Sourdough Pumpkin Cinnamon Rolls
Serves 10
20 mins prep
50 mins cook
240 mins resting time
310 mins total
These soft sourdough pumpkin cinnamon rolls combine cozy pumpkin spice flavor with a rich maple cream cheese glaze - the perfect fall treat that’s not too sweet and always a crowd favorite.
For the dough:
For the filling:
For the glaze:
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Combine the warm milk, soft butter, and sourdough starter in a large bowl or the bowl of a stand mixer and mix well.
Add the remaining dough ingredients. Mix on low-medium for 10 minutes.
Cover the bowl and let the dough rest for at least 4 hours until visibly risen.
In a medium bowl, combine the filling ingredients and mix well.
Preheat the oven to 350˚F (180˚C).
Roll the dough into a rectangle of about 16" x 24" (40x60cm).
Spread the filling on the dough rectangle, leaving about 1" (2 cm) of an edge on both long sides.
With a knife or pizza cutter, cut the dough into 10 even strips. Carefully roll them up into tight rolls.
Set the pumpkin cinnamon rolls into a greased cast-iron skillet or other baking dish.
Bake the pumpkin cinnamon rolls for about 50 mins or until the internal temperature measures about 190˚F (88˚C).
Remove the rolls from the oven and let them cool down slightly.
Mix all the glaze ingredients until smooth.
Spread the glaze over the warm sourdough pumpkin cinnamon rolls.
