The smell of warm cinnamon on a crisp autumn morningthat’s what these pumpkin sourdough cinnamon rolls are all about. Soft, gooey, lightly spiced, with a tangy sourdough kick. They’re trending big on Pinterest right now and for good reason. Mix, rise, roll, bakethis cozy treat comes together with a bit of weekend prep and all the fall feels.
A little pumpkin puree, a swipe of butter, and a brown sugar-cinnamon swirl that melts into golden perfection. These sourdough cinnamon rolls hit that sweet spot between indulgent and nourishing. Just pantry staples and a comfy rolls recipe that feels like home. Full details in the blog!
I started baking cinnamon rolls with my grandmotherhers were pillowy and sticky and smelled like heaven. Years later, I added my sourdough starter to the mix and tested till they came out just right. You’ll love the twist I added with the spice blendit’s magic.
Why You’ll Love This Pumpkin Sourdough Cinnamon Rolls Recipe
If the thought of a cozy autumn morning wrapped in the warm scent of cinnamon and pumpkin sends your heart racing, this recipe is for you. Here’s why these Pumpkin Sourdough Cinnamon Rolls belong in your kitchen:
Soft & fluffy: Thanks to the sourdough starter, these rolls have a perfectly tender texture with just a little tang.
Cozy spices: The blend of cinnamon, nutmeg, ginger, and cloves complements the pumpkin beautifully.
Flexible timing: You can let the dough rise overnight, making it perfect for weekend mornings.
Nostalgic vibes: One bite takes you right back to baking with family, but with a modern twist.
These rolls feel indulgent but come together with simple ingredients you likely already have at home.
Key Ingredients & Suggested Swaps
This recipe uses pantry-friendly ingredients with a few fun swaps to make it even easier:
Ingredient
Purpose
Possible Swap
Pumpkin Puree
Adds moisture and autumn flavor
Mashed sweet potato or butternut squash
Sourdough Starter
Provides tang and rise
Not swap-friendly here
Brown Sugar
Sweet, caramel-like filling
White sugar + a tablespoon of molasses
Spices (Cinnamon, Nutmeg, etc.)
Brings warmth and depth
Adjust quantities to taste
Pro Tip: Using freshly grated nutmeg makes all the difference in flavor. Your cinnamon rolls will taste extra magical!
How to Make Pumpkin Sourdough Cinnamon Rolls: Step by Step
Feeling a little nervous about making rolls? Don’t be! This cinnamon rolls recipe is easier than it seems. Here’s the lowdown:
Make the dough: Combine your sourdough starter, pumpkin puree, milk, butter, sugar, and flour. Knead until smooth, then let it rise until doubled (usually about 6-8 hours, or overnight).
Mix the filling: Stir together the brown sugar, cinnamon, ginger, nutmeg, and cloves. Set aside while the dough rises.
Roll & spread: Roll your dough into a rectangle, spread with softened butter, and sprinkle the sugar-spice mixture evenly on top.
Shape the rolls: Roll up the dough tightly, slice into 12 pieces, and place them in your baking dish.
Rise again: Let the rolls rise for 1-2 hours (or until puffy), then bake at 350°F for 35-40 minutes.
Glaze time: Whisk together the cream cheese, powdered sugar, and milk. Spread the glaze over the warm rolls and enjoy!
Step-by-Step Timing Chart
Stage
Time
Initial Dough Prep
30 minutes
First Rise
6-8 hours (overnight works best)
Shaping & Filling
20 minutes
Second Rise
1-2 hours
Bake Time
35-40 minutes
Note: Timing can vary depending on the warmth of your kitchen. Cooler kitchens = slower rises.
Serving & Storage Tips
These Pumpkin Sourdough Cinnamon Rolls are best served warm, fresh from the oven. But don’t worry if there are leftovershere’s how to handle them:
To store: Keep them in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days.
To freeze: Wrap individual rolls tightly and store in the freezer for up to 2 months. Thaw overnight and reheat.
Reheating: Pop them in the microwave for 20-30 seconds, or warm in the oven at 300°F for 10 minutes.
Storage Method
How Long?
Reheating Tips
Room Temperature
Up to 2 days
Microwave or low oven heat
Refrigerator
Up to 5 days
Microwave or oven
Freezer
Up to 2 months
Thaw overnight, then reheat
Pro Tip: For that fresh-baked feel, add an extra drizzle of glaze after reheating!
Expert Insight: The Science Behind Pumpkin Sourdough Cinnamon Rolls
Incorporating pumpkin into sourdough cinnamon rolls adds moisture and natural sweetness, enhancing both texture and flavor. The fermentation process in sourdough also helps break down pumpkin’s starches, creating a tender crumb and deeper complexity in the final bakemaking pumpkin sourdough cinnamon rolls a deliciously nuanced treat.
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The Journey to Perfect Pumpkin Sourdough Cinnamon Rolls
After several rounds of tweaking, I finally nailed these pumpkin sourdough cinnamon rolls. At first, the dough was too sticky or underproofed, but every attempt brought me closer to that perfect balance of tender crumb and warm spice. Today’s recipe is the result of those lessons and a few sticky fingers along the way.
FAQs ( Cozy Pumpkin Sourdough Cinnamon Rolls )
How long does it take to make pumpkin sourdough cinnamon rolls?
These delicious pumpkin sourdough cinnamon rolls require about 24-36 hours from start to finish, but most of that is hands-off fermentation time. The active prep work takes about 2-3 hours spread across two days. The long fermentation develops incredible flavor and makes them perfect for an autumn morning breakfast treat. Plan to start your dough the day before you want to enjoy them!
Can I make pumpkin sourdough cinnamon rolls without eggs?
Yes, you can easily make these cinnamon rolls egg-free! Simply replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or use aquafaba. The sourdough starter and pumpkin puree provide plenty of moisture and binding power. Your rolls recipe will still turn out beautifully soft and flavorful.
What makes pumpkin sourdough cinnamon rolls different from regular ones?
Pumpkin sourdough cinnamon rolls have a more complex, tangy flavor thanks to the fermented sourdough starter. The pumpkin puree adds natural sweetness, moisture, and a beautiful orange color while boosting the nutritional value. These rolls are also more digestible than traditional yeast rolls due to the fermentation process. The combination creates an incredibly tender, flavorful roll that’s perfect for fall desserts or breakfast!
How should I store leftover pumpkin sourdough cinnamon rolls?
Store your leftover cinnamon rolls in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap individual rolls in plastic wrap and freeze for up to 3 months. To reheat, warm them in a 350°F oven for 5-8 minutes or microwave for 20-30 seconds. The pumpkin keeps these rolls moist longer than traditional recipes!
Can I prepare pumpkin sourdough cinnamon rolls ahead of time?
Absolutely! This cinnamon rolls recipe is perfect for make-ahead preparation. After shaping the rolls, cover tightly and refrigerate overnight for up to 24 hours before baking. You can also freeze shaped, unbaked rolls for up to 1 month – just thaw overnight in the refrigerator before baking. This makes them ideal for holiday mornings or special brunches when you want fresh rolls without the early morning work.
Conclusion
This pumpkin sourdough cinnamon rolls recipe delivers soft, tender rolls with that perfect balance of warm cinnamon and subtle tangplus a cozy sweetness that’s made for a relaxed autumn morning. You’ll love how the dough comes together with simple pantry ingredients and little fuss, making homemade cinnamon rolls feel totally achievable this season.
Feel free to swap in mashed sweet potato for pumpkin or add a sprinkle of chopped nuts to the filling for extra texture. Store leftovers in an airtight container or freeze individually for quick breakfasts later. A tip from a pro baker: always glaze warm rolls fresh from the ovenit’s the secret to that irresistible shine and gooey finish.
Give these sourdough cinnamon rolls a try and tag your kitchen photosI’d love to see your spins or tweaks! Did you grow up with a favorite rolls recipe like this? Pass it on to friends or family and savor those sweet, comforting moments together.
Joe Rooney
Pumpkin Sourdough Cinnamon Rolls: Easy and Delicious
Delight in these soft and fluffy pumpkin sourdough cinnamon rolls, bursting with warm autumn spices and topped with a creamy glaze—perfect for an autumn morning or indulgent dessert.
In a large bowl, combine the sourdough starter, pumpkin puree, milk, and cane sugar until smooth.
Add the flour and salt, mixing until a rough dough forms.
Incorporate the softened butter and knead the dough until smooth and elastic.
Cover the dough and let it rise at room temperature for 8-10 hours or until doubled in size.
Prepare the filling by mixing brown sugar, cinnamon, ginger, cloves, nutmeg, and softened butter until well combined.
Roll out the dough on a floured surface into a large rectangle.
Spread the cinnamon-spice filling evenly over the dough.
Roll the dough tightly from the long edge and cut into 12 equal rolls.
Place rolls in a greased baking dish, cover, and let rise for another 2 hours.
Preheat the oven to 180°C (350°F).
Bake rolls for 35-40 minutes or until golden brown and cooked through.
While baking, prepare the glaze by mixing cream cheese, powdered sugar, milk, and optional egg until smooth.
Allow rolls to cool slightly, then spread the creamy glaze on top before serving.
Notes
For best results, use a mature and active sourdough starter. You can substitute pumpkin puree with sweet potato puree if desired. Stores well in an airtight container for up to 3 days or freeze for longer storage.
