These pumpkin sourdough cinnamon rolls will make your home smell like a cozy fall day. Pumpkin puree is added to the sourdough, and additional pumpkin puree is combined with butter, cinnamon, sugar, and pumpkin pie spice and slathered onto the dough. The dough is formed into rolls, baked in the oven, and covered in maple cream cheese frosting.
It’s the beginning of the fall season, and I’m so excited for all the cozy days ahead! October is full of beautiful weather, and it’s finally starting to cool off here in the Pacific Northwest. It’s perfect baking weather!
What better way to welcome fall than with cinnamon rolls? And if you’re looking for pumpkin recipes, well, this checks that box as well. These sourdough pumpkin cinnamon rolls will make a wonderful breakfast or dessert. And because they include pumpkin puree and pumpkin pie spice, these would be completely acceptable as a Halloween treat or on the Thanksgiving dessert table.
I started with my family’s favorite cinnamon roll recipe and modified it to create a sourdough version using fed sourdough starter. Then, I added pumpkin puree to the dough and additional pumpkin puree and homemade pumpkin pie spice in the filling. When you pull these pumpkin sourdough cinnamon rolls out of the oven, you’ll notice their beautiful light orange tint. They’re simply gorgeous!
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Best Pumpkin Sourdough Cinnamon Rolls
When I create a recipe, my goal is to make it as delicious and healthy as possible. Here’s what you’ll love about this recipe:
Sourdough: This recipe uses fed sourdough starter, and the dough is allowed to ferment overnight. This helps make the grains more digestible and is gentler on your gut.
Pumpkin: Pumpkin not only tastes great, but it’s super healthy too. It’s rich in fiber, beta carotene, and Vitamin C. Source
Homemade Pumpkin Pie Spice: You won’t have to buy a special pumpkin pie spice in order to make this recipe. I’ve given you the measurements for four common baking spices that are typically used to make pumpkin pie spice.
Natural sweeteners: I wanted to avoid the refined sugar of traditional cinnamon rolls as much as possible, because I’m always left in a sugar fog after eating them. You will find all-natural sugars in this pumpkin cinnamon roll recipe, including honey, pure maple syrup, and sucanat.
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Tips for Pumpkin Cinnamon Rolls
- In this recipe, I use ginger, nutmeg, cloves and allspice in the filling. You can substitute 2 teaspoons of pumpkin pie spice in place of these four baking spices if you wish.
- Instead of buying canned pumpkin puree, you can always make your own pumpkin puree or even use homemade butternut squash puree in place of the pumpkin puree. You may like it even better than with pumpkin!
- This recipe calls for fed sourdough starter, which means you should feed your starter at least 4-12 hours before you begin making the rolls. This will give your starter time to become active and bubbly and help your rolls to rise.
- Make sure to soften your cream cheese ahead of time for the creamiest, smoothest cream cheese frosting.
- If you don’t have a stand mixer, you can always use your hands to knead and mix the dough.
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How to Make Pumpkin Sourdough Cinnamon Rolls
The process begins the day before:
- Feed your sourdough starter 4-12 hours before you begin to make the dough.
- In a stand mixer, combine the fed sourdough starter, flour, water, honey, and butter. Mix together until the dough forms into a ball.
- Place the dough in a greased bowl and cover with plastic wrap. Put in a warm place to ferment overnight.
The next morning:
- Put the dough back into the stand mixer bowl (if it’s not already) and add the egg, salt, baking soda, and pumpkin puree.
- The dough will eventually absorb the wet ingredients and become sticky, but it should still maintain its ball shape. It shouldn’t be so sticky that you can’t roll it out. If this is the case, you may add a small amount of additional flour. You just don’t want too much flour or the rolls will be dry.
- Use a spatula to scoop the dough onto a lightly floured counter. Roll the dough out into a rectangle 1/4 inch to 1/2 inch thick. Dust the rolling pin with flour if needed.
Make the filling for the sourdough pumpkin cinnamon rolls:
- Melt butter in a small saucepan, then add pumpkin puree, sucanat or brown sugar, ginger, nutmeg, cloves, allspice, and cinnamon. Stir until combined.
- Spread filling evenly onto the dough, except for a 1/2 inch border around the edges.
- Roll the dough up lengthwise, rolling it as tight as you can. Pinch the ends of the dough into the roll.
- Using dental floss, cut the large roll equally into 12 smaller rolls.
Bake the rolls
- Preheat oven to 375 degrees.
- Place the rolls into a cast iron skillet or 9×13 baking dish.
- Bake for 20-25 minutes until rolls are lightly golden brown.
Frost the cinnamon rolls
- In a stand mixer, whip together cream cheese, butter, maple syrup, milk and vanilla until smooth.
- Using a knife or spatula, spread cream cheese icing evenly over the rolls.
Serve warm and enjoy! To store, keep in airtight container at room temperature for up to 3 days.
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If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @littlehouseonlaurel with your delicious creation.