Saturday morning, windows foggy, coffee brewing… and the scent of pumpkin sourdough cinnamon rolls sneaking through the kitchen. These golden swirls are making their rounds againPinterest is obsessed. Soft, sticky, swirled with fall. Yes. We’re in.
This is your favorite cozy dish, but with a twist. Real pumpkin, tangy sourdough, buttery cinnamon-sugarall rolled up in one easy recipe. Feels fancy, but it’s pantry-friendly and straightforward. Think Cinnabon married a fall farmers market. Full details in the blog!
We grew up on cinnamon rolls straight from the tubepopped ‘em open with a spoon, frosting half melted by the time we sat down. These? Still simple, just scratch-made. I tested this a dozen times. You’ll love the secret in the dough.
Why You’ll Love This Recipe
These Pumpkin Sourdough Cinnamon Rolls are everything cozy mornings dream ofsoft, tangy, and packed with warm spices. Here’s why they’re your new seasonal favorite:
Perfect for autumn mornings: The pumpkin flavor pairs beautifully with cinnamon and nutmeg, making every bite taste like fall.
Beginner-friendly sourdough: This recipe uses an active sourdough starter to create an effortlessly fluffy texture.
Make-ahead magic: These rolls rise overnight, so you can wake up and bake without morning chaos.
Kid-approved: Sticky glaze and swirled cinnamon? You’ll be the hero of weekend breakfasts.
Ingredients Breakdown
This recipe uses simple, pantry-friendly ingredients that come together in the coziest way. Let’s break it down:
Brown sugar, cinnamon, ginger, cloves, nutmeg, unsalted butter
Glaze
Cream cheese, powdered sugar, milk
Pro Tip: Make sure your sourdough starter is active and bubbly before using it for this cinnamon rolls recipe!
How to Make Them Step-by-Step
If you’re new to the world of sourdough cinnamon rolls, don’t sweat it. Here’s how to master these in a few simple steps:
Mix the dough: Combine the starter, pumpkin puree, milk, sugar, flour, salt, and softened butter. Knead until smooth. Let it rest for 30 minutes before kneading again briefly.
First rise: Cover the dough and let it rise overnight in the fridge. It develops flavor while you sleep!
Make the filling: Mix brown sugar, cinnamon, ginger, cloves, nutmeg, and softened butter into a paste.
Roll and fill: Roll out the dough into a rectangle, spread the filling evenly, and roll it up tightly.
Final rise and bake: Slice into 12 rolls, let them rise for about 1–2 hours, then bake until golden and fragrant.
Pro Tip: Don’t worry if your spirals aren’t perfect. Rustic cinnamon rolls are part of the charm!
Timing Cheat Sheet
Here’s a quick reference to help you plan out your baking:
Step
Time
Mixing & Kneading
30 minutes
First Rise
8–12 hours (overnight)
Final Rise
1–2 hours
Baking
40 minutes
Total hands-on time? Just around 1.5 hours, with plenty of downtime for coffee breaks!
Storage and Reheating Tips
These rolls store beautifully, so you can enjoy them throughout the weekor freeze them for later!
Storage Method
Steps
Best By
Room Temperature
Store in an airtight container once cooled.
2 days
Refrigerator
Keep in the fridge in a sealed container.
1 week
Freezer
Wrap individually in plastic and freeze.
1 month
Reheating: Pop a roll in the microwave for 15–20 seconds or warm in the oven at 350°F for 5–10 minutes.
Expert Insight: The Art of Pumpkin Sourdough Cinnamon Rolls
Incorporating pumpkin into sourdough cinnamon rolls adds moisture and subtle sweetness, enhancing both texture and flavor. The natural acidity of sourdough starter balances the pumpkin’s richness, resulting in a tender crumb with a nuanced tang. This combination elevates a classic roll into a seasonal treat that’s complex yet approachable.
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Perfecting My Pumpkin Sourdough Cinnamon Rolls
After many attemptssome rolls flattened, others too denseI finally nailed these pumpkin sourdough cinnamon rolls. The key was balancing the pumpkin’s moisture with a patient rise, which took time but gave a tender, flavorful dough that’s worth every lesson learned and every sticky kitchen moment.
FAQs ( Cozy Pumpkin Sourdough Cinnamon Rolls )
How long does it take to make pumpkin sourdough cinnamon rolls?
These delicious pumpkin sourdough cinnamon rolls require about 24-36 hours from start to finish, but most of that is hands-off fermentation time. The active prep work takes about 2-3 hours spread across two days. The long fermentation develops incredible flavor and makes them perfect for an autumn morning breakfast treat. Plan to start your dough the day before you want to enjoy them!
Can I make pumpkin sourdough cinnamon rolls without eggs?
Yes, you can easily make these cinnamon rolls egg-free! Simply replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or use aquafaba. The sourdough starter and pumpkin puree provide plenty of moisture and binding power. Your rolls recipe will still turn out beautifully soft and flavorful.
What makes pumpkin sourdough cinnamon rolls different from regular ones?
Pumpkin sourdough cinnamon rolls have a more complex, tangy flavor thanks to the fermented sourdough starter. The pumpkin puree adds natural sweetness, moisture, and a beautiful orange color while boosting the nutritional value. These rolls are also more digestible than traditional yeast rolls due to the fermentation process. The combination creates an incredibly tender, flavorful roll that’s perfect for fall desserts or breakfast!
How should I store leftover pumpkin sourdough cinnamon rolls?
Store your leftover cinnamon rolls in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap individual rolls in plastic wrap and freeze for up to 3 months. To reheat, warm them in a 350°F oven for 5-8 minutes or microwave for 20-30 seconds. The pumpkin keeps these rolls moist longer than traditional recipes!
Can I prepare pumpkin sourdough cinnamon rolls ahead of time?
Absolutely! This cinnamon rolls recipe is perfect for make-ahead preparation. After shaping the rolls, cover tightly and refrigerate overnight for up to 24 hours before baking. You can also freeze shaped, unbaked rolls for up to 1 month – just thaw overnight in the refrigerator before baking. This makes them ideal for holiday mornings or special brunches when you want fresh rolls without the early morning work.
Let’s Wrap It Up
Pumpkin Sourdough Cinnamon Rolls are your new go-to for cozy autumn mornings. With just the right tang from sourdough and warm cinnamon spice, these rolls bake up soft, sticky, and irresistible in less than two hours. You’ll love how they fill your kitchen with that classic cinnamon rolls magicplus a seasonal, scratch-made twist that feels like a hug.
Try swapping in pecans or a drizzle of maple glaze for a fun spinor freeze extras for busy mornings ahead. A little tip I picked up from a pro baker: let your dough rest a bit longer if you can, it deepens the flavor and texture beautifully. Totally worth it.
Did these cinnamon rolls bring back any cozy memories for you? Snap a pic, share your tweaks, or pass this recipes along to someone special. Trust me, once you bake these, you’ll wanna make them again and againfamily kitchen wins all around.
Delight your taste buds with these decadent Pumpkin Sourdough Cinnamon Rolls. Soft fluffy rolls with a hint of pumpkin and warm spices topped with a creamy glaze, perfect for cozy mornings or dessert.
Ingredients
Scale
113 grams sourdough starter (mature and active)
150 grams pumpkin puree
75 grams milk
50 grams cane sugar
400 grams all-purpose flour
9 grams salt
56 grams unsalted butter (softened)
100 grams brown sugar
5 grams cinnamon (ground)
½ teaspoon ginger (ground)
¼ teaspoon cloves (ground)
¼ teaspoon nutmeg (grated)
56 grams unsalted butter (softened)
72 grams cream cheese
90 grams powdered sugar
42 grams milk
1 egg (optional)
Instructions
In a large bowl mix sourdough starter pumpkin puree milk cane sugar and softened butter until combined.
Gradually add all-purpose flour and salt knead the dough until smooth and elastic.
Cover the dough and let it ferment at room temperature for 8 to 12 hours.
Prepare the filling by mixing brown sugar cinnamon ginger cloves nutmeg and softened butter.
Roll out the dough into a rectangle spread the filling evenly over the surface.
Roll up the dough tightly and cut into 12 equal rolls.
Place rolls in a greased baking dish cover and let rise for 1 to 2 hours until puffy.
Preheat oven to 350°F (175°C) and bake rolls for 35 to 40 minutes until golden brown.
While rolls bake prepare glaze by mixing cream cheese powdered sugar milk and optional egg until smooth.
Remove rolls from oven let cool slightly then spread glaze over warm rolls and serve.
Notes
Use mature active sourdough starter for best results
Allow enough fermentation time for rich flavor development
The egg in the glaze is optional and can be omitted for a simpler topping
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
