Sourdough Pumpkin Spice Cinnamon Rolls + Cream Cheese
Indulge in the warm and comforting flavors of these tender and fluffy Sourdough Pumpkin Cinnamon Rolls. Made with a perfect blend of pumpkin and cinnamon, they're the perfect indulgence for crisp fall mornings.
Servings: 12
Calories: 606kcal
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
Active starter: Ensure your sourdough starter is bubbly and active for the best rise.
Pumpkin texture: Use thick pumpkin puree to prevent excess moisture.
Bulk rise patience: Allow full 4–6 hours for proper fermentation and flavor.
Rolling tip: Lightly flour the surface to prevent sticking.
Clean cuts: Use dental floss or a sharp knife for even slices.
Rise again: Let rolls rise before baking for light, fluffy texture.
Secret sauce: Pour heavy cream and pumpkin spice over rolls before baking for extra gooeyness.
Don’t overbake: Rolls should be golden outside and soft inside.
Cooling: Let rolls cool slightly before frosting to prevent melting.
Serving: Serve warm for the ultimate cozy indulgence.
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