Sourdough Pumpkin Spice Cinnamon Rolls

Partially frosted ourdough pumpkin cinnamon rolls in cast iron skillet

5 from 1 vote

Sourdough Pumpkin Spice Cinnamon Rolls

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 vanilla cream cheese frosting.

Prep Time30

Cook Time25

Additional Time12

Total Time12 55

Course: Sourdough

Cuisine: American

Servings: cinnamon rolls

Calories: 629kcal

Author: Rebecca Warfield

Equipment

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

US - Metric

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 sourdough starter, 115 g water, 540 g cups all-purpose flour, 115 g coconut oil, 120 g pumpkin puree, 1 tablespoon pumpkin pie spice, 90 g honey, 80 g 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 butter, softened, 213 g brown sugar, 1 tablespoon cinnamon, 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 baking powder, 7 g baking soda, 3 g 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 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 heavy cream, 156 g maple syrup, 2 teaspoon 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.

Egg Notes

If you don't want to bulk ferment the dough with the eggs in it, here are two alternatives:

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