Sourdough Pumpkin Cinnamon Rolls
Soft, fluffy sourdough pumpkin cinnamon rolls filled with warm brown sugar and topped with creamy frosting—the perfect cozy fall breakfast.
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Ingredients
For the 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
- 1 1/2 cups all-purpose flour
- 2 tbsp maple syrup
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
For the Filling:
- 2 tbsp brown butter (see instructions)
- 1/2 cup dark brown sugar (or light)
- 2 tsp pumpkin pie spice
For the Frosting:
- 1 cup powdered sugar
- 2 tbsp milk or cream
- 1/2 tsp vanilla
- 1 tsp maple syrup
Instructions
For Long Fermentation:
- The night before, combine all the ingredients EXCEPT BAKING POWDER AND SODA until it forms a smooth, slightly sticky dough.
- Cover and let the dough ferment overnight or for 6–8 hours until doubled.
- 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 the roll into 16 pieces. Place rolls into a greased pan, cover, and let them puff up.
- Bake in preheated 375 degree oven for 35-40 minutes or until golden brown.
For Non-Fermentation:
- Simply add the baking powder and baking soda to the mix. Continue to the rest of instructions for preparing rolls.
For the Frosting:
- Combine powdered sugar, milk, vanilla, and maple syrup and mix until well combined. Add more milk if frosting is too thick.
- Spread over warm rolls.
Notes
*Calories are approximate
Servings: 16 servings
Calories: 320kcal
