I swear, when that warm, spiced smell rolls out of the oven, it’s like fall jumped into your kitchen wearing fuzzy socks. These Sourdough Pumpkin Cinnamon Rolls are blowing up on TikTok and Pinterest, and yesthey live up to the hype. Cozy, gently sweet, and beginner-friendly. You’ve got about 20 minutes of hands-on prep, then let the homemade magic rise.
Think of it as cinnamon rolls met pumpkin pie, fell in love, and baked themselves into soft, sticky goodness. You’ll use real pumpkin, cinnamon, and sourdough discardthings you probably already have. It leans way into those fall sourdough bread flavors we love this time of year. Full details in the blog!
I’ve rolled a lot of dough in my dayliterallyand this one’s a keeper. We tested this batch till the swirls were just right: pillowy, golden-edged, and slathered with maple glaze. The twist? It’s subtlebut oh, it matters. I can’t wait for you to try it.
Why You’ll Love These Sourdough Pumpkin Cinnamon Rolls
If cozy mornings had a flavor, this would be it. These sourdough pumpkin cinnamon rolls are a perfect mix of soft, pillowy dough with warm pumpkin spice and sourdough tang. Here’s why they’re a must-bake:
Beginner-friendly: No advanced sourdough tricks needed, just mix, rise, and roll.
Perfectly seasonal: Loaded with the best fall sourdough bread flavors, from pumpkin to maple cinnamon.
Make-ahead magic: Prep the dough the night before and bake fresh in the morning.
Family-approved: Everyone loves the gooey cinnamon swirl and creamy frosting combo.
Ingredient Breakdown & Easy Swaps
Every ingredient here plays its part in these gooey, soft rolls. Let’s keep it practical with some swap ideas:
Ingredient
Purpose
Swap Ideas
Active sourdough starter
Gives that signature tang and rise
Use sourdough discard for a milder flavor
Pumpkin puree
Adds moisture and fall flavor
Try sweet potato puree in a pinch
Pumpkin pie spice
Brings that warm, cozy spice
Use homemade spice mix (cinnamon, nutmeg, cloves)
Coconut oil
Keeps the dough tender
Swap with softened butter
Heavy cream (for baking)
Ensures gooey centers
Evaporated milk works too
Step-by-Step: Rolling Your Sourdough Pumpkin Cinnamon Rolls
No need to stress! Let’s break this into digestible steps:
Make the dough: Mix the ingredients (except the leavening agents) in your stand mixer and knead until smooth. Let it rest overnight for a deep sourdough flavor.
Prep the filling: Combine softened butter, brown sugar, pumpkin pie spice, and cinnamon. It smells incredible, and you’ll soon taste it.
Roll and fill: Roll the dough into a rectangle, spread the filling evenly, and roll it into a log. Use dental floss to get clean, even slicesno squished rolls here!
Bake to perfection: Place the rolls in a cast iron skillet, drizzle with heavy cream, and bake until golden and fluffy.
Pro Tip: Always test your dough by its internal tempit’s done when it hits 190°-200°F.
Troubleshooting Sticky Dough & More
Don’t worry if things aren’t perfect; baking is forgiving. Here are solutions for common issues:
Dough is too sticky: Add flour, 1 tablespoon at a time, until it’s manageable but still soft.
Rolls not rising well: Your starter may not be active enough. Make sure it’s bubbly and fresh.
Overbrowned rolls: Cover loosely with foil for the final 10 minutes to keep them soft and golden.
Note: If you’re short on time, try these as part of sourdough discard fall recipes for a milder taste!
Serving & Storing Your Rolls
These rolls are best served warm, with the maple vanilla cream cheese frosting melting into every swirl. Here’s how to make the most of them:
Serve fresh: Eat them straight out of the oven or reheat for a few seconds in the microwave.
Store leftovers: Keep in an airtight container at room temperature for up to 2 days or in the fridge for 3-4 days.
Storage Method
How Long?
Reheating Tips
Room Temperature
2 days
Microwave 10-15 seconds
Refrigerated
3-4 days
Warm in oven at 300°F for 5-7 minutes
Freezer
Up to 1 month
Thaw overnight, then warm in oven
Pro Tip: These are also amazing for Halloween sourdough recipesbrew some cider for the ultimate cozy pairing!
Expert Insight: The Art of Sourdough Pumpkin Cinnamon Rolls
Incorporating sourdough starter into pumpkin cinnamon rolls adds a depth of flavor and a tender crumb that commercial yeast can’t replicate. The natural fermentation enhances digestibility while balancing the sweetness, making sourdough pumpkin cinnamon rolls a delicious and thoughtfully crafted treat.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Perfecting Sourdough Pumpkin Cinnamon Rolls
After several rounds of tweaking dough hydration and pumpkin spice balance, I finally nailed these sourdough pumpkin cinnamon rolls. Early attempts were sticky and dense, but each try taught me how to get that tender, flaky swirl with just the right autumn warmth. This recipe is the result of patient testing and a lot of cinnamon-scented kitchen time.
FAQs ( Sourdough Pumpkin Cinnamon Rolls )
Can I use sourdough discard for pumpkin cinnamon rolls?
Absolutely! These sourdough pumpkin cinnamon rolls are perfect for using up your sourdough discard. The tangy flavor of the sourdough beautifully complements the warm pumpkin and cinnamon spices. Using discard makes this recipe both economical and delicious, transforming what might otherwise be wasted into an amazing fall treat. Just make sure your discard is relatively fresh (within a week) for the best flavor results.
How long do sourdough pumpkin cinnamon rolls take to rise?
Sourdough rises more slowly than commercial yeast, so these rolls typically need 4-6 hours for the first rise and 2-4 hours for the second rise at room temperature. The exact timing depends on your kitchen temperature and the activity level of your starter. In cooler weather, you can do a slow overnight rise in the refrigerator, which actually develops even better flavor. Be patient – the extra time is worth it for that signature sourdough tang!
What makes these different from regular cinnamon rolls?
These sourdough pumpkin cinnamon rolls offer a complex flavor profile you won’t find in regular versions. The sourdough provides a subtle tang that balances the sweetness, while the pumpkin adds moisture and earthy fall flavors. They’re also part of the wonderful world of fall sourdough bread flavors that make autumn baking so special. The texture is slightly denser and more satisfying than quick-rise rolls, with a beautiful golden color from the pumpkin.
Can I make these ahead for Halloween or Thanksgiving?
Yes! These make excellent Halloween sourdough recipes and holiday treats that can be prepped ahead. You can prepare the rolls completely, then cover and refrigerate overnight before the final rise and baking. Alternatively, bake them completely and reheat gently in a low oven. The pumpkin keeps them moist for days, making them perfect for holiday entertaining. They’re also freezer-friendly for up to 3 months.
What other fall flavors work well with sourdough cinnamon rolls?
There are so many delicious variations to try! Sourdough peach cinnamon rolls offer a sweet-tart combination, while maple cinnamon sourdough bread brings that cozy autumn sweetness. You could also experiment with apple, sweet potato, or even cranberry versions. These fall sourdough discard recipes are incredibly versatile – just replace some of the pumpkin with your chosen fruit or vegetable. Each variation brings its own unique twist to the classic cinnamon roll experience.
Conclusion
These Sourdough Pumpkin Cinnamon Rolls come together with just a bit of hands-on time, delivering soft, fluffy swirls that fill your kitchen with cozy fall scents. You’ll love how the tender dough balances pumpkin spice and a gentle sourdough tangperfect for morning breakfasts or a sweet snack after school.
Feel free to swap in pumpkin sourdough discard for a milder twist or add chopped nuts for extra crunch. Leftovers store well in the fridge, and warming them up revives that gooey magica trick I picked up from a seasoned pro baker. Don’t forget to try pairing them with Sourdough Peach Cinnamon Rolls or explore other Halloween sourdough recipes to keep your fall baking fresh and fun.
Have you given these rolls a whirl yet? I’d love to see your photos or hear your favorite tweaksdid they remind you of family recipes from your childhood? Share the sweetness and pass this cozy fall sourdough flavor alongbecause baked love is the best kind of love.
Warm, gooey sourdough pumpkin cinnamon rolls filled with a buttery brown sugar and pumpkin spice filling, baked to golden perfection and topped with a luscious maple vanilla cream cheese frosting. Perfect for cozy fall mornings.
The Night Before Baking: In the bowl of a stand mixer, add sourdough starter, water, flour, coconut oil, pumpkin puree, pumpkin pie spice, honey, maple syrup, and eggs. Mix on low speed with dough hook, scraping sides as needed.
Increase speed to medium and knead for 10-12 minutes until dough passes the windowpane test.
Transfer dough to a lightly oiled bowl, cover, and let sit at room temperature for 8-12 hours.
The Next Morning: Preheat oven to 375°F.
Combine softened butter, brown sugar, cinnamon, and pumpkin pie spice to make filling.
Return dough to mixer and add baking powder, baking soda, and salt. Mix 3-5 minutes until combined.
Turn dough onto floured surface and roll into 1/4 inch thick rectangle.
Spread the filling evenly over the dough using a silicone spatula.
Loosen the short edge farthest from you and roll dough tightly into a log.
Cut log into 12 equal rolls using string or unflavored dental floss.
Place rolls in a well-seasoned cast iron skillet and drizzle with heavy cream.
Bake for 25 minutes until lightly browned and internal temperature reaches 190°-200°F.
Set aside to cool.
Prepare icing by mixing softened cream cheese, heavy cream, maple syrup, vanilla extract, and a pinch of salt until smooth.
Once rolls have cooled slightly, spread maple vanilla cream cheese frosting over them.
Notes
Pumpkin puree moisture content may vary; add more flour if dough is too wet. Use softened, not melted butter, for the filling to avoid greasy rolls. Ensure pumpkin pie spice is fresh for best flavor. Use a well-seasoned cast iron skillet to prevent sticking. For alternative egg usage: ferment dough without eggs for 4 hours then refrigerate or add eggs and leavening agents the next day after fermenting.
