Sourdough Pumpkin Cinnamon Rolls with Cream Cheese Frosting

ByEmily Rider Updated
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These sourdough pumpkin cinnamon rolls fill a soft, enriched dough with warm cinnamon sugar and a pumpkin spice cream, then bake up golden and pillowy with a tangy cream cheese frosting that settles into every swirl.

The dough comes together the evening before and cold-proofs overnight, making the morning bake straightforward with no rushing.

For more fall baking from the cottage kitchen, explore Sourdough Cinnamon Rolls Recipe, Sourdough Pumpkin Muffins, and Pumpkin Bread with Freshly Milled Flour.

Sourdough pumpkin cinnamon rolls with cream cheese frosting in cast iron skillet on lace table

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“I made the pumpkin rolls and they are wonderful! ” ~Pauline  S.

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Why You’ll Love This Recipe

  • Active starter leavening – The sourdough starter does all the heavy lifting here, no commercial yeast, no shortcuts. The fermentation adds a subtle tang that balances the warm pumpkin spice filling in a way a yeasted roll never quite manages.
  • Pumpkin in the dough and the filling – Pumpkin puree goes into both the dough and the pumpkin spice cream filling, which means the pumpkin flavor carries through every layer of the roll rather than sitting only in the center swirl.
  • Overnight cold proof – Shaping the rolls the night before and letting them proof slowly in the refrigerator gives you a relaxed baking morning. The cold proof also deepens the flavor and makes the rolls easier to cut cleanly.
  • Cream cheese frosting that melts in – Applied while the rolls are still warm, the tangy cream cheese frosting softens and sinks into the swirls rather than sitting as a thick layer on top. That is the detail that makes the difference between a good cinnamon roll and one people ask about.
Cream cheese frosting ingredients with powdered sugar, butter, vanilla, and cream cheese on table
Sourdough pumpkin cinnamon roll ingredients with pumpkin puree, eggs, flour, sugar, and milk

Ingredients

  • Bread flour – Higher protein gives this dough the structure it needs to hold its shape through the cold proof and bake. All-purpose flour works but the rolls will be slightly less structured.
  • Active sourdough starter – Use a starter that has doubled and is bubbly at its peak. A sluggish or not-yet-peaked starter will produce rolls that do not rise fully. New to sourdough? Start with How to Make a Sourdough Starter before you begin.
  • Pumpkin puree – Adds moisture, color, and gentle earthiness to the dough. Use pure pumpkin puree, not pumpkin pie filling. You can also make your own with this Creamy Homemade Pumpkin Puree recipe.
  • Whole milk – Warmed to just above room temperature, whole milk adds fat and tenderness. The warmth keeps the starter active during the initial mix.
  • Butter – Softened unsalted butter enriches the dough and creates the soft pull-apart texture. It also goes into the filling and frosting.
  • Eggs – Two eggs at room temperature add structure, richness, and color. Cold eggs can tighten the dough and slow fermentation.
  • Granulated sugar – Feeds the starter and contributes to browning. The brown sugar in the filling adds caramel depth to the swirl.
  • Pumpkin pie spice – Goes into both the dough and the filling for layered spice throughout every bite. Use store-bought or make your own with this Easy Homemade Pumpkin Pie Spice blend.
  • Cream cheese – Room temperature cream cheese is the base of the frosting. It must be fully softened before mixing or the frosting will be lumpy. See Vanilla Cream Cheese Frosting for variations.
  • Powdered sugar – Sweetens and thickens the frosting without graininess. Sift before mixing if lumpy.
  • Vanilla extract – Rounds out the frosting and filling with a soft warmth that ties the pumpkin spice flavors together.
  • Salt – Balances sweetness and sharpens the flavor of every other ingredient in the batter.
  • Maple syrup – Pure maple syrup adds warm depth to the dough and pairs naturally with the pumpkin spice filling without overpowering the sourdough tang.
Sourdough pumpkin cinnamon rolls with cream cheese frosting and slice removed in cast iron skillet

Variations & Add-Ins

  • Maple cream cheese frosting – Replace two tablespoons of powdered sugar with two tablespoons of pure maple syrup in the frosting. The maple adds a deep, autumnal sweetness that pairs particularly well with the pumpkin spice filling.
  • Brown butter frosting – Brown the butter before beating it into the cream cheese. Cook it over medium heat until the milk solids turn golden and it smells nutty, then cool completely before using. The difference in depth is noticeable in every bite.
  • Sourdough discard version – Replace the active starter with the same weight of unfed sourdough discard and add one teaspoon of instant yeast to the dough. The rolls will rise faster, typically four to six hours at room temperature, and will have a milder tang than the active starter version.
  • Freshly milled flour version – Replace the bread flour with freshly milled hard white wheat at a one to one swap, adding the flour gradually and stopping when the dough feels soft and slightly tacky. Visit Converting Recipes to Freshly Milled Flour for guidance on adjusting hydration and proofing times when baking with fresh milled grains.

Recipe Tips

Use a peaked starter – The most common reason sourdough cinnamon rolls do not rise is a starter that was not active enough at mixing time. Feed your starter the morning before you plan to mix the dough and use it when it has doubled and looks bubbly across the surface. For a complete guide to feeding and timing, read How to Make a Sourdough Starter.

Warm your milk gently – Milk that is too hot will stress the starter. Aim for 90 to 100 degrees Fahrenheit, warm to the touch but not uncomfortable to hold your wrist against.

Pat the pumpkin puree dry if it seems wet – Canned pumpkin varies in moisture content by brand. If your puree looks very wet, spread it briefly on a paper towel and blot before measuring. Too much moisture in the dough makes it sticky and harder to roll cleanly.

Roll the dough to an even rectangle – An uneven rectangle means some rolls will be thicker than others and will bake unevenly. Take the extra minute to square the corners and roll to a consistent thickness before spreading the filling.

Use unflavored dental floss to cut – Slide a length of unflavored dental floss under the log, cross it over the top, and pull the ends in opposite directions. The floss cuts cleanly through without compressing the rolls the way a knife does. A bench scraper also works well.

Apply frosting while warm but not hot – Straight from the oven, the rolls are too hot and the frosting will run off completely. After ten minutes of resting, the rolls are warm enough to let the frosting melt gently into the swirls without pooling at the bottom of the pan.

Freshly milled flour variation – Replace the bread flour with freshly milled hard white wheat at a one-to-one swap. The dough will absorb moisture differently, so add the flour gradually and stop when the dough feels soft and slightly tacky rather than sticky. For tips on converting any recipe to fresh milled flour, visit Converting Recipes to Freshly Milled Flour.

Pumpkin cinnamon roll dough ball in white bowl with mini pumpkin and cinnamon sticks on table
Unbaked sourdough pumpkin cinnamon rolls spiraled in cast iron skillet before baking
Baked sourdough pumpkin cinnamon rolls in cast iron skillet with mini pumpkins and cinnamon sticks
Frosted sourdough pumpkin cinnamon rolls in cast iron skillet with mini pumpkins on lace table

Instructions

  1. Mix the dough – In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, active sourdough starter, pumpkin puree, eggs, sugar, pumpkin pie spice, maple syrup, and vanilla extract. Stir until combined. Add the bread flour and salt and mix on low speed until a shaggy dough forms, about two minutes. Increase to medium and knead for eight to ten minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. Add the softened butter one tablespoon at a time and continue kneading until fully incorporated and the dough is soft and slightly tacky.
  2. Bulk ferment – Transfer the dough to a lightly oiled bowl and cover with a damp towel or plastic wrap. Leave at room temperature for eight to ten hours or until the dough has nearly doubled. A warm kitchen shortens this window, a cool kitchen lengthens it. Watch the dough, not the clock.
  3. Make the pumpkin spice cream – In a small bowl, stir together the softened butter, pumpkin puree, brown sugar, cinnamon, and pumpkin pie spice until smooth. Set aside at room temperature so it spreads easily without tearing the dough.
  4. Roll the dough – Turn the risen dough out onto a lightly floured surface and press gently to deflate. Roll into a rectangle approximately 12 by 18 inches, squaring the corners as best you can for even rolls.
  5. Spread the filling – Spread the pumpkin spice cream evenly across the surface of the dough, leaving a half-inch border along the far long edge. The filling should go right to the edges on the other three sides for full swirl coverage in every roll.
  6. Roll and cut – Starting from the long edge closest to you, roll the dough tightly and evenly into a log. Pinch the seam to seal. Using unflavored dental floss or a bench scraper, cut the log into twelve equal rolls, approximately one and a half inches each.
  7. Second rise – Place the rolls cut side up in a buttered 10″ cast iron skillet or a 9 by 13 inch baking pan, spacing them evenly. Cover and let the rolls rise again until puffy, about 1–2 hours (*or overnight in the fridge for a slower ferment).
  8. *If you refrigerated – Remove the rolls from the refrigerator and let them sit covered at room temperature for one to two hours until they look puffy and feel light when you gently press the surface. They will not double but should have noticeably increased in size.
  9. Bake – Preheat the oven to 375 degrees Fahrenheit. Bake the rolls for 25 to 30 minutes until the tops are deep golden brown, and the centers feel set when pressed lightly. The internal temperature should read 190 to 195 degrees Fahrenheit.
  10. Make the frosting – While the rolls bake, beat the room temperature cream cheese and softened butter together until smooth and fluffy. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is light and spreadable.
  11. Frost and serve – Allow the rolls to cool in the pan for ten minutes. Spread the cream cheese frosting generously over the warm rolls and serve immediately.
Hands holding sourdough pumpkin cinnamon roll with cream cheese frosting showing soft interior

Freezing and Storage

  • Room temperature – Store frosted rolls covered at room temperature for up to two days. The rolls will soften further as they sit, which many people prefer.
  • Refrigerator – Refrigerate covered for up to four days. The cream cheese frosting requires refrigeration after the first day if your kitchen runs warm. Bring rolls to room temperature before serving for the best texture.
  • Freeze unfrosted rolls – Freeze baked unfrosted rolls individually wrapped in plastic wrap, then stored in a freezer bag, for up to two months. Thaw overnight in the refrigerator and warm in a 300-degree oven for ten minutes before frosting and serving.
  • Make-ahead option – The rolls can be shaped, placed in the pan, and refrigerated for up to eighteen hours before baking. Remove from the refrigerator, allow to warm and proof for one to two hours, then bake as directed.

FAQ

Sourdough starter replaces commercial yeast as the leavening agent, which means the dough rises more slowly and develops a subtle tang from fermentation. That tang is what balances the sweetness of the filling and frosting and gives sourdough cinnamon rolls a more complex flavor than their yeasted counterparts. The longer fermentation time also affects texture, producing a softer, more tender crumb that holds up well the day after baking.

Yes, with an adjustment. Replace the active starter with the same weight of unfed discard and add one teaspoon of instant yeast to the dough to compensate for the lack of leavening activity. The rolls will rise in four to six hours rather than eight to ten and will have a milder sourdough flavor. For the full tang and fermentation benefits, an active starter that has peaked is always the preferred option.

The most common cause is a starter that was not active or peaked at mixing time. If your starter has not doubled and is not visibly bubbly, the rolls will be dense and slow to rise regardless of how long you wait. A kitchen that is too cold can also stall fermentation significantly. If your rolls are not rising after several hours, move them to a warmer spot or place the covered pan in an oven with just the light on. Read How to Make a Sourdough Starter for troubleshooting guidance.

Yes. After cutting and arranging the rolls in the pan, cover them and leave them at room temperature for two to three hours instead of refrigerating overnight. Watch for the rolls to look puffy and feel lighter before baking. The flavor will be slightly milder than the overnight version, but the texture will be equally soft.

Frosted rolls keep covered at room temperature for up to two days or refrigerated for up to four days. For longer storage, freeze unfrosted baked rolls individually wrapped for up to two months. Thaw overnight in the refrigerator, warm in a 300-degree oven for ten minutes, then frost before serving.

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Sourdough pumpkin cinnamon rolls with cream cheese frosting in cast iron skillet on lace table
5 from 5 votes

Sourdough Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Author: Emily Rider
These sourdough pumpkin cinnamon rolls fill a soft enriched dough with pumpkin spice cream and bake up golden and pillowy with a tangy cream cheese frosting. Cold proof overnight for an effortless fall baking morning.
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Prep:30 minutes
Cook:25 minutes
Optional Overnight Ferment:8 hours
Total:8 hours 55 minutes
Course: Breakfast, Brunch, Desserts
Cuisine: American, Cottage Style
Servings: 12

Equipment

  • 1 Stand mixer with dough hook or paddle attachment
  • 1 Mixing bowls
  • 1 12" Cast iron skillet or a 9 by 13 inch baking pan
  • 1 Plastic wrap or aluminum foil
  • 1 Bench scraper or unflavored dental floss

Ingredients

Dough

  • 5 ⅓ cups Bread Flour 640 grams
  • 1 cup Sourdough Starter 250 grams
  • ¾ cup Warm Milk 190 grams
  • 2 large Eggs
  • ⅓ cup Salted Butter *or use unsalted butter 76 grams, melted at 110°F
  • ½ cup Granulated Sugar 100 grams
  • 1 tsp Salt 6 grams
  • 1 tsp Vanilla Extract 4 grams
  • ½ cup Pumpkin Puree 120 grams
  • 2 Tbsp Maple Syrup or Honey 40 grams

Filling

  • ½ cup Granulated Sugar 100 grams, for filling
  • ½ cup Brown Sugar 100 grams, for filling
  • ½ cup Salted Butter 115 grams, softened
  • 2 Tbsp Pumpkin Pie Spice Seasoning 30–45 grams

THE SECRECT SAUCE to Pour over before Cooking

  • ½ cup Heavy Whipping Cream 120 grams, for secret sauce
  • 2 tsp Pumpkin Spice Seasoning 8–9 grams, for secret sauce

Cream Cheese Frosting

  • 8 oz Cream Cheese 226 grams, softened
  • 2 Tbsp Salted Butter 28 grams, cold
  • ½ cup + 2 Tbsp Powdered Sugar 100 grams
  • 1 tsp Vanilla Extract 4 grams
  • Pinch of Salt

Instructions

  1. Mix the dough – In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, active sourdough starter, pumpkin puree, eggs, sugar, pumpkin pie spice, and vanilla extract. Stir until combined. Add the bread flour and salt and mix on low speed until a shaggy dough forms, about two minutes. Increase to medium and knead for eight to ten minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. Add the softened butter one tablespoon at a time and continue kneading until fully incorporated and the dough is soft and slightly tacky.
  2. Bulk ferment – Transfer the dough to a lightly oiled bowl and cover with a damp towel or plastic wrap. Leave at room temperature for eight to ten hours or until the dough has nearly doubled. A warm kitchen shortens this window, a cool kitchen lengthens it. Watch the dough, not the clock.
  3. Make the pumpkin spice cream filling – In a small bowl, stir together the softened butter, pumpkin puree, brown sugar, cinnamon, and pumpkin pie spice until smooth. Set aside at room temperature so it spreads easily without tearing the dough.
  4. Roll the dough – Turn the risen dough out onto a lightly floured surface and press gently to deflate. Roll into a rectangle approximately 12 by 18 inches, squaring the corners as best you can for even rolls.
  5. Spread the filling – Spread the pumpkin spice cream evenly across the surface of the dough, leaving a half inch border along the far long edge. The filling should go right to the edges on the other three sides for full swirl coverage in every roll.
  6. Roll and cut – Starting from the long edge closest to you, roll the dough tightly and evenly into a log. Pinch the seam to seal. Using unflavored dental floss or a bench scraper, cut the log into twelve equal rolls approximately one and a half inches each.
  7. Second rise – Place the rolls cut side up in a buttered 12" cast iron skillet or a 9 by 13 inch baking pan, spacing them evenly. Cover and let the rolls rise again until puffy, about 1–2 hours (*or overnight in the fridge for a slower ferment).
  8. *If you refrigerated – Remove the rolls from the refrigerator and let them sit covered at room temperature for one to two hours until they look puffy and feel light when you gently press the surface. They will not double but should have noticeably increased in size.
  9. Bake – Preheat the oven to 375 degrees Fahrenheit. Bake the rolls for 25 to 30 minutes until the tops are deep golden brown and the centers feel set when pressed lightly. The internal temperature should read 190 to 195 degrees Fahrenheit.
  10. Make the frosting – While the rolls bake, beat the room temperature cream cheese and softened butter together until smooth and fluffy. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is light and spreadable.
  11. Frost and serve – Allow the rolls to cool in the pan for ten minutes. Spread the cream cheese frosting generously over the warm rolls and serve immediately.

Notes

Starter activity – Use a starter that has doubled and is visibly bubbly across the surface. A starter that has not peaked will produce rolls that rise slowly or not at all. Feed your starter the morning before you plan to mix the dough and use it at its peak.
Cutting the rolls – Unflavored dental floss produces the cleanest cuts without compressing the rolls. Slide it under the log, cross it over the top, and pull the ends in opposite directions. A bench scraper is the next best option.
Same day option – After cutting and arranging the rolls in the pan, cover and leave at room temperature for two to three hours instead of refrigerating overnight. The flavor will be milder but the texture will be equally soft.
Freezing – Freeze baked unfrosted rolls individually wrapped in plastic wrap, then stored in a freezer bag, for up to two months. Thaw overnight in the refrigerator and warm in a 300 degree oven for ten minutes before frosting and serving.

Nutrition

Serving: 160g, Calories: 606kcal, Carbohydrates: 81g, Protein: 10g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 280mg, Potassium: 178mg, Fiber: 2g, Sugar: 35g, Vitamin A: 2509IU, Vitamin C: 1mg, Calcium: 84mg, Iron: 1mg

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Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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2 Comments

  1. 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

    Reply

    1. 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!

      Reply