A Cozy Kitchen Secret
I love baking on a cool morning. The oven warms the whole house. It feels like a big, cozy hug.
This recipe uses a sourdough starter. That little jar of bubbly flour and water is magic. It makes the dough soft and gives it a special taste. I still laugh at how my grandson calls it my “pet.”
The Magic of Waiting Overnight
You mix the dough the night before. Then you just let it sleep. It rests in a warm spot on the counter.
This slow wait is so important. It lets the flavors get to know each other. It also makes the dough easier to digest. Good things take time, in baking and in life.
Rolling Up the Sweetness
The next day, you roll out the dough. You spread the spiced pumpkin filling all over. Doesn’t that smell amazing? Then you roll it up into a big log.
My first time, I made a mess. Pumpkin filling was everywhere! But it still tasted wonderful. What is your favorite kitchen mess story?
A Special Baking Trick
Here is my favorite part. You pour heavy cream over the rolls before baking. This makes them incredibly moist and rich.
*Fun fact*: This cream trick comes from old-fashioned recipes. It creates a delicious, gooey bottom to the rolls. It’s a small step that makes a huge difference.
The Perfect Final Touch
While the rolls bake, you make the topping. Just mix cream cheese, maple syrup, and vanilla. It’s so simple and so good.
That creamy, tangy topping balances the sweet spice. It’s the final hug for your cinnamon rolls. Do you prefer cream cheese frosting or a simple glaze?
Sharing the Warmth
Pulling these rolls from the oven is pure joy. They are golden and puffy. The smell fills your whole kitchen.
Sharing food you made is a way to show love. It connects us. That is why baking matters. It’s more than food. What is the first thing you would bake for a friend?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Fed Sourdough Starter | 1/2 cup | For the dough, night before |
| Unbleached All Purpose Flour | 4 1/4 cups | For the dough, night before |
| Honey | 1/2 cup | For the dough, night before |
| Pumpkin Purée | 1/2 cup | For the dough, night before |
| Water | 1/2 cup | For the dough, night before |
| Pumpkin Spice | 1 tablespoon | For the dough, night before |
| Melted Coconut Oil | 1/2 cup | For the dough, night before |
| Large Eggs | 2 | Added the next day |
| Baking Soda | 1 teaspoon | Added the next day |
| Baking Powder | 1 teaspoon | Added the next day |
| Salt | 1/2 teaspoon | Added the next day |
| Softened Butter | 1/2 cup | For the cinnamon filling |
| Organic Brown Sugar | 1 cup | For the cinnamon filling |
| Pumpkin Purée | 1/4 cup | For the cinnamon filling |
| Cinnamon | 1 tablespoon | For the cinnamon filling |
| Pumpkin Spice | 1 tablespoon | For the cinnamon filling |
| Heavy Whipping Cream | 1/2 cup | Topped before baking |
| Cream Cheese | 6 oz | For the topping |
| Heavy Cream | 1/2 cup | For the topping |
| Maple Syrup or Honey | 1/2 cup | For the topping |
| Vanilla Extract | 2 teaspoons | For the topping |
My Cozy Sourdough Pumpkin Cinnamon Rolls
Oh, these rolls bring back such memories. My grandson calls them hugs from the oven. I think he’s right. We’re using your sourdough starter here. It makes the dough so soft and happy. It needs a long rest, so we start the night before. That’s the secret. Patience makes the best buns.
Step 1: The night before, get your biggest bowl. Put your bubbly starter in it. Add the flour, honey, pumpkin, water, spice, and coconut oil. Mix it all with a wooden spoon. It will be a shaggy, sticky dough. Just form it into a rough ball with your hands. I still laugh at how messy it gets.
Step 2: Grease a clean bowl with a little oil. Plop your dough ball in. Turn it over so it gets oily on top. Cover the bowl with a clean cloth or some wrap. Let it sleep on the counter overnight. It will grow! It’s like a science experiment in your kitchen.
Step 3: The next day, preheat your oven. It needs to be nice and warm. Now, put that puffy dough in your mixer. Add the eggs, baking soda, baking powder, and salt. Mix until it’s all smooth. (My hard-learned tip: Don’t forget the salt! It makes all the flavors pop.)
Step 4: Time for the fun part! Mix the soft butter, brown sugar, pumpkin, and spices. Doesn’t that smell amazing? Dust your counter with flour. Roll the dough out into a big rectangle. Spread your sugary pumpkin mixture all over it. Get every last bit.
Step 5: Now, roll it up tightly. Start from the long side. Pinch the end seam to seal it. Use a sharp knife to cut it into 12 rolls. Place them in your buttered skillet. They should be cozy, touching each other. Pour the heavy cream right over the tops. This makes them extra rich.
Step 6: Bake them until they’re golden brown. Your whole house will smell like heaven. While they bake, make the topping. Beat the cream cheese, cream, maple syrup, and vanilla together. Let the rolls cool just a bit before you drizzle it on. Do you like your frosting swirled or poured? Share below!
Cook Time: 20–25 minutes
Total Time: 8 hours 30 minutes (mostly resting)
Yield: 12-14 rolls
Category: Breakfast, Baking
Let’s Get Creative with Your Rolls!
Once you master the basic recipe, you can play! I love adding little twists. It keeps things exciting. My family never knows what to expect. Here are a few of my favorite ideas for these pumpkin rolls.
Apple Pie Twist: Swap the pumpkin filling for homemade apple butter. Add a pinch of cardamom. It tastes like fall in every bite.
Chocolate Chip Surprise: Sprinkle mini chocolate chips over the sugar filling. They get all melty inside. The kids go wild for this one.
Cranberry Orange Zing: Mix dried cranberries into the filling. Add a teaspoon of orange zest to the cream cheese frosting. So bright and cheerful!
Which one would you try first? Comment below!
The Perfect Plate for Your Treat
A warm roll is a joy all by itself. But why not make it a full event? For a special breakfast, I serve one roll with a side of crispy bacon. The salty and sweet combo is just wonderful. A little bowl of fresh berries on the side adds a nice, fresh touch.
What to drink? On a chilly morning, a big glass of cold milk is my go-to. It’s the classic choice for a reason. For the grown-ups, a hot mug of spiced coffee with a dash of cream is pure comfort. It pairs so nicely with the pumpkin spice. Which would you choose tonight?
Keeping Your Cinnamon Rolls Cozy
Let’s talk about keeping these sweet rolls fresh. Once they are cool, store them in the fridge. They will stay happy for about five days. You can also freeze them for a later treat. Just wrap each roll tightly in plastic wrap. Then pop them all into a freezer bag.
I once left a whole pan on the counter overnight. They were a bit stale in the morning. Now I always tuck them away. This matters because a good plan means no waste. You can enjoy your hard work for days.
To reheat, warm them in a 300-degree oven. This makes them soft and gooey again. You can even make the dough ahead for a busy week. That is the magic of batch cooking. It makes a special breakfast easy. Have you ever tried storing it this way? Share below!
Fixing Common Cinnamon Roll Troubles
Sometimes our baking doesn’t go as planned. That is okay. If your dough is too sticky, just add a little more flour. I remember when my first batch spread out too much. The dough was just too warm.
If your filling oozes out, you might have rolled it too loose. Try to roll the dough up tightly. This helps keep all that sweet filling inside. If your rolls are dense, your starter might need more time. A bubbly, active starter gives you light and fluffy rolls.
Fixing these small things builds your cooking confidence. You learn what to look for. It also makes the flavor so much better. A well-rolled bun has a perfect swirl in every bite. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes, use a good gluten-free flour blend. The texture might be a little different.
Q: How far ahead can I make them?
A: You can prepare the dough the night before. Bake them fresh in the morning.
Q: What can I use instead of coconut oil?
A: Butter works just as well. It will give a rich, delicious taste.
Q: Can I double the recipe?
A: Absolutely. Just use two pans so the rolls have space to grow.
Q: Are the walnuts important?
A: No, they are optional. You can leave them out or use pecans. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these pumpkin cinnamon rolls. The smell in your kitchen will be wonderful. It is one of my favorite parts of fall. Fun fact: The pumpkin makes the rolls so soft and moist.
I would love to see your beautiful creations. Sharing food is a way to share joy. Have you tried this recipe? Tag us on Pinterest! I always look for your photos. It makes my day to see them.
Happy cooking!
—Grace Ellington.
Sourdough Pumpkin Cinnamon Rolls Recipe
Description
Indulge in the warm, spiced flavors of fall with these Sourdough Pumpkin Cinnamon Rolls, featuring a tangy sourdough base and a rich cream cheese topping.
Ingredients
Instructions
- In a bowl, combine fed sourdough starter, flour, honey, puréed pumpkin, water, pumpkin spice, and melted coconut oil.
- Mix together and form into a ball.
- Place the dough in a greased bowl and cover the dough with beeswax wrap or plastic wrap, allowing it to rest in a warm place overnight for 8-24 hours.
- The Next Day: Preheat oven to 375 degrees.
- Place the fermented dough into a stand mixer and add eggs, baking soda, baking powder, and salt. Mix until combined.
- In a bowl, combine softened butter, organic brown sugar, pumpkin purée, and pumpkin spice. Stir until smooth.
- Lightly dust the counter with flour, and roll out the dough to about 1/4 inch thickness.
- Spread pumpkin sugar mixture all over the rolled out dough, and top with toasted walnuts (optional).
- Roll the dough up as tightly as you can. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll.
- Slice to make 12-14 total sourdough cinnamon rolls.
- Place the rolls into a seasoned 14″ cast iron skillet or a baking dish.
- Pour heavy cream over top of the rolls, then place in the oven to bake. Bake them for 20-25 minutes or until the rolls are lightly browned and the dough is cooked through. Allow them to cool a bit.
- Make Cream Cheese Topping: In a stand mixer, add softened cream cheese, heavy cream, maple syrup or honey, and 2 tsp of vanilla extract.
- Stir until combined.
- Pour over cinnamon rolls and enjoy.
Notes
- For best results, ensure your sourdough starter is active and bubbly before beginning. The long fermentation time develops flavor and makes the dough easier to digest.