Description
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
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Sourdough
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 629 kcal
- Sugar: 37g
- Sodium: 460mg
- Fat: 32g
- Saturated Fat: 22g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 78g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 93mg