easy sourdough pumpkin cinnamon rolls

Sourdough Pumpkin Cinnamon Rolls With Pumpkin Cream Cheese Icing

There’s something magical about the flavor of pumpkin that I just can’t get enough of—especially when fall rolls around. It’s hands down my favorite, and naturally, I had to create and share this mouthwatering recipe for sourdough pumpkin cinnamon rolls topped with a creamy pumpkin cream cheese icing. Yes, you heard that right—pumpkin on top of pumpkin! These cinnamon rolls are soft, fluffy, and full of warming spices, making them the perfect indulgence for cozy mornings or sweet afternoon treats. If you love pumpkin as much as I do, you’re in for a real treat!

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farmhouse on boone sourdough pumpkin cinnamon rolls

How Sourdough Transforms Cinnamon Rolls

Sourdough plays a magical role in the process of making cinnamon rolls, adding depth of flavor, texture, and a range of health benefits. Unlike commercial yeast, which forces rapid rise, sourdough slowly ferments the dough over time, allowing wild yeasts and bacteria to break down the gluten proteins, making the cinnamon rolls easier to digest. The fermentation also gives sourdough cinnamon rolls a slight tang, balancing the sweetness from the cinnamon sugar and pumpkin.

Sourdough is much healthier than using store-bought instant yeasts, as the long fermentation process can aid in better nutrient absorption and reduce bloating. The slow rise of sourdough naturally breaks down anti-nutrients like phytic acid, which is often left intact in quick-rise yeasted doughs. If you’re looking for a gut-friendly alternative to traditional cinnamon rolls, sourdough is the way to go!

New to the world of sourdough? Check out our beginner friendly Sourdough Articles to learn more!

sourdough pumpkin cinnamon rolls

Instant Yeast Alternative

If you’re short on time or prefer to use instant yeast, it’s easy to make the switch. Instead of 1 cup of sourdough starter, use 2 ¼ teaspoons of instant yeast (which equals one packet) and skip the extended fermentation step. Just mix all the dough ingredients together, including the yeast, and let the dough rise for 1-2 hours, or until it doubles in size. You’ll still get soft, fluffy rolls, though you’ll miss out on that signature tang that sourdough provides.

Want soft fluffy cinnamon rolls without the pumpkin? Check out these Sourdough Cinnamon Rolls!

sourdough discard pumpkin cinnamon rolls

The Best Ways to Roll and Shape Cinnamon Rolls

When it comes to shaping cinnamon rolls, I used to stick with the classic log method, which works well but can be a bit messy. Here’s how the log method works: after spreading the cinnamon filling evenly over the dough, you start at one long edge of the dough and gently roll it into a tight log, trying to keep it even. Once you’ve got your dough log, you use a knife or unflavored dental floss to slice the log into individual rolls. The problem? Sometimes the log would squish while cutting, leaving me with uneven rolls and filling spilling everywhere. Still tasty, but not exactly picture-perfect!

That’s when I discovered a pastry cutter wheel, and it’s been a game-changer ever since. Instead of rolling the dough into a log, I now use the pastry wheel to cut uniform strips of dough straight from the rolled-out rectangle. You simply cut the dough into long, even strips (usually about 1 ½ inches wide), then roll each strip up into a cinnamon roll. This method ensures that every roll comes out the same size and thickness, with far less mess. Plus, you don’t have to worry about squishing the dough or the filling spilling out while slicing. It’s a cleaner, quicker way to get perfect, evenly-shaped cinnamon rolls every time!

overnight sourdough pumpkin cinnamon rolls

Sourdough Pumpkin Cinnamon Rolls Recipe

These sourdough pumpkin cinnamon rolls are a true autumn treat! They’re incredibly soft and fluffy, thanks to the pumpkin puree, which adds a moist richness to the dough. The rolls are infused with a strong pumpkin flavor, highlighted by a hint of warm spices like cinnamon, cloves, and pumpkin pie spice. Every bite melts in your mouth, offering the perfect balance between sweetness and warmth. The rich pumpkin cream cheese frosting takes these rolls to the next level, adding a creamy tanginess that pairs perfectly with the spiced pumpkin dough. Whether for breakfast, dessert, or an indulgent snack, these cinnamon rolls will satisfy all your cravings.

sourdough pumpkin spice cinnamon rolls

Sourdough Pumpkin Cinnamon Rolls Recipe

These rolls are infused with a strong pumpkin flavor, highlighted by a hint of warm spices like cinnamon, cloves, and pumpkin pie spice. Every bite melts in your mouth, offering the perfect balance between sweetness and warmth.
Prep Time 30 minutes
Cook Time 40 minutes
Fermentation Time 10 hours
Serving Size 12 Rolls

Equipment

  • Pastry Cutter https://amzn.to/3YhRkbF

Ingredients

Dough:

  • 1 cup bubbly and active sourdough starter fed
  • 3 cups all-purpose flour
  • 1 cup milk
  • 1 cup pumpkin puree
  • 2 tablespoons sugar
  • 1 egg
  • ¼ cup coconut oil softened
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice or 1 tablespoon cinnamon and a pinch of clove
  • 4 tablespoons softened butter reserved for later
  • Extra flour as needed

Cinnamon Filling:

Pumpkin Cream Cheese Frosting:

  • ¼ cup softened butter
  • 2 ounces softened cream cheese
  • 2-3 cups confectioners’ sugar
  • ½ cup pumpkin puree
  • ½ teaspoon vanilla extract

Instructions

Mix the Dough

  • In a mixing bowl, combine the sourdough starter, flour, pumpkin puree, and milk. Allow this mixture to rest at room temperature for 10-12 hours, or leave it overnight to allow slow fermentation.1 cup bubbly and active sourdough starter,3 cups all-purpose flour,1 cup milk,1 cup pumpkin puree,

Prepare the Dough

  • Using a stand mixer with a dough attachment, add the egg, sugar, coconut oil, salt, baking soda, baking powder, and pumpkin pie spice to the fermented mixture. Mix until everything is well incorporated.2 tablespoons sugar,1 egg,,1 teaspoon salt,¼ cup coconut oil,½ teaspoon baking soda,1 teaspoon baking powder,1 tablespoon pumpkin pie spice
    pumpkin sourdough cinnamon rolls

Knead the Dough

  • Transfer the dough onto a floured work surface and begin kneading until it’s no longer sticky. Add extra flour gradually (up to 1 cup) until the dough becomes smooth and workable.Extra flour as needed

Shape the Dough

  • Roll out the dough into a rectangular shape about ½ inch thick. This will ensure even baking and perfect texture.
    pumpkin cinnamon rolls with sourdough

Make the Filling

  • In a small bowl, combine the brown sugar and cinnamon. Spread the softened butter over the dough, then evenly sprinkle the cinnamon sugar mixture on top. ½ cup brown sugar,1 tablespoon cinnamon,4 tablespoons softened butter

Roll and Cut

  • Roll the dough tightly from one end to the other to form a log. Slice the log into 12 equal-sized rolls and arrange them in a greased round pan (like a pie dish).
    pumpkin cinnamon rolls with pumpkin cream cheese

Proof the Rolls

  • Cover the rolls with plastic wrap or foil, and allow them to sit in a warm place until doubled in size. This can take anywhere from 1 to 3 hours depending on the temperature.

Bake the Rolls

  • Preheat your oven to 350°F (176°C). Bake the cinnamon rolls for 35-40 minutes or until golden brown.

Make the Frosting

  • While the rolls are baking, beat together the softened butter, cream cheese, confectioners’ sugar, pumpkin puree, and vanilla extract in a bowl until smooth and creamy. Adjust the sugar for the desired sweetness. ¼ cup softened butter,2 ounces softened cream cheese,2-3 cups confectioners’ sugar,½ cup pumpkin puree,½ teaspoon vanilla extract

Serve

  • Once the rolls are out of the oven, generously spread the pumpkin cream cheese frosting on top of the warm rolls. Enjoy!

How to Store and Prep for Freezing

If you’re making these sourdough pumpkin cinnamon rolls in advance, there are a few tricks to store them for maximum freshness. Once cooled, store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave for 20-30 seconds or in a warm oven for about 10 minutes.

For Freezer Prep: To bulk prep cinnamon rolls for a quick breakfast later, prepare the dough and roll it up as instructed. After slicing the rolls, instead of baking, arrange them in a freezer-safe pan or dish, cover tightly with plastic wrap and foil, and freeze. When you’re ready to bake, thaw the rolls overnight in the fridge and allow them to rise before baking as usual. This method lets you enjoy homemade cinnamon rolls whenever you like, with minimal effort!

sourdough pumpkin spice cinnamon rolls

These sourdough pumpkin cinnamon rolls with pumpkin cream cheese icing are the ultimate fall treat. They combine the tangy richness of sourdough with the warmth and sweetness of pumpkin and spice, creating a truly melt-in-your-mouth experience. Whether you’re enjoying them fresh from the oven or pulling a prepped batch from the freezer for a quick and cozy breakfast, these rolls are sure to satisfy your pumpkin cravings. So go ahead, indulge in a little pumpkin-on-pumpkin goodness and enjoy the soft, fluffy comfort of homemade cinnamon rolls!

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