Sourdough Pumpkin Cinnamon Rolls

megsdough
Oct 27, 2024
2 min read

What’s better on a chilly fall morning than a cinnamon roll? A pumpkin cinnamon roll! These are soft, fluffy and perfectly pumpkin-y to make the best fall breakfast treat!

Ingredients:

Dough:

400g all purpose flour (2 1/2 cups)

5g salt (3/4 tsp)

115g active sourdough starter (1/2 cup)

56g salted butter (1/4 cup)

75g warmed milk (1/3 cup)

150g pumpkin puree (2/3 cup)

60g white sugar (1/3 cup)

Filling:

56g melted butter (1/4 cup)

100g white sugar (1/2 cup)

4g cinnamon (1 tsp)

4g pumpkin pie spice (1tsp)

Frosting:

113g (4oz) softened cream cheese

56g (1/4 cup) softened butter

113g (1 cup) powdered sugar

6g (1 tsp) vanilla extract

2g (1/2 tsp) cinnamon 1g (1/4 tsp) salt

1.) Warm milk and butter in microwave or on stovetop. Heat until butter is fully melted.

2.) Add in sourdough starter and stir until combined.

3.) Mix in egg, sugar and pumpkin puree.

4.Add in flour and salt and mix until combined into a tacky dough.

5.) Perform two sets of stretch and folds 30 minutes apart. Dough should form a smoother ball after the second set.

6.) Let dough bulk ferment until it’s doubled in size. My dough took about 4 hours.

7.) Once the dough has doubled, roll it out into a rectangle.

8.) Brush melted butter, sugar and spices onto the dough.

9.) Slice the dough into 1” strip and roll up. I find it easier to slice the dough then roll, instead of roll the dough up and slice into pieces.

10.) Once you have all your rolls made, add them to a buttered baking dish. Your dough will need another 2 hours to ferment on the counter before baking. You can bake them for 30 mins at 375° now or pop them in the fridge overnight to cold ferment. If you choose the cold ferment, take your dough out 2 hours before you want to bake them to give them time to rise again.