Sourdough Pumpkin Cinnamon Rolls with Cream Cheese Glaze
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Sourdough pumpkin cinnamon rolls are the autumn infused twist on everyone's favorite classic cinnamon rolls. With pumpkin puree, warming spices, and a cream cheese glaze, you'll be reaching for this recipe all season long!
New to sourdough? Check out our How to Make Sourdough Starter Guide!
Table of Contents
I've been on a pumpkin kick, my friends.
Maybe it's because my third baby is due in November or that it's too hot outside to not mentally escape to cooler whether, but all I want is pumpkin treats.
I couldn't bring myself to make a whole pumpkin pie, so first I made sourdough pumpkin bread, then pumpkin muffins, and now, naturally I'm here to talk to you about sourdough pumpkin cinnamon rolls.
My husband is a long-time lover of our classic sourdough cinnamon rolls, which are autumny enough as is. But recently I wondered if I could make them even more cozy and fallish by adding pumpkin.
I'm not a pumpkin spice latte girly but I am a pumpkin-in-all-of-my-baked-goods girl. Pumpkin puree turns everything a beautiful shade of orange and transforms basic dishes into the coziest version of themselves.
Plus, pumpkin is a fruit, so it basically makes these sourdough pumpkin cinnamon rolls an apple, right? Right.
Sourdough pumpkin cinnamon rolls are just like classic cinnamon rolls, but with a bit of pumpkin puree added right into the dough and filling. They're soft, fluffy, and topped with a cream cheese glaze that ties everything together.
It's pumpkin-tastic. Allow me to tell you all about them.
Why You'll Love These Sourdough Pumpkin Cinnamon Rolls
These sourdough pumpkin cinnamon rolls are the perfect fall baking recipe. They're soft, fluffy, and packed with pumpkin and warm cinnamon spice, then finished with a creamy maple cream cheese glaze that makes them taste extra spectial.
- Soft and fluffy: A long sourdough fermentation gives the dough a soft, tender texture and digestive benefits.
- Full of fall flavor: Pumpkin puree, cinnamon, and pumpkin pie spice give these rolls their cozy autumn flavor.
- Overnight fermentation: Most of the work happens the night before, making these easy to bake the next morning.
- Pumpkin in the filling: The pumpkin cinnamon filling adds extra moisture and flavor to every swirl.
- Maple cream cheese glaze: The sweet maple glaze pairs perfectly with the pumpkin and cinnamon.
- Great for holidays: These are perfect for fall breakfasts, Thanksgiving morning, weekend brunch, or a cozy afternoon treat.
Ingredients You'll Need
These sourdough pumpkin cinnamon rolls use simple ingredients to create soft, fluffy rolls with plenty of pumpkin spice flavor. Here's what you'll need for the dough, filling, and maple cream cheese glaze.
For the Sourdough Pumpkin Dough
- Sourdough starter: Use an active, bubbly starter for the best fermentation and rise.
- Water: Helps hydrate the dough and bring the ingredients together.
- Butter: Adds richness and helps create a soft, tender texture.
- Honey: Adds a touch of natural sweetness and flavor.
- Eggs: Add richness, structure, and tenderness to the dough.
- Pumpkin puree: Gives the rolls their pumpkin flavor and adds moisture to the dough.
- Pumpkin pie spice: Adds warm fall spices throughout the dough.
- Cinnamon: Enhances the pumpkin spice flavor.
- All-purpose flour: Provides the structure needed for soft, fluffy cinnamon rolls.
- Salt: Balances the sweetness and enhances the overall flavor.
- Baking powder and baking soda: Added after fermentation to give the rolls additional lift and a light, fluffy texture.
For the Pumpkin Cinnamon Filling
- Butter: Creates a rich, buttery base for the filling.
- Pumpkin puree: Adds pumpkin flavor and moisture to the cinnamon filling.
- Brown sugar: Provides sweetness and a deeper caramel-like flavor.
- Pumpkin pie spice: Adds warm, cozy fall flavor.
- Cinnamon: Gives the filling its classic cinnamon roll flavor.
For the Maple Cream Cheese Glaze
- Cream cheese: Creates a rich, creamy, slightly tangy glaze.
- Milk: Thins the glaze to a smooth, pourable consistency.
- Maple syrup: Adds natural sweetness and pairs beautifully with the pumpkin.
- Vanilla extract: Enhances the flavors of the glaze.
- Salt: Balances the sweetness and brings all the flavors together.
Baker's Timeline for Feeding Your Starter
Since this sourdough pumpkin cinnamon rolls recipe calls for 200 grams of active sourdough starter, you'll want to feed your starter so you have enough for the recipe with a little left over to maintain your starter.
8:00 AM: Feed your starter with 25 grams of mature sourdough starter, 100 grams of water, and 100 grams of flour. This will give you about 225 grams of starter.
8:00-10:00 PM: Your starter should be active, bubbly, and near its peak. Measure out 200 grams for the cinnamon roll dough and keep the remaining 25 grams to continue feeding your starter.
8:00-10:00 PM: Mix the pumpkin cinnamon roll dough and let it ferment overnight for 8-12 hours.
The next morning: Your dough should be noticeably puffy and ready to continue with the recipe.
Keep in mind that the timing can vary depending on the temperature of your kitchen and how active your starter is. Rather than relying only on the clock, look for a starter that has doubled or nearly doubled in size, is bubbly throughout, and has a slightly domed top. For the best results, use your starter when it's at or near its peak. If you aren't sure, try the float test!
How to Make Sourdough Pumpkin Cinnamon Rolls
Step 1: Mix the dough: In the bowl of a stand mixer (or a large mixing bowl), whisk together the sourdough starter and water until smooth. Add the butter, honey, eggs, vanilla, pumpkin puree, pumpkin pie spice, and cinnamon, then mix until well combined.
Step 2: Add the dry ingredients: Add the flour and salt, then mix until a shaggy dough forms.
Step 3: Knead the dough:
- Stand mixer: Attach the dough hook and knead on low speed for 8-10 minutes, or until the dough becomes smooth, elastic, and slightly tacky.
- By hand: Turn the dough onto a lightly floured surface and knead for 10-15 minutes, until the dough is smooth, soft, and stretchy.
Step 4: First rise (bulk fermentation): Transfer the dough to a lightly greased bowl and turn once to coat. Cover with plastic wrap or a damp kitchen towel and let ferment at room temperature for 8-12 hours, or overnight, until the dough has noticeably risen and looks puffy.
Step 5: Add the leavening: The next day, turn the dough onto a lightly floured work surface. Sprinkle the baking powder and baking soda evenly over the dough, then knead gently for 2-3 minutes until fully incorporated.
Step 6: Make the pumpkin cinnamon filling: In a small bowl, combine the softened butter, pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon. Mix until smooth and spreadable.
Step 7: Roll and fill the dough: Lightly flour your work surface and roll the dough into a ¼-inch-thick rectangle, about 12×18 inches. Spread the cinnamon filling evenly over the surface, leaving a small border along one long edge. Don't worry if the filling doesn't spread perfectly. You can crumble it evenly over the dough, and it will melt together while baking.
Step 8: Shape the rolls: Roll the dough tightly into a log. Pinch the seam closed to seal, then slice into 12 even rolls using a sharp knife or unflavored dental floss.
Step 9: Bake: Grease a cast-iron skillet or baking dish and arrange the rolls evenly inside, leaving a little space between each one. Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until golden brown and baked through.
Step 10: Make the maple cream cheese glaze: In a small saucepan over medium heat, whisk together the cream cheese, milk, maple syrup, vanilla extract, and salt until smooth and pourable. If the glaze is too thick, add a splash more milk, 1-2 teaspoons at a time, until it easily drizzles from a spoon.
Step 11: Glaze the rolls: Pour the warm glaze over the cinnamon rolls right after baking for a glossy, sweet finish that melts into every swirl. Serve warm.
Tips for Making Sourdough Pumpkin Cinnamon Rolls
Use an Active Sourdough Starter
For the best rise, use a healthy, active sourdough starter that is bubbly and has recently peaked. The starter provides the natural fermentation for the overnight rise.
Don't Add Too Much Flour
Pumpkin adds moisture to the dough, so it may feel slightly tacky while you're kneading. Resist the temptation to add a lot of extra flour. Adding too much flour can result in dense/gummy, dry cinnamon rolls.
The finished dough should be soft, smooth, and slightly tacky rather than stiff.
Watch the Dough, Not Just the Clock
The 8-12 hour fermentation time is a guideline. The actual time will depend on the temperature of your kitchen and the strength of your sourdough starter.
The dough should look noticeably puffy and have increased in volume before moving on to the next step.
Don't Skip the Second Knead
The baking powder and baking soda are added after the overnight fermentation. Kneading them into the dough the next morning helps distribute them evenly throughout the dough before shaping.
Use Dental Floss for Even Rolls
Unflavored dental floss is an easy way to slice cinnamon rolls without squishing the dough. Slide the floss underneath the log, cross the ends over the top, and pull to cut through the dough.
How to Store Pumpkin Cinnamon Rolls
- Room temperature: Store unglazed rolls in an airtight container at room temperature for up to 2 days. If they've been topped with the cream cheese glaze, refrigerate them.
- Refrigerator: Store glazed or unglazed rolls in an airtight container in the refrigerator for up to 5 days. Warm individual rolls in the oven for a few seconds before serving.
- Freezer: For the best texture, freeze the baked rolls without the glaze. Allow them to cool completely, then wrap tightly and place in a freezer-safe bag or container. Freeze for up to 3 months.
- To thaw: Thaw frozen rolls overnight in the refrigerator or at room temperature. Warm before serving and add fresh maple cream cheese glaze.
FAQs Sourdough Cinnamon Rolls
Can I Make These Pumpkin Cinnamon Rolls Ahead of Time?
Yes! The overnight fermentation makes these rolls especially convenient for preparing ahead.For even more advance preparation, shape the rolls and place them in the baking dish, then cover and refrigerate them. Allow them to come closer to room temperature and become puffy before baking.
Can I use sourdough discard for pumpkin cinnamon rolls?
This recipe is designed around sourdough starter for fermentation, so an active starter is best. Sourdough discard that hasn't been recently fed won't provide the same leavening power for the overnight rise.
How long should sourdough pumpkin cinnamon rolls ferment?
The dough generally needs about 8-12 hours for the overnight fermentation. However, fermentation time depends on the temperature of your kitchen and the activity of your starter.
Why are my sourdough cinnamon rolls dense?
Dense sourdough pumpkin cinnamon rolls can be caused by an inactive starter, under-fermented dough, or adding too much flour. Make sure your starter is active and allow the dough enough time to become noticeably puffy during fermentation.
Can I use homemade pumpkin puree?
Yes! Homemade pumpkin puree can be used as long as it has a similar consistency to canned pumpkin puree. If your homemade puree is particularly watery, strain off some of the excess liquid before using it.
Can I make these without the cream cheese glaze?
Absolutely. The rolls are delicious on their own, but the maple cream cheese glaze adds a sweet, tangy finish that pairs especially well with the pumpkin and warm spices.
More Cozy Autumn Recipes:
- Sourdough pumpkin bread with cinnamon sugar topping
- Sourdough apple pie
- Sourdough chocolate chip muffins
- Sourdough pumpkin muffins with cinnamon streusel
- Sourdough discard coffee cake with cinnamon sugar filling
- Sourdough cinnamon rolls
- Sourdough discard cinnamon rolls
- Pumpkin pie
- Sourdough pie crust
- Cinnamon swirl sourdough bread
- Sourdough pumpkin roll
Sourdough Pumpkin Cinnamon Rolls
Ingredients
For the rolls:
- 133 grams butter, melted (133 grams)
- 113 grams honey (⅓ cup)
- 2 eggs
- 200 grams sourdough starter (¾ cup)
- 122 grams pumpkin puree (½ cup)
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 50 grams water (¼ cup)
- 530 grams all-purpose flour (4 cups)
- ½ tsp salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
For the filling:
- 133 grams softened butter (½ cup)
- 60 grams pumpkin puree (¼ cup)
- 150 grams brown sugar (¾ cup)
- 1 tbs ground cinnamon
- 1 tbs pumpkin pie spice
For the maple glaze:
- 6 ounces cream cheese
- 80 grams whole milk (⅓ cup)
- 105 grams maple syrup (⅓ cup)
- 2 tsp vanilla extract
Instructions
- Mix the dough: In the bowl of a stand mixer (or a large mixing bowl), whisk together the active sourdough starter and water until smooth. Add the melted butter, honey, eggs, vanilla, pumpkin puree, pumpkin pie spice, and cinnamon, then mix until well combined.
- Add the dry ingredients: Add the flour and salt. Mix until a shaggy dough forms.
- Knead the dough:If using a stand mixer: Using the dough hook, knead on medium-low speed for 8-10 minutes, or until the dough becomes smooth, elastic, and slightly tacky.If kneading by hand: Turn the dough onto a lightly floured surface and knead for 10-15 minutes, adding only a small amount of flour if needed, until the dough is soft, smooth, and elastic.
- First rise (bulk fermentation): Transfer the dough to a lightly greased bowl and turn once to coat. Cover with plastic wrap or a damp kitchen towel and let ferment at room temperature for 8-12 hours, or overnight, until the dough has noticeably risen and looks puffy.
- Add the leavening: Turn the dough onto a lightly floured work surface. Sprinkle the baking powder and baking soda evenly over the dough, then knead gently for 2-3 minutes until fully incorporated and no streaks remain.
- Make the pumpkin cinnamon filling: In a small bowl, combine the softened butter, pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon. Mix until smooth and spreadable.
- Roll and fill the dough: Lightly flour your work surface and roll the dough into a ¼-inch-thick rectangle (about 12 × 18 inches). Spread the filling evenly over the surface, leaving a small border along one long edge. Don't worry if the filling doesn't spread perfectly; simply crumble it evenly across the dough, and it will melt together as the rolls bake.
- Shape the rolls: Starting with a long edge, roll the dough tightly into a log. Pinch the seam closed to seal, then slice into 12 even rolls using a sharp knife or unflavored dental floss.
- Bake: Grease a 12-inch cast-iron skillet or a 9×13-inch baking dish and arrange the rolls evenly inside, leaving a little space between each one. Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until the rolls are golden brown and baked through.
- Make the maple cream cheese glaze: While the rolls bake, combine the cream cheese, milk, maple syrup, vanilla extract, and salt in a small saucepan over medium heat. Whisk until smooth and pourable. If needed, add additional milk, 1-2 teaspoons at a time, until the glaze easily drizzles from a spoon.
- Glaze and serve: Pour the warm glaze over the cinnamon rolls immediately after baking so it melts into every swirl. Serve warm and enjoy
Need Extra Sourdough Help? Check Out:
- Why is My Sourdough Not Rising?
- Why is My Sourdough Bread Gummy? (And how to Fix it)
- Why is My Sourdough Starter Not Rising?
- Why is My Sourdough So Sticky? (And How to Fix it!)
- Why is My Sourdough Starter Watery? Causes + Easy Fixes!
- How to Make Sourdough Starter
Pumpkin Cinnamon Rolls Will Be a Tradition
These pumpkin cinnamon rolls are so delicious and full of fall flavor, I think they are going to become a tradition in our house. Just like we look forward to Christmas morning cinnamon rolls, we might need to wake up to pumpkin cinnamon rolls on the first day of autumn. The combination of pumpkin puree, warm spices, and a cream cheese maple glaze is just to delicious to resist. Happy baking, friends!
