Sweet pumpkin, buttery cinnamon, and soft sourdough layers come together in these sourdough pumpkin cinnamon rolls. A fall bake that disappears while it’s still warm.
Enjoy them while decorating for fall or for a cozy Autumn breakfast. However you enjoy them, we hope you love them!
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You’ll find that this recipe goes well with many recipes here at the cottage. The Creamy Homemade Pumpkin Purée gives these rolls their rich color and flavor, a touch of Homemade Vanilla Extract softens the sweetness, and our Sourdough Starter adds that light, tangy rise that makes each bite unforgettable.
Why You’ll Love This Recipe
“I made the pumpkin rolls and they are wonderful! ” – Pauline S.
Ingredients
Tip: Use room-temperature ingredients when mixing your dough — it helps the sourdough culture stay active and gives your rolls the softest rise. And if you’re using homemade pumpkin purée, strain off any excess liquid before adding it to keep the dough perfectly balanced.
Featured Video
Sourdough Pumpkin Cinnamon Rolls | A Cozy Fall Recipe
Bake along on YouTube and learn how to make these soft, swirled sourdough pumpkin cinnamon rolls — a cozy taste of fall in every bite.
Recipe Tips
Feed your starter first: A bubbly, active starter gives your rolls that signature sourdough lift and lightness — but you can also use sourdough discard if you’re doing an overnight ferment. It works beautifully and brings even more depth to the flavor.
Don’t rush the rise: Cooler fall kitchens may need a little extra time — let the dough double slowly for the softest, fluffiest texture.
Use soft butter for the filling: It spreads evenly over the dough and melts right into every swirl.
Cut with floss or thread: Slide it under the rolled dough and pull through for clean, even slices that keep their shape.
Bake until just golden: Overbaking will dry the edges — pull them when they’re lightly browned and still soft to the touch.
Frost while warm: The heat from the rolls will melt the frosting slightly, turning it into a glossy, silky glaze.
Instructions
- Feed your starter or use Discard: A few hours before baking, feed your starter so it’s bubbly and active (or use discard if fermenting overnight).
- Mix the wet ingredients: In a large bowl, whisk together the pumpkin purée, milk, egg, melted butter, brown sugar, and vanilla until smooth.
- Add the starter and flour: Stir in the sourdough starter (or discard) and flour. Add salt and mix until a soft, slightly sticky dough forms.
- Knead and rest: Turn the dough onto a floured surface and knead for 5–8 minutes until smooth. Place in a greased bowl, cover, and let rise until doubled — 4–6 hours with starter, or overnight with discard.
- Make the filling: In a small bowl, mix the softened butter, brown sugar, cinnamon, and pumpkin pie spice into a spreadable paste.
- Roll out the dough: On a lightly floured surface, roll the dough into a rectangle about ¼ inch thick.
- Spread and roll: Evenly spread the filling over the dough, leaving a small border along one long edge. Roll up tightly, starting from the opposite side.
- Slice the rolls: Use unflavored dental floss or thread to cut 8–10 even rolls. Place them in a greased baking dish.
- Second rise: Cover and let the rolls rise again until puffy — about 1–2 hours (or overnight in the fridge for a slower ferment).
- Bake: Preheat the oven to 375°F (190°C). Bake for 20–25 minutes, until lightly golden and set.
- Make the frosting: Beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Frost and serve: Spread frosting over the warm rolls and let it melt slightly into the swirls before serving.
Note: If you’re using sourdough discard, an overnight rise gives the rolls a soft, tangy flavor that makes them even better by morning. Don’t rush the process — the slow ferment is what makes them tender, flavorful, and worth every minute.
Cottage Kitchen Note
Baking sourdough pumpkin cinnamon rolls feels like the kind of slow morning every season deserves.
The rhythm of feeding the starter, waiting for the dough to rise, and smelling cinnamon in the air turns the kitchen into a place you just want to stay awhile.
It’s the kind of bake that reminds you simple, homemade things are always worth the time.
Don’t forget to pin this for later!
FAQ
Recipe Variations
Similar Recipes
Another favorite from my kitchen to yours, where the seasons guide the table and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
Sourdough Pumpkin Spice Cinnamon Rolls + Cream Cheese
Equipment
- 1 Stand mixer with dough hook or paddle attachment
- 1 Mixing bowls
- 1 Cast iron skillet
- 1 Plastic wrap or aluminum foil
- 1 Bench scraper or unflavored dental floss
Ingredients
Dough
- 5 ⅓ cups Bread Flour 640g
- 1 cup Sourdough Starter 250g
- ¾ cup Warm Milk 190g
- 2 large Eggs
- ⅓ cup Salted Butter *or use unsalted butter 76g, melted at 110°F
- ½ cup Granulated Sugar 100g
- 1 tsp Sea Salt 6g
- 1 tsp Vanilla Extract 4g
- ½ cup Pumpkin Puree 120g
- 2 Tbsp Maple Syrup or Honey 40g
Filling
- ½ cup Granulated Sugar 100g, for filling
- ½ cup Brown Sugar 100g, for filling
- ½ cup Salted Butter 115g, softened
- 2 Tbsp Pumpkin Pie Spice Seasoning 30–45g
THE SECRECT SAUCE to Pour over before Cooking
- ½ cup Heavy Whipping Cream 120g, for secret sauce
- 2 tsp Pumpkin Spice Seasoning 8–9g, for secret sauce
Cream Cheese Frosting
- 8 oz Cream Cheese 226g, softened
- 2 Tbsp Salted Butter 28g, cold
- ½ cup + 2 Tbsp Powdered Sugar 100g
- 1 tsp Vanilla Extract 4g
- Pinch of Sea Salt
Instructions
- Refrigerate: Once bulk fermentation is complete, cover and refrigerate overnight.
- Prepare the dough: Remove from the refrigerator and let come to room temperature. Roll out into a large rectangle.
- Add the filling: Spread the softened butter over the dough, then sprinkle evenly with brown sugar, granulated sugar, and pumpkin pie spice. Leave a ½-inch gap along one long edge.
- Roll the dough: Roll tightly from the opposite long edge toward the gap, forming a log.
- Slice the rolls: Cut the log into 12 even pieces using unflavored dental floss or a sharp knife.
- Arrange the rolls: Place the rolls in a seasoned cast iron skillet with seams facing inward.
- Let rise again: Cover and allow rolls to rise until puffy, or refrigerate overnight for a slower second rise.
- Add the secret sauce: Pour heavy whipping cream and pumpkin spice seasoning over the rolls before baking.
- Bake the rolls: Bake at 350°F for 20–35 minutes until lightly golden brown.
- Cool the rolls: Remove from the oven and let cool in the skillet for 30 minutes. Brush with butter for shine if desired.
- Make the frosting: Beat cream cheese, cold butter, powdered sugar, vanilla extract, and salt until thick and glossy.
- Frost and serve: Once rolls have cooled, spread with cream cheese frosting and enjoy warm.
Video
Notes
Nutrition
Did you make this recipe?
If you gave it a try and loved it, I’d be so grateful if you came back to leave a 5 “⭐️” rating. Use the buttons below to share, comment, or connect—I truly enjoy seeing and celebrating your beautiful bakes.
Emily Rider
Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.
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!