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Cozy Sourdough Pumpkin Cinnamon Rolls Recipe with Cream Cheese Frosting

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These cozy sourdough pumpkin cinnamon rolls combine the tang of sourdough discard with warm pumpkin and cinnamon flavors, topped with a smooth cream cheese frosting. Perfect for fall brunch or holiday mornings, they offer a soft, pillowy texture and balanced sweetness.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (unfed, room temperature)
  • 2 ½ cups (320 g) all-purpose flour, plus extra for dusting
  • ½ cup (120 ml) canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (67 g) granulated sugar
  • ¼ cup (60 ml) whole milk, warmed
  • 2 tablespoons (28 g) unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • ½ cup (100 g) brown sugar, packed (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • ¼ cup (57 g) unsalted butter, softened (for filling)
  • 4 ounces (113 g) cream cheese, softened (for frosting)
  • ¼ cup (57 g) unsalted butter, softened (for frosting)
  • 1 cup (120 g) powdered sugar (for frosting)
  • ½ teaspoon vanilla extract (for frosting)
  • A pinch of salt (for frosting)

Instructions

  1. Activate the yeast by combining warm milk (about 110°F/43°C), yeast, and a pinch of sugar in a small bowl. Let sit 5-10 minutes until frothy.
  2. In a large bowl, mix sourdough discard, pumpkin puree, melted butter, egg, vanilla extract, sugar, cinnamon, nutmeg, and salt until smooth. Add activated yeast mixture and combine.
  3. Gradually add flour about ½ cup at a time, stirring until a shaggy dough forms. Dough should be soft and slightly sticky.
  4. Knead dough on floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook for 6-7 minutes on medium speed.
  5. Place dough in lightly oiled bowl, cover, and let rise in warm spot for 2-3 hours until doubled in size.
  6. Prepare filling by mixing brown sugar, cinnamon, and softened butter until spreadable.
  7. Punch down risen dough and roll out on floured surface into a 12×16-inch rectangle.
  8. Spread filling evenly over dough, leaving a small border around edges.
  9. Roll dough tightly from long edge into a log and cut into 12 equal rolls using a sharp knife or bench scraper.
  10. Arrange rolls in greased 9×13-inch baking dish, cover loosely, and let rise 1-1.5 hours until puffed.
  11. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if tops brown too fast.
  12. While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; mix until creamy.
  13. Cool rolls for 10 minutes, then spread cream cheese frosting generously over warm rolls. Serve immediately.

Notes

Do not rush rising times as sourdough discard slows fermentation. Add flour sparingly during kneading to avoid dense rolls. Use room temperature ingredients for frosting to avoid lumps. Tent rolls with foil if browning too quickly. For gluten-free, use gluten-free flour blend with xanthan gum and increase hydration. For dairy-free, substitute coconut milk and plant-based butter.

Nutrition

Keywords: sourdough pumpkin cinnamon rolls, pumpkin cinnamon rolls, sourdough discard recipe, cream cheese frosting, fall baking, autumn brunch, pumpkin dessert

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