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These sourdough pumpkin cinnamon rolls are made with pumpkin dough, a buttery brown sugar and cinnamon filling, and maple cream cheese frosting. Made with an active sourdough starter, they ferment overnight with no second rise, so they are ready for the oven in the morning.
Recipe Overview
- Ready In: 12 hours, 55 minutes
- Serves: 12 cinnamon rolls
- Calories: 629 kcal/serving (approximately)
- Main Ingredients: Sourdough starter, flour, pumpkin purée, spices, cream cheese, butter
- Dietary Notes: Fermented grains
- Why You’ll Love It: These sourdough pumpkin cinnamon rolls put a fall spin on classic sourdough cinnamon rolls with pumpkin purée and warm pumpkin spice. The dough ferments overnight and uses baking soda and baking powder instead of a second rise, so they are ready sooner in the morning. They are perfect for fall mornings and holiday breakfasts.
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As soon as fall arrives, I start working our favorite seasonal recipes back onto our menu. Pumpkin spice pancakes, pumpkin sourdough focaccia, sourdough apple cider donuts, and sourdough pumpkin cobbler are always favorites, and so are these sourdough pumpkin cinnamon rolls.
This sourdough pumpkin cinnamon roll recipe puts a fall spin on my classic sourdough cinnamon rolls with pumpkin dough, warm spices, and maple cream cheese frosting.
The dough is mixed in a stand mixer and ferments overnight, so the rolls are ready for the oven the next morning. They are perfect for a weekend breakfast, Thanksgiving and Christmas morning, or making ahead and freezing for later.
Jump to:
Why You’ll Love This Recipe
Fall Flavors: Sourdough pumpkin cinnamon rolls are an elevated take on classic cinnamon buns, with added pumpkin puree and pumpkin spice.
Overnight Dough: The dough ferments overnight so it’s ready for baking in the morning.
No Second Rise: This recipe uses baking soda and baking powder for the second rise to speed up the process.
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! We often have them on our family Christmas menu.
Key Ingredients
Sourdough Starter: I used an all-purpose sourdough starter. But you can also use an einkorn sourdough starter or a fresh-milled starter. If you don’t have a starter yet, check out my Sourdough Starter for Beginners course!
Flour: I recommend using all-purpose flour for this recipe.
Pumpkin Purée: Use pumpkin purée, not pumpkin pie filling. You can use store-bought or homemade pumpkin puree. Butternut squash is a great substitute.
Spices: You’ll need pumpkin pie spice and cinnamon.
Cream Cheese: I prefer full-fat cream cheese.
Cream: Heavy cream is key for the lightly whipped cream cheese topping.
Vanilla: I used homemade bourbon vanilla extract. Store-bought or homemade will do.
Get the full list of ingredients and measurements on the printable recipe card below.
How To Make Sourdough Pumpkin Cinnamon Rolls
Step 1: 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.
Step 2: 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.
Step 3: The next day, preheat the oven to 375° F.
Combine softened butter, brown sugar, pumpkin spice, and cinnamon in a medium bowl. Set aside.
Step 4: 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.
Step 5: 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.
Step 6: Use a silicone spatula to smooth the filling on the dough.
Step 7: Use a bench scraper to loosen the short edge farthest from you and roll the dough tightly.
Step 8: With a piece of string or unflavored dental floss, cut the dough into 12 rolls.
Step 9: Place the sliced cinnamon rolls into a well-seasoned cast iron skillet.
Step 10: Drizzle with heavy cream.
Step 11: Bake for 25 minutes or until lightly browned. The dough’s internal temperature should reach 190°-200° F. Set aside to cool.
Step 12: Meanwhile, combine all of the frosting ingredients in a small, heavy-bottomed saucepan.
Step 13: Warm on medium-low until the cream cheese has melted and the ingredients are combined. At this point, the texture may still look lumpy.
Step 14: 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!
Tips for Success
- 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.
- The easiest way to cut the rolls is to use a 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.
- An active sourdough starter will ferment the dough faster. Technically, inactive will work, but it will just take longer.
- 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.
- 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.
Storing
- 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.
- Cinnamon rolls can last up to 5 days in the fridge, but they dry out the longer they sit.
- 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.
- You can also pop leftover cinnamon rolls in the microwave for 30 seconds or until warm.
Serving Suggestions
Brunch: Serve with eggs, homemade bacon, and fresh fruit for a fall or holiday brunch.
Fall Breakfast: Enjoy with a cup of coffee made with brown sugar coffee creamer for a cozy breakfast treat.
Dessert: Skip the frosting (or don’t) and top your sourdough pumpkin cinnamon rolls with a scoop of homemade vanilla ice cream and vanilla whipped cream.
Eggs: Serve with a side of fluffy scrambled eggs, slow cooker egg casserole, or Instant Pot boiled eggs for a little protein.
Sourdough Pumpkin Cinnamon Rolls FAQs
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.
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.
Technically, inactive starter will work. But your dough will take longer to ferment. So, if you aren’t in a hurry, using an inactive starter will work slowly but surely.
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 pumpkin puree’s moisture content, you may need a little more or less water.
More Pumpkin Recipes
If you tried this Sourdough Pumpkin Cinnamon Roll recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks, y'all!
Sourdough Pumpkin Cinnamon Rolls
Equipment
- Silicone Spatula
- String
Ingredients
The Night Before | Dough Ingredients
- 100 g sourdough starter, active and bubbly
- 115 g water
- 540 g cups all-purpose flour
- 115 g coconut oil, softened
- 120 g pumpkin puree
- 1 tablespoon pumpkin pie spice
- 90 g honey
- 80 g maple syrup
- 2 eggs
- 5 g baking powder
- 7 g baking soda
- 3 g salt
Filling Ingredients
- 115 g butter, softened
- 213 g brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
Before Baking
- 120 g heavy cream
Icing Ingredients
- 8 oz cream cheese, softened
- 120 g heavy cream
- 156 g maple syrup
- 2 teaspoon vanilla extract
- pinch of salt
Instructions
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.100 g (1/2 cup) sourdough starter, 115 g (1/2 cup) water, 540 g (4 1/2 cups) cups all-purpose flour, 115 g (1/2 cup) coconut oil, 120 g (1/2 cup) pumpkin puree, 1 tbsp (1 tablespoon) pumpkin pie spice, 90 g (1/4 cup) honey, 80 g (1/4 cup) maple syrup, 2 eggs
- 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 window pane 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 Morning
- Preheat the oven to 375° F.
- Combine softened butter, brown sugar, pumpkin spice, and cinnamon in a medium bowl. Set aside.115 g (1/2 cup) butter, softened, 213 g (1 cup) brown sugar, 1 tbsp (1 tablespoon) cinnamon, 1 tbsp (1 tablespoon) pumpkin pie spice
- 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.5 g (1 teaspoon) baking powder, 7 g (1 teaspoon) baking soda, 3 g (1/2 teaspoon) salt
- 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 and drizzle with heavy cream.120 g (1/2 cup) heavy cream
- Bake for 25 minutes or lightly browned. The internal temp of the dough should reach 190°-200° F. Set aside to cool.
Make the Frosting
- Combine all of the frosting ingredients in a small, heavy-bottomed saucepan.8 oz cream cheese, 120 g (1/2 cup) heavy cream, 156 g (1/2 cup) maple syrup, 2 tsp (2 teaspoons) vanilla extract, pinch of salt
- 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 icing 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!
Video
Notes
- New to sourdough? My Sourdough Starter for Beginners course walks you through making a healthy starter and baking your first loaf with confidence!
- Since publishing this recipe, I’ve learned that pumpkin puree brands vary in how much moisture they contain, which can affect the dough. If your dough is very wet, add more flour.
- Use softened, not melted butter, or you'll end up with greasy pumpkin cinnamon rolls.
- 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.
- Make sure your cast iron skillet is well-seasoned to prevent sticking.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
Hi Rebecca just found your video on how to use fresh flour and conversion. Thank you so much that clarified it so well.
I subscribe but then when I was searching for recipes, I saw that you mostly use sourdough. I do not use sourdough if I don’t want to use sourdough instead of use yeast how would I convert that? I was specifically interested in the cinnamon rolls I want a recipe that makes them like and fluffy not so bread like. Thank you so much you gave the most clear explanation the wheats and conversion that I have seen
Hi Nora!
Most recipes can be converted from sourdough to yeast. Instead of using sourdough starter, you would use 2 1/4 teaspoons of active dry yeast. Because sourdough starter contains water and flour, you may need to adjust the dough slightly. But I usually just add a little flour or water as needed while kneading.
I hope that helps!
-Rebecca
These are so light and fluffy. And the cream cheese frosting is to die for!
Can you make this recipe without a stand mixer? Thanks
Hey there! You can definitely knead it by hand, but it will just take more time and a little muscle. You can also add in a few cycles of stretch and fold to help build the gluten strength.
Hope that helps!
-Rebecca