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Sourdough Discard Pumpkin Cinnamon Rolls (1 hour recipe)

Sourdough Discard Pumpkin Cinnamon Rolls (1 hour recipe)

These Sourdough Discard Pumpkin Cinnamon Rolls are enriched with butter, sour cream, and pumpkin purée to keep them soft, spiced all the way through, and filled with gooey brown sugar pumpkin spice filling. Finished with a tangy cream cheese glaze, they’re bakery worthy with half the work and time!
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Prep Time 30 minutes
Cook Time 30 minutes
Fermentation time (optional) 1 day
Servings 12

Equipment

  • Stand mixer with hook attachment (or strong hands!) - to mix dough.
  • Measuring cups and spoons - to measure smaller ingredients.
  • Digital scale - for accurate measurements.
  • Mixing bowls - to mix dough, filling, and icing.
  • Rolling Pin - to roll out your dough.
  • sharp knife or pizza wheel - to cut dough for rolls.
  • 9x13 baking pan - to bake rolls.
  • Spatula - to spread butter and icing.
  • Tape measure or ruler (optional) - for precise measurements when shaping rolls.

Ingredients
  

Dough:

  • 5 1/4 cups (665g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 cup (100g) granulated white sugar
  • 1 (50g) large egg
  • 1/2 cup (120g) sourdough discard (100% hydration)
  • 3/4 cup (200g) pumpkin purée (blotted if watery)
  • scant 3/4 cup (170g) whole milk or buttermilk
  • 1/3 cup (80g) sour cream full-fat
  • 1 tsp vanilla extract
  • 1/4 cup (57g) unsalted butter, softened

For Spreading later:

  • 1/2 cup (113g) unsalted butter, softened

Brown Sugar Filling:

  • 3/4 cup (150g) brown sugar
  • 2 tbsp (16g) all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/8 tsp sea salt

Cream Bath:

  • 1/3 cup (70g) heavy cream

Cream Cheese Icing:

  • 4 oz (113g) cream cheese, room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup (57g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 1-2 tbsp heavy cream more if thinner glaze is desired

Instructions
 

Step 1: Mix the Dough

  • In a stand mixer bowl (or large bowl) whisk together the flour, baking powder, baking soda, cinnamon and salt.
    5 1/4 cups (665g) all-purpose flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon
  • Add in the egg, pumpkin puree, sourdough discard, milk or buttermilk, vanilla, sour cream, butter and sugar to the dry ingredients.
    1/2 cup (100g) granulated white sugar, 1 (50g) large egg, 1/2 cup (120g) sourdough discard (100% hydration), 3/4 cup (200g) pumpkin purée (blotted if watery), scant 3/4 cup (170g) whole milk or buttermilk, 1/3 cup (80g) sour cream, 1 tsp vanilla extract, 1/4 cup (57g) unsalted butter, softened
  • Knead your dough for roughly 8 minutes on low by mixer or by hand, until everything is well combined. The dough should be well mixed, and will be slightly sticky and wet. If the dough is very sticky and soupy, add 2 Tablespoons (25g) of flour and mix. This dough is rather wet, so be careful here not to add too much flour or the rolls will be dry. See above for how the dough should look when complete.
  • Cover the bowl with plastic, and transfer to the refrigerator to chill for at least 20 minutes. This makes the rolls easier to shape.
  • Optional Overnight Fermentation: Cover bowl and refrigerate overnight if you want a longer fermentation if you're gluten sensitive.

Step 2: Make Brown Sugar Filling

  • In a small bowl, combine the brown sugar, flour, cinnamon, ginger, nutmeg, cardamom, and salt for the filling. Set aside. Make sure your butter is room temperature for the filling at this time, you should be able to easily leave a fingerprint in it.
    3/4 cup (150g) brown sugar, 2 tbsp (16g) all-purpose flour, 1 1/2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cardamom, 1/8 tsp sea salt

Step 3: Shape and Bake the Rolls

  • Preheat your oven to 350 F. Lightly spray a 9x13 baking pan with cooking oil and set aside.
  • Remove the dough from the refrigerator. Gather your pizza or pastry wheel, rolling pin, tape measure or ruler if using, and a spatula. We're going to use all of these tools to make our rolls!
  • Flour your work surface very well. I mean this! This dough can get sticky so please don't skip this step. Dump your dough out onto your work surface, and flour the top of the dough and your rolling pin well. Just trust me!
  • Roll out your dough to a 12x18 inch rectangle, aiming for a 1/4 inch thickness. Use your ruler to trim the edges to make a uniform rectangle if desired (the sides should be 12 inches and the bottom and top edges 18 inches).
  • Cover the rectangle of dough with the softened butter, leaving a 1/2 inch border at the top. Sprinkle the brown sugar filling over the butter, covering the butter well. Cut the rectangle into 12 even strips with your pastry cutter, about 1 1/4 inch wide.
    1/2 cup (113g) unsalted butter, softened
  • Starting at the bottom of each strip, roll each strip up tightly to form a roll. Continue this with all 12 rolls. Place in the oiled 9x12 baking dish 3 rolls across in 4 rows.
  • Pour heavy cream over the rolls evenly to lock in moisture.
    1/3 cup (70g) heavy cream
  • Bake the rolls at 350 F for 25-30 minutes, when you push on the dough portion of the center of a roll, it should feel firm. Rolls should be golden brown. Remove the rolls from the oven and allow to cool while you prepare the icing. Internal temperature should be 195-200 F.

Step 4: Make the Cream Cheese Icing

  • Make sure your cream cheese and butter are soft, this is important to make sure the icing comes togehter correctly.
  • Using hand beaters or a stand mixer, cream together the cream cheese and the butter. Beat for a minute on high until cream cheese and butter are smooth and light.
    4 oz (113g) cream cheese, room temperature, 1/4 cup (57g) unsalted butter, softened
  • Add in the vanilla and salt, and beat in for another minute.
    1/2 tsp vanilla extract, 1/4 tsp sea salt
  • Sift in your powdered sugar so you don't have any lumps, and beat into the icing for 1-2 minutes.
    1/2 cup (60g) powdered sugar
  • Add 1-2 Tablespoons of cream to the icing, and beat until light and fluffy for another minute.
    1-2 tbsp heavy cream
  • Scoop icing onto warm rolls, and spread generously over the tops. Serve warm!
  • Yields 12 rolls

Notes

How to Store:
Room temperature- Store covered at room temperature for 1–2 days.
Refrigerator- up to 5 days. Gently reheat to enjoy.
Freezer- Store unglazed rolls wrapped tightly in plastic up to 2 months. Defrost, warm gently in the oven, and glaze fresh.
Course Sourdough Discard Recipes
Cuisine American