Pumpkin Butter Sourdough Cinnamon Rolls Recipe

Yield: sourdough cinnamon rolls

Prep Time: 20

Cook Time: 30

Rise Time: 6

Total Time: 6 50

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.

4.72 from 7 votes

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Equipment

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 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.
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

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