Sourdough Pumpkin Cinnamon Rolls
Soft, fluffy Sourdough Pumpkin Cinnamon Rolls, perfect for a cozy autumn treat, filled with cozy autumn flavors of pumpkin and spices. Perfect with a cup of coffee or hot chocolate on chilly days.
Ingredients
- bread flour (high protein)
- milk
- pumpkin purée
- sugar
- salt
- active sourdough starter
- whole egg
- egg yolk
- vanilla extract
- cinnamon
- nutmeg
- ground ginger
- ground cloves
- unsalted butter
- unsalted butter
- sugar
- pumpkin purée
- cinnamon
- pumpkin spice mix
- cream cheese
- unsalted butter
- vanilla extract
- powdered sugar
- caramel
Method
- 1
In a large bowl, combine all dough ingredients except the butter. Mix until well incorporated. Cover and let the dough rest for 20 minutes to hydrate.
- 2
Knead the dough by hand or with a stand mixer. Once it becomes slightly elastic, gradually add the butter, one piece at a time. Continue kneading until the dough is smooth, soft, and slightly sticky.
- 3
Place the dough in a greased bowl, cover it, and let it ferment at room temperature for 4–6 hours, or until it has increased in volume by about 35–40%.
- 4
Transfer the dough to the refrigerator and let it rest overnight. This will improve the flavor and make the dough easier to handle.
- 5
Remove the dough from the fridge and let it sit for 10 minutes at room temperature before rolling.
- 6
While the dough rests, mix the room temperature butter, sugar, optional pumpkin purée, cinnamon, and pumpkin spice in a bowl until the mixture is smooth and creamy. Set aside at room temperature.
- 7
Lightly grease your work surface and rolling pin with butter. Roll the dough into a large rectangle. Spread the filling evenly over the dough. Starting from the long edge, roll the dough up tightly into a log.
- 8
Using a piece of string or a sharp knife, cut the log into 7–8 equal pieces. Place the rolls in a baking dish, leaving a little space between each one to allow for expansion.
- 9
Cover the baking dish and let the rolls rise at room temperature for 2–3 hours, or until they have doubled in size.
- 10
Preheat your oven to 320°F (160°C). Bake the rolls for 30–35 minutes, or until they are golden brown on top and fully cooked through.
- 11
While the rolls bake, prepare the frosting. In a bowl, beat the cream cheese, butter, vanilla extract, powdered sugar, and caramel until the mixture is smooth and fluffy.
- 12
Allow the baked rolls to cool slightly. While they are still warm, spread the cream cheese frosting generously over the top. For an extra touch, drizzle with more caramel before serving.
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