Sourdough Pumpkin Cinnamon Rolls

One the best comforting recipes of all time is sourdough cinnamon rolls. Now, add in pumpkin spice for the fall time and you have the an amazingly warm and cozy recipe for fall baking! These sourdough pumpkin cinnamon rolls with pumpkin cheesecake icing are an absolute must-try!

Supplies

• Measuring cups and spoons: I use these measuring cups and these measuring spoons.
• Bowls: I use my glass bowl set.
• Spatula: I prefer a silicone spatula.
• Baking Dish: I prefer to use my 12” cast iron skillet, but you could also use a 9″x13″ baking dish!

Ingredients

For the Dough

• 1 cup water
• 1/2 cup sourdough starter, fed and active
• 2 tsp. salt
• 1/2 cup liquid coconut oil
• 1/3 cup pure maple syrup
• 4 cups all-purpose flour

For the Pumpkin Spice Filling

• 1/3 cup salted butter, softened
• 1/3 cup pumpkin puree (not pumpkin pie filling)
• 1 1/3 cup brown sugar
• 1 tsp. salt
• 2 tbsp. pumpkin spice blend (or 4 tsp. cinnamon, 1 tsp. nutmeg, 1/2 tsp. cloves, 1/2 tsp. allspice)

For the Pumpkin Cheesecake Icing

• 4 oz. cream cheese, softened
• 3 tbsp. salted butter, softened
• 2 tbsp. pumpkin puree, or more added to taste
• 1/2 tsp. cinnamon
• 1 tsp. vanilla extract
• 2 tbsp. pure maple syrup
• 1 cup powdered sugar

Directions

For the Dough

In a large bowl, carefully stir the water, sourdough starter, salt, liquid coconut oil, and pure maple syrup together.

Add the flour, and stir to combine. You’ll likely need to use your hands at the end to combine everything thoroughly. If the dough is too dry to absorb all of the flour, feel free to add more water 1 tbsp. at a time, working everything together until no dry flour remains.

Optional: If you have time, come back after 30 minutes and stretch the dough from the sides and fold it into the center. This helps to develop the gluten, and also incorporates more air into the dough for fluffier cinnamon rolls in the end.

Cover the bowl with wrap or a tea towel, and allow to rise at room temperature overnight (8-14 hours).

To Assemble Rolls

In a medium bowl, combine all of the pumpkin spice filling ingredients.

On a clean surface, use a rolling pin to roll out the cinnamon roll dough into a large rectangle. The thinner you roll the dough, the tighter the cinnamon swirl will be.

Next, spoon the pumpkin spice filling onto the dough, and gently spread it out edge to edge.

Using your hands or a bench scraper, gently roll the dough as tightly as you can to form a log shape. Use a knife or dough cutter to slice the dough into 12 equal parts. Place each roll into an oiled 12” cast iron skillet or 9” by 13” baking dish. Embrace it if the rolls look messy and organic. It’s part of the fun!

Cover, and allow to rise for 1 hour (skip if you’re really in a pinch!).

Bake at 375 degrees for 20-25 minutes, until slightly golden and cooked through.

For the Pumpkin Cheesecake Icing

In a medium bowl, beat the cream cheese and butter until light and fluffy.

Incorporate the pumpkin puree, cinnamon, vanilla, and maple syrup until combined.

Add the powdered sugar, and beat until smooth. If the icing is too thin, add a bit more powdered sugar. If the icing is too thick, add hot water, one spoonful at a time until it reaches the desired consistency.

Top each roll with a generous amount of icing, and enjoy!

How to Store Sourdough Pumpkin Cinnamon Rolls

Once the rolls are fully cooled, store leftovers in an airtight container. Transfer to the refrigerator for up to 4 days.

For best results, keep the icing in its own jar, and then drizzle it onto the rolls just before serving.

Substitutions

• You can substitute honey for the maple syrup in the dough and the icing if you prefer.
• Experiment with different types of flour, such as fresh-milled flour for additional health benefits!
• Try using store-bought pumpkin butter in place of the pumpkin spice filling.
• If you’re out of cream cheese, try adding cinnamon and pumpkin puree to the vanilla glaze recipe in my sourdough cinnamon rolls post!

Timeline for Sourdough Pumpkin Cinnamon Rolls at Breakfast

The Day Before:

1. In the morning or early afternoon, feed the sourdough starter so that it’s active and bubbly for making the dough later.
2. That evening, make the dough and perform the optional stretch and folds. Allow to rise overnight.

The Next Day:

1. First thing in the morning, make your filling and assemble the rolls. Allow to rise for about 1 hour before baking, or if you’re in a pinch and have hungry people to feed, just skip this rise!
2. Bake the rolls. While the rolls are baking, make the icing. Serve warm and enjoy!
   

Be sure to pin the recipe for later!

If you like this recipe, you’ll also love my sourdough cinnamon rolls!