Fluffy Sourdough Pumpkin Cinnamon Rolls Recipe

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This would be the perfect fall bake for a quiet weekend morning when its crisp outside and warm inside.

iced rolls in pan

A classic treat turned into a fall must have. This Fluffy Sourdough Pumpkin Cinnamon Rolls Recipe is so good! These pumpkin rolls contain no commercial yeast and are topped with cinnamon cream cheese icing and wrapped up with cinnamon butter. They are adapted from my sourdough cinnamon rolls and are super soft and decadent.

This would be the perfect fall bake for a quiet weekend morning when its crisp outside and warm inside. Don’t forget to make your favorite cup of coffee to go alongside this lovely fall sourdough bake.

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cream poured over rolls in pan

Sourdough Pumpkin Cinnamon Rolls Recipe Ingredient:

Roll Ingredients:

  • Water: added to increase the hydration of the rolls.
  • Whole Milk: hydration and softness.
  • Active Sourdough Starter: You want an active starter that is at peak.
  • Brown Sugar: Just a little to help feed the starter.
  • Bread Flour: I like using bread flour for added gluten strength.
  • Butter: Like the milk…it adds softness and is part of the enriched dough.
  • Large Egg: Used to enrich the dough.
  • Sea Salt: Balance of flavors.
  • Real Pumpkin Puree: Well, you know…they would not be pumpkin cinnamon rolls without it.
  • Heavy Whipping Cream: Poured over the proofed rolls for a soft and gooey result.

Swirl Ingredients

  • Butter: For flavor and a vehicle for cinnamon.
  • Brown Sugar: Sweetness and flavor.
  • Cinnamon: Because pumpkin and cinnamon go so well together.
  • Pumpkin Puree: This is optional, but it adds some flavor to the swirl while incorporating pumpkin throughout the roll.

Icing Ingredient

  • Cream Cheese: Takes the icing to the next level. So good!
  • Powdered Sugar: Just the slightest sweetness.
  • Heavy Whipping Cream: Beat until thick and creamy.
  • Vanilla Extract or Vanilla Bean Paste: Added for flavor.
  • Cinnamon: Complements the rolls so nicely.
proofed rolls with cream on top

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Frequently Asked Questions:

Can I use pumpkin pie filling INSTEAD of pure pumpkin puree?

I would not recommend it. If you do be sure to adjust your spices so that you don’t have an overly spiced result.

Can you make these jumbo or regular sized?

Yes! All you have to change is how thick you cut them. 2 ½ inches for jumbo and 1 ½ inches for regular.

Can I use homemade pumpkin puree in these rolls?

I would first access how wet the pumpkin puree is based on the kind that is in the can. Then reduce the water slightly in the recipe to if the homemade pumpkin puree seems more liquid.
I like using homemade pumpkin puree for my baking but did the recipe testing with canned pumpkin so that it was consistent.

risen rolls ready in pan

Other Sourdough Pumpkin Recipes to Try:

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pin image with various pumpkin roll pictures

Fluffy Sourdough Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Roll Dough Ingredients:

  • 1/4 cup + 2T (100g) water
  • 1/4 cup (50g) whole milk
  • 1/3 cup (85g) sourdough starter, active
  • 1 T (10g) brown sugar
  • 2 T (30g) butter, softened
  • 1 egg, room temperature
  • 1 cup (240g) pumpkin puree
  • 4 2/3-5 cups (560g) bread flour
  • 1 tsp (2-3g) cinnamon
  • 1 tsp. (5g) sea salt
  • 1/3 cup (80g) heavy whipping cream (for the top of the rolls)

Cinnamon Swirl Ingredients:

  • 4 T (60g) butter, softened
  • 2 T (30g) pumpkin puree (optional)
  • 4 T (55g) packed brown sugar
  • 1 tsp (2-3g) cinnamon

Cinnamon Cream Cheese Icing Ingredients:

  • 4 oz (115g) cream cheese, softened
  • ½ cup (120g) heavy whipping cream
  • ½ cup (60g) powdered sugar
  • 2 tsp (8-10g) vanilla extract or vanilla paste
  • 1 tsp (2-3g) cinnamon

Directions for Sourdough Pumpkin Roll Dough:

  • In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment. Combine the active sourdough starter, water, milk, brown sugar, butter, egg, and pumpkin puree. Mix until combined.
  • Next, add the bread flour, cinnamon, and mix until just combined. Let rest for 20 minutes.
  • After a 20-minute rest, add the sea salt and knead or mix on low speed for 8 minutes. Let the dough rest for 30 minutes and perform one set of stretch and folds. Cover with plastic wrap and rest on the counter for 6-10 hours depending on the temperature of your house. (If around 70 degrees 8 hours is typically good.)
  • After the first proof or the next day/following morning, prepare the filling and assemble the rolls.
  • The dough should be well risen after it’s first rise.

Making the Filling for the Sourdough Pumpkin Rolls:

  • In a small bowl combine the pumpkin puree, softened butter, brown sugar and cinnamon. Mix until well combined.

Assembling the Sourdough Pumpkin Rolls:

  • When you have the swirl filling mixed up now it is time to assemble the rolls. You will need an ungreased pan roughly 9” x 13” in size.
  • Roll your pumpkin dough into a large rectangle about 15” x 18”. Spread the swirl filling on the dough leaving about 1-2” at the top where the roll ends, when rolled up. This makes it less messy when you go to roll them up. Then with a measuring device mark where you need to divide the rolls in the dough. (2 ½” for jumbo size or 1 ½” for regular size rolls.)
  • Cut the rolls with a sharp knife or pizza cutter. Then with your hands roll them up and tuck the end under the bottom of the roll. You can also roll the whole rectangle up and then cut them with a knife or unflavored dental floss but if you want clearer swirls cutting them first and then rolling them is more the way to go.
  • After you have finished rolling them all up place them in the pan and cover with a clean towel. For the second rise, proof the rolls in a warm place for 1-2 hours until risen and puffy.

Baking the Sourdough Pumpkin Rolls:

  • At this point you can pour the heavy cream over the top of the rolls and place in a preheated 400-degree oven.
  • Bake the rolls at 400 degrees for 10 minutes and then reduce the heat to 325 degrees and finish baking at that temperature for around 32 minutes more.
  • Remove the rolls from the oven when they are golden brown and place them on a wire rack to cool.

Making the Cinnamon Cream Cheese Icing:

  • While the rolls are cooling you can make the cinnamon cream cheese icing.
  • In a small bowl beat the cream cheese and cream until smooth. I like using a mixer at high speed. When those ingredients are smooth add in the powdered sugar, cinnamon, and vanilla and mix well.

Frosting the Rolls:

  • Once the rolls have cooled most of the way but are still slightly warm about 20-30 minutes (If you can wait that long!) Cover the tops of the rolls with the icing. Serve with a cup of coffee or a cold glass of milk.
  • Leftovers can be stored in the refrigerator for up to 3 days. If you want to, you can leave the icing off the rolls if you think you are going to have leftovers and just add the icing per roll. This way you can store the icing in the fridge and the rolls in an airtight container on the counter.
iced rolls in pan

Fluffy Sourdough Pumpkin Cinnamon Rolls Recipe

The perfect fall bake. These Fluffy Sourdough Pumpkin Cinnamon Rolls are super soft, gooey and topped with a cream cheese cinnamon icing. You are going to need a hot cup of coffee to go with these!
By: Mariah Nienhuis
Serving Size: 6 jumbo or 12 regular rolls
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Ingredients
  

Pumpkin Cinnamon Roll Dough Ingredients:

  • 1/4 + 2T cup (100g) water
  • 1/4 cup (50g) whole milk
  • 1/3 cup (85g) sourdough starter, active
  • 1 T (10g) brown sugar
  • 2 T (30g) butter, softened
  • 1 egg room temperature
  • 1 cup (240g) pumpkin puree
  • 4 2/3-5 cups (560g) bread flour
  • 1 tsp (2-3g) cinnamon
  • 1 tsp. (5g) sea salt
  • 1/3 cup (80g) heavy whipping cream (for the top of the rolls)

Cinnamon Swirl Ingredients:

  • 4 T (60g) butter, softened
  • 2 T (30g) pumpkin puree (optional)
  • 4 T (55g) packed brown sugar
  • 1 tsp 2-3g cinnamon

Cinnamon Cream Cheese Icing Ingredients:

  • 4 oz (115g) cream cheese, softened
  • ½ cup (120g) heavy whipping cream
  • ½ cup (60g) powdered sugar
  • 2 tsp (8-10g) vanilla extract or vanilla paste
  • 1 tsp (2-3g) cinnamon

Instructions
 

Directions for Sourdough Pumpkin Roll Dough:

  • In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment. Combine the active sourdough starter, water, milk, brown sugar, butter, egg, and pumpkin puree. Mix until combined.
  • Next, add the bread flour, cinnamon, and mix until just combined. Let rest for 20 minutes.
  • After a 20-minute rest, add the sea salt and knead or mix on low speed for 8 minutes. Let the dough rest for 30 minutes and perform one set of stretch and folds. Cover with plastic wrap and rest on the counter for 6-10 hours depending on the temperature of your house. (If around 70 degrees 8 hours is typically good.)
  • After the first proof or the next day/following morning, prepare the filling and assemble the rolls.
  • The dough should be well risen after it’s first rise.

Making the Filling for the Sourdough Pumpkin Rolls:

  • In a small bowl combine the pumpkin puree, softened butter, brown sugar and cinnamon. Mix until well combined.

Assembling the Sourdough Pumpkin Rolls:

  • When you have the swirl filling mixed up now it is time to assemble the rolls. You will need an ungreased pan roughly 9” x 13” in size.
  • Roll your pumpkin dough into a large rectangle about 15” x 18”. Spread the swirl filling on the dough leaving about 1-2” at the top where the roll ends, when rolled up. This makes it less messy when you go to roll them up. Then with a measuring device mark where you need to divide the rolls in the dough. (2 ½” for jumbo size or 1 ½” for regular size rolls.)
    pumpkin roll dough with filling spread on it
  • Cut the rolls with a sharp knife or pizza cutter. Then with your hands roll them up and tuck the end under the bottom of the roll. You can also roll the whole rectangle up and then cut them with a knife or unflavored dental floss but if you want clearer swirls cutting them first and then rolling them is more the way to go.
  • After you have finished rolling them all up place them in the pan and cover with a clean towel. For the second rise, proof the rolls in a warm place for 1-2 hours until risen and puffy.

Baking the Sourdough Pumpkin Rolls:

  • At this point you can pour the heavy cream over the top of the rolls and place in a preheated 400-degree oven.
  • Bake the rolls at 400 degrees for 10 minutes and then reduce the heat to 325 degrees and finish baking at that temperature for around 32 minutes more.
  • Remove the rolls from the oven when they are golden brown and place them on a wire rack to cool.

Making the Cinnamon Cream Cheese Icing:

  • While the rolls are cooling you can make the cinnamon cream cheese icing.
  • In a small bowl beat the cream cheese and cream until smooth. I like using a mixer at high speed. When those ingredients are smooth add in the powdered sugar, cinnamon, and vanilla and mix well.

Frosting the Rolls:

  • Once the rolls have cooled most of the way but are still slightly warm about 20-30 minutes (If you can wait that long!) Cover the tops of the rolls with the icing. Serve with a cup of coffee or a cold glass of milk.
    rolls about to be iced

Notes

Leftovers can be stored in the refrigerator for up to 3 days. If you want to, you can leave the icing off the rolls if you think you are going to have leftovers and just add the icing per roll. This way you can store the icing in the fridge and the rolls in an airtight container on the counter.
cream poured over rolls in pan

I hope this fall inspired sourdough bake is a bright spot for the crisp fall months. I loved making this pumpkin cinnamon roll recipe and it was such a good one! It’s hard to beat warm cinnamon rolls coming out of the oven, surrounded by people you love and a hot cup of coffee in your hand. Please leave a review or any comments or questions below! Thank you for stopping by!

Happy Fall Baking,

But my God shall supply all your need according to his riches in glory by Christ Jesus…

Philippians 4:19

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