Sourdough Pumpkin Cinnamon Rolls (Edit recipe)

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If you love cinnamon rolls, you’re going to fall head over heels for these sourdough pumpkin cinnamon rolls. They taste like pumpkin pie and cinnamon rolls decided to team up – and the result is pure fall comfort. Fluffy, perfectly spiced, and not too sweet, they’re filled with a cozy pumpkin-spice cinnamon filling and topped with a luscious maple cream cheese glaze. Wherever you serve them, they’ll sure disappear fast.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

50 minutes

INGREDIENTS

18

Serves: 10

Ingredients

For the dough:

75 grams Milk, warm
80 grams Butter, Unsalted - Kerrygold, soft
150 grams Sourdough Starter, Homemade, very active
480 grams All Purpose Flour
1 whole Egg
50 grams Cane Sugar
300 grams Easy Roasted Pumpkin Puree (click for recipe)
1 tsp Pumpkin Pie Spice

For the filling:

For the glaze:

225 grams Cream Cheese, Full Fat, soft
60 grams Pure Maple Syrup
1 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine the warm milk, soft butter, and sourdough starter in a large bowl or the bowl of a stand mixer and mix well.
Add the remaining dough ingredients. Mix on low-medium for 10 minutes.
Cover the bowl and let the dough rest for at least 4 hours until visibly risen.
In a medium bowl, combine the filling ingredients and mix well.
Preheat the oven to 350˚F (180˚C).
Roll the dough into a rectangle of about 16" x 24" (40x60cm).
Spread the filling on the dough rectangle, leaving about 1" (2 cm) of an edge on both long sides.
With a knife or pizza cutter, cut the dough into 10 even strips. Carefully roll them up into tight rolls.
Set the pumpkin cinnamon rolls into a greased cast-iron skillet or other baking dish.
Bake the pumpkin cinnamon rolls for about 50 mins or until the internal temperature measures about 190˚F (88˚C).
Remove the rolls from the oven and let them cool down slightly.
Mix all the glaze ingredients until smooth.
Spread the glaze over the warm sourdough pumpkin cinnamon rolls.

Notes

make sure to use a very active sourdough starter
for proper fermentation, you can let the dough sit in the refrigerator overnight or for about 8 hours
feel free to adjust the sweetness or the amount of the filling and/or the glaze

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	249
Fat:	5 g
Carbohydrates:	46 g
Protein:	5 g
Cholesterol:	1 g
Sodium:	7 mg
Fiber:	1 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.