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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.
Table of Contents
Of all the baked goods, I think cinnamon rolls might be one of my favorites. 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 all the fall flavors.
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, sourdough apple cider donuts, 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.
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.
Why You’ll Love Sourdough Pumpkin Cinnamon Rolls
Fall Flavors: 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.
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!
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.
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.
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.
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.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Stand Mixer: 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!
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.
Step-by-Step Instructions
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.
Step 15: 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.
- 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.
- 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 & Reheating
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.
Serving Suggestions
Brunch: Serve with eggs, homemade bacon, and fresh fruit for a fall or holiday brunch.
Fall Breakfast: Enjoy with 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.
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.
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 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.
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.
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More Sourdough Recipes You Will Love
- Sourdough Apple Cinnamon Bread
- Homemade Sourdough Cinnamon Toast Crunch
- 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
Sourdough Pumpkin Spice 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 tbsp 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 tbsp cinnamon
- 1 tbsp 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 tsp 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
- 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.
- Short-Ferment: If you aren’t comfortable with bulk fermenting the eggs in the dough, you can leave it out to ferment for 4 hours and then pop it into the fridge. Let the dough warm a little before adding the leavening agents.
- Add Eggs the Next Day: Add the eggs and the leavening agents the next day. After fermenting, the dough can be pretty stiff, so it will take longer to work the eggs into it.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
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
These are so light and fluffy. And the cream cheese frosting is to die for!