The smell alone could bring tears to your eyeslike your aunt’s kitchen during a leaf-blown October weekend. These sourdough pumpkin cinnamon rolls are making the rounds thanks to their pillowy-soft layers and spicy maple swirl. Everyone’s swooning over this cozy dish on TikTok… and honestly, same.
They’re soft, tender, and dripping with pumpkin-maple icing that melts right into those cinnamon swirls. We use real pumpkin purée, sourdough discard, and cinnamon sugarjust stash stuff. Like if a pumpkin pie and grandma’s rolls stayed up too late together. Full details in the blog!
I grew up eating my mom’s overnight cinnamon rollsmessy, gooey, and always a little too big (never a problem). This one’s my fall twist, tested with real-life weekday chaos. I nailed the rise time. I found the perfect blend. You’ll love the secret in the filling!
Why You’ll Love These Sourdough Pumpkin Cinnamon Rolls
Nostalgic flavors: These rolls combine cozy fall sourdough bread flavors with the warm spices of pumpkin pie, making every bite feel like a hug from autumn.
Beginner-friendly with a twist: Even if sourdough feels intimidating, this recipe uses sourdough discard, making it approachable for anyone who loves baking.
Overnight magic: Prepare the dough the night before, giving you a slow, natural riseand more time to sip coffee in the morning.
That frosting: A maple vanilla cream cheese icing that’s melt-in-your-mouth perfection? Yes, please.
Sourdough starter: This adds a subtle tang and depth to the dough, while utilizing your sourdough discard. Don’t have an active starter? A bubbly discard will do just fine!
Pumpkin puree: The pumpkin doesn’t just bring fall flavorit keeps the dough extra soft and tender.
Spices: Pumpkin pie spice and cinnamon weave that nostalgic, cozy aroma through every layer.
Maple syrup: Both in the dough and the icing, maple’s natural sweetness adds depth without overwhelming the spices.
Tools you’ll need: A stand mixer for easy kneading, a rolling pin for perfect layers, and a cast iron skillet to create those golden edges.
Ingredient Measurement Cheat Sheet
Ingredient
Measurement
Sourdough starter
100 g
Pumpkin puree
120 g
Pumpkin pie spice
1 tbsp + 1 tbsp
Brown sugar
213 g
Heavy cream (for baking + frosting)
240 g total
Step-by-Step: How to Make the Magic Happen
The Night Before
Knead everything together (except the baking powder, soda, and salt) in your stand mixer until the dough elasticizes. A good 10–12 minutes should do it.
Pop it into a greased bowl, cover, and let it do its slow sourdough thing for 8–12 hours on the counter. Your kitchen will smell *amazing* by morning!
The Next Morning
Mix in the leavening (baking powder and soda) to add lift and fluff to your dough.
Roll out the dough into a rectangledon’t worry about perfection, rustic edges are charming! Layer on your softened butter and sprinkle over the cinnamon-sugar-spice mixture.
Roll tightly from one end and use string to slice into 12 even rollstrust me, it’s the cleanest cut!
Arrange the rolls in your pre-seasoned cast iron skillet. Drizzle heavy cream on top to keep them gloriously soft while baking.
Bake at 375°F for about 25 minutes. Aim for that golden-brown glow and check that the inside hits 190°F–200°F.
Quick Step Recap
Step
Details
Mix Dough
Knead for 10–12 mins; rest overnight
Add Leavening
Mix powder, soda, and salt
Shape Rolls
Fill, roll, slice
Bake
25 mins at 375°F
Tips, Tweaks, and Troubleshooting
Here’s how to make sure your sourdough pumpkin cinnamon rolls are just right:
Dough too sticky? Add a bit more flour while kneading. Pumpkin puree can vary in moisture.
No sourdough starter? Try experimenting with a sourdough discard pumpkin recipe variation using what you haveit’s a forgiving dough.
Frosting not thick enough? Chill it in the fridge for 10 minutes, then whip again.
Want an alternate flavor? Swap pumpkin for peach puree for a twist on sourdough peach cinnamon rolls!
Substitution Ideas
Original Ingredient
Substitute
Coconut oil
Unsalted butter
Pumpkin puree
Peach puree (for a unique twist!)
Maple syrup (dough)
Honey or agave syrup
Serving and Storage
Serve warm: These rolls are at their best fresh from the oven, slathered with that velvety maple cream cheese icing.
Storing leftovers: Keep rolls covered at room temperature for up to 24 hours or in the fridge for 3–4 days.
Reheat like a pro: A quick zap in the microwave (under 30 seconds) makes them soft and gooey again.
Storage Cheat Sheet
Storage Method
How Long?
Room Temperature
1 day
Refrigerator
3–4 days
Freezer
Up to 3 months
Expert Insight: The Science Behind Sourdough Pumpkin Cinnamon Rolls
Sourdough pumpkin cinnamon rolls combine natural fermentation with seasonal spices to create complex flavors and a tender crumb. The sourdough culture not only enhances digestibility but also balances the sweetness of pumpkin and cinnamon, making these rolls both satisfying and nuanced in taste.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Long Road to Sourdough Pumpkin Cinnamon Rolls
After more than a handful of sticky, misshapen attempts, I finally nailed these sourdough pumpkin cinnamon rolls. It took tweaking the pumpkin ratio and a few extra rises to get that perfect tender swirl, but years of trial and error means this recipe now feels like a cozy fall hug straight from my kitchen to yours.
FAQs ( Sourdough Pumpkin Cinnamon Rolls )
Can I use sourdough discard for pumpkin cinnamon rolls?
Absolutely! These sourdough pumpkin cinnamon rolls are perfect for using up your sourdough discard. The tangy flavor of the sourdough beautifully complements the warm pumpkin and cinnamon spices. Using discard makes this recipe both economical and delicious, transforming what might otherwise be wasted into an amazing fall treat. Just make sure your discard is relatively fresh (within a week) for the best flavor results.
How long do sourdough pumpkin cinnamon rolls take to rise?
Sourdough rises more slowly than commercial yeast, so these rolls typically need 4-6 hours for the first rise and 2-4 hours for the second rise at room temperature. The exact timing depends on your kitchen temperature and the activity level of your starter. In cooler weather, you can do a slow overnight rise in the refrigerator, which actually develops even better flavor. Be patient – the extra time is worth it for that signature sourdough tang!
What makes these different from regular cinnamon rolls?
These sourdough pumpkin cinnamon rolls offer a complex flavor profile you won’t find in regular versions. The sourdough provides a subtle tang that balances the sweetness, while the pumpkin adds moisture and earthy fall flavors. They’re also part of the wonderful world of fall sourdough bread flavors that make autumn baking so special. The texture is slightly denser and more satisfying than quick-rise rolls, with a beautiful golden color from the pumpkin.
Can I make these ahead for Halloween or Thanksgiving?
Yes! These make excellent Halloween sourdough recipes and holiday treats that can be prepped ahead. You can prepare the rolls completely, then cover and refrigerate overnight before the final rise and baking. Alternatively, bake them completely and reheat gently in a low oven. The pumpkin keeps them moist for days, making them perfect for holiday entertaining. They’re also freezer-friendly for up to 3 months.
What other fall flavors work well with sourdough cinnamon rolls?
There are so many delicious variations to try! Sourdough peach cinnamon rolls offer a sweet-tart combination, while maple cinnamon sourdough bread brings that cozy autumn sweetness. You could also experiment with apple, sweet potato, or even cranberry versions. These fall sourdough discard recipes are incredibly versatile – just replace some of the pumpkin with your chosen fruit or vegetable. Each variation brings its own unique twist to the classic cinnamon roll experience.
Wrapping Up Your sourdough pumpkin cinnamon rolls Adventure
You’ll love how these sourdough pumpkin cinnamon rolls come out soft, fluffy, and bursting with cozy fall flavorno fuss and perfect for slow mornings or last-minute treats. The blend of pumpkin, cinnamon, and maple turns your kitchen into a warm hug you didn’t know you needed.
Want to mix it up? Swap pumpkin for peach puree for a fun twist or stash leftovers in the fridge to reheat in a snap. A little tip from a pro baker buddy: letting the dough rest overnight really cranks up that tender crumb. Trust me, it’s magic.
Try the recipe, snap a pic, and share your tweaks! Did this remind you of grandma’s kitchen or your own fall traditions? Pass it on to your crewyou’ll wanna bake these again and again, promise.
Sourdough pumpkin cinnamon rolls are warm, gooey, and everything you need for a cozy fall treat. Pumpkin dough is slathered in a buttery brown sugar, pumpkin spice, and cinnamon filling, then baked and topped with maple vanilla cream cheese frosting.
Ingredients
Scale
100 g sourdough starter active and bubbly
115 g water
540 g cups all-purpose flour
115 g coconut oil softened
120 g pumpkin puree
1 tbsp pumpkin pie spice
90 g honey
80 g maple syrup
2 eggs
5 g baking powder
7 g baking soda
3 g salt
115 g butter softened
213 g brown sugar
1 tbsp cinnamon
1 tbsp pumpkin pie spice
120 g heavy cream
8 oz cream cheese softened
120 g heavy cream
156 g maple syrup
2 tsp vanilla extract
pinch of salt
Instructions
In the bowl of a stand mixer, add all of the dough ingredients except the baking powder, baking soda, and salt.
Combine the ingredients on low speed using a dough hook attachment, scraping the sides of the bowl if necessary.
Bump up the speed to medium and knead the dough until it passes the window pane test, about 10-12 minutes.
Transfer the dough to a lightly oiled bowl, cover, and allow to sit at room temperature for 8-12 hours.
The next morning, preheat oven to 375°F.
Combine softened butter, brown sugar, pumpkin spice, and cinnamon in a medium bowl; set aside.
Return the dough to the mixer and add baking powder, baking soda, and salt; mix for 3-5 minutes or until combined.
Turn dough onto a lightly floured surface and roll into a 1/4 inch thick rectangle.
Smooth filling on the dough using a silicone spatula.
Roll dough tightly from the edge closest to you using a bench scraper to loosen the edge if needed.
Cut the dough into 12 rolls using string or unflavored dental floss.
Place rolls into a well-seasoned cast iron skillet and drizzle with heavy cream.
Bake for 25 minutes or until lightly browned and internal temperature reaches 190°-200°F.
Set aside to cool and frost with maple vanilla cream cheese frosting.
Notes
Pumpkin puree brands vary in moisture
add more flour if dough is too wet
Use softened not melted butter to avoid greasiness
Ensure pumpkin spice is fresh for optimal flavor
Make sure cast iron skillet is well-seasoned to prevent sticking
For egg alternatives see egg notes in full instructions
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.
