Sourdough Pumpkin Cinnamon Rolls {Discard Option}

Sourdough Pumpkin Cinnamon Rolls {Discard Option}

Sourdough pumpkin cinnamon rolls are 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.

Print Recipe Pin Recipe

Prep Time: 30

Cook Time: 30

Additional Time: 8

Total Time: 9

Course: Dessert

Cuisine: American

Keyword: autumn, breakfast, pumpkin spice, sourdough, sourdough discard

Servings: Rolls

Calories: 385kcal

Author: Jana Dziak

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

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, 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 ¼ 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 ½ 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

Notes

Do NOT add the spices the night before — especially the cinnamon which can prevent or delay fermentation and rising.

You can premix the "morning of" ingredients too, just don't add them to the sourdough and flour mixture fermenting on your counter until the morning. You can also premake the filling and cream cheese topping.

These will store in a covered container in the fridge for up to 5 days and can e easily reheated.

If you're not eating all the rolls and some will be refrigerated for another day, do not spread the cream cheese frosting over the entire pan as it will melt when reheated.

You can also freeze these rolls for up to three months tightly wrapped individually without the cream cheese frosting.

Nutrition

Tried this recipe?Let us know how it was!