Sourdough Pumpkin Cinnamon Rolls

These easy sourdough discard pumpkin cinnamon rolls are the perfect fast and easy way to use your sourdough starter.

I created these sourdough discard pumpkin cinnamon rolls to be your go-to easy pumpkin roll recipe for the season.

You’ll delicious light and fluffy sourdough cinnamon rolls in less than 3 hours.

• PREP TIME 30minutes mins
• COOK TIME 30minutes mins
• PROOF TIME 2hours hrs
• TOTAL TIME 3hours hrs

INGREDIENTS

For the Dough

• ½ cup unsalted butter
• ¼ cup brown sugar
• 1 cup milk + 2 tbsp reserved to brush the tops of rolls before baking
• ¼ oz dry active yeast
• ⅔ cup pumpkin puree not pumpkin pie filling
• 1½ teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoon pumpkin pie spice
• ⅔ cup sourdough starter active starter or discard
• 4½ cups all purpose flour

For the Filling

• 4 tablespoon unsalted butter
• 4 tablespoons pumpkin puree
• ⅔ cup brown sugar
• 1½ tablespoon s ground cinnamon

For the Maple Cream Cheese Frosting

• 4 oz cream cheese
• 4 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1½ cup powdered sugar

INSTRUCTIONS

 

Make the Dough

• In a small sauce pan, melt the butter over medium low heat. 
• Stir in the milk and sugar and heat until it is slightly warm (about 110F). 
• Add the pumpkin puree, sourdough discard, pumpkin pie spice, yeast, vanilla and salt. stir until smooth. 
• To the bowl of stand mixer, add the flour. Pour the liquid mixture over the flour.
• Use the dough hook attachment to knead the dough on low speed for 7-8 minutes. 
• Cover and let rise for 1 hour.

Fill the Pumpkin Cinnamon Rolls

• Transfer the dough to a lightly floured work surface. Roll the dough out into a large rectangle measuring approximately 13×21 inches.
• To make the filling, mix the softened butter, pumpkin puree, and cinnamon together.Note: if your pumpkin puree is very wet, slightly spread it over a paper towel and gently press another paper towel on top to remove some of the moisture. 
• Spread mixture over the dough, leaving ½ inch on each side without the mixture. Sprinkle the brown sugar over the pumpkin mixture. 
• Roll the dough into a log by pulling  the long edge of the dough towards you. 
• Cut the log into 12 equally sized pieces using a super knife or a piece of unscented dental floss. The easiest way to do this is to cut the dough in half, then cut it in half again. Then, cut the remaining quarters into three equal pieces. 
• Transfer the rolls to a 9×13 inch baking dish and space evenly throughout the pan. Cover and let rise for one additional hour. The rolls should double in size. They will appear light and fluffy and will be slightly touching each other. 

When Ready to Bake

• Preheat oven to 350F.
• Brush the tops of the rolls with remaining 2 tbsp milk.
• Bake for 30-35 minutes. The center of the rolls should be 195℉ when done.

For the Cream Cheese Frosting

• While the rolls are baking, make the maple cream cheese frosting. Use a stand mixer fitted with paddle attachment to beat together the cream cheese, butter, maple syrup, and powdered sugar until light and fluffy. 
• Spread over the cinnamon rolls. If serving immediately, spread the cream cheese frosting over the rolls while they are still warm.
• If making ahead, allow the rolls to cool completely before spreading the icing on the rolls. You can heat up the rolls for 5-10 minutes in the oven set to 350℉ when ready to serve. 

NUTRITION

Calories: 509kcalCarbohydrates: 76gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 338mgPotassium: 177mgFiber: 3gSugar: 35gVitamin A: 3530IUVitamin C: 1mgCalcium: 82mgIron: 3mg