Jumbo Sourdough Pumpkin Cinnamon Rolls (with maple brown butter cream cheese frosting)

This recipe is a fall-inspired variation of my very popular Jumbo Sourdough Cinnabons (same-day bake option) that you all know and love. These Jumbo Sourdough Pumpkin Cinnamon Rolls with maple brown butter cream cheese frosting start with the same ultra-soft, pillowy sourdough base, but with that cozy fall flavor of pumpkin and spice. Each giant roll bakes up tender, golden, and irresistibly fluffy, then gets smothered in a silky maple brown butter cream cheese glaze that melts into all the nooks and crannies. I promise you this is a recipe you’ll be saving as a family favorite!

Table of Contents

Why You’ll Love This Recipe:
1. Tools You’ll Need:
  1. Gather Your Ingredients:

Why You’ll Love This Recipe:

These rolls use a sweet levain to cut the tart taste of sourdough for a sweeter roll, and the tangzhong paste and pumpkin keeps the dough soft and tender for days. You can make the dough same-day, or ferment the dough overnight for additional fermentation and to make it easy for your schedule. With my step-by-step instructions and photos, you’ll be able to easily assemble this recipe if you’re new to sourdough or a seasoned baker.

The filling and dough are packed with cinnamon and spice, for that perfect balance to the pumpkin. Make a quick and easy maple brown butter cream cheese frosting that pairs beautifully with the rolls and you’re taste buds will be in heaven. Thank me later!

Why Use a Sweet Levain?

Milder flavor! The added sugar in the levain feeds the yeast while tempering the sourness of the sourdough. The sugar works to stabilize fermentation and works beautifully in enriched doughs.

Why Use a Tangzhong?

Tangzhong is a simple process of heating up milk with flour and creating a roux. Done in minutes, this process pre-gelatinizes the starches allowing the dough to hold more moisture. This process locks in moisture while also strengthens the dough, resulting in pillowy soft texture with an expanded shelf-life. This will give you yeasted results while keeping it sourdough!

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Tools You’ll Need:

Stand mixer with dough hook (or strong hands!) – for mixing dough.
Mixing bowls- for combining cinnamon sugar filling and cream cheese icing.
Saucepan or small pot- for mixing tangzhong and browning butter.
Whisk- for stirring tangzhong.
Long ruler or measuring tape (optional) – to measure dough for even rolls.
Rolling pin– to roll dough out.
9×13-inch baking dish- for baking buns. I love this pan from USA linked here.
Offset spatula or frosting knife- for spreading cinnamon paste and frosting.
Pizza wheel or pastry wheel – to cut rolls into even strips.
Digital scale– recommended for accurate measurements.
Kitchen thermometer (optional)- helpful for tangzhong and checking internal temperatures. This is my go-to kitchen thermometer linked here .
Hand beaters- to beat cream cheese icing.

Gather Your Ingredients:

All-purpose flour- I recommend using all-purpose flour for a softer roll, but you can substitute for bread flour. Make sure to avoid using flours that are enriched, and for best results select a high protein flour.
Pumpkin Puree– Not to be confused with pumpkin pie filling, pumpkin puree brings the pumpkin flavor as well as softness to the rolls. I prefer the brand Libby’s, I find it to be less watery.
Whole milk – milk works in the tangzgong and the dough to create a tender crumb.
Sourdough starter- (flat or past peak, can be cold or room temperature). You’ll use your starter to feed your sweet levain used in the dough. If you wish, you can skip the sweet levain and use equal weight sourdough starter instead, just make sure it has been fed and is at peak when you use your starter. Be aware this may make for a more “sour” cinnamon roll.
Unsalted Butter – butter makes your dough rich and soft. I prefer using unsalted butter and then adding salt so I can control the amount being added. If you use salted, reduce the salt you’re using by 1/4 teaspoon. You’ll also use butter to help the cinnamon filling stick, and in your cream cheese frosting to make the brown butter.
Eggs – provide richness and works to bind the dough.
White sugar– Boosts sweetness and supports the rise and golden color of the rolls. You’ll also use white sugar to feed your sweet levain.
Salt – balances sweetness and enhances overall flavors. I prefer a high quality sea salt.
Brown sugar– Used in the cinnamon filling to sweeten and create that classic swirl in the roll.
Vanilla extract– Enhances the flavor and brings warmth.
Cinnamon, Ginger, Nutmeg and Cardamom- Creates that classic pumpkin spice flavor. I prefer to blend my own spices as the result is more reliable, but you can substitute for a pre-mixed pumpkin spice blend. Notes on how to do this will be under FAQ’s.
Cream – used to give the rolls a cream bath before baking to lock in moisture.
Cream cheese – gives icing that tangy classic taste.
Pure Maple Syrup- used to thin the cream cheese frosting and give it that maple flavoring.
Powdered Sugar (or confectioner’s) – used in the cream cheese icing to sweeten and thicken the glaze. Do not substitute this sugar for granulated sugar, or your frosting will be gritty.
Maple Flavoring (optional)- you don’t have to add this, but this Maple Flavoring from Frontier Co-op linked here is a staple in my pantry and a cleaner variation of other flavorings. I promise this will really elevate your frosting!

Now let’s bake!

Instructions

Step 1: Make the Sweet Levain (Night Before)

Baker’s Schedule: 8:00 PM- Night Before

To start your dough, you’ll want to mix a sweet levain the night before. If this sounds intimidating, it’s not! It’s literally just adding sugar to your starter. This curbs the tang of the sourdough for the perfect cinnamon roll.

In a clean jar, mix your mother starter with the flour, water, and sugar. Give it a good stir, and allow it to rest at room temperature (optimally 73-75 degrees F). I like to mark the volume in my jar with a rubber band so it’s easy to asses the rise the next morning. When the sweet levain has doubled in size, it’s time to mix your cinnamon roll dough.

Sweet levain doubled and ready to be used

Step 2: Make the Tangzhong

Baker’s Schedule: 8:00 AM- Day 1

Before you get started on mixing your dough, you’ll make your tangzhong. Whisk milk and flour together in a small saucepan.

Cook the tangzhong over medium/low heat, stirring constantly, until it thickens into a paste that is similar to pudding (about 2–3 minutes). For precision, use your digital thermometer and heat to 148-155 F. Do not overheat, or your mixture will be too thick.

Whisk to dissolve and cook over medium/low heat — Add flour and milk to a small pot

Scrape into a bowl immediately to prevent further cooking, cover, and let cool to room temperature before adding to your dough.

Prepare your dough while tangzhong cools.

Step 3: Mix the Dough

Baker’s Schedule: 8:30 AM- Day 1

In a stand mixer fitted with a dough hook or large mixing bowl, add all of the tangzhong, whole milk, sweet levain, eggs, pumpkin puree, sugar, vanilla, cinnamon, ginger, nutmeg and cardamom. Whisk ingredients together quickly, it’s okay if it’s lumpy.

Add your flour and salt into your wet ingredients.Mix on low until a shaggy dough forms, about 2-3 minutes. Scrape down bowl if needed. If using your hands, knead until you work dough together. This is a higher hydration dough, so be aware it will be sticky.

Whisk together — Add wet ingredients to the bowl

Once the dough has come together add softened butter, a tablespoon at a time mixing each tablespoon in until adding the next. Use a dough scraper to scrape the edges of the bowl to make sure everything is getting mixed in.

Continue mixing on medium-low (speed 2–3) for 8–10 minutes, until dough is smooth, elastic, and tacky but not sticky. If mixing by hand, knead dough until butter has fully incorporated and dough is smooth and tacky.

Mixing Notes: If kneading in a mixer or if dough is very wet when mixing by hand, add an additional 25 grams (3 Tablespoons) of flour and mix into dough. Make sure to work flour in completely and assess if you need more flour.

Do not add more than 50 grams of flour at this stage, or you will lose the high hydration of the dough and end up with a dense cinnamon roll. If using a stand mixer, dough can become more warm and sticky and I have found kneading dough with my hand (perform a set of stretch and folds) for a minute after mixing in my stand mixer really helps bring the dough together.

Step 4: Bulk Fermentation

Spray a clean bowl with oil. Shape the dough into a smooth ball and place it in the bowl. Cover with plastic wrap.

If you used a stand mixer, perform one set of stretch and folds after 30 minutes to strengthen your dough. If you mixed dough by hand, perform 3 sets of stretch and folds at 30 minute intervals at the beginning of bulk fermentation. After stretch and folds are completed, cover dough and allow to continue proofing.

To complete a set of stretch and folds simply lift the dough at the edge, and fold it into the center. Repeat this step until you’ve formed a ball with your dough.

Let dough rise at 75–80°F until doubled in size, this takes about 6-7 hours. If your house is very cold, you can put dough in the oven with the light on for a warmer atmosphere. This proofing time is a general guide, this process may take longer the key is to assess when the dough has nearly doubled that’s when it’s ready.

Overnight Fermentation: Once dough has finished rising, you can cover and transfer to the refrigerator overnight for a longer ferment or you can simply chill the dough for 1 hour before shaping your rolls. I do find it to be easier to shape the rolls when the dough has been refrigerated for at least an hour due to the pumpkin in the dough.

Step 5: Shape the Cinnamon Rolls

Note: If refrigerating dough overnight, remove from refrigerator at this time and allow to rest 30 minutes at room temperature to take off the chill.

Before you shape your rolls, make sure your butter is room temperature for spreading on your dough and mix your cinnamon spice and brown sugar filling.

In a small mixing bowl, combine the brown sugar, cinnamon, ginger, nutmeg, cardamom, salt and flour for the filling. Set aside for later.

On a lightly floured surface, roll dough into a 12×15-inch rectangle with the 12-inch edges being the bottom and top. Use a tape measure or ruler if needed to measure. Trim any excess edges if needed to get a clean line.

Prepare cinnamon sugar filling and butter

Roll dough to bottom edge being 12 in — Prepare cinnamon sugar filling and butter

Spread the butter evenly over the top of the dough leaving a 1/2 inch border at the top.

Spread top of butter with the cinnamon sugar paste you prepared early, making sure it’s evenly spread all over the dough to meet the edges leaving a 1/2 inch border at the top.

Mark the bottom edge (12-in edge) every 2 inches to create 6 strips. Use a knife or pizza wheel to cut 6 clean long strips.

Starting at the bottom of each strip, roll up each strip to form your cinnamon roll as pictured below.

Roll up each strip starting at the bottom — Cut 2 inch wide strips

Note: The measurements listed are for 6 jumbo rolls. If you’d like to adjust this recipe to make a dozen rolls, use the 15-in edge as the bottom and top edge, with the 12-inch edge being the sides. Cut into 12 (1 1/4 inch wide) strips and form your rolls. Proceed with recipe as listed.

Place rolls into a greased 9×13-inch pan to proof. Cover with plastic.

Optional Shape Ahead Instructions: As long as you made your dough the same day, you can shape your rolls and place in the pan and cover with plastic then refrigerate overnight to save yourself an additional step the next morning. Do not allow rolls to proof at this point and place directly into refrigerator covered with plastic. Continue with final proof the next morning. This may take longer as your dough will be cold. Do not do this if you have already refrigerated dough overnight, as you will run the risk of over proofing you rolls.

Step 6: Final Proof

Cover rolls with plastic wrap and let rise at warm room temp (74–78°F) for 2 hours, or until noticeably puffy and nearly doubled as pictured.

Rolls after final proof — Rolls before final proof

Step 7: Bake Rolls

Preheat oven to 350°F (175°C).

Right before you bake your rolls, pour the heavy cream over the tops to give them extra moisture.

Pour cream over rolls right before baking.

Bake rolls for 40-50 minutes, or until tops are golden and firm. Because these rolls are thicker, it’s important to make sure the center portion of the roll has reached the proper temperature to avoid an underbaked roll. Internal temperature of center of roll should read 200–205°F.

If rolls are browning too quickly, tent loosely with foil during the last 10–15 minutes.

While rolls bake, whip up your cream cheese icing.

Step 8: Make Cream Cheese Icing

In a small pot, add your butter. Cook on medium heat whisking until butter is golden with amber flecks. Remove from heat immediately and transfer to a mixing bowl. Allow butter to come to room temperature before proceeding. You can pop it in the refrigerator for a few minutes if needed.

Soften cream cheese. Add the cream cheese to the browned butter.

Add the maple syrup, maple flavoring if using, vanilla, and salt to the bowl. Beat into the frosting until smooth.

Sift your powdered sugar and add to your frosting, and beat into your icing until its fluffy.

Add heavy cream if needed to thin icing to the icing and beat until fluffy and light.

It should be smooth and creamy — Combine cream cheese frosting

Scoop cream cheese icing evenly on top of the rolls, and spread with a spatula or frosting knife. Sprinkle with cinnamon if desired.

Serve warm rolls immediately.

Enjoy your fresh Jumbo Sourdough Pumpkin Cinnamon Rolls!

Yields 6 jumbo rolls or 12 regular sized cinnamon rolls

How to Store:

Room Temperature- Store frosted rolls in an airtight container up to 2 days.

Refrigerator- Keep up to 5 days in refrigerator, gently rewarming before serving in microwave or oven.

Freezer- Freeze unfrosted rolls, tightly wrapped, for up to 2 months. Thaw overnight in fridge, warm, then frost.

FAQ’S:

Can I make these ahead?

Yes! You can chill the dough overnight after bulk ferment, or refrigerate shaped rolls overnight and bake the next morning.

Can I use pumpkin pie filling?

No. Pumpkin puree is what you want to use, pumpkin pie filling has sugar and other ingredients added that will change the rolls.

Do I need the cream bath?

Highly recommended! It keeps the centers gooey and prevents the rolls from drying out.

How do I use a pre-mixed pumpkin spice blend in this recipe?

Use 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spice in the dough, and use 1 1/2 Tablespoon cinnamon and 1 teaspoon pumpkin pie spice in the cinnamon sugar filling.

Do I have to brown the butter in the frosting?

Nope! Just substitute with softened butter instead. Add a bit more cream to thin if needed.

If you enjoyed this recipe, drop a comment and don’t forget to try my other seasonal pumpkin recipes!

Pumpkin Recipes You’ll Love:

Jumbo Sourdough Pumpkin Cinnamon Rolls

These Jumbo Sourdough Pumpkin Cinnamon Rolls with maple brown butter cream cheese frosting start with a ultra-soft, pillowy sourdough base, filled with that cozy fall flavor of pumpkin and spice. Each giant roll bakes up tender, golden, and irresistibly fluffy, then gets smothered in a silky maple brown butter cream cheese glaze that melts into all the nooks and crannies. I promise you this is a recipe you'll be saving as a family favorite!

Print Recipe Pin Recipe

Prep Time 1 30

Cook Time 40

Fermentation time 8

Servings 6

Equipment

Stand mixer with dough hook (or strong hands!) – for mixing dough.
Mixing bowls – for combining cinnamon sugar filling and cream cheese icing.
Saucepan or small pot – for mixing tangzhong and browning butter.
Whisk – for stirring tangzhong.
Long ruler or measuring tape (optional) - – to measure dough for even rolls.
Rolling Pin – to roll dough out.
9×13-inch baking dish – for baking rolls.
Offset spatula or frosting knife- – for spreading cinnamon paste and frosting.
Pizza wheel or pastry wheel - – to cut rolls into even strips.
Digital food scale – recommended for accurate measurements.
Digital food thermometer (optional) – helpful for tangzhong and checking internal temperatures.
hand beaters – to beat cream cheese icing.

Ingredients

Sweet Levain (make the night before):

2 tbsp (25g) mature sourdough starter
¾ cup (100g) all-purpose flour
½ cup (100g) room temperature water
2 tbsp (25g) granulated sugar

Tangzhong Paste:

2 tbsp (20g) all-purpose flour
½ cup (100g) whole milk

Main Dough:

All of the tangzhong
¾ cup (200g) sweet levain
2 large eggs room temperature
1/3 cup (70g) whole milk
¼ cup (50g) granulated sugar
4 cups (500g) all-purpose flour
1 ¾ tsp (10g) sea salt
10 tbsp (142g) unsalted butter softened
⅔ cup (150g) pumpkin purée blotted if watery
1 tsp vanilla extract
1 ½ tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
⅛ tsp cardamom

Butter for spreading:

1/2 cup (113g) unsalted butter softened

Cinnamon Spice Brown Sugar Filling:

¾ cup (150g) packed brown sugar
1 ½ tbsp cinnamon
½ tsp ginger
¼ tsp nutmeg
⅛ tsp cardamom
⅛ tsp salt
2 tbsp (30g) all-purpose flour

Cream Bath:

⅓ cup (80g) heavy cream

Maple Brown Butter Cream Cheese Frosting:

4 tbsp (56g) unsalted butter
4 oz (112g) cream cheese
1 ¾ cups (225g) powdered sugar
2 tbsp (30g) pure maple syrup
1 tsp vanilla extract
1 tsp maple flavoring optional
1/8 tsp sea salt
1-2 Tablespoons heavy cream as needed