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Sourdough Pumpkin Cinnamon Rolls
Desi

Sourdough Pumpkin Cinnamon Rolls

Soft, spiced cinnamon rolls made with a pumpkin-enriched sourdough dough -- a cozy fall twist on our classic recipe.
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Prep Time 40 minutes
Cook Time 30 minutes
Cold Ferment Time 12 hours
Total Time 13 hours 10 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g (4 cups) bread flour
  • 150 g (2/3 cup) pumpkin puree
  • 90 g (1/3 cup plus 1 Tbsp) whole milk, lukewarm
  • 125 g (generous 1/2 cup) active sourdough starter
  • 50 g (1/4 cup) granulated sugar
  • 70 g (5 Tbsp) unsalted butter, softened
  • 1 large egg
  • 9 g (about 1.5 tsp) fine sea salt
  • 2 tsp pumpkin pie spice
  • 150 g (3/4 cup) brown sugar, for the filling
  • 1 Tbsp ground cinnamon, for the filling
  • 1 tsp pumpkin pie spice, for the filling
  • 60 g (1/4 cup) unsalted butter, very soft, for the filling
  • 115 g (4 oz) cream cheese, softened, for the glaze
  • 120 g (1 cup) powdered sugar, for the glaze
  • 0.5 tsp vanilla extract, for the glaze

Equipment

  • Unflavored dental floss or a very sharp knife

Method
 

  1. Whisk the pumpkin puree, milk, and active starter together until the starter is mostly dissolved.
  2. Mix in the flour, sugar, salt, and pumpkin pie spice to form a shaggy dough.
  3. Add the softened butter and egg, then knead 8-10 minutes until smooth and elastic.
  4. Bulk ferment 2-3 hours at room temperature until visibly puffy.
  5. Stir together the brown sugar, cinnamon, and pumpkin pie spice for the filling.
  6. Roll the dough into a 16x12-inch rectangle, spread with the very soft butter, and sprinkle with the filling.
  7. Roll into a tight log, slice into 12 rolls, and arrange in a greased 9x13-inch pan.
  8. Cover and refrigerate overnight, 8-12 hours.
  9. Let proof at room temperature 1-1.5 hours until puffy and touching.
  10. Bake at 375°F (190°C) for 28-32 minutes, until golden and 190°F internally.
  11. Cool 10 minutes, then beat together the cream cheese, powdered sugar, and vanilla and spread over the warm rolls.

Notes

This dough is softer than our classic cinnamon roll dough because of the pumpkin puree. Weigh your ingredients if you can, and avoid adding extra flour beyond what's listed even if the dough feels sticky going into the fridge - it firms up overnight.