Sourdough Pumpkin Cinnamon Rolls

Warm and perfectly spiced, these sourdough pumpkin cinnamon rolls will be the perfect breakfast or dessert that your whole family will love!

Course Breakfast

Cuisine American

Keyword Easy Sourdough Recipe, Freshly Milled desserts, Freshly Milled Flour, Sourdough, Sourdough Cinnamon Rolls, Sourdough Dessert, Sourdough Pumpkin Cinnamon Rolls, Sourdough Starter, Whole Grains

Prep Time 10

Cook Time 25

Servings Rolls

Calories 411kcal

Author Mary Rose

Equipment

Stand Mixer

Ingredients

For the Rolls

4 1/4 cups flour fresh milled. if using all purpose, you may need a bit less.
1/2 cup sourdough starter
1/3 cup olive oil
1/3 cup honey/maple syrup
1/2 cup water
1/2 cup pumpkin puree
2 tsp pumpkin pie spice
1 1/2 tsp salt
1 tsp vanilla extract

For the Filling

1/4 cup softened butter
1/4 cup pumpkin puree
2 tbsp pumpkin pie spice
1/4 cup honey

For the Icing

1 block softened cream cheese
1/2 cup maple syrup
1 tsp pumpkin pie spice
1 tsp vanilla extract

Instructions

For the Rolls

In the bowl of a stand mixer, add the wet ingredients. Mix until combined.
Add the flour, salt, and pumpkin pie spice.
Mix well and continue to knead on speed 2 for 10 minutes.
Place in a lightly greased bowl, cover with plastic wrap, and let dough rise for 8-12hours in a warm place.
When ready to shape, turn the dough onto a lightly floured surface.
Roll out with a rolling pin to a large rectangle approximately 1/4 inch thick.

Make Filling

Mix the ingredients for the filling in a small bowl and spread evenly over the dough.
Roll up the dough as tightly as possible.
Cut into 12 equal pieces using a sharp knife, bench scraper, or unflavored dental floss.
Place in a cast iron skillet or on a parchment lined 1/4 size baking sheet.
Let rise 1-4 hours depending on the temperature of your kitchen.

Bake the Rolls

Preheat the oven to 375 degrees F.
Brush tops with heavy cream or milk. (optional)
Bake rolls for 22-25 minutes or until lightly golden brown.

Make Icing

In a bowl add the ingredients and blend together with an immersion blender. You could also mix these in a stand mixer with a paddle attachment.
Top the warm rolls with the icing.

Notes

Store in an airtight container in the fridge for 3-4 days.

Freeze in freezer safe container for up to 3 months.

Nutrition