Sourdough Pumpkin Cinnamon Rolls: Easy Delicious Recipe

The oven was humming, the windows fogged from crisp October air, and soon the smell of sourdough pumpkin cinnamon rolls filled the kitchen warmly spiced, slightly tangy, and perfectly cozy. These seasonal rolls are fall’s baking heroes, trending across Pinterest and Reddit. If you’ve got sourdough discard and a quiet weekend morning, this simple recipe is your next baking adventure.

This recipe yields soft, fluffy rolls featuring real pumpkin purée, a rich cinnamon swirl filling, and a buttery maple cream cheese glaze that melts into each bite. No specialty ingredientsjust pantry staples, patience, and a little baking magic. Imagine your favorite cinnamon roll with the earthy sweetness of pumpkin pie. All the steps and tips are right here in the blog!

I learned to bake beside my grandmother, flour-dusted hands guiding soft dough in vintage bowls. That memory stays with me. Each recipe I share, including this one, is tested repeatedly until it’s just right. Trust methe maple butter glaze alone? Worth licking the spoon for.

Why You’ll Love These Sourdough Pumpkin Cinnamon Rolls

These sourdough pumpkin cinnamon rolls are the essence of fall in every tender, cinnamon-laced swirl. Whether you’re new to sourdough baking or a seasoned pro with discard to spare, this recipe welcomes all skill levels. Here’s why they’re sure to win your morning:

• Nostalgic flavors: Think gooey cinnamon buns elevated by warm pumpkin spice and just the right sourdough tang.
• Mostly hands-off: The dough does its magic overnight, so you do the fun part in the morningroll and bake.
• Flexible starter: Works brilliantly with either active sourdough starter or that jar of discard resting in your fridge.
• Great for sharing: These fluffy, generously-sized rolls feed a crowdideal for weekend brunches or holiday mornings.

Key Ingredients and Helpful Tools

Most ingredients are pantry staples, and a few favorite kitchen tools make the process smoother:

Pro Tip: Weighing ingredients improves accuracyespecially with sourdough, where hydration balance makes all the difference.

How to Make Sourdough Pumpkin Cinnamon Rolls Step-by-Step

Don’t be shyit’s easier than it sounds! Here’s how to make these dreamy rolls come to life:

1. The night before: Combine dough ingredients (excluding leavening and salt) in a mixer. Knead 8–10 minutes until smooth and elastic. Cover and proof at room temperature for 8–12 hours.
2. In the morning: Gently fold in baking powder, baking soda, and salt for a boosted rise. Mix until fully incorporated into the dough.
3. Roll and fill: Lightly flour your surface. Roll dough into a large rectangle (~12×18″). Spread the softened spiced butter mixture evenly across the dough.
4. Slice and arrange: Roll up lengthwise into a log. Slice into 12 even pieces using floss or a sharp knife. Arrange rolls in greased skillet. Pour 1/4 cup of heavy cream evenly over the topsthis ensures soft, gooey centers.
5. Bake: Bake in a preheated oven at 375°F (190°C) for 25–28 minutes or until golden brown and fully set in the center. Let cool slightly.

Pro Tip: Adding cream before baking is the secret to pillowy-soft rolls with luxuriously moist centersdon’t skip it!

Baking & Prep Timing

Troubleshooting & Tweaks

Need backup? Let’s fix common challenges with sourdough:

• If the dough feels too sticky, add flour 1 tablespoon at a time while kneading until manageabledon’t over-flour or it’ll dry out.
• If concerned about leaving eggs overnight, omit them at first. Add them in the morning with leavening agents.
• Too much moisture in pumpkin purée? Strain it through cheesecloth or a fine-mesh sieve to avoid soggy dough.

Pro Tip: Slightly chilling the filled dough log before slicing helps create neater rolls that hold their shape while baking.

Ingredient Swaps

How to Store Your Sourdough Pumpkin Cinnamon Rolls

Got leftovers? Here’s how to keep the magic alive:

• Room temperature: Store covered in an airtight container for 1–2 days.
• Refrigerator: Keeps fresh for up to 5 days. Warm in the microwave or oven before enjoying.
• Freezer: Flash freeze un-iced rolls on a tray. Store in freezer-safe bags for up to 3 months. Thaw overnight in the fridge and reheat before glazing.

Pro Tip: Extra frosting stores well in the fridge for 3–5 days. Spread it on warm rolls or use as a sweet dip!

Expert Insight: The Charm of Sourdough Pumpkin Cinnamon Rolls

Sourdough pumpkin cinnamon rolls bring together two worldsslow-fermented sourdough and spiced autumn sweetsfor a uniquely flavorful bite. Thanks to the long fermentation, the texture turns out soft yet chewy, while pumpkin adds deep color and gentle moisture. It’s comfort food with artisan soul.

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The Journey to Perfecting Sourdough Pumpkin Cinnamon Rolls

Testing this recipe took a few delicious misstepslike rolls too sweet or dough that didn’t quite rise. But every try refined the spices, the texture, the glaze. Now, the result is a tender, perfectly balanced cinnamon roll that starts your day with warmth and pumpkin-spiced joy. Let this recipe be a legacy in your kitchen too.

FAQs ( Sourdough Pumpkin Cinnamon Rolls )

Conclusion

Sourdough pumpkin cinnamon rolls offer the perfect excuse to slow down and warm up your home with the smell of spiced dough baking. From rustic weekends to festive holidays, these rolls never disappoint. They’re easier than you think, rewarding you with incredible flavor and texture that outshines their store-bought cousins.

Try adding toasted pecans or orange zest for a creative twist. Or prep and freeze them in advance for stress-free mornings. And here’s a pro tip I cherish: Always pour cream over the rolls before bakingit’s the game-changer for keeping the centers melt-in-your-mouth soft.

I’d love to see your version of these sourdough pumpkin cinnamon rolls. Share your baking wins, family tweaks, and favorite memories in the comments or tag me online. Some recipes feed just our belliesthis one feeds the soul.

Thomas Baker

Sourdough Pumpkin Cinnamon Rolls: Easy Delicious Recipe

Warm, gooey sourdough pumpkin cinnamon rolls filled with a buttery brown sugar and pumpkin spice filling, baked to golden perfection and topped with a luscious maple vanilla cream cheese frosting. Perfect for cozy fall mornings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 12 hours hrs 55 minutes mins

Servings: 12 cinnamon rolls

Calories: 629

Ingredients Method Notes

Ingredients

  

• 100 g sourdough starter, active and bubbly
• 115 g water
• 540 g all-purpose flour
• 115 g coconut oil, softened
• 120 g pumpkin puree
• 1 tbsp pumpkin pie spice
• 90 g honey
• 80 g maple syrup
• 2 eggs
• 5 g baking powder
• 7 g baking soda
• 3 g salt
• 115 g butter, softened
• 213 g brown sugar
• 1 tbsp cinnamon
• 1 tbsp pumpkin pie spice
• 120 g heavy cream (before baking)
• 8 oz cream cheese, softened
• 120 g heavy cream (icing)
• 156 g maple syrup
• 2 tsp vanilla extract
• pinch of salt

Method

 

1. The Night Before Baking: In the bowl of a stand mixer, add sourdough starter, water, flour, coconut oil, pumpkin puree, pumpkin pie spice, honey, maple syrup, and eggs. Mix on low speed with dough hook, scraping sides as needed.
2. Increase speed to medium and knead for 10-12 minutes until dough passes the windowpane test.
3. Transfer dough to a lightly oiled bowl, cover, and let sit at room temperature for 8-12 hours.
4. The Next Morning: Preheat oven to 375°F.
5. Combine softened butter, brown sugar, cinnamon, and pumpkin pie spice to make filling.
6. Return dough to mixer and add baking powder, baking soda, and salt. Mix 3-5 minutes until combined.
7. Turn dough onto floured surface and roll into 1/4 inch thick rectangle.
8. Spread the filling evenly over the dough using a silicone spatula.
9. Loosen the short edge farthest from you and roll dough tightly into a log.
10. Cut log into 12 equal rolls using string or unflavored dental floss.
11. Place rolls in a well-seasoned cast iron skillet and drizzle with heavy cream.
12. Bake for 25 minutes until lightly browned and internal temperature reaches 190°-200°F.
13. Set aside to cool.
14. Prepare icing by mixing softened cream cheese, heavy cream, maple syrup, vanilla extract, and a pinch of salt until smooth.
15. Once rolls have cooled slightly, spread maple vanilla cream cheese frosting over them.

Notes

• Pumpkin puree moisture content may vary; add more flour if dough is too wet. Use softened, not melted butter, for the filling to avoid greasy rolls. Ensure pumpkin pie spice is fresh for best flavor. Use a well-seasoned cast iron skillet to prevent sticking. For alternative egg usage: ferment dough without eggs for 4 hours then refrigerate or add eggs and leavening agents the next day after fermenting.