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Sourdough Pumpkin Cinnamon Rolls with Maple Frosting

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Cozy sourdough pumpkin cinnamon rolls with a luscious maple cream cheese frosting, perfect for fall and beyond. These rolls combine tangy sourdough, warm spices, and a sweet maple glaze for an indulgent homemade treat.

Ingredients

Scale
  • ½ cup (120g) active sourdough starter, preferably fed 4-6 hours before starting
  • 3 cups (375g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ¾ cup (180ml) warm milk (whole or plant-based)
  • ¼ cup (60g) unsalted butter, melted
  • ½ cup (120g) pumpkin puree (canned or homemade)
  • 1 large egg, room temperature
  • 1 tsp (5g) salt
  • 1 tsp (2.6g) ground cinnamon
  • ¼ tsp (0.5g) ground nutmeg (optional)
  • ½ cup (100g) packed brown sugar
  • 2 tbsp (5g) ground cinnamon (for filling)
  • ¼ cup (60g) unsalted butter, softened (for filling)
  • ½ cup (60g) chopped pecans or walnuts (optional)
  • 4 oz (113g) cream cheese, softened
  • 2 tbsp (28g) unsalted butter, softened
  • ¼ cup (60ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar, sifted

Instructions

  1. Activate your sourdough starter by ensuring it is bubbly and fed 4-6 hours prior to starting (about 10 minutes prep).
  2. In a large bowl, combine warm milk (110°F/43°C), melted butter, pumpkin puree, egg, and sourdough starter. Whisk gently until smooth.
  3. In a separate bowl, whisk together flour, granulated sugar, salt, cinnamon, and nutmeg.
  4. Gradually add dry ingredients to wet mixture. Stir with a wooden spoon or stand mixer on low with dough hook. Knead dough for 8 minutes by hand or 5 minutes with mixer until smooth and slightly tacky. Add flour sparingly if too sticky.
  5. Shape dough into a ball, place in greased bowl, cover loosely, and let rise at room temperature for 4-6 hours until nearly doubled.
  6. While dough rises, mix softened butter, brown sugar, cinnamon, and nuts (if using) in a small bowl for the filling.
  7. Deflate risen dough gently and roll out on floured surface into a 12×16 inch rectangle.
  8. Spread filling evenly over dough, leaving a ½-inch border on longer edges.
  9. Roll dough tightly from long side into a log. Cut into 12 equal slices about 1½ inches thick.
  10. Place rolls cut side up in greased 9×13 inch pan, spaced evenly. Cover and let rise 1-2 hours until puffy.
  11. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and a toothpick comes out clean. Tent with foil if browning too fast.
  12. While rolls bake, beat cream cheese and softened butter until smooth. Add maple syrup and vanilla, mix well. Gradually add powdered sugar and beat until creamy and spreadable.
  13. When rolls are warm (not hot), spread frosting generously over the top. Serve immediately or let cool slightly.

Notes

If dough feels stubborn, rest 10 minutes halfway through kneading to relax gluten. Do not over-flour dough to keep rolls soft. Use serrated knife or dental floss for clean cuts. Baking at 350°F ensures even cooking without burning. Dough can be refrigerated overnight after first rise for convenience and flavor. For vegan version, use plant-based milk, vegan butter, and flax egg substitute. Gluten-free flour with xanthan gum can be used but expect texture differences.

Nutrition

Keywords: sourdough, pumpkin, cinnamon rolls, maple frosting, fall baking, homemade, easy cinnamon rolls, pumpkin spice, breakfast rolls

Find it online: https://coracooks.com/sourdough-pumpkin-cinnamon-rolls-recipe-easy-homemade-maple-frosting-delight/