but remember the secret sauce to pour over the rolls before baking), or you can do the second rise in the refrigerator overnight.
- Once the rolls have filled up the skillet and are excellent and puffy, it's time to bake them. Remember to add the Secret Sauce over the rolls before baking.
- Bake 350 degrees F for 20-35 minutes until rolls are lightly golden brown on top.
- Once your rolls have baked and are lightly golden brown, let them cool in the skillet for 30 minutes. Out of the oven on a trivet. Brush rolls with butter if you want a nice shine to them.
- Make your cream cheese frosting while you wait for the rolls to cool.
Add cream cheese, butter, powdered sugar, vanilla extract, and salt to your stand mixer and beat until thick and glossy. Store in refrigerator until ready to use. - Once your rolls have cooled, you can brush on your cream cheese frosting.
- Enjoy your delicious Sourdough Pumpkin Cinnamon Rolls!!
Notes
- Make sure your sourdough starter is active and healthy before using it in the recipe.
- Use pumpkin puree that is not too watery, as this can affect the texture of the dough.
- Be patient when letting the dough bulk rise. It can take 4-6 hours.
- Let the dough rise in a warm, draft-free place to ensure it rises properly.
- When rolling out the dough, use a light dusting of flour to prevent sticking.
- Cut the rolls evenly with a sharp knife or bench scraper. We use unflavored wax-free dental floss for a clean cut.
- Let the rolls rise again before baking to achieve a light and fluffy texture.
- Use the Secret Sauce of heavy whipping cream and pumpkin spice seasoning before baking for a gooey and delicious result.
- Don't overbake the rolls – they should be light golden brown on the outside and soft and fluffy on the inside.
- Let the rolls cool slightly before adding the frosting to prevent it from melting.
- Serve the rolls warm for the ultimate indulgence.
Just curious, I made the pumpkin rolls and they are wonderful! And I saw your cinnamon roll recipe and it is way different. Wonder if the results will be the same soft rolls. Thanks
Hi Pauline,
Thank you for trying the pumpkin rolls and for your question! The main difference between the Sourdough Pumpkin Cinnamon Rolls and the regular Sourdough Cinnamon Rolls is in the flavor additions. The pumpkin rolls include pumpkin puree, maple syrup (or honey), and pumpkin pie spice, which give them a warm, spiced flavor and seasonal flair. In contrast, the regular cinnamon rolls focus on classic flavors, with an option to add raisins for sweetness.
Both recipes are designed to be soft and fluffy, so you’ll get that same irresistible texture. The pumpkin rolls are perfect for fall, while the regular ones are a timeless treat!
Let me know if you try the regular version—I’d love to hear what you think! Let me know if you have anymore questions. 😊
Happy baking!