Sourdough Pumpkin Cinnamon Rolls

If autumn had a mascot, it would be sourdough pumpkin cinnamon rolls. They’re everything we love about fall—warm, fluffy, slightly tangy from sourdough, rich with pumpkin purée, and dripping in gooey pumpkin spice brown sugar and creamy frosting. Basically: your kitchen is about to smell like a Hallmark movie.

Whether you’ve got an overflowing jar of sourdough starter or you just need something sweet to go with your favorite fall latte, these cinnamon rolls are about to become your new seasonal obsession.

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Why You’ll Love These Sourdough Pumpkin Cinnamon Rolls

• No commercial yeast needed! Your sourdough starter does all the work for that soft, airy texture.
• A subtle pumpkin twist—not overpowering, just enough to make you feel like you’re wearing a flannel shirt.
• Make-ahead friendly! Let them sit in the fridge and bake fresh in the morning. Perfect for holiday breakfasts or lazy Sundays.
• Not too sweet—until you absolutely drench them in frosting. Your choice. No judgment here.

Ingredients You’ll Need

Dough:

• 1/2 cup active sourdough starter
• 1/2 cup pumpkin purée (NOT pumpkin pie filling!)
• 1/2 cup cold butter, grated
• 1/2 cup milk
• 2 1/2 cups all-purpose flour
• 2 tbsp maple syrup
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Filling:

• 2 tbsp brown butter (see instructions)
• 1/2 cup dark brown sugar (or light)
• 2 tsp pumpkin pie spice

Frosting (highly recommended, non-negotiable):

• 1 cup powdered sugar
• 3 tbsp milk or cream
• 1/2 tsp vanilla
• 1 tsp maple syrup

How to Make Sourdough Pumpkin Cinnamon Rolls

For long fermentation:

• Mix the dough. The night before, combine all the ingredients EXCEPT BAKING POWDER AND SODA until it forms a smooth, slightly sticky dough.
• Let it rise. Cover and let the dough ferment overnight or for 6–8 hours until doubled.
• Roll & fill. The next morning, add baking powder and baking soda to the dough and mix dough thoroughly to combine well. Roll the dough into a rectangle about 1/4 inch thick. Melt the butter over medium heat until it turns light brown, but watch carefully so it doesn’t burn. Spread the dough with melted brown butter, sprinkle with brown sugar and pumpkin pie spice. Starting on the long end, roll it up tight.
• Slice & rise again. Slice the roll into 16 pieces. Place rolls into a greased pan, cover, and let them puff up.
• Bake to golden perfection. Bake in preheated 375 degree oven for 35-40 minutes or until golden brown. Your house should now smell like pure happiness.

NOTE: If you prefer your rolls right away and don’t want to long-ferment, simply mix all ingredients INCLUDING the baking powder and soda. Proceed with the rest of instructions.

• Frost while warm. Let it melt into every swirl. This step is sacred.

Serving Ideas

• Pair with homemade pumpkin cream cold brew, pumpkin espresso white Russian, or a tall glass of milk.
• Top with toasted pecans for crunch.
• Feeling extra? Drizzle with salted caramel. You’re welcome.

Can You Freeze Them?

Absolutely! Bake, cool, and freeze individually. Reheat in the oven or air fryer and pretend they just came fresh out of the oven. Future you will be VERY thankful.

Pumpkin + Sourdough = Breakfast Magic

If you’ve been looking for a cozy fall baking project that’s equal parts therapeutic and mouthwatering, these sourdough pumpkin cinnamon rolls are it. Fluffy, tangy, spiced, and iced—they’re basically autumn in carb form.

So go feed that sourdough starter and let’s make your kitchen smell like cinnamon joy.