Pumpkin Sourdough Cinnamon Rolls

What brings you the joy of Autumn all year? Pumpkin Cinnamon Rolls do! Pumpkin Sourdough Cinnamon Rolls combine the comforting flavors of Cinnamon Rolls with the tangy depth of Sourdough and the cozy warmth of Pumpkin.

Imagine Sourdough Cinnamon Rolls elevated for the Fall…that’s this recipe! In other words, the Pumpkin puree creates a Brioche-like texture to the exterior of these sweet rolls. Then, a rich Cinnamon-Sugar mixture fills the middle creating the ultimate Fall bite.

Finally, these rolls are the perfect triad of flavors – Pumpkin, Pumpkin Spice, and Sourdough, and they’ll keep your family and friends coming back for more!

Pumpkin Sourdough Cinnamon Rolls Ingredients

For the Pumpkin Sourdough Cinnamon Roll Dough

• Warm Water or Dairy-Free Milk
• Butter
• Active Sourdough Starter
• Organic Pumpkin Puree
• Pumpkin Spice (Store Bought or Homemade)
• Coconut Sugar
• Pink Salt
• Organic Bread or Milled Flour

For the Filling

• Dark Brown Sugar
• Ground Cinnamon
• Pumpkin Spice (Optional)
• Pink Salt
• Butter

Icing Options

• 1 Batch of Cinnamon Roll Icing
• 1 Batch of Mascarpone Cinnamon Glaze
• 1 Batch of Orange Glaze from Sourdough Cardamom Knots

Creating the Pumpkin Sourdough Cinnamon Roll Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the Sourdough Pumpkin Cinnamon Roll Dough.
2. Next, turn the mixer to speed 2 until it comes together; increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off.
   • Note: If the dough is too wet/sticky, add 1 tbsp. of flour at a time until it is sticky, but doesn’t suction onto your fingers/hand. On the other hand, if the dough is too dry, add 1 tbsp. of warm water at a time until the dough is sticky but doesn’t suction to your hand.
4. Next, remove the dough (from the mixer) and place it into a Banneton or lightly oiled ceramic or glass bowl.
5. Finally, cover the bowl with a damp kitchen towel, and let it rest for 30 minutes.

Combine All the Dough Ingredients Into the Bosch Universal Mixer Bowl

Turn the Mixer On to Speeds 2-4 Until Dough Forms; Turn It Off

Place the Dough Into a Bowl; Cover It and Let It Rest for 30 Minutes

Stretching, Folding, and Rising the Pumpkin Sourdough Cinnamon Roll Dough

1. Once the dough has rested for 30 minutes, lightly dampen or flour your fingertips.
2. Next, pull the edges of the dough into the center; round out the dough into a ball.
3. Then, place the dough ball back into the bowl, cover it with the damp kitchen towel, and let it rest for an hour.
4. Next, repeat steps 2-3 for the second and third hour.
5. Finally, cover the ball of dough and let it bulk rise until it has doubled in size (about 4-6 hours).

Before Bulk Rise

After Bulk Rise

Creating the Cinnamon-Sugar Filling

1. In a medium-sized mixing bowl, combine the brown sugar, salt, and cinnamon.
   • Note: If you’d like an extra punch of Pumpkin flavor, you can also add 1 tbsp. of Pumpkin Spice into the filling.
   • Note: If you’d like a warmer/spicier tone, add 1 tsp. of ground Cardamom.
2. Next, using a fork or a whisk, combine the ingredients.
3. Finally, set the filling aside.

Filling the Pumpkin Sourdough Cinnamon Rolls

1. Once the dough has doubled in size, lightly flour the kitchen counter.
2. Next, dust the top of the dough with flour. Using a rolling pin, roll the dough out into a rectangular shape.
3. Then, spread the softened butter all over the top of the dough.
   • Note: If your butter is not soft, nuke it in the microwave for about 15 seconds.
4. Finally, evenly spread the Cinnamon-Sugar filling on top of the butter.

Roll Out the Pumpkin Sourdough Cinnamon Roll Dough

Spread the Softened Butter Over the Dough

Evenly Coat the Cinnamon-Sugar Mixture On Top of the Butter

Rolling and Cutting the Pumpkin Sourdough Cinnamon Rolls

1. First, starting with one of the longer sides of the dough rectangle, gently roll the dough and pull it tight to give it the signature “Cinnamon Roll” look.
2. Next, press the edges of the roll into the inside to seal the filling.
3. Then, using a sharp or Serrated knife, cut the log of Pumpkin Sourdough Cinnamon Rolls into 2 to 2 1/2-inch rolls.
   • Note: You don’t want to cut them too big, because they will “puff up” during the final rise.
4. Finally, place them into a foil tin or onto a parchment or silicone-lined baking sheet.

Roll the Pumpkin Sourdough Cinnamon Roll Dough Tight

Cut the Dough Into 2 to 2 1/2-Inch Rolls

Place the Cut Rolls Into a Pan or On a Baking Sheet

The Final Rise

1. Once all of the Pumpkin Sourdough Cinnamon Rolls have been cut, place a damp kitchen towel over the top of each baking sheet or foil tin.
2. Next, allow the sweet rolls to rise for at least 1-2 hours.
3. Within the last 30 minutes of the final rise, preheat the oven to 400 degrees.
4. Finally, remove the kitchen towel before baking the rolls.

Pumpkin Sourdough Cinnamon Rolls – Ready for the Final Rise

After the Final Rise – Ready to Bake!

Baking and Icing the Pumpkin Sourdough Cinnamon Rolls

1. Place the Pumpkin Sourdough Cinnamon Rolls into the oven and bake for 15-18 minutes or until golden brown.
2. Next, remove the baked rolls from the oven and place them on the stove for about 5 minutes.
3. Then, take the icing of your choice and spread it over the Pumpkin Sourdough Cinnamon Rolls.
   • Note: I personally LOVE the Cinnamon Roll Icing + a little extra sprinkle of Pumpkin Spice in it.
4. Finally, allow the icing to set up on the rolls for about 2 minutes before serving. Then, all bets are off – enjoy!

Bake Pumpkin Sourdough Cinnamon Rolls for 15-18 Minutes

Ice the Baked Pumpkin Sourdough Cinnamon Rolls

Serving and Storing the Pumpkin Sourdough Cinnamon Rolls

How to serve these Pumpkin Sourdough Cinnamon Rolls is 100% up to you. For my family, we just take them directly off of the baking sheet and/or out of the pan. However, if you’re serving these at a party, I’d recommend placing them on a wooden board or festive platter.

To store the Pumpkin Sourdough Cinnamon Rolls, place them in an airtight container and on the counter for up to 3 days. On the other hand, you can store them in the refrigerator for up to 1 week. In addition, you can also store them in the freezer for up to 1 month. Finally, you can store the unbaked Pumpkin Sourdough Cinnamon Rolls in the freezer for up to 3 months. To bake them, let them defrost the night before in the refrigerator, and then bake according to the directions above.

To warm the rolls, simply nuke them in the microwave for about 15 seconds. (Note: If you’re warming up previously frozen rolls, I’d recommend having them come to room temperature before reheating them in the microwave).

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Pumpkin Sourdough Cinnamon Rolls

Yield: 12 Pumpkin Sourdough Cinnamon Rolls

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 6 hours

Total Time: 6 hours 25 minutes

What brings you the joy of Autumn all year? Pumpkin Cinnamon Rolls do! Pumpkin Sourdough Cinnamon Rolls combine the comforting flavors of Cinnamon Rolls with the tangy depth of Sourdough and the cozy warmth of Pumpkin.

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Ingredients

For the Pumpkin Sourdough Cinnamon Roll Dough

Toggle ingredient group

• 1 3/4 c. Warm Water or Dairy-Free Milk
• 1 Stick Salted Butter, Melted and Cooled
• 1 1/2 c. Active Sourdough Starter
• 1 c. Organic Pumpkin Puree
• 2 tbsp. Pumpkin Spice (Store Bought or Homemade)
• 1/2 c. Coconut Sugar
• 1 1/2 tsp. Pink Salt
• 4 - 5 c. Organic Bread or Milled Flour

For the Cinnamon-Sugar FIlling

Toggle ingredient group

• 3/4 c. Dark Brown Sugar
• 3 tbsp. Ground Cinnamon
• tbsp. Pumpkin Spice (Optional)
• 1/2 tsp. Pink Salt
• 1 Stick Butter, Room Temperature

Icing Options

Toggle ingredient group

• 1 Batch of Cinnamon Roll Icing
• 1 Batch of Mascarpone Cinnamon Glaze
• 1 Batch of Orange Glaze from Sourdough Cardamom Knots

Instructions

Creating the Pumpkin Sourdough Cinnamon Roll Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the Sourdough Pumpkin Cinnamon Roll Dough.
2. Next, turn the mixer to speed 2 until it comes together; increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off.(Note: If the dough is too wet/sticky, add 1 tbsp. of flour at a time until it is sticky, but doesn't suction onto your fingers/hand. On the other hand, if the dough is too dry, add 1 tbsp. of warm water at a time until the dough is sticky but doesn't suction to your hand).
4. Next, remove the dough and place it into a Banneton or lightly oiled ceramic or glass bowl.
5. Finally, cover the bowl with a damp kitchen towel, and let it rest for 30 minutes.

Stretching, Folding, and Rising the Pumpkin Sourdough Cinnamon Roll Dough

1. Once the dough has rested for 30 minutes, lightly dampen or flour your fingertips.
2. Next, pull the edges of the dough into the center; round out the dough into a ball.
3. Then, place the ball of dough back into the bowl, cover it with the damp kitchen towel, and let it rest for an hour.
4. Next, repeat steps 2-3 for the second and third hour.
5. Finally, cover the ball of dough and let it bulk rise until it has doubled in size (about 4-6 hours).

Creating the Cinnamon-Sugar Filling

1. In a medium-sized mixing bowl, combine the brown sugar, salt, and cinnamon. (Note: If you'd like an extra punch of Pumpkin flavor, you can also add 1 tbsp. of Pumpkin Spice into the filling).
2. Next, using a fork or a whisk, combine the ingredients.
3. Finally, set the filling aside.

Filling the Pumpkin Sourdough Cinnamon Rolls

1. Once the dough has doubled in size, lightly flour the kitchen counter.
2. Next, dust the top of the dough with flour. Using a rolling pin, roll the dough out into a rectangular shape.
3. Then, spread the softened butter all over the top of the dough. (Note: If your butter is not soft, nuke it in the microwave for about 15 seconds).
4. Finally, evenly spread the Cinnamon-Sugar filling on top of the butter.

Rolling and Cutting the Pumpkin Sourdough Cinnamon Rolls

1. First, starting with one of the longer sides of the dough rectangle, gently roll the dough and pull it tight to give it the signature "Cinnamon Roll" look.
2. Next, press the edges of the roll into the inside to seal the filling.
3. Then, using a sharp or Serrated knife, cut the log of Pumpkin Sourdough Cinnamon Rolls into 1 1/2 to 2-inch rolls.
4. Finally, place them into a foil tin or onto a parchment or silicone-lined baking sheet.

The Final Rise

1. Once all of the Pumpkin Sourdough Cinnamon Rolls have been cut, place a damp kitchen towel over the top of each baking sheet or foil tin.
2. Next, allow the sweet rolls to rise for at least 1-2 hours.
3. Within the last 30 minutes of the final rise, preheat the oven to 400 degrees.
4. Finally, remove the kitchen towel before baking the rolls.

Baking and Icing the Pumpkin Sourdough Cinnamon Rolls

1. Place the Pumpkin Sourdough Cinnamon Rolls into the preheated oven and bake for 12-15 minutes or until golden brown.
2. Next, remove the baked rolls from the oven and place them onto the stove to cool for about 5 minutes.
3. Then, take the icing of your choice and spread it over the Pumpkin Sourdough Cinnamon Rolls. (Note: I personally LOVE the Cinnamon Roll Icing + a little extra sprinkle of Pumpkin Spice in it).
4. Finally, allow the icing to set up on the rolls for about 2 minutes before serving. Then, all bets are off - enjoy!

Notes

Serving and Storing the Pumpkin Sourdough Cinnamon Rolls

How to serve these Pumpkin Sourdough Cinnamon Rolls is 100% up to you. For my family, we just take them directly off of the baking sheet and/or out of the pan. However, if you're serving these at a party, I'd recommend placing them on a wooden board or festive platter.

To store the Pumpkin Sourdough Cinnamon Rolls, place them in an airtight container and on the counter for up to 3 days. On the other hand, you can store them in the refrigerator for up to 1 week. In addition, you can also store them in the freezer for up to 1 month. Finally, you can store the unbaked Pumpkin Sourdough Cinnamon Rolls in the freezer for up to 3 months. To bake them, let them defrost the night before in the refrigerator, and then bake according to the directions above.

To warm the rolls, simply nuke them in the microwave for about 15 seconds. (Note: If you're warming up previously frozen rolls, I'd recommend having them come to room temperature before reheating them in the microwave).

Nutrition Information:

Yield: 24 Serving Size: 1/2
Amount Per Serving: Calories: 296Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 480mgCarbohydrates: 46gFiber: 3gSugar: 17gProtein: 6g