Description
Soft, fluffy, and swirled with cozy cinnamon spice—these Pumpkin Sourdough Cinnamon Rolls bring autumn warmth to every bite. Perfect for brunch or a festive fall treat!
Ingredients:
1 cup active sourdough starter
¾ cup pumpkin puree
½ cup warm milk
⅓ cup brown sugar
1 egg
4 tbsp unsalted butter, softened
4 cups all-purpose flour
1 tsp salt
1 tbsp pumpkin pie spice
For the Filling:
½ cup brown sugar
2 tsp cinnamon
4 tbsp softened butter
For the Glaze:
1 cup powdered sugar
2 tbsp milk
½ tsp vanilla extract
Instructions:
In a large bowl, mix sourdough starter, pumpkin puree, warm milk, brown sugar, egg, and softened butter until smooth. (
10 minutes)
Gradually add flour, salt, and pumpkin pie spice. Knead until dough is soft and elastic. Cover and let rise until doubled in size. (
3–4 hours)
Roll dough into a large rectangle on a floured surface. Spread softened butter, sprinkle with brown sugar and cinnamon evenly. (
15 minutes)
Roll tightly into a log and cut into 12 rolls. Place them in a greased baking dish. (
10 minutes)
Cover and let rise again until puffy. (
1 hour)
Preheat oven to 350°F (175°C). Bake rolls until golden brown and fluffy. (
25–30 minutes)
Whisk powdered sugar, milk, and vanilla to make glaze. Drizzle generously over warm rolls. (
5 minutes)
Prep Time: 30 minutes | Rise Time: 4–5 hours | Baking Time: 30 minutes | Total Time: 5 hours
Kcal: 320 kcal | Servings: 12 rolls
#PumpkinCinnamonRolls #FallBaking #SourdoughMagic #CozyTreats
Step-by-Step Guide
Follow these detailed instructions for perfect rolls. First, ensure your sourdough starter is active and bubbly. Combine the wet ingredients in a large bowl, mixing until perfectly smooth. When adding the flour, do so in two or three additions to ensure even hydration. Knead by hand for 10-15 minutes or with a dough hook for 8-10 minutes until the dough is smooth and passes the windowpane test. The first rise is crucial; let the dough sit in a warm, draft-free spot until truly doubled. When rolling, aim for a 10×15 inch rectangle for even swirls. Use dental floss to cut the log for clean, uncompressed rolls. The second rise is complete when the rolls look puffy and fill the pan.
Serving Suggestions
Serve these cinnamon rolls warm from the oven. For a decadent brunch, pair with a hot cup of chai tea or spiced coffee. They are excellent alongside savory breakfast casseroles or crispy bacon. For a festive dessert, top with a scoop of vanilla bean ice cream or a dollop of whipped cream cheese frosting instead of the simple glaze. Leftovers (if any) can be gently reheated in the microwave or a warm oven.
How-to Summary
Mix wet ingredients, then incorporate dry to form a dough. Knead until elastic and let rise until doubled. Roll out, spread with butter, sugar, and cinnamon, then roll into a log and slice. Place slices in a pan for a second rise. Bake until golden brown. Finish with a simple vanilla glaze.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After the first rise, you can cover the dough tightly and refrigerate it for up to 24 hours. Let it come to room temperature before rolling and proceeding.
My starter isn’t very active. Will this work? For best rise and flavor, your starter should be at its peak, fed 4-12 hours before use. A weak starter will result in dense rolls.
Can I use canned pumpkin pie filling? No. Use pure pumpkin puree, not pie filling, which contains added sugars and spices that will throw off the recipe balance.
Why are my rolls dense? This is usually due to under-proofing. Ensure both rises are complete—the dough should not spring back quickly when gently poked.
How do I store leftover rolls? Store cooled, unglazed rolls in an airtight container at room temperature for 2 days. For longer storage, freeze them individually and reheat as needed.
Common Mistakes to Avoid
- Using cold ingredients: Ensure milk and butter are warmed to room temperature to not inhibit yeast activity.
- Adding too much flour: The dough should be slightly tacky but not overly sticky. Measure flour by spooning and leveling.
- Rushing the rises: Sourdough requires time. Let the dough double in size visually, don’t just go by the clock.
- Over-baking: This dries out the rolls. Bake just until the tops are golden and the centers are set.
- Glazing hot rolls: Let the baked rolls cool for 5-10 minutes so the glaze doesn’t immediately melt and disappear.
Conclusion
These Pumpkin Sourdough Cinnamon Rolls are a rewarding project that fills your home with the quintessential scents of fall. The tangy sourdough base perfectly complements the sweet, spiced pumpkin and cinnamon swirl. While they require patience for the fermentation, the result—incredibly soft, flavorful, and festive rolls—is absolutely worth the wait. They are the ultimate homemade treat to share and savor during the autumn season.