We love sourdough pumpkin cinnamon rolls! Traditionally prepared overnight for easy digestion, this recipe is a dream: no kneading of the dough, it rises beautifully and bakes up soft and tender. No yeast required!
Add egg, starter, and coconut sugar to the bowl of a stand mixer with a whisk attachment and a dough hook.
Add the flour, water and sea salt, and continue mixing with dough hook until a sticky dough forms, about 1 minute.
Use a spatula or your fingers to scrape dough into a greased glass or ceramic bowl.
Cover loosely with a wet towel and set in warm location for 8 to 12 hours.
Line a 9” pie plate or an 8” to 9” square baking dish with parchment paper.
To roll out the dough, use a lightly-floured rolling pin or your fingers.
Dump the buttery cinnamon sugar over the dough.
Spread filling over dough’s surface, leaving a 1/2” border around the edges.
Arrange in baking dish, cover loosely with a wet dish towel, and allow to rise 4 to 8 hours. (You can also place the cinnamon rolls in the fridge overnight, and then allow them to rise at room temperature the next day for 4 to 6 hours.)
If you'd like to use whole grain flour, I recommend trying whole wheat pastry flour, whole grain spelt, or whole grain einkorn. These are the lightest whole grain flours.
This recipe works well with two different time frames:
If you start the process in the evening, the dough can ferment and rise overnight. The cinnamon rolls can be assembled and baked in the morning. However, the assembled rolls do need an additional 4 hours rising time, so this recipe will not work well for an early breakfast.
Alternately, make the dough the morning of the first day. Allow it to rise for 8 hours. Form cinnamon rolls, and allow them to rise overnight. Bake in preheated oven first thing in the morning.