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Sourdough Pumpkin Cinnamon Rolls

Sourdough Pumpkin Cinnamon Rolls with Cream Cheese Frosting

  • Total Time: 25 hours 30 minutes
  • Yield: 15 rolls 1x
  • Diet: Vegetarian

Description

Fluffy sourdough pumpkin cinnamon rolls featuring a rich pumpkin spice filling and a tangy cream cheese frosting. This recipe uses an overnight cold ferment for a deeper flavor and easier handling.

Ingredients

Scale

For the Dough:
½ cup (120 grams) whole milk
4 ¼ cups (510 grams) all-purpose flour, divided
½ cup (120 grams) pumpkin puree
½ cup (100 grams) active sourdough starter
3 large (150 grams) cold eggs
¼ cup (50 grams) granulated sugar
½ teaspoon kosher salt
½ cup (113 grams, 1 stick) unsalted butter, softened
For the Filling:
4 tablespoons (57 grams, ½ stick) unsalted butter, softened
½ cup (100 grams) brown sugar, packed
4 teaspoons pumpkin pie spice (or ground cinnamon)
For the Cream Cheese Frosting:
½ block (4 ounces, 113 grams) cream cheese, softened
4 tablespoons (57 grams, ½ stick) unsalted butter, softened
1 cup (120 grams) powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon kosher salt
2–4 tablespoons whole milk

Instructions

  1. Step 1: DAY 1: To make the tangzhong, heat the milk in a small saucepan over medium heat until it reaches 180°F. Reduce heat to low and whisk in ¼ cup (30 grams) of flour until it has a thick, mashed potato-like consistency. Transfer to the bowl of a stand mixer.
  2. Step 2: Add the remaining flour, pumpkin puree, sourdough starter, and eggs to the tangzhong. Using the dough hook, mix on low speed until just combined and no dry flour remains. Let the dough rest for 5 minutes.
  3. Step 3: Add the sugar and salt to the dough. Knead on medium speed for about 20 minutes until the dough becomes smoother and pulls away from the sides of the bowl.
  4. Step 4: While the mixer is still running on medium, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. Knead for another 5 minutes until the dough is smooth and elastic.
  5. Step 5: Form the dough into a ball, place it in a clean bowl, cover, and let it rise at room temperature for 6-12 hours, or until doubled in size. After the rise, refrigerate the dough overnight.
  6. Step 6: While the dough rests, prepare the filling by mixing the softened butter, brown sugar, and pumpkin pie spice in a small bowl until smooth. Prepare the frosting by beating the softened cream cheese and butter until smooth, then mixing in the powdered sugar, vanilla, and salt. Add milk 1 tablespoon at a time to reach your desired consistency. Refrigerate both the filling and frosting overnight.
  7. Step 7: DAY 2: Butter a 9×13-inch baking pan. On a lightly floured surface, roll the chilled dough out into a 12×20-inch rectangle, about ¼ inch thick.
  8. Step 8: Spread the softened filling evenly over the dough, leaving a 1-inch border along one of the long edges.
  9. Step 9: Starting from the long edge with filling, roll the dough into a tight log. Let it rest seam-side down for a few minutes to seal.
  10. Step 10: Trim the uneven ends off the log. Use butcher’s twine or a sharp knife to cut the log into 15 rolls, each about 1 ¼ inches thick.
  11. Step 11: Place the rolls cut-side up in the prepared pan, spaced evenly. Cover the pan and let the rolls proof for 2-3 hours, or until they are noticeably puffy.
  12. Step 12: About 20 minutes before the proofing is complete, preheat your oven to 375°F.
  13. Step 13: Tightly cover the pan with a piece of buttered aluminum foil and bake for 15 minutes.
  14. Step 14: Remove the foil and continue to bake for another 15 minutes, until the tops are golden brown and the centers are fully baked.
  15. Step 15: Allow the rolls to cool in the pan for 5 minutes before generously spreading the softened cream cheese frosting over the warm rolls. Serve and enjoy.

Notes

Refrigerating the dough overnight not only develops flavor but also firms it up, making it much easier to roll out.

Soften the refrigerated filling and frosting slightly before using them on Day 2 for easier spreading.
For the cleanest cuts, use unflavored dental floss or butcher’s twine to slice the rolls.

Buttering the aluminum foil prevents the tops of the rolls from sticking to it during the first part of baking.

  • Prep Time: 25 hours (includes rising and chilling time)
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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Find it online: https://recipeszesty.com/sourdough-pumpkin-cinnamon-rolls-with-cream-cheese-frosting/