This recipe is a twist on my sourdough cinnamon rolls that I’m sharing as part of the warm, cozy, fall recipe collaborative – so be sure to click over to the other blogs listed to load up on from-scratch fall recipes!
I may be compensated for some items linked in this post at no extra cost to you.
This recipe is just a modification of my Sourdough Cinnamon Rolls, and it’s the perfect warm & cozy fall recipe for the 2020 from scratch fall recipe blog hop featuring these delicious dishes pictured below.
All the recipes pictured are linked at the bottom of this post, so be sure to check them out and give these ladies a follow – I know quite a few of them in real life and have tested their cooking, you won’t disappointed!
Moving on to the pumpkin cinnamon rolls!
Using sourdough as a leavening agent causes the wheat to be more digestible. Baking with sourdough is a longer, more drawn out process – but it’s a healthy, sustainable option and I’ve really grown to love it! I still keep isolated yeast in my freezer in case I need to make bread in a pinch – but sourdough is my go to!
How to Make & Keep a Sourdough Starter
I’ve got a couple blog posts on this topic. A sourdough starter is simply wild yeast that you grow and keep in a jar in your home for use in baking. Starters a very easy to keep, and hard to kill.
Check out this blog post for more info & FAQ
And this post for step by step pictures & instructions for making a starter.
How to Make Sourdough Cinnamon Rolls
The first rise will take anywhere between 12-24 hours depending on the season/temperature of your kitchen. The second rise will only take 4-12 hours, once again depending on the season.
In late summer or early fall when my kitchen is still pretty warm, I make my dough in the early morning, let it rise all day, assemble the rolls late at night before bed, allow them to rise overnight, and bake the following morning.
Here’s a timeline example: (feed your starter the night before Day 1)
- Day 1, 7AM – make the dough, cover, and let rise
- Day 1, 9PM – assemble the cinnamon rolls, cover, and let rise overnight
- Day 2, 7AM – bake & serve
Cinnamon rolls should rise quite a bit by the end of the second rise, as shown below. At this point, they are ready to bake!
Bake at 375F for 15-20 minutes or until tops are golden brown & prepare the maple cream cheese icing
Serve hot! (topped with candied pecans if you’re extra like that)
Sourdough Pumpkin Cinnamon Rolls
- ¼ C milk
- ¼ C honey
- 1 C fed sourdough starter
- ¼ C melted butter
- ¾ C pumpkin puree
- 3 C flour add flour ½ cup at a time until dough comes together
- 2 T pumpkin pie spice
- ¾ t salt
- ⅔ C brown sugar
- 1½ t pumpkin spice
- ¼ C room temp butter
Maple Cream Cheese Icing
- 4 oz. cream cheese, room temp
- 3 T butter, room temp
- 4 T maple syrup
- ¼ C powdered sugar
- ¼ t salt
Candied Pecans (Optional)
Make the Dough
- Whisk together milk & honey, then whisk in the starter, melted butter, pumpkin puree, pumpkin spice, and salt in a large, nonreactive mixing bowl
- Knead in 2 cups of flour, and then add more as needed - 1/4 cup at a time, until the dough forms into a ball that's easily kneadable and doesn't stick to your hands. I usually turn my dough out onto the counter (floured) after the first 2 cups of flour for easier kneading
- Knead for just a moment until the dough is consistent
- Place the ball of dough in an oiled, nonreactive bowl and cover with a tea towel to rise
- Allow the dough to rise in a warm place for 12-24 hours or until doubled in size
Make the Filling & Assemble the Cinnamon Rolls
- Uncover the dough, turn it out onto a floured surface, and begin to roll out into an 18" x 12" rectangle
- Allow the rolled out dough to rest for a moment while preparing the filling
- Mix together brown sugar, pumpkin spice, and room temp butter in a small mixing bowl. Room temp butter works best for cinnamon rolls that are easy to handle and not overly messy.
- Spread the filling in an even layer over the dough, leaving an inch or so of space around the edges
- Starting at the farm edge, roll the dough toward yourself slowly and evenly
- Cut the dough into rolls about 1½" - 2" thick. I usually end up with 7 cinnamon rolls whish is perfect for a standard cast iron skillet
- Place the cinnamon rolls in a well seasoned cast iron skillet, cover, and let rise for 4-12 hours, or until doubled in size
- Preheat the oven to 375°F and bake for 15-20 minutes or until the tops of the rolls are golden brown
- Allow cinnamon rolls to cool in the skillet for at least 10 minutes before adding icing
Make the Icing
- While the cinnamon rolls are cooling, prepare the icing
- Use a hand mixer to mix the butter & cream cheese until combined
- Mix in maple syrup & salt
- Last, mix in the powdered sugar
- Spread icing evenly over the cinnamon rolls & serve hot
Warm & Cozy Fall Recipe Hop
- Harvest Roasted Veggies with Avocado Chimichurri from Justine Marie – Youtube Mom
- Barbecue Chicken Mac n’ Cheese from Ally at Tjoelker Family Farm
- Fall Harvest Apples from Annette at Azure Farm
- Butternut Squash Sweet Potato Soup from Ammie at the Harris Homestead
- Creamy Pumpkin Pasta from Lisa at Farmhouse on Boone
- Stuffed Acorn Squash with Sausage from Laura at Our Oily House
- Spicy Gingerbread Cake from Lemon Grove Lane
- Gluten Free Carob Chip Cookies from Alexa at The Duvall Homestead
- Pumpkin Sourdough Cinnamon Rolls from me (you are here!)
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sourdough pumpkin cinnamon rolls