Sourdough Pumpkin Cinnamon Rolls . . . fall flavors update a classic recipe

t’s a two-day process, but these Sourdough Pumpkin Cinnamon Rolls are definitely worth the effort! This fall inspired recipe incorporates pumpkin purée into the dough as well as being added to the classic filling which also uses pumpkin spice in addition to the  typical cinnamon. I found the recipe on Farmhouse on Boone blog and made it as is . . . other than baking rolls in two smaller sized cast iron skillets. I also used fluffy and flavorful Cider Cream Frosting instead of the topping  listed below — it was a nice compliment to the rolls and added another layer of fall flavor. 

Sourdough Pumpkin Cinnamon Rolls  Yield: 12 to 14  

Night before:

1/2 cup fed sourdough starter 

1/2 cup water 

4 1/4 cups unbleached all purpose flour 

1/2 cup melted coconut oil 

1/2 cup pumpkin purée (plain pumpkin, no spices or sugar added)

1 tablespoon pumpkin pie spice 

1/2 cup honey 

Next day:

Pumpkin Sugar Filling:

1/2 cup softened butter 

1 cup packed brown sugar 

1/4 cup pumpkin purée 

1 tablespoon cinnamon 

1 tablespoon pumpkin pie spice  

2/3 to 1 cup chopped walnuts to sprinkle over filling, if desired

Cinnamon Roll Dough (continued):

2 eggs 

1 teaspoon baking soda 

1 teaspoon baking powder 

1/2 teaspoon salt 

Top with before baking:

1/2 cup heavy whipping cream 

Cream Cheese Topping . . . or use Cider Cream Frosting 

6 ounces cream cheese 

1/2 cup heavy cream 

1/2 cup maple syrup or honey 

2 teaspoons vanilla 

1. Night before: In a bowl, combine fed sourdough starter, flour, honey, puréed pumpkin, water, pumpkin pie spice, and melted coconut oil. 
2. Mix together and form into a ball. 
3. Place the dough in a greased bowl and cover the dough with beeswax wrap or plastic wrap, allowing it to rest in a warm place overnight for 8 to 24 hours.
4. Next Day: Preheat oven to 375°.
5. Pumpkin Sugar Filling: In a bowl, combine softened butter, brown sugar, pumpkin purée, cinnamon and pumpkin pie spice. Stir until smooth. 
6. Cinnamon Roll Dough (continued):Place the fermented dough from the night before into a stand mixer and add eggs, baking soda, baking powder, and salt. Mix until combined.
7. Lightly dust the counter with flour, and roll out the dough to about 1/4-inch thickness. 
8. Spread pumpkin sugar mixture all over the rolled out dough, and top with walnuts. 
   
9. Roll the dough up as tightly as possible. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll.
   
10. Slice to make 12 to 14 sourdough cinnamon rolls.
11. Place the rolls into a seasoned 14″ cast iron skillet or a baking dish. (I used 2 smaller cast iron skillets.)
12. Pour heavy cream over top of the rolls.
    
13. Place in the oven and bake for 20 to 25 minutes or until the rolls are lightly browned and the dough is cooked through. Allow them to cool a bit.
    
14. Cream Cheese Topping: (I spread the top of the rolls with Cider Cream Frosting rather than the one provided below.)
15. In a stand mixer, add softened cream cheese, heavy cream, maple syrup or honey, and 2 teaspoons of vanilla. Stir until combined. 
16. Pour over cinnamon rolls.  

Recipe without photos . . . Sourdough Pumpkin Cinnamon Rolls  Yield: 12 to 14  

Night before:

1/2 cup fed sourdough starter 

1/2 cup water 

4 1/4 cups unbleached all purpose flour 

1/2 cup melted coconut oil 

1/2 cup pumpkin purée (plain pumpkin, no spices or sugar added)

1 tablespoon pumpkin pie spice 

1/2 cup honey 

Next day:

Pumpkin Sugar Filling:

1/2 cup softened butter 

1 cup packed brown sugar 

1/4 cup pumpkin purée 

1 tablespoon cinnamon 

1 tablespoon  pumpkin pie spice 

2/3 to 1 cup chopped walnuts to sprinkle over filling, if desired

Cinnamon Roll Dough (continued):

2 eggs 

1 teaspoon baking soda 

1 teaspoon baking powder 

1/2 teaspoon salt 

Top with before baking:

1/2 cup heavy whipping cream 

Cream Cheese Topping . . . or use Cider Cream Frosting 

6 ounces cream cheese 

1/2 cup heavy cream 

1/2 cup maple syrup or honey 

2 teaspoons vanilla 

1. Night before: In a bowl, combine fed sourdough starter, flour, honey, puréed pumpkin, water, pumpkin pie spice, and melted coconut oil. 
2. Mix together and form into a ball. 
3. Place the dough in a greased bowl and cover the dough with beeswax wrap or plastic wrap, allowing it to rest in a warm place overnight for 8 to 24 hours.
4. Next Day: Preheat oven to 375°.
5. Pumpkin Sugar Filling: In a bowl, combine softened butter, brown sugar, pumpkin purée, cinnamon and pumpkin pie spice. Stir until smooth. 
6. Cinnamon Roll Dough (continued):Place the fermented dough from the night before into a stand mixer and add eggs, baking soda, baking powder, and salt. Mix until combined.
7. Lightly dust the counter with flour, and roll out the dough to about 1/4-inch thickness. 
8. Spread pumpkin sugar mixture all over the rolled out dough, and top with  walnuts. 
9. Roll the dough up as tightly as possible. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll.
10. Slice to make 12 to 14 sourdough cinnamon rolls.
11. Place the rolls into a seasoned 14″ cast iron skillet or a baking dish. (I used 2 smaller cast iron skillets.)
12. Pour heavy cream over top of the rolls.
13. Place in the oven to bake for 20 to 25 minutes or until the rolls are lightly browned and the dough is cooked through. Allow them to cool a bit.
14. Cream Cheese Topping: (I spread the top of the rolls with Cider Cream Frosting rather than the one provided below.)
15. In a stand mixer, add softened cream cheese, heavy cream, maple syrup or honey, and 2 teaspoons of vanilla. Stir until combined. 
16. Pour over cinnamon rolls.