Description
These delightful pumpkin sourdough cinnamon rolls are moist, flavorful, and boast an irresistible chewy texture thanks to the magic of sourdough. Perfect for an autumn breakfast or a festive treat, they’re crowned with a tangy cream cheese frosting.
Ingredients
- For the Dough:
- 100g active sourdough starter
- 200g warm milk (100-110°F / 38-43°C)
- 100g pumpkin puree
- 60g granulated sugar
- 60g unsalted butter, melted
- 7g salt
- 400–450g all-purpose flour
- For the Filling:
- 60g unsalted butter, softened
- 100g light brown sugar, packed
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- For the Cream Cheese Frosting:
- 113g (4oz) full-fat cream cheese, softened
- 55g (¼ cup) unsalted butter, softened
- 150g (1¼ cups) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- 1. Make the Dough: In a large bowl, combine starter, milk, pumpkin puree, sugar, melted butter, and salt. Add half the flour and mix. Gradually add remaining flour until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let bulk ferment at room temperature for 4-6 hours, or cold proof in the fridge for 8-12 hours.
- 2. Prepare the Filling: In a small bowl, combine softened butter, brown sugar, cinnamon, nutmeg, cloves, and allspice. Mix until a spreadable paste forms.
- 3. Roll and Cut Rolls: Gently deflate dough on a lightly floured surface. Roll into a 12×18 inch rectangle. Spread filling evenly, leaving a small border. Tightly roll the dough into a log. Cut into 12 equal slices (approx. 1.5 inches each) using a sharp knife or dental floss.
- 4. Second Proof: Arrange rolls in a greased 9×13 inch baking dish. Cover and let proof in a warm spot for 1-3 hours, or until puffy and doubled in size.
- 5. Bake: Preheat oven to 375°F (190°C). Bake for 25-30 minutes, until golden brown and cooked through (internal temp 200-205°F / 93-96°C).
- 6. Make Frosting: While rolls cool slightly, beat softened cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt; beat until smooth and fluffy.
- 7. Frost and Serve: Generously spread frosting over warm rolls. Serve immediately.
- Prep Time: 30 mins (plus 8-12 hours proofing)
- Cook Time: 25-30 mins