Pumpkin Sourdough Cinnamon Rolls: Easy and Delicious

The first chilly snap of the season always makes me crave warm kitchens and cinnamon-scented air. These PUMPKIN SOURDOUGH CINNAMON ROLLS are pure autumn joy soft, golden, and lightly tangy with just the right swirl of cozy pumpkin spice. Whether you’re curled up on a quiet morning or want to impress your guests, this easy recipe has you covered. Best of all? You can prep the dough the night before and wake up to homemade comfort.

These rolls are ultra-fluffy, pumpkin-kissed delights, filled with brown sugar and cinnamon, all wrapped in a naturally leavened sourdough dough that’s friendlier than most weekend projects. With pantry staples like canned pumpkin and butter, this recipe is as accessible as it is comforting. Think of them as your favorite cinnamon rolls all dressed up for fall.

This recipe draws from the baking skills my grandma passed down: sourdough starters, holiday pies, sweet breads cooling on windowsills. I’ve modernized it with simple ingredient swaps and a few clever techniques (you can even substitute commercial yeast if needed just see the notes!). Oh, and wait until you try the secret addition I tuck into the filling… it’s a total game-changer.

Why You’ll Love These Pumpkin Sourdough Cinnamon Rolls

These pumpkin sourdough cinnamon rolls feel like wrapping up in a cozy blanket with your favorite mug. Here’s why they’re bound to become a fall favorite:

• Nostalgia baked in: Classic cinnamon roll flavor meets old-fashioned sourdough tang and the warmth of pumpkin pie spices.
• Make-ahead friendly: Assemble the night before and bake fresh in the morning with minimal fuss.
• Beginner-approved: Straightforward steps with plenty of room for those new to sourdough baking.
• Seasonal perfection: Pumpkin and cinnamon embody the spirit of autumn and your kitchen will smell incredible.

Key Ingredients and What They Do

Understanding your ingredients helps you bake with confidence. Here’s what each does in this recipe:

• Sourdough starter: Provides natural leavening, chew, and slight tang no commercial yeast necessary (though you can use it as a backup).
• Pumpkin puree: Adds color, moisture, and richness with a subtle earthy sweetness.
• The spices: Ground cinnamon, ginger, cloves, and nutmeg for that signature fall aroma and flavor.
• Cream cheese glaze: Creamy, tangy, and sweet this balances the rich, spiced rolls like a bakery-finish flourish.

Together, these ingredients create a dough that’s pillowy, flavorful, and just the right amount of indulgent.

Step-by-Step: From Dough to Delicious Rolls

Don’t worry if you’re new to working with sourdough this recipe walks you through every step:

1. Mix the dough: In a large bowl, stir together sourdough starter, pumpkin puree, milk, sugar, salt, softened butter, and flour. Mix until a sticky dough forms. Knead by hand or mixer until smooth and elastic (about 8–10 minutes).
2. First rise: Cover the bowl with reusable wrap or a damp towel and let rise at room temperature for 8–12 hours, or until doubled. Overnight is perfect.
3. Roll it out: On a floured surface, roll dough into a rectangle about 1/4-inch thick, roughly 12×18 inches.
4. Make the filling: Mix brown sugar, cinnamon, ginger, cloves, nutmeg, and a pinch of salt. Spread softened butter evenly over the dough, then sprinkle the spiced sugar mixture across the surface.
5. Shape the rolls: Starting from a long edge, tightly roll the dough into a log. Slice into 12 equal pieces and arrange cut-side up in a buttered baking dish.
6. Second rise: Cover and let the rolls rise again in a warm spot for 1–2 hours or until visibly puffy.
7. Bake: Preheat oven to 375°F (190°C). Bake for 35–40 minutes until golden and the centers register at least 190°F on a thermometer.
8. Glaze: While still warm, whisk together cream cheese (softened), powdered sugar, and a splash of milk to your preferred consistency. Drizzle generously over the rolls.

Troubleshooting and Tips for Success

Every baker hits a bump now and then here’s how to troubleshoot like a pro:

• If your dough is sticky: Add extra flour one tablespoon at a time during kneading, but don’t overdo it. Slight stickiness keeps the rolls tender.
• If the rolls don’t rise overnight: Cooler room temperatures can slow fermentation. Place your dough in a turned-off oven with the light on or near a warm appliance to help.
• If your rolls feel dry: Bake until just golden overbaking is a top culprit of dryness. Cover loosely with foil halfway through bake time if browning too fast.

Baking with sourdough is a little messy, a little magical and always worth the wait.

Serving and Storage

Warm and gooey right out of the oven is best, but leftovers still hit the spot when stored right:

• Serving: Enjoy warm with plenty of glaze and maybe a mug of something cozy.
• Storage: Place fully cooled rolls in an airtight container. Leave at room temperature for 1–2 days or refrigerate up to 5 days.
• Reheating: Microwave a roll for 15–20 seconds, or warm in a 350°F (175°C) oven wrapped in foil for 5–10 minutes.

Expert Insight: The Art of Pumpkin Sourdough Cinnamon Rolls

Adding pumpkin to sourdough cinnamon rolls does more than signal fall it deepens flavor, boosts moisture, and brings in nutrients like vitamin A and fiber. The fermentation process enhances digestibility and yield a softer crumb. This is where comfort meets old-school baking science and it’s as satisfying to eat as it is to make.

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Finding The Perfect Balance in Pumpkin Sourdough Cinnamon Rolls

After trial and error (and more flour on the floor than I care to admit), I cracked the magic formula. Tuning the hydration just right and letting the slow rise do its thing gave me soft, fragrant rolls that rise like a dream. The final result? Just the right handhold of sweetness, spice, and golden tenderness. You’ll feel it too that little proud baker’s heart-glow when they come out of the oven.

FAQs ( Cozy Pumpkin Sourdough Cinnamon Rolls )

Conclusion

These pumpkin sourdough cinnamon rolls blend the cozy comfort of pumpkin spice with the old-world tang of sourdough a pairing meant for crisp mornings and relaxed weekends. Whether you’re a seasoned baker or giving sourdough a try for the first time, this recipe welcomes you in with straightforward steps and unbeatable flavor.

For added flair, toss in chopped pecans or swap brown sugar for maple syrup. Don’t forget to save the extras stored right, they reheat beautifully and keep their soft, moist texture. (Bonus: the flavor deepens the next day!)

Did these remind you of a family tradition or baking memory? I’d love to hear your twist or see your rolls in action tag me and share! And don’t forget to pass the recipe along. These are the kind of bakes that become seasonal staples.

Yesica Andrews

Pumpkin Sourdough Cinnamon Rolls: Easy and Delicious

Delight in these soft and fluffy pumpkin sourdough cinnamon rolls, bursting with warm autumn spices and topped with a creamy glaze—perfect for an autumn morning or indulgent dessert.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 12 hours hrs

Servings: 12 rolls

Calories: 320

Ingredients Method Notes

Ingredients

  

• Dough:
• 113 grams sourdough starter (mature and active)
• 150 grams pumpkin puree
• 75 grams milk
• 50 grams cane sugar
• 400 grams all-purpose flour
• 9 grams salt
• 56 grams unsalted butter (softened)
• Filling:
• 100 grams brown sugar
• 5 grams cinnamon (ground)
• ½ teaspoon ginger (ground)
• ¼ teaspoon cloves (ground)
• ¼ teaspoon nutmeg (grated)
• 56 grams unsalted butter (softened)
• Glaze:
• 72 grams cream cheese
• 90 grams powdered sugar
• 42 grams milk
• 1 egg (optional)

Method

 

1. In a large bowl, combine the sourdough starter, pumpkin puree, milk, and cane sugar until smooth.
2. Add the flour and salt, mixing until a rough dough forms.
3. Incorporate the softened butter and knead the dough until smooth and elastic.
4. Cover the dough and let it rise at room temperature for 8-10 hours or until doubled in size.
5. Prepare the filling by mixing brown sugar, cinnamon, ginger, cloves, nutmeg, and softened butter until well combined.
6. Roll out the dough on a floured surface into a large rectangle.
7. Spread the cinnamon-spice filling evenly over the dough.
8. Roll the dough tightly from the long edge and cut into 12 equal rolls.
9. Place rolls in a greased baking dish, cover, and let rise for another 2 hours.
10. Preheat the oven to 180°C (350°F).
11. Bake rolls for 35-40 minutes or until golden brown and cooked through.
12. While baking, prepare the glaze by mixing cream cheese, powdered sugar, milk, and optional egg until smooth.
13. Allow rolls to cool slightly, then spread the creamy glaze on top before serving.

Notes

• For best results, use a mature and active sourdough starter. You can substitute pumpkin puree with sweet potato puree if desired. Stores well in an airtight container for up to 3 days or freeze for longer storage.