Sourdough Pumpkin Cinnamon Rolls (Discard Option)
An autumnal baking experiment resulted in these sourdough pumpkin cinnamon rolls topped with an irresistible cream cheese frosting. Pumpkin puree is added to the dough along with traditional fall spices like cinnamon, vanilla and nutmeg to make this incredible treat that pairs perfectly with your morning coffee on a chill Fall day.
Save This Page
I'll email you a link to this post!
Fall calls for all things pumpkin and all things warmly spiced with classic flavors of brown sugar, cinnamon, allspice, and nutmeg. This recipe for sourdough cinnamon rolls uses either fed sourdough or sourdough discard.
The dough is left to ferment overnight which results in healthier and easier to digest grains as well as a more complex and delicious flavor in the end result.
Finally, these rolls are topped with an irresistible cream cheese glaze.
Enjoy them with a cup of coffee, or my favorite — hot spiced milk.
These rolls would be perfect served for Thanksgiving breakfast or brunch. You can also make my Sourdough Pumpkin Pancakes.
Make sure to check out all of my Autumn and Thanksgiving recipes, along with crafts and DIYs in the Thanksgiving section of my blog. After Christmas, this is the most anticipated holiday of the year for me.
Sourdough Discard Explained
What is sourdough discard? It is the extra unfed sourdough starter you have kicking around that is leftover from sourdough baking. Every time you feed your sourdough starter there will be some discard. Instead of throwing this stuff away, which is incredibly wasteful, use the unfed discard to make delicious fermented sourdough recipes like these pancakes.
Ingredients
For the pumpkin cinnamon roll dough
- sourdough discard (or fed, active starter)
- all-purpose flour
- whole milk
- honey
- pumpkin puree
- melted butter
- eggs
- baking soda
- baking powder
- cinnamon
- nutmeg
- ground ginger
- sea salt
For the filling
- brown sugar, packed
- cinnamon
- butter, room temperature
For the cream cheese glaze
- cream cheese, room temperature
- butter, room temperature
- powdered sugar
- maple syrup
- vanilla extract
See the recipe card for quantities.
My canned pumpkin puree of choice is the Farmers Market Pumpkin Puree 100% Organic 15oz (Pack of 3).
If you grow your own culinary pumpkins, you can also easily make pumpkin puree yourself by roasting and mashing the pumpkin flesh.
Instructions
The night before, grease a bowl with butter and then combine the sourdough discard, pumpkin, flour, milk, salt, and honey.
Form into a ball shape with your hands. Cover and place in a warm spot in your kitchen to ferment from 8-12 hours.
The following day, place the fermented dough into a stand mixer with the dough hook attachment. Add the spices, eggs, melted butter, baking soda, and baking powder and mix until combined. You can also use your hands but it is easier with a stand mixer. Allow dough to rest covered with a damp towel for 30 minutes to 1 hour.
While the dough is resting, preheat your oven. In a small bowl make the filling for the rolls: combine the brown sugar, and cinnamon leaving the butter out and set aside.
Then make the cream cheese frosting using a stand mixer on high or a hand mixer: mix the cream cheese and butter. Add in the powdered sugar and mix on high. Add maple syrup and vanilla and mix until fully incorporated.
Lightly dust the counter with flour and roll out your dough to about 1/4 inch thickness.
Time to add the filling. First spread the butter evenly over the surface.
Followed by the brown sugar and cinnamon mixture.
Tightly roll the dough, starting with the smaller side and place seam side down on a cutting board.
Use bakers twine or unflavored floss to portion out rolls for best results (a serrated knife can also be used).
Grease baking dish or cast iron skillet liberally with butter or lard and arrange the portioned rolls inside.
Pour 1/2 cup heavy cream all over the cinnamon rolls.
Cover and let rise in a warm place for 30 minutes to an hour.
Bake for 30-35 mins until beginning to brown on the edges.
Remove from the oven and let rest (if they rise too much press them back into the pan).
Allow the rolls to cool a bit before topping them with your cream cheese frosting.
Serve and enjoy!
Hint: Make sure you are using canned pumpkin puree and NOT pumpkin pie filling which is already heavily sweetened and spiced.
Equipment
- Stand Mixer with Dough Hook Attachment
- Baking Dish or Cast Iron Skillet
- Small Bowl
- Measuring Cups and Spoons
- Whisk
- Bakers Twine or Unflavored floss
Storage
Store in an air-tight container in the refrigerator after the first day. You can easily reheat these rolls in the oven so if you know that you will have extras left over, do not spread the cream cheese frosting over the entire batch.
You canalso freeze these rolls for up to three months tightly wrapped individually without the cream cheese frosting.
Top Tip
Add chopped and toasted walnuts or pecans into the filling and on top of the cream cheese glaze.
Pumpkin Recipes
- The BEST Pumpkin Spice Bundt Cake
- EASY Pumpkin Pie Twists
- Keto Pumpkin Cookies {Sugar-Free & Gluten-Free}
Sourdough Recipes
- Sourdough Pumpkin Cake
- Sourdough Pumpkin Pancakes
- Mini Sourdough Chocolate-Dipped Pumpkin Muffins
- Sourdough Oatmeal Pumpkin Cookies
- Sourdough Pumpkin Cake
Also, check out my Thanksgiving section for all of my Thanksgiving desserts, mains, sides, and leftovers recipes as well as autumn crafts and everything else that goes along with the fall season and Thanksgiving holiday.
My smoked whole turkey recipe is another popular Thanksgiving favorite from the blog and so is my old-fashioned fresh apple cake.
Sourdough Pumpkin Cinnamon Rolls {Discard Option}
Ingredients
For The Pumpkin Cinnamon Roll Dough
The Night Before:
- ½ cup sourdough discard (or active starter)
- 4 cups all-purpose flour (or 2 cups all-purpose & 2 cups bread flour)
- ¾ cup whole milk
- ¼ cup honey
- 1 cup pumpkin puree
- ¾ teaspoon salt
The Morning Of:
- 2 eggs brought to room temperature
- ¼ cup melted butter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon heaping teaspoon cinnamon
- 1 teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup heavy cream
Filling
- ¾ cup brown sugar packed
- 1 ½ tablespoons ground cinnamon
- ½ cup butter at room temperature
Cream Cheese Frosting
- 4 ounces cream cheese at room temperature
- 3 tablespoons butter at room temperature
- ½ cup powdered sugar
- 4 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- The night before you plan to make the recipe, grease a bowl with butter and then combine the sourdough discard, flour, milk, pumpkin, salt, and honey. Do NOT add the spices — especially the cinnamon which can prevent or delay fermentation and rising.
- Form into a rough ball shape with your hands. Cover and place in a warm spot in your kitchen to ferment from 8-12 hours. I like to use a wet tea towel or beeswax wrap to cover.
- The following day, place the fermented dough into a stand mixer with the dough hook attachment. Add the spices, eggs, melted butter, baking soda, and baking powder and mix until combined. You can also use your hands but it is easier with a stand mixer. Allow dough to rest covered with a damp tea towel for 30 minutes to 1 hour.
- Lightly dust the counter with flour and roll out your dough to about 1/4 inch thickness.
- Time to add the filling: first spread the butter evenly over the surface.
- Follow that with the brown sugar and cinnamon mixture sprinkled evenly over the surface.
- Tightly roll the dough, starting with the smaller side and place seam side down on a cutting board.
- Use bakers twine or unflavored floss to portion out rolls for best results (a serrated knife can also be used). You should aim for 11-12 even rolls.
- Grease your baking dish or cast iron skillet liberally with butter or lard and arrange the portioned rolls inside.
- Pour 1/2 cup heavy cream all over the cinnamon rolls. Cover and let rise for 30 minutes.
- As the dough rests, make the filling and cream cheese frosting (instructions are below) and preheat your oven to 350° Fahrenheit.
- Bake for 30-35 mins until beginning to brown on the edges.
- Remove from the oven and let rest (if they rise too much press them back into the pan).
- Allow the rolls to cool a bit before topping them with your cream cheese frosting.
To Make The Filling:
- Set the butter aside and combine the brown sugar and cinnamon in a bowl, whisk to combine thoroughly and quickly.
To Make The Cream Cheese Frosting:
- Use a stand or hand mixer and mix cream cheese and butter. Add in the powdered sugar and mix on high. Add maple syrup and vanilla. Pour over the rolls and enjoy
