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Perfect Pumpkin Sourdough Cinnamon Rolls Recipe with Maple Frosting Made Easy

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Tender, fragrant pumpkin sourdough cinnamon rolls with a sticky cinnamon sugar swirl and luscious maple cream cheese frosting. A cozy fall treat that balances sourdough tang with pumpkin sweetness and warm spices.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter
  • 400g (3 1/4 cups) all-purpose flour
  • 120g (1/2 cup) pure pumpkin puree (unsweetened)
  • 120ml (1/2 cup) whole milk, warmed
  • 50g (1/4 cup) brown sugar
  • 55g (4 tablespoons) butter, melted and slightly cooled
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 100g (1/2 cup) packed brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 55g (4 tablespoons) unsalted butter, softened (for filling)
  • 113g (4 oz) cream cheese, softened (for frosting)
  • 55g (4 tablespoons) unsalted butter, softened (for frosting)
  • 120g (1 cup) powdered sugar, sifted (for frosting)
  • 2 tablespoons pure maple syrup (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Feed your sourdough starter 4-6 hours before starting so it is bubbly and active at room temperature.
  2. In a large bowl, combine 100g active sourdough starter, 120g pumpkin puree, 120ml warmed whole milk, and 55g melted butter. Stir to blend.
  3. Add 400g all-purpose flour, 50g brown sugar, 1 teaspoon salt, and 1 teaspoon ground cinnamon. Stir until a shaggy dough forms.
  4. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with dough hook on medium speed for 6-7 minutes. Dough will be slightly sticky but manageable.
  5. Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and let rise at room temperature for 3-4 hours until noticeably puffy.
  6. While dough rises, mix 100g packed brown sugar with 2 tablespoons ground cinnamon for the filling. Set aside softened butter for spreading.
  7. Turn dough out onto a floured surface and roll into a 12×16 inch rectangle. Spread softened butter evenly over dough, then sprinkle cinnamon sugar mixture across.
  8. Starting from one long edge, roll dough tightly into a log. Cut into 12 equal rolls about 1 1/2 inches thick using a bench scraper or sharp knife.
  9. Place rolls cut side up in a greased 9×13 inch pan. Cover loosely and let rise for 1.5-2 hours until puffy but not overproofed.
  10. Preheat oven to 375°F (190°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
  11. While rolls bake, beat 113g softened cream cheese with 55g softened butter until smooth. Add 120g powdered sugar, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt. Beat until creamy and fluffy.
  12. Once rolls have cooled about 10 minutes, spread maple cream cheese frosting generously over them. Serve warm.

Notes

If dough feels too wet, dust lightly with flour but avoid over-flouring to keep rolls tender. Dip knife in hot water and wipe between cuts for neat slices. Do not overproof rolls during second rise to prevent collapse. Frost rolls when warm, not hot, to avoid melting frosting. For dairy-free version, use coconut cream cheese and plant-based butter. For gluten-free, use a gluten-free all-purpose flour blend designed for yeast baking.

Nutrition

Keywords: pumpkin cinnamon rolls, sourdough cinnamon rolls, maple cream cheese frosting, fall baking, pumpkin puree, cinnamon swirl, cozy breakfast

Find it online: https://evabake.com/perfect-pumpkin-sourdough-cinnamon-rolls-recipe-with-maple-frosting-made-easy/