Sourdough Pumpkin Cinnamon Rolls
These soft, fluffy rolls combine the tang of sourdough with the comforting flavors of pumpkin and cinnamon, topped with a creamy frosting. Perfect for fall gatherings or a cozy autumn breakfast.
Equipment
- 12" iron skillet or 9x13 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 9x13” 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!