Pumpkin Butter Sourdough Cinnamon Rolls are the perfect autumn treat! It boasts a delightful blend of active sourdough and aromatic fall spices and is generously filled with luscious pumpkin butter. Drizzled with a rich, pumpkin pie spiced frosting, each bite is a cozy, seasonal delight.
What better way to capture the essence of autumn, than by baking and enjoying Pumpkin Butter Sourdough Cinnamon Rolls? The irresistible filling, a blend of sweet and luscious pumpkin butter, highlights the rich flavors of the season, harmonizing perfectly with the warmth of traditional pumpkin spice.
Crafted with a healthy twist, the dough incorporates active sourdough starter, infusing each bite with the distinct flavor of sourdough, granting not only a delightful taste but also the added benefit of promoting a healthy gut.
While you are baking, your kitchen will be filled with the comforting aroma of fall, reminiscent of the beloved Pumpkin Spice Latte. The warm, tender rolls emerge from the oven, boasting the perfect balance between a classic cinnamon roll and the inviting nuances of a pumpkin-spiced delight.
To elevate this experience further, each roll is topped with a velvety pumpkin pie spiced frosting. The sweetness with the robust flavors of pumpkin spice is the perfect combination.
Pumpkin Butter Sourdough Cinnamon Rolls invite you to savor the delightful fusion of the Pumpkin Spice Flavor and celebrate the heartwarming spirit of the season.
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WHY YOU’LL LOVE THIS RECIPE:
SOFT AND FLUFFY:
Any true fan knows that a good cinnamon roll needs to be incredibly soft and chewy, Pumpkin Butter Sourdough Cinnamon Rolls check off all the boxes, plus an added autumn-flavored bonus.
GUT HEALTH BENEFITS:
Unlike commercial yeast, sourdough starter breaks down the phytic acid naturally found in flour, making these delicious sourdough cinnamon rolls easier to digest with a delicious sourdough flavor.
AUTUMN TWIST ON A CLASSIC:
Adding pumpkin butter to the filling gives these cinnamon rolls extra sweetness and autumn goodness. It’s a perfect tribute to the fall season.
INGREDIENT LIST
Cinnamon Rolls:
Bread Flour
Milk
Active Sourdough Starter
Brown Sugar
Butter
Large Egg
Salt
Filling:
Butter
Pumpkin Butter
Brown Sugar
Cinnamon
Nutmeg
Allspice
Cloves
Frosting:
Butter
Milk
Powdered Sugar
Vanilla Extract
Pumpkin Pie Spice
SUPPLIES
Stand Mixer
Rolling Pin
Rimmed Baking Sheet, Baking Dish, or Large Cast Iron Skillet
Make Ahead
If you are looking to prepare these Pumpkin Butter Cinnamon Rolls the night before and pop them into the oven the next morning – here are some tips!
You can either prepare the dough just before bed and allow the dough to rise and ferment overnight. Then shape and rise a second time the next morning before baking.
OR
Prepare the cinnamon roll dough and shape the cinnamon rolls the night before. Pop the covered baking dish into the fridge overnight. Pull out the cinnamon rolls 1-2 hours before baking to allow them to rise and get fluffy. Then bake as normal.
HOW TO MAKE Sourdough Pumpkin Butter CINNAMON ROLLS
DOUGH
Add the active starter, brown sugar, and warm milk to the bowl of a stand mixer with the paddle attachment. Be sure that the milk isn’t boiling – this could kill the starter and prevent the dough from rising.
Mix on low speed until the ingredients are mixed thoroughly.
To the bowl, add the melted butter, salt, and egg. Mix on low until fully combined.
Switch the paddle attachment with the dough hook attachment. Then, mix in 1 cup of flour (140g) at a time, and mix on medium until incorporated. Scrape the sides of the bowl with a rubber spatula in between each addition of flour. The dough will have enough flour when the dough is pulling away from the sides of the bowl and when the dough feels tacky, not sticky when you poke it. (Be careful not to add too much flour, as this can make the dough dense)
Knead the dough for 5 minutes at medium speed. For the first rise, cover the bowl with a clean tea towel, plastic wrap, or shower cap and let the dough rest in a warm spot to rise at least 50% increase (Usually 3-7 hours. The rise times can vary depending on the temperature of your kitchen.)
SHAPE
Once the dough has increased by 50%, remove the dough onto a lightly floured work surface. With a rolling pin, shape the dough into a large rectangle (16in x 12in).
Spread the butter over the entire surface of the pumpkin sourdough cinnamon roll dough. Then spread the pumpkin butter on top.
In a small bowl, stir together the brown sugar, ground cinnamon, allspice, and ground cloves.
Sprinkle the cinnamon sugar mixture on top of the spread butter to the edges of the pumpkin cinnamon rolls.
Starting at the long side closest to you, roll up the homemade cinnamon rolls into a long snake. Cut off the uneven edges, then divide into 8 equal pieces with unflavored dental floss, string, or a sharp knife.
Grease a 9×13 baking dish or large cast iron skillet with butter before gently placing the Sourdough Pumpkin Butter Cinnamon Rolls inside, about 1-2 inches apart.
Cover with a damp towel and let rise for a second time until they have noticeably grown and look puffy, about 2-4 hrs.
BAKE
Preheat the oven to 375 degrees f. Bake the Sourdough Pumpkin Butter Cinnamon Rolls for 30-35 minutes or until the tops are golden brown.
Remove from the oven and place on a wire rack to cool.
Pumpkin-Spiced Icing
While the cinnamon buns are cooling, prepare the Pumpkin Spice Icing.
In a large mixing bowl, combine the melted butter, milk, vanilla extract, and powdered sugar until smooth. Add the pumpkin pie spice and mix until combined.
Spread over the warm cinnamon rolls and enjoy!
HOW TO SERVE
There’s nothing better than warm Sourdough Pumpkin Cinnamon Rolls fresh from the oven, with slightly melted frosting on top! Serve warm with a cup of your favorite tea, hot coffee, or a pumpkin spice latte for a blissful fall treat.
HOW TO STORE
Store leftover Pumpkin Sourdough Cinnamon Rolls in an airtight container in the fridge for up to 2 days. I like to remove them from the fridge for at least an hour before serving so that they are brought back to room temperature.
FAQS
CAN I USE ALL-PURPOSE FLOUR INSTEAD OF BREAD FLOUR?
This recipe can be prepared with all-purpose flour, but I would highly recommend only using bread flour.
Bread flour contains a higher protein content, which allows for the dough to have a great rise. This gives you the softest and most chewy bite. All-purpose flour will rise, but in my experience, they were more dense.
Can I Make These Overnight and Bake Them in the Morning?
Absolutely! I would prepare the dough just before bed and bulk ferment overnight. Then shape and allow for the second rise in the morning before baking.
Or, you can shape the Sourdough Pumpkin Butter Cinnamon Rolls the night before and store them in the fridge until the next morning. Remove the cinnamon rolls from the fridge for at least 1-2 hours before baking to allow the rolls to rise and puff up before baking.
Happy baking!
MORE SOURDOUGH BREAKFAST RECIPES LIKE THIS:
Apple Cider Sourdough Cinnamon Rolls
Flakey Maple and Pecan Sourdough Scones
Sourdough Apple Cinnamon Muffins with Crumb Topping
Pumpkin Chocolate Chip Sourdough Muffins
Pumpkin Butter Sourdough Cinnamon Rolls with Pumpkin Spice Icing
Pumpkin Butter Sourdough Cinnamon Rolls are the perfect autumn treat! It boasts a delightful blend of active sourdough and aromatic fall spices and is generously filled with luscious pumpkin butter. Drizzled with a rich, pumpkin pie spiced icing, each bite is a cozy, seasonal delight.
Ingredients
Dough
- 1/2 cup active sourdough starter (100g)
- 3/4 cup warm milk (175ml)
- 2 Tablespoon light brown sugar (30g)
- 4 Tablespoon butter, melted (1/2 stick)
- 3/4 teaspoon salt (5g)
- 1 large egg, room temperature
- 2 1/2 - 3 cups bread flour (300-350g)
Filling
- 3 Tablespoons butter, room temperature
- 1/4 - 1/3 cup pumpkin butter
- 1/2 cup light brown sugar, packed
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
Pumpkin Pie Spiced Icing
- 2 cups powdered sugar
- 2 Tablespoon butter, melted
- 2 teaspoon vanilla extract
- 4 Tablespoons milk
- 1/2 teaspoon pumpkin pie spice
Instructions
HOW TO MAKE Sourdough Pumpkin Butter Cinnamon Rolls
DOUGH
1. Add 1/2 cup active starter, 2 T brown sugar, and 3/4 cup warm milk to the bowl of a stand mixer with the paddle attachment. Be sure that the milk isn’t boiling – this could kill the starter and prevent the dough from rising.
2. Mix on low speed until the ingredients are mixed thoroughly.
3. To the bowl, add 4 T melted butter, 3/4 tsp salt, and a room-temperature egg. Mix on low until fully combined.
4. Switch the paddle attachment with the dough hook attachment. Then, mix in 1 cup of flour (140g) at a time until 2 1/2 - 3 cups, and mix on medium until incorporated. Scrape the sides of the bowl with a rubber spatula in between each addition of flour. The dough will have enough flour when the dough is pulling away from the sides of the bowl and when the dough feels tacky, not sticky when you poke it. (Be careful not to add too much flour, as this can make the dough dense)
5. Knead the dough for 5 minutes at medium speed. For the first rise, cover the bowl with a clean tea towel, plastic wrap, or shower cap and let the dough rest in a warm spot to rise at least 50% increase (Usually 3-7 hours. The rise times can vary depending on the temperature of your kitchen.)
SHAPE
6. Once the dough has increased by 50%, remove the dough onto a lightly floured work surface. With a rolling pin, shape the dough into a large rectangle (16in x 12in).
7. Spread 3 T softened butter over the entire surface of the pumpkin sourdough cinnamon roll dough. Then spread 1/4-1/3 cup pumpkin butter on top.
8. In a small bowl, stir together 1/2 cup brown sugar, 1 1/2 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, and 1/4 tsp ground cloves.
9. Sprinkle the cinnamon sugar mixture on top of the spread butter to the edges of the pumpkin cinnamon rolls.
10. Starting at the long side closest to you, roll up the homemade cinnamon rolls into a long snake. Cut off the uneven edges, then divide into 8 equal pieces with unflavored dental floss, string, or a sharp knife.
11. Grease a 9x13 baking dish or large cast iron skillet with butter before gently placing the Sourdough Pumpkin Butter Cinnamon Rolls inside, about 1-2 inches apart.
12. Cover with a damp towel and let rise for a second time until they have noticeably grown and look puffy, about 2-4 hrs.
BAKE
13. Preheat the oven to 375 degrees f. Bake the Sourdough Pumpkin Butter Cinnamon Rolls for 30-35 minutes or until the tops are golden brown.
14. Remove from the oven and place on a wire rack to cool.
Pumpkin Pie Spiced Icing
15. While the cinnamon buns are cooling, prepare the frosting.
16. In a large mixing bowl, add 2 cups powdered sugar, 2 T melted butter, 2 tsp vanilla, 4 T milk, and 1/2 tsp pumpkin pie spice. Mix until smooth.
17. Spread over the warm cinnamon rolls and enjoy!
Notes
Make Ahead
Prepare the dough just before bed and bulk ferment overnight. Then shape and allow for the second rise in the morning before baking.
Or, you can shape the Sourdough Pumpkin Butter Cinnamon Rolls the night before and store them in the fridge until the next morning. Remove the cinnamon rolls from the fridge for at least 1-2 hours before baking to allow the rolls to rise and puff up before baking.
CAN I USE ALL-PURPOSE FLOUR INSTEAD OF BREAD FLOUR?
This recipe can be prepared with all-purpose flour, but I would highly recommend only using bread flour.
Bread flour contains a higher protein content, which allows for the dough to have a great rise. This gives you the softest and most chewy bite. All-purpose flour will rise, but in my experience, they were more dense.
HOW TO STORE
Store leftover Pumpkin Sourdough Cinnamon Rolls in an airtight container in the fridge for up to 2 days. I like to remove them from the fridge for at least an hour before serving so that they are brought back to room temperature.
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