Pumpkin Butter Sourdough Cinnamon Rolls with Pumpkin Spiced Icing
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My Pumpkin Butter Sourdough Cinnamon Rollsare soft pumpkin sourdough cinnamon rolls with a rich dough, pumpkin pie spice, and tangy cream cheese icing. The active sourdough starter brings a gentle flavor of sourdough to every tender roll.
I make this pumpkin cinnamon roll recipe for pumpkin season when homemade cinnamon rolls and a pumpkin spice latte sound especially good. For a classic version with the same soft, pillowy appeal, try my Soft and Fluffy Sourdough Cinnamon Rolls.
Quick Look: Pumpkin Butter Sourdough Cinnamon Rolls
- Prep Time: 20 minutes
- Rise Time: 6 hours
- Cook Time: 30 minutes
- Total Time: 6 hours 50 minutes
- Servings: 8 cinnamon rolls
- Calories: ~489 kcals per roll (based on nutritional panel)
- Cook Method: Baked
- Flavor Profile: Soft, pillowy sourdough rolls filled with rich pumpkin butter and warm fall spices, drizzled with a sweet pumpkin pie spiced icing. Pure autumn comfort in every bite!
- Difficulty: Intermediate — Requires a bit of patience with rise times, but the steps are straightforward and totally worth it!
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Why You’ll Love This Pumpkin Butter Sourdough Cinnamon Rolls
- Soft, fluffy, and deeply flavored: The active starter, brown sugar, melted butter, and pumpkin butter create a tender cinnamon roll with warm pumpkin spice flavor and a cream cheese frosting finish. If you’d like a quicker cinnamon roll option using sourdough discard, try Sourdough Discard Cinnamon Rolls.
- A seasonal twist on a familiar favorite: Pumpkin butter and spices transform a classic cinnamon roll into a cozy fall bake without overpowering the rich dough. For another fall favorite, you’ll Want to try my Sourdough Apple Cider Cinnamon Rolls or my Sourdough Discard Apple Cinnamon Rolls next!
- Easy to plan ahead: You can complete the dough rise and second rise according to the recipe schedule, so this is a practical make-ahead option for the next day. For another fruit-forward breakfast bake with an easy sourdough discard approach, I often go for Sourdough Apple Cinnamon Muffins.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Cinnamon Rolls
- Bread Flour– Gives the dough structure and chew. Bread flour’s higher protein content creates a softer, more pillowy roll than all-purpose flour.
- Water – Use warm, not hot, water. Hot water can kill your starter and prevent the dough from rising.
- Active Sourdough Starter – A recently fed and bubbly starter at peak activity. This is what leavens the dough and adds that gentle sourdough tang.
- Brown Sugar – Adds sweetness and moisture to the dough, with a subtle molasses depth that complements the pumpkin spice filling.
- Butter – Use melted butter for easy incorporation into the dough. Brings richness and tenderness to every bite.
- Large Egg – Adds structure and moisture to the dough for a soft, tender crumb.
- Salt – Enhances all the flavors in the dough and balances the sweetness.
Filling
- Butter– Softened to room temperature for easy spreading over the rolled dough.
- Pumpkin Butter – A thick, concentrated spread with deep pumpkin and spice flavor. Do not substitute with pumpkin purée or pumpkin pie filling, as the texture will be too loose.
- Brown Sugar – Sweetens the filling and caramelizes slightly as it bakes.
- Cinnamon – The warm backbone of the spice blend.
- Nutmeg – Adds a subtle warmth and depth to the pumpkin spice filling.
- Allspice – Brings a hint of clove and pepper that rounds out the fall spice flavor.
- Cloves – Just a pinch goes a long way for a cozy, aromatic kick.
Frosting
- Butter– Use room temperature butter for a smooth, lump-free frosting.
- Powdered Sugar – Sweetens and thickens the frosting to a spreadable consistency.
- Cream Cheese – Fully softened for a silky, tangy frosting that pairs perfectly with the warm spiced rolls.
- Vanilla Extract – Rounds out the sweetness of the frosting with a classic warm flavor.
- Salt – A small pinch balances the sweetness of the frosting.
- Nutmeg – A finishing touch of warm spice that ties the frosting back to the filling.
How to Make Pumpkin Butter Sourdough Cinnamon Rolls
- Add the active starter, brown sugar, and warm water to the bowl of a stand mixer with the paddle attachment. Be sure that the water isn’t hot – 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.)
- 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 (12in x 18in).
- 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 16 equal pieces with unflavored dental floss, string, or a sharp knife.
- Spray a rimmed baking sheet with nonstick spray and line with parchment paper. Place the Sourdough Pumpkin Butter Cinnamon Rolls on the baking pan in 4 rows of 4, 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. 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.
- While the cinnamon buns are cooling, prepare the cream cheese frosting.
- In a large mixing bowl, cream the softened cream cheese and room temperature butter until smooth. Add the powdered sugar, vanilla, pumpkin pie spice, and pitch of salt and mix with a hand mixer at medium speed.
- Spread over the warm cinnamon rolls and enjoy!
McKenna’s Helpful Tips
- Keep the filling easy to spread: I soften the filling butter to room temperature, then spread it evenly over the large rectangle before adding the pumpkin butter and cinnamon sugar. For a pumpkin breakfast with chocolate chips instead of a rolled filling, you might try my Sourdough Pumpkin Chocolate Chip Muffins.
- Make the frosting silky: Let the cream cheese and butter soften fully before mixing so the cream cheese frosting becomes smooth and easy to spread over warm rolls. I use the same room-temperature approach with my Sourdough Pumpkin Sheet Cake with Cream Cheese Frosting.
- Slice clean, even rolls: Use unflavored dental floss or a sharp knife to cut the rolled dough into sixteen pieces without squashing the spiral. For another portioned pumpkin treat that bakes with golden brown edges, I can recommend these Sourdough Pumpkin Scones with Maple Glaze.
How to Store
Store leftover Pumpkin Sourdough Cinnamon Rolls in an airtight container for up to 2 days.
Pumpkin Butter Sourdough Cinnamon Rolls FAQs
Is it possible to make these if I do not have a stand mixer?
Yes. You can mix the dough in a large bowl with a wooden spoon, then knead it by hand on a lightly floured work surface until it becomes smooth and tacky, not sticky. It takes more arm work, but I use the same hands-on dough awareness when making Homemade Sourdough Pumpkin Bagels.
Should I buy or make the pumpkin butter?
You can use purchased pumpkin butter, and look for a thick, spreadable jar from a farmer’s market or a grocery store such as Trader Joe’s. I would not replace it with pumpkin purée or pumpkin pie filling because the filling needs a concentrated texture. Whenever I have only pumpkin purée, I make Sourdough Pumpkin Coffee Cake with Crumb Topping instead.
Can I make these Pumpkin Butter Sourdough Cinnamon Rolls dairy-free? What is the best substitute?
Yes. Use dairy-free milk when a small splash is needed for consistency, vegan butter in the dough and filling, and a dairy-free cream cheese alternative for the cream cheese icing. If you prefer a pumpkin recipe that starts with vegetable oil rather than butter, check out this Sourdough Pumpkin Quick Bread.
Have you ever long-fermented the dough? How would I do that?
This is a 100% sourdough recipe, so I follow the first rise and second rise in the recipe as written for its naturally long-fermented process. Watch the dough rise and dough temperature rather than forcing extra time; for another active-starter roll recipe with an organized overnight option, you could look at these Sourdough Apple Cider Cinnamon Rolls.
If you tried this Pumpkin Butter Sourdough Cinnamon Rolls recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Pumpkin Butter Sourdough Cinnamon Rolls Recipe
Yield: 8 sourdough cinnamon rolls
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.
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Ingredients
Dough
- 100 grams active sourdough starter 1/2 cup
- 30 grams light brown sugar 2 Tablespoons
- 180 grams warm milk 3/4 cup
- 57 grams unsalted butter, melted 4 Tablespoons
- 5 grams salt 3/4 teaspoon
- 1 large egg room temperature
- 300-350 grams bread flour 2 1/2 – 3 cups
Filling
- 42 grams unsalted butter, room temperature 3 Tablespoons
- 75 grams pumpkin butter 1/3 cup
- 110 grams light brown sugar 1/2 cup
- 3 grams ground cinnamon 1 1/2 teaspoons
- 1 gram nutmeg 1/4 teaspoon
- 1 gram allspice 1/4 teaspoon
- 1 gram cloves 1/4 teaspoon
Pumpkin Pie Spiced Icing
- 260 grams powdered sugar 2 cups
- 28 grams unsalted butter, melted 2 Tablespoons
- 8 grams vanilla extract 2 teaspoons
- 60 grams milk 1/4 cup
- 1 gram pumpkin pie spice 1/2 teaspoon
- pinch of salt
Instructions
Prepare 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 hotter 110 degrees F – otherwise this could kill the starter and prevent the dough from rising.100 grams active sourdough starter, 180 grams warm milk, 30 grams light brown sugar
- Mix on low speed until the ingredients are mixed thoroughly.
- To the bowl, add the melted butter, salt, and a room-temperature egg. Mix on low until fully combined.57 grams unsalted butter, melted, 5 grams salt, 1 large egg
- Switch the paddle attachment with the dough hook attachment. Then, mix in 140 grams (1 cup) of flour 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)300-350 grams bread flour
- Knead the dough for 5 minutes at medium speed. Then transfer into a greased straight-edge bowl. I love using this straight-edge bowl because it allows me to clearly see when the dough has risen.
- For the first rise, cover the bowl with a the plastic cover, plastic wrap, or a reusable shower cap and let the dough rest in a warm spot to double in size. In my 70 degree F kitchen this took about 5-7 hours. The rise times can vary depending on the temperature of your kitchen. The warmer your kitchen, the faster the dough will rise. The opposite is true for cooler kitchens.*See Notes below for Make-ahead options*
SHAPE
- Once the dough has doubled in size remove the dough onto a clean work surface. With a rolling pin, shape the dough into a large rectangle (16in x 12in).
- Spread the softened butter over the entire surface of the pumpkin sourdough cinnamon roll dough. Then spread the pumpkin butter on top.42 grams unsalted butter, room temperature, 75 grams pumpkin butter
- In a small bowl, stir together the brown sugar, ground cinnamon, nutmeg, allspice, and ground cloves.110 grams light brown sugar, 3 grams ground cinnamon, 1 gram nutmeg, 1 gram allspice, 1 gram 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.Or, using a pizza cutter, slice the dough into 8 even stripes, then roll each into a roll for a more polished look.
- 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 or plastic wrap and let rise for a second time until they have noticeably grown and look puffy. This took about 3-4 hours in my 70 degree F kitchen.
- Not ready to bake these in the same day? No worries! Cover the shaped rolls with plastic wrap and store them in the fridge overnight. Before you’re ready to bake the cinnamon rolls, pull them out of the fridge and allow them to rise. This will take longer, since the dough is cold from the fridge. I like to place them in my OFF oven with just the light on. This creates a nice a toasty spot for them to rise. This took about 3-4 hours.
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 and the internal temperature is 190 degrees F.
- Remove from the oven and place on a wire rack to cool.
Pumpkin Pie Spiced Icing
- While the cinnamon rolls are cooling, prepare the frosting.
- In a large mixing bowl, add the powdered sugar, melted butter, vanilla, milk, pumpkin pie spice and a pinch of salt. Mix until smooth.260 grams powdered sugar, 28 grams unsalted butter, melted, 8 grams vanilla extract, 60 grams milk, 1 gram pumpkin pie spice, pinch of salt
- Spread over the warm cinnamon rolls and enjoy!
Notes
MAKE-AHEAD Option
If you are looking to prepare these Sourdough Pumpkin Butter Cinnamon Rolls the night before and bake them the following morning – here are some options and tips!Freeze & Bake
Option 1: Prepare the dough and once it has doubled in size, over the bowl and chill in the fridge overnight. The following morning, shape the cinnamon rolls and allow them to rise and get fluffy in a warm place before baking as normal. Since the dough is cool from the fridge, the second rise will take longer to complete. Option 2: Prepare the dough and shape the cinnamon rolls the night before, then pop the covered baking dish into the fridge overnight. Pull out the unbaked rolls to allow them to rise and get fluffy in a warm place. In my 70 degree F kitchen this took about 3-4 hours. Option 3: Prepare the dough and shape the cinnamon rolls, then pop the covered baking dish into the freezer overnight. Once frozen solid, place the sourdough cinnamon rolls into a freezer-safe bag and store for up to 1 week for the best results. When ready to bake, place the frozen cinnamon rolls in a greased baking dish. Cover and place them in the refrigerator the night before. The next morning, take them out of the fridge and allow them to rise in a warm place until fluffy. Again, in my 70 degree F kitchen, this took about 3-4 hours.Bake, Freeze & Reheat
Otherwise, you can bake the cinnamon rolls as normal, then allow them to cool to room temperature. DO NOT ICE WITH FROSTING. Cover the rolls tightly with plastic wrap and place them in a freezer-safe bag. When ready to enjoy, allow the rolls to thaw on the counter top at room temperature or in the fridge overnight. Once thawed, reheat them in a 350 degree F oven for about 15 minutes or until warmed through. Top with icing and serve! **Since this is an enriched dough, it can take longer for the dough to rise. The rise time will also depend on the temperature of your kitchen. A cooler kitchen will have a longer final rise, while a warmer kitchen will be quicker. Bake as normal.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.Nutrition
Serving: 1g | Calories: 489kcal | Carbohydrates: 82g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 271mg | Potassium: 158mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1475IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
These were delicious!
What do you think about using this filling in your sandwich bread instead of the cinnamon filling?
Thank you!!
I’m so glad you enjoyed them! I haven’t tested this filling in my cinnamon swirl sandwich bread, but I think it could be delicious. Since pumpkin butter adds more moisture than a traditional cinnamon-sugar filling, I’d spread on a thin, even layer and avoid overfilling the loaf. Leave a small border around the edges, roll the dough up snugly, and pinch the seam closed well to help prevent gaps or leaking. Thank you so much for the fun idea. I’d love to hear how it turns out!
Have you ever long fermented the dough? How would I do that?
Hi Katerina! This recipe is 100% sourdough, so it is naturally long-fermented. Just follow the recipe as is!
Can you make this dairy free?? What is best substitute to use?
Any dairy free milk should be fine!
Did you buy or make your own pumpkin butter? I’ve never seen it at the store. These sound amazing and I’m looking forward to trying them!
I love everything sourdough and have a cottage business selling out of my house. I’m Loma Rica Sourdough on FB and IG
I look forward to trying more of your sourdough recipes! Thanks.
I purchased the pumpkin butter from a farmer’s market, but I’m pretty sure Trader Joe’s has a delicious option as well!
Hi! Is it possible to make these if you don’t have a stand mixer?
It’s not impossible, but it would be quite the arm workout 🙂