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–+ servings

Sourdough Pumpkin Cinnamon Rolls

These Sourdough Pumpkin Cinnamon Rolls with maple cream cheese frosting start with an ultra-soft, pillowy dough, full of pumpkin and warm spices kneaded in. Each tender roll bakes up golden and irresistibly fluffy, then gets smothered in a silky maple cream cheese glaze that melts into all the nooks and crannies.
5 from 5 votes
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Prep Time 45 minutes
Cook Time 40 minutes
Servings 12

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.
  • Whisk - for stirring tangzhong.
  • Long ruler or measuring tape (optional) - - to measure dough for even rolls.
  • Rolling Pin - to roll dough out.
  • 9x13-inch baking dish - for baking buns. I love this pan from USA linked here.
  • Offset spatula or frosting knife- - for spreading butter 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. This is my go-to kitchen thermometer linked here.
  • hand beaters - to beat cream cheese icing.

Ingredients
  

Sweet Levain:

  • 2 (25g) tbsp mature sourdough starter
  • ¾ (100g) cup all-purpose flour
  • 1/3 (80g) cup room temperature water
  • 2 (25g) tbsp granulated white sugar

Tangzhong Paste:

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

Main Dough:

  • All of the tangzhong
  • ¾ (200g) cup sweet levain
  • 2 large eggs room temperature
  • 1/3 (70g) cup whole milk
  • ¼ (50g) cup granulated sugar
  • 4 (500g) cups all-purpose flour
  • 1 ¾ (10g) tsp sea salt
  • 8 tbsp (113g) unsalted butter softened
  • ⅔ (150g) cup pumpkin purée blotted if watery
  • 1 tsp vanilla extract
  • 1 ½ tsp cinnamon

Sourdough Discard Swap:

  • 3/4 (200g) cup sourdough discard
  • 2 1/4 (7g) tsp instant yeast

Cinnamon Brown Sugar Filling:

  • 1/2 (113g) cup unsalted butter softened
  • ¾ (150g) cup packed brown sugar
  • 1 ½ tbsp cinnamon
  • ½ tsp ginger (to use a pumpkin pie spice blend replace ginger, nutmeg, and cardamom for 1 tsp pumpkin pie spice)
  • ¼ tsp nutmeg
  • ⅛ tsp cardamom optional
  • ⅛ tsp salt
  • 2 (30g) tbsp all-purpose flour

Cream Bath:

  • ⅓ (80g) cup heavy cream

Maple Brown Butter Cream Cheese Frosting:

  • 4 (56g) tbsp unsalted butter softened
  • 4 (112g) oz cream cheese softened
  • 1 ¾ (225g) cups powdered sugar
  • 2 (30g) tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp maple flavoring optional
  • 1/8 tsp sea salt
  • 3 (45g) Tablespoons heavy cream as needed

Instructions
 

Step 1: Make the Sweet Levain (Night Before)

  • 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.
    2 (25g) tbsp mature sourdough starter, ¾ (100g) cup all-purpose flour, 1/3 (80g) cup room temperature water, 2 (25g) tbsp granulated white sugar

Step 2: Make the Tangzhong

  • Before you get started on mixing your dough, you'll make your tangzhong. Whisk milk and flour together in a small saucepan.
    2 (20g) tbsp all-purpose flour, ½ (100g) cup whole milk
  • 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.
  • 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

  • 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, and cinnamon. Whisk ingredients together quickly, it's okay if it's lumpy.
    All of the tangzhong, ¾ (200g) cup sweet levain, 2 large eggs, 1/3 (70g) cup whole milk, ¼ (50g) cup granulated sugar, ⅔ (150g) cup pumpkin purée, 1 tsp vanilla extract, 1 ½ tsp cinnamon
  • Sourdough Discard Swap Option: If you want to make this recipe with discard, replace the starter with discard and add the yeast with the wet ingredients above.
    3/4 (200g) cup sourdough discard, 2 1/4 (7g) tsp instant yeast
  • Add your flour and salt into your wet ingredients.
    4 (500g) cups all-purpose flour, 1 ¾ (10g) tsp sea salt
  • 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.
  • Once the dough has come together, add the 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.
    8 tbsp (113g) unsalted butter
  • 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.
  • Stand mixer directions: perform one set of stretch and folds after 30 minutes to strengthen your dough.
  • Hand mixing directions: 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.
  • How to do a stretch and fold: 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, mix the cinnamon sugar paste. Make sure your butter is fully softened before mixing this.
  • In a small mixing bowl, combine the softened butter, brown sugar, cinnamon, ginger, nutmeg, cardamom, salt and flour for the filling. You can use hand mixers if you like or a spoon, you'll want a thick spreadable paste. If the butter doesn't want to mix. microwave for 10 seconds no longer to gently soften and mix.
    1/2 (113g) cup unsalted butter, ¾ (150g) cup packed brown sugar, 1 ½ tbsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cardamom, ⅛ tsp salt, 2 (30g) tbsp all-purpose flour
  • On a lightly floured surface, roll dough into a 15x15-inch square. Use a tape measure or ruler if needed to measure. Trim any excess edges if needed to get a clean line.
  • Spread the cinnamon sugar paste you prepared earlier over the top of the dough, leaving a 1/2 inch border at the top.
  • Mark the bottom edge a little wider than an inch to create 12 strips. Use a knife or pizza wheel to cut 12 clean long strips.
  • Starting at the bottom of each strip, roll up each strip to form your cinnamon roll as pictured below.
  • Note: The measurements listed are for 12 cinnamon rolls. if you would like to make six jumbo cinnamon rolls, cut strips roughly 2 inches wide instead.
  • Place the rolls into a greased 9x13-inch pan in 3 rows of 4 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.

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.
    ⅓ (80g) cup heavy cream
  • Bake rolls for 35-40 minutes, or until tops are golden and firm. 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 the rolls bake, whip up your cream cheese icing.

Step 8: Make Cream Cheese Icing

  • Make sure your butter and cream cheese are fully softened before mixing the frosting.
  • Cream the butter and cream cheese together with hand mixers on high until pale and fluffy,
    4 (56g) tbsp unsalted butter, 4 (112g) oz cream cheese
  • Add the maple syrup, maple flavoring if using, vanilla, and salt to the bowl. Beat into the frosting until smooth.
    2 (30g) tbsp pure maple syrup, 1 tsp vanilla extract, 1 tsp maple flavoring, 1/8 tsp sea salt
  • Sift your powdered sugar and add to your frosting, and beat into your icing on low until the sugar is mixed in then increase the speed to high. Whip for 1-2 minutes until the frosting is smooth and fluffy.
    1 ¾ (225g) cups powdered sugar
  • Add heavy cream to the icing, and whip on high for a few more minutes until silky and smooth.
    3 (45g) Tablespoons heavy cream
  • Scoop cream cheese icing evenly on top of the warm cinnamon rolls, and spread with a spatula or frosting knife. Sprinkle with cinnamon if desired.
  • Serve warm rolls immediately.
  • Yields 12 regular sized cinnamon rolls or 6 jumbo rolls

Notes

How to Store:
Room Temperature- Store frosted rolls in an airtight container up to 1 day. 
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.
Can I make these without sourdough starter or discard?
Yes. In place of the 200g sweet levain, add ½ cup (100g) all-purpose flour and a scant ½ cup (100g) whole milk to the main dough. Use 2¼ tsp (7g) instant yeast. Follow the recipe as written, allowing the dough to double during the first rise and the shaped rolls to become very puffy before baking. This time will be much faster using yeast instead of starter.

Nutrition

Serving: 1rollCalories: 600kcalCarbohydrates: 81gProtein: 8gFat: 28g
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