Pumpkin Cinnamon Rolls Recipe
These Pumpkin Cinnamon Rolls combine the warm flavors of pumpkin and cinnamon in a tender, fluffy dough made with either sourdough starter or yeast. Perfect for fall mornings, these rolls are baked until golden and topped with a creamy maple-cream cheese frosting for the ultimate indulgence.
- Prep Time: 20 minutes (plus 8–12 hours for sourdough rise or 1–3 hours for yeast rise)
- Cook Time: 30–35 minutes
- Total Time: 9–13 hours (including rising time for sourdough) or approximately 2 hours (with yeast)
- Yield: 9 pumpkin cinnamon rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dough
- 4 cups plus ½ cup all-purpose flour (see gluten-free note)
- ¼ cup sugar
- 1½ tsp sea salt
- ¾ cup milk
- 1 egg
- 1 cup pumpkin puree (not pie filling)
- 4 tbsp butter
- ⅓ cup active sourdough starter (bubbly and fed)
Yeast Option
- 2¼ tsp instant yeast
- ⅓ cup warm water (110°F)
- 1 tsp honey
Filling
- 1 tsp pumpkin spice
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 4 tbsp butter, melted (for brushing the dough)
Baking
- 1 cup heavy cream (optional, for gooey rolls)
Frosting
- ¼ cup maple syrup
- 2 cups powdered sugar
- 2 oz cream cheese, softened
- ½ cup milk (for smooth, spreadable consistency)
Instructions
- Prepare the Starter: Feed your sourdough starter at least 4 hours in advance so it becomes active and bubbly, which helps the dough rise properly.
- Prepare the Dough: Warm milk and butter together over medium-low heat until butter is melted, then remove from heat and cool slightly. In a mixing bowl, combine this milk-butter mixture with sugar, sourdough starter (or yeast mixture), egg, and pumpkin puree. Mix well. Add flour and salt, then knead with a stand mixer dough hook on speed #2 for 5–8 minutes until smooth and elastic dough forms.
- First Rise: Place dough into a large buttered bowl, cover with plastic wrap and a towel. For sourdough, let rise at room temperature 8–12 hours or overnight until doubled. Alternatively, refrigerate overnight and let warm at room temperature 1–2 hours before shaping. For the yeast option, rise at room temperature 1–3 hours until doubled in size.
- Shape & Second Rise: Butter a 9×13-inch or 12-inch round baking dish. On a floured surface, roll dough into a 14×12-inch rectangle. Brush generously with melted butter. Mix cinnamon and brown sugar and sprinkle evenly. Roll dough tightly from long side and cut into 9 even rolls. Arrange rolls in baking dish with space between. Cover and let rise until doubled (30–45 minutes for yeast; 1–2 hours for sourdough).
- Bake: Preheat oven to 350°F (175°C). Optionally, pour 1 cup heavy cream around the rolls for a gooey texture before baking. Bake for 30–35 minutes until tops are golden brown. Remove and let cool slightly.
- Make the Frosting: Whisk together maple syrup, powdered sugar, cream cheese, and milk until smooth and spreadable.
- Frost & Serve: Spread the frosting over warm rolls and enjoy immediately for the best flavor and texture.
Notes
- For gluten-free option, substitute all-purpose flour with a gluten-free all-purpose blend suitable for baking.
- Heavy cream is optional and adds a rich, gooey texture to baked rolls.
- The sourdough starter provides a deeper flavor and longer rising times; yeast option allows faster preparation.
- Use dental floss to cut rolls cleanly without squashing the dough.
- Allow rolls to cool slightly before frosting to avoid melting the cream cheese.
Keywords: Pumpkin cinnamon rolls, pumpkin rolls, fall breakfast recipe, sourdough cinnamon rolls, pumpkin spice rolls, cream cheese frosting
Find it online: https://deliciousdishspot.com/pumpkin-cinnamon-rolls-recipe/
