Sourdough Pumpkin Cinnamon Rolls
Soft, fluffy sourdough cinnamon rolls made with pumpkin puree, brown sugar, cinnamon, and warm pumpkin spice, finished with a creamy cream cheese frosting.
Equipment
- Large mixing bowl
- Measuring cups and spoons or kitchen scale
- Whisk
- Wooden spoon or spatula
- Stand mixer or clean hands for kneading
- Rolling Pin
- Bench scraper or sharp knife
- 9 x 13-inch baking dish
- small mixing bowl
- Hand mixer or electric mixer
- Wire cooling rack
Ingredients
- 100 g active sourdough starter
- 120 g pumpkin puree
- 120 g whole milk
- 1 large egg
- 60 g unsalted butter melted
- 50 g granulated sugar
- 360 g all-purpose flour
- 7 g salt
- 1 tsp vanilla extract
- 60 g unsalted butter softened
- 100 g brown sugar
- 60 g pumpkin puree
- 2 tbsp ground cinnamon
- 1 tsp pumpkin pie spice
- 115 g cream cheese softened
- 30 g unsalted butter softened
- 100 g powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk
Instructions
- Combine the sourdough starter, pumpkin puree, milk, egg, melted butter, granulated sugar, and vanilla extract in a large bowl.
- Add the flour and salt and mix until a shaggy dough forms.
- Cover and let the dough rest for 20-30 minutes.
- Knead the dough until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it ferment at room temperature for 6-10 hours, or until noticeably puffy.
- Mix the softened butter, brown sugar, pumpkin puree, cinnamon, pumpkin pie spice, and vanilla until smooth.
- Roll the dough into a rectangle about 12 x 16 inches on a lightly floured surface.
- Spread the cinnamon-pumpkin filling evenly over the dough.
- Roll the dough tightly from the long side into a log.
- Cut the log into 12 equal rolls.
- Arrange the rolls in a greased baking dish, cover, and let them rise for 1-3 hours until puffy.
- Preheat the oven to 350°F (175°C).
- Bake for 25-30 minutes, until golden brown and cooked through.
- Beat the cream cheese and softened butter until smooth.
- Add the powdered sugar and vanilla and mix until combined.
- Add the milk gradually until the frosting reaches your desired consistency.
- Let the rolls cool for 10-15 minutes, then spread the cream cheese frosting over the warm rolls. Serve warm.
Notes
Nutritional Information per roll:
- Calories: 400-450 kcal
- Carbohydrates: 60 g
- Protein: 7 g
- Fat: 18 g
- Saturated Fat: 10 g
- Sugar: 30 g
- Fiber: 2 g
- Sodium: 400 mg
