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Cozy Sourdough Pumpkin Cinnamon Rolls Recipe with Maple Cream Cheese Frosting

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These cozy sourdough pumpkin cinnamon rolls combine the tangy character of sourdough with warm autumn spices and a sweet maple cream cheese frosting, perfect for fall mornings and weekend brunches.

Ingredients

Scale
  • 1 cup (240 ml) active sourdough starter
  • 1 cup (240 g) pumpkin puree (canned or fresh roasted)
  • 4 cups (480 g) all-purpose flour, plus extra for dusting
  • 1/2 cup (100 g) brown sugar, packed
  • 2 tablespoons (16 g) ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon (6 g) salt
  • 1/2 cup (115 g) unsalted butter, softened for dough
  • 1/4 cup (57 g) unsalted butter, melted for filling
  • 3/4 cup (180 ml) warm milk (whole milk preferred, dairy-free alternatives okay)
  • 1 large egg, room temperature
  • 1/2 cup (100 g) brown sugar for filling
  • 1 tablespoon (8 g) cinnamon for filling
  • 1/4 cup (30 g) chopped pecans or walnuts (optional)
  • 4 ounces (115 g) cream cheese, softened
  • 2 tablespoons (28 g) unsalted butter, softened for frosting
  • 1 cup (120 g) powdered sugar
  • 2 tablespoons (30 ml) pure maple syrup
  • 1/2 teaspoon (2.5 ml) vanilla extract

Instructions

  1. Activate your sourdough starter by feeding it 4-6 hours before starting until bubbly and active, about 1 cup (240 ml) needed.
  2. In a large bowl, combine pumpkin puree, warm milk (about 100°F/38°C), softened butter (1/2 cup), egg, and active sourdough starter. Stir until smooth but thick.
  3. In another bowl, whisk together flour, brown sugar, salt, cinnamon, nutmeg, and cloves.
  4. Gradually add dry ingredients to wet mixture, stirring or using a stand mixer with dough hook on low speed. Knead 6-8 minutes until dough is elastic and slightly sticky.
  5. Cover dough and let rise at room temperature for 1 to 1.5 hours until slightly puffed but not doubled.
  6. Prepare filling by mixing melted butter (1/4 cup), brown sugar (1/2 cup), cinnamon (1 tablespoon), and nuts if using.
  7. Turn dough onto floured surface and roll into a 12×16 inch rectangle about 1/4 inch thick.
  8. Brush dough evenly with filling mixture.
  9. Roll dough tightly from long side into a log and slice into 12 rolls about 1.5 inches thick.
  10. Place rolls cut side up in greased 9×13 inch baking pan, leaving space between. Cover loosely and let rise 45-60 minutes until puffy.
  11. Preheat oven to 350°F (175°C). Bake rolls 25-30 minutes until golden brown and center springs back lightly.
  12. While baking, beat cream cheese, softened butter (2 tbsp), powdered sugar, maple syrup, and vanilla extract until smooth for frosting.
  13. Let rolls cool 10 minutes, then spread frosting generously. Serve warm.

Notes

Keep dough slightly sticky for tender rolls. Avoid over-flouring the surface to prevent tough rolls. Let dough rest if it springs back when rolling. Watch baking time closely to avoid drying out. You can substitute commercial yeast for sourdough starter but flavor will differ. For gluten-free, use a gluten-free flour blend. For dairy-free, use coconut cream cheese and non-dairy butter alternatives. Rolls freeze well either before or after baking.

Nutrition

Keywords: sourdough, pumpkin cinnamon rolls, maple cream cheese frosting, fall baking, autumn spices, pumpkin puree, cinnamon rolls, homemade, cozy breakfast

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