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close-up shot of a sourdough pumpkin cinnamon roll slathered with cream cheese frosting, with a fork just having pulled a piece of the corner to reveal a moist, soft, tender texture inside

Sourdough Pumpkin Cinnamon Rolls

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!

Course Breakfast, Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 45 minutes
Souring/Rising Time 12 hours
Servings 6 cinnamon rolls
Calories 840 kcal
Author Megan Stevens

Ingredients

Dough Ingredients

Filling Ingredients

Cream Cheese Frosting Ingredients

  • 8 ounces organic cream cheese room temperature
  • 1/2 cup grass-fed butter melted and cooled (or coconut oil for dairy-free)
  • 1/4 cup maple syrup

Instructions

Making & Souring The Dough

  1. Warm the pumpkin and butter in a small saucepan. Cool slightly.
  2. Add apple cider vinegar. Set aside.
  3. Add egg, starter, and coconut sugar to the bowl of a stand mixer with a whisk attachment and a dough hook.

  4. Mix in the pumpkin mixture using whisk attachment.
  5. Add the flour, water and sea salt, and continue mixing with dough hook until a sticky dough forms, about 1 minute.

  6. Use a spatula or your fingers to scrape dough into a greased glass or ceramic bowl.

  7. Cover loosely with a wet towel and set in warm location for 8 to 12 hours.

Making The Filling & Assembling The Rolls

  1. Line a 9” pie plate or an 8” to 9” square baking dish with parchment paper.

  2. Prepare the filling by melting butter or coconut oil.
  3. When melted, stir in sugar, cinnamon and vanilla. Allow to cool while you roll out the dough.
  4. Generously flour your countertop to prevent sticking.
  5. Fold the edges of the dough into the center to deflate.
  6. Pour the dough onto the floured surface and pat it a few times to deflate any air.
  7. To roll out the dough, use a lightly-floured rolling pin or your fingers.

  8. Roll out to a 12” by 8” rectangle. (If using your hands, gently push and spread the dough to the desired shape, stretching slightly as needed.)
  9. Dump the buttery cinnamon sugar over the dough.

  10. Spread filling over dough’s surface, leaving a 1/2” border around the edges.

  11. Working with the long side of the dough, roll the dough tightly, pressing down as you go. (If you want fewer, fatter cinnamon rolls, work from the short side of the dough. This is the method pictured, above).
  12. Using dental floss or thin string, cut cinnamon rolls into 2” rings. (If larger cinnamon rolls are desired, cut into 3” rings.)
  13. 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.)

  14. Preheat oven to 350 degrees Fahrenheit.
  15. Bake cinnamon rolls until browned and fully cooked, about 40 to 45 minutes. The internal temperature should read 190 degrees Fahrenheit.

Making The Cream Cheese Frosting

  1. While cinnamon rolls cool, make cream cheese frosting.
  2. Place all frosting ingredients in a mixing bowl: cream cheese, butter or coconut oil, and maple syrup.
  3. Beat with a handheld mixer until they’re evenly mixed, scraping down the sides of the bowl with a spatula as needed.
  4. Place frosting in the refrigerator briefly if the frosting is too runny, stirring and checking it regularly, until a spreadable consistency is achieved.
  5. When cinnamon rolls are fully cooled, spread on the frosting and serve.

Recipe Notes

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.

Nutrition Facts
Sourdough Pumpkin Cinnamon Rolls
Amount Per Serving (1 roll)
Calories 840 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 32g200%
Cholesterol 178mg59%
Sodium 731mg32%
Potassium 193mg6%
Carbohydrates 84g28%
Fiber 3g13%
Sugar 30g33%
Protein 10g20%
Vitamin A 4918IU98%
Vitamin C 1mg1%
Calcium 95mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.