Sourdough Pumpkin Spice Cinnamon Roll Recipe

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Sourdough pumpkin cinnamon rolls are warm, gooey, and everything you need for a cozy fall treat. Pumpkin dough is slathered in a buttery brown sugar, pumpkin spice, and cinnamon filling. Then, the rolls are baked to golden perfection and smothered in a maple cream cheese frosting.

Of all the baked goods, I think cinnamon rolls might be one of my favorite. But with fall finally here, I wanted a pumpkin version to welcome the new season.

Really, I can’t think of anything better than a cool autumn morning sitting next to the fireplace with a cup of coffee and a warm, gooey pumpkin spice cinnamon roll.

Ok, but to be fair, here on the North Carolina coast, we are months away from weather cold enough to enjoy a fire (our climate is fire). But even here, as soon as the sunlight shifts to its autumn hue, I crave everything pumpkin.

My daughter and I picked out pumpkins together at a local farmers market, and they are on display in my house. I’ve already made my first pumpkin-shaped sourdough bread, and sourdough pumpkin cobbler is on the fall rotation, along with, of course, pumpkin cinnamon rolls.

This is a classic sourdough cinnamon roll recipe, but it’s made with pumpkin dough and spiced with fall flavors.

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I know fall schedules are hectic, and making cinnamon rolls from scratch seems unrealistic. But the pumpkin dough is made in a stand mixer and ferments overnight, so you are ready to bake the next morning.

It’s great for a cozy weekend breakfast or Thanksgiving treat. And you can even make the rolls ahead of time and freeze them.

Check out the sample baker’s schedule below to see how I fit making sourdough pumpkin rolls into my schedule.

Also, if you want to learn more about working sourdough into a busy schedule, check out my sourdough and the daily grind video on YouTube.

Why You’ll Love Sourdough Pumpkin Cinnamon Rolls

• A classic with a fall twist – Sourdough pumpkin cinnamon rolls are an elevated version of classic cinnamon buns but with added pumpkin puree and pumpkin spice.
• Overnight dough – For fresh, warm cinnamon rolls for a fall breakfast, I recommend making the dough before bed and baking in the morning.
• Sourdough – The fermented grains create a subtle tangy flavor, while also making the wheat more digestible. If you prefer less sour flavor, check out my tips on how to make sourdough less sour.
• Simple ingredients – These sourdough pumpkin cinnamon rolls are made with simple ingredients you likely have on hand.
• Holiday breakfast – Your family will love these cinnamon rolls for Thanksgiving breakfast. Holidays are busy enough. So I recommend baking them the night before. Then, in the morning, warm them up and add the frosting. Or even better, freeze the unbaked rolls up to three months in advance!

Tips for Making Sourdough Pumpkin Cinnamon Rolls

• Don’t melt the butter – Use softened, not melted butter. I learned the hard way that melted butter makes it nearly impossible to roll the dough. And you’ll end up with greasy pumpkin cinnamon rolls.
• Cut the rolls with string – The easiest way to cut the rolls is to use string. I double the string. Then, I slide it under the dough, cross it over the top, and pull the ends of the string in opposite directions.
• Use active sourdough starter – Active sourdough starter will ferment the dough faster. Technically, inactive will work, but it will just take longer. Check out my baking with active vs. inactive starter video on YouTube to see the difference.
• Check your spices – If you haven’t used your pumpkin spice seasoning since last year, make sure it’s still good. Expired spices lose their flavor and potency.
• Use a seasoned skillet – Make sure your cast iron skillet is well seasoned to prevent sticking. Learn more about seasoning and caring for your cast iron skillet in my cast iron care guide. And check out my seasoned vs. unseasoned skillet post to learn how to spot the difference before you bake.

Tools You Will Need

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• Stand mixer with dough hook attachment – A stand mixer is the most efficient way to knead an enriched dough. Just knead the dough with a dough hook attachment for 10-15 minutes, then let it bulk ferment. So easy!
• Kitchen scale – Weighing ingredients is more precise. More importantly, you only have one bowl to clean up afterward. I’m always here for easy cleanup!
• Measuring cups and spoons – I’ve included cup measurements in the printable recipe card below if you don’t have a kitchen scale.
• Bowls – You will need a large bowl for fermenting the dough and a medium one for the pumpkin spice filling.
• Rolling pin – I prefer using a French rolling pin because it is easier to control.
• Silicone spatula – A silicone spatula makes slathering on the filling easy.
• Bench scraper – Use a bench scraper to loosen the dough as you roll it gently.
• String – I like using string to cut the cinnamon rolls, but unflavored dental floss or a sharp knife will also work.
• Cast iron skillet – A 12″-15″ cast iron skillet or 9″x12″ baking dish will work. Check out my cast iron skillet size guide to see which is best for your needs.

Ingredients & Substitutions

Dough Ingredients

• Sourdough starter – Use an active, bubbly starter. I usually feed mine 6 hours before making the dough. To learn more about feeding and caring for your starter, grab my free sourdough starter ebook.
• Water – Warm or cold water will work, but make sure it isn’t hot. Hot water can kill the vital yeast and bacteria in your starter.
• Flour – I use all-purpose flour for sourdough pumpkin cinnamon rolls. You could also use bread flour, but your cinnamon rolls might have a chewier texture.
• Coconut oil – Use softened, not melted, coconut oil. Butter will also work in this recipe.
• Pumpkin puree – Make sure you are using pumpkin puree, not pumpkin pie filling. You can use store-bought or homemade pumpkin puree. Butternut squash is a great substitute.
• Pumpkin pie spice – The spiced dough creates a warming flavor.
• Honey and maple syrup – I like using 1/4 cup of each. The honey adds a pop of sweetness, and the maple highlights the fall flavors. You can use all honey or all maple if you prefer. Just make sure you are using a total of 1/2 cup.
• Eggs – Use large eggs. I’ve made cinnamon rolls many times with freeze-dried eggs and had excellent results.
• Baking powder and baking soda – This recipe uses baking powder and baking soda after the bulk fermentation instead of a second rise.
• Salt – Salt elevates the other flavors. I use coarse kosher salt in just about everything.
• Cream – Add a drizzle of heavy cream just before baking to keep the cinnamon rolls soft.

Filling Ingredients

• Butter – Make sure the butter is softened, not melted. I cannot stress this enough. Melted butter will yield greasy cinnamon rolls.
• Brown sugar – Use light or dark. Brown sugar adds sweetness and depth of flavor.
• Pumpkin pie spice and cinnamon – These fall classics add a spiced and cozy flavor.

Frosting Ingredients

• Cream cheese – I have made this before with cold cream cheese. But it is easier if the cream cheese is at least slightly softened.
• Cream – The cream is lightly whipped at the end of the recipe, and it adds the most delicious texture.
• Maple syrup – The cinnamon rolls are already sweet, so maple syrup sweetens the frosting without overdoing it. You could use a little brown sugar or honey in a pinch.
• Vanilla – I used homemade bourbon vanilla extract. Store-bought or homemade will do.
• Salt – Just a pinch brings out the other flavors.

How To Make Sourdough Pumpkin Cinnamon Rolls

The Night Before Baking

In the bowl of a stand mixer, add all of the dough ingredients except the baking powder, baking soda, and salt.

Combine the ingredients on low speed using a dough hook attachment, scraping the sides of the bowl if necessary.

Bump up the speed to medium and knead the dough until it passes the windowpane test. For me, this takes about 10-12 minutes.

Transfer the dough to a lightly oiled bowl, and cover it with a lid, plastic wrap, or beeswax wrap. Allow the dough to sit at room temperature for 8-12 hours.

The Next Day

Preheat the oven to 375° F.

Combine softened butter, brown sugar, pumpkin spice, and cinnamon in a medium bowl. Set aside.

Return the dough to the stand mixer and add the baking soda, baking powder, and salt. Mix with dough hook for 3-5 minutes or until combined.

Turn out the dough onto a lightly floured counter or work surface.

Roll the dough into a rectangle about 1/4 inch thick. If you are like me and rolling into a perfect rectangle is a challenge, you can always trim the edges with a pizza cutter.

Use a silicone spatula to smooth the filling on the dough.

Use a bench scraper to loosen the short edge farthest from you and roll the dough tightly.

With a piece of string or unflavored dental floss, cut the dough into 12 rolls.

Place the sliced cinnamon rolls into a well-seasoned cast iron skillet.

Drizzle with heavy cream.

Bake for 25 minutes or until lightly browned. The dough’s internal temperature should reach 190°-200° F. Set aside to cool.

Make the Frosting

Combine all of the frosting ingredients in a small, heavy-bottomed saucepan.

Warm on medium-low until the cream cheese has melted and the ingredients are combined. At this point, the texture may still look lumpy.

Using an immersion blender, blend the frosting until it is smooth and slightly thickened. I also like to stir gently with a spoon to remove large bubbles left over from blending.

Let the frosting cool slightly, pour it over cinnamon rolls, and ENJOY!

How To Serve Sourdough Pumpkin Cinnamon Rolls

On a crisp fall morning, nothing is better than a gooey cinnamon roll fresh out of the oven and served with a cup of coffee, a cappuccino, or an egg yolk latte.

If you crave sweet and salty, you can pair sourdough pumpkin cinnamon rolls with a slice of homemade bacon.

How To Store and Reheat Leftovers

On the counter: Sourdough pumpkin cinnamon rolls are best eaten the same day. However, if you have leftovers, store them in an airtight container at room temperature for up to 3 days.

In the fridge: Cinnamon rolls can last up to 5 days in the fridge, but they dry out the longer they sit.

Reheat in the oven: Preheat the oven to 350° F. Place the leftover cinnamon rolls in an oven-safe dish and cover with a lid or foil. Bake for 5-10 minutes or until warmed through.

Reheat in the microwave: You can also pop leftover cinnamon rolls in the microwave for 30 seconds or until warm.

Pumpkin Cinnamon Roll Sample Baker’s Schedule

The Day Before Baking

• 9:00 am: Feed your sourdough starter.
• 9:00 pm: Make the dough. Set aside overnight for bulk fermentation.

The Next Day

• 7:00 am: Make the filling
• 7:10 am: Add the baking soda, baking powder, and salt to the dough. Return to the stand mixer
• 7:15 am: Roll, fill, shape, and cut the dough.
• 7:25 am: Transfer the rolls to a cast iron skillet. Drizzle with heavy cream, and bake. Make the frosting while baking.
• 7:50 am: Enjoy every last bite of your sourdough pumpkin cinnamon rolls.

Video – Cinnamon Roll Tutorial

This video is a tutorial for my classic cinnamon rolls, but the process is the same. Check it out for quick instructions. And be sure to subscribe to my YouTube channel. New videos come out every week!

FAQs

Can I bake sourdough pumpkin cinnamon rolls the next day?

Yes! You can definitely make the dough and bake these the next day. In fact, that is my preferred method.

Sourdough dough can stay in the fridge for up to three days. After the bulk fermentation, you can prep the dough and stick it in the refrigerator. Then, when you are ready to bake, let it come to room temperature before moving on with the recipe.

Can I freeze unbaked pumpkin cinnamon rolls?

Yes, you can freeze cinnamon rolls in advance. After you fill and cut the rolls, place them in a freezer-safe container. They can last up to 3 months in the freezer.

When you are ready to bake, let them thaw to room temperature and bake according to the recipe instructions.

Can I make pumpkin cinnamon rolls with inactive starter?

Technically, inactive starter will work. But it will take longer for your dough to ferment. So, if you aren’t in a hurry, using an inactive starter will work slowly but surely.

However, since this recipe has to ferment for 8-12 hours, I recommend using an active starter to save time.

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What is the best pumpkin puree to use?

You can use any pumpkin puree. Homemade or store-bought varieties both work for making sourdough pumpkin cinnamon rolls.

Keep in mind that all pumpkin purees are different. So, pay attention to your dough’s hydration. Depending on the moisture content of the pumpkin puree, it may need a little more or less water.

What is active vs. inactive starter?

Active Starter

Active starter is one that has been fed within the last 4-12 hours. The term “active” simply means that it has an abundance of yeast and bacteria.

The bacteria and yeast can metabolize some flours faster than others. How fast it activates depends on what type flour you feed your starter, the temperature, and other environmental conditions.

At its peak, it should be bubbly, doubled in size, and domed on top.

Inactive Starter

An inactive starter is a hungry starter because the yeast and bacteria have already metabolized all of the nutrients in the flour from the last feeding.

An inactive starter is no longer bubbly. It is deflated or is in the process of deflating.

More Sourdough Recipes You Will Love

• Sourdough Apple Cinnamon Bread – Discard Recipe
• Homemade Sourdough Cinnamon Toast Crunch Recipe
• The BEST Sourdough Chocolate Chip Skillet Cookie
• Sourdough Maple Oatmeal Sandwich Bread Recipe
• Homemade Sourdough Pop Tarts with Strawberry Jam
• Sourdough Donuts with Chocolate and Vanilla Glaze

If you tried sourdough pumpkin cinnamon rolls and loved them, leave a comment or review below!

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