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As the weather cools and the leaves begin to change, there’s nothing more comforting than a warm, soft, gooey cinnamon roll—except maybe one with a pumpkin twist! These Sourdough Pumpkin Cinnamon Rolls bring together the rich, earthy flavor of pumpkin with the tanginess of sourdough and the warm spice of pumpkin pie. They’re perfect for fall mornings, family brunches, or even as a treat to bring to your next holiday gathering. Trust me, once you taste these, you’ll wonder how you ever did fall without them!
Why Sourdough Pumpkin Cinnamon Rolls?
Sourdough isn’t just for bread loaves and fancy starters—it’s perfect for baked goods, too! It brings a unique tangy flavor and texture to these rolls that you just can’t get with commercial yeast. If you’ve got a sourdough starter (or, let’s be real, a starter you’ve named and treat like a family member), this is a great way to use some of that discard! The sourdough adds a delightful chew and fluffiness, while the pumpkin keeps the rolls moist and full of flavor.
Bringing in the Pumpkin Spice
I adapted this recipe from my classic sourdough cinnamon rolls, with just a few tweaks to incorporate that iconic fall flavor we all crave this time of year. The result? A perfect blend of pumpkin, cinnamon, and a touch of tanginess from the sourdough. Plus, your kitchen will smell like a pumpkin patch wrapped in a cozy blanket. You’re welcome.
Make Ahead, Because Life is Busy
With a little planning, these cinnamon rolls are a breeze to prepare. Let the dough rise while you’re homeschooling, folding laundry, or trying to figure out what to make for dinner (again). You can even prep the dough the night before, let it rise slowly in the fridge, and bake it fresh in the morning. Because we all know there’s nothing better than the smell of cinnamon rolls baking on a crisp fall morning—except maybe a second cup of coffee while you’re at it.
Don’t Forget to Leave a Review!
If you try this recipe, I’d love to hear what you think. Leave a review and let me know how your rolls turned out! Your feedback helps other home bakers find this recipe and gives my posts a little extra love. After all, sharing is caring—especially when it comes to baked goods.
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Sourdough Pumpkin Cinnamon Rolls
Equipment
- 12" iron skillet or 9×13 pan
- Mixing Bowls
- Whisk
- Rolling Pin
Ingredients
Dough
- 2½ cups unbleached all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup milk
- ½ cup unsalted butter softened
- ½ cup pumpkin puree
- ½ cup sourdough discard
Filling:
- ½ cup unsalted butter softened
- ½ cup sugar
- ½ cup brown sugar
- 2 teaspoon pumpkin pie spice
Icing:
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- ½-¾ cup powdered sugar
- 2 teaspoons milk
- ½ teaspoon vanilla
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add in the softened butter, milk, pumpkin puree, and sourdough discard, mixing until a soft dough forms.
- Turn the dough out onto a floured surface and knead, adding more flour if necessary, until the dough is smooth.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise/ferment in a warm place for 2-4 hours.
Prepare the Filling:
- While the dough is fermenting, prepare the filling by combining softened butter, sugar, brown sugar, and pumpkin pie spice until smooth and spreadable.
Roll the Dough:
- After the rise, preheat the oven to 350°F. On a lightly floured surface, roll the dough into a rectangle (the thinner you roll it, the more cinnamon rolls you’ll get).
- Spread the filling evenly over the dough, right to the edges. Roll the dough tightly into a log and cut it into 1” slices.
Bake the Rolls:
- Place the rolls into a 12” iron skillet or a 9×13” baking dish. Bake for 30-35 minutes until golden brown. If using a cast iron skillet, be sure to remove the rolls while they’re still warm to avoid sticking.
Prepare the Icing:
- In a medium bowl, whisk together the cream cheese, butter, powdered sugar, milk, and vanilla until smooth. Spread over the rolls once they’ve cooled slightly.
Notes
- Flour substitutions: Use Kamut or other whole grains, adjusting flour amounts slightly as needed. If using Kamut, use 2 ¼ cups instead of 2 ½.
- Sugar substitutions: Replace sugar with low-carb alternatives like allulose if desired. Allulose is slightly less sweet, so taste and adjust accordingly.
- Make Ahead: Prepare the dough the night before and let it ferment in the fridge for an overnight rise. In the morning, simply roll, fill, and bake!
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