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Tender Pumpkin Sourdough Cinnamon Rolls with Cream Cheese Icing

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These tender pumpkin sourdough cinnamon rolls combine the tang of sourdough with the warmth of pumpkin and spices, finished with a silky cream cheese icing. Perfect for cozy autumn mornings or comforting desserts.

Ingredients

Scale
  • 1 cup (240g) sourdough discard (unfed starter; active but not bubbly)
  • 1/2 cup (120ml) pumpkin puree (canned or fresh; unsweetened)
  • 1/4 cup (60ml) whole milk, warmed (use dairy-free milk like oat milk if preferred)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 3 cups (360g) all-purpose flour
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tbsp unsalted butter, melted
  • 1 tsp instant yeast (optional)
  • 1/2 cup (100g) brown sugar, packed (for filling)
  • 2 tbsp ground cinnamon (for filling)
  • 1/4 cup (60g) unsalted butter, softened (for filling)
  • Pinch of salt (for filling)
  • 4 oz (113g) cream cheese, softened (for icing)
  • 1/4 cup (60g) unsalted butter, softened (for icing)
  • 1 cup (120g) powdered sugar, sifted (for icing)
  • 1/2 tsp vanilla extract (for icing)
  • 1–2 tbsp milk or cream (to thin icing as needed)

Instructions

  1. In a large bowl, combine sourdough discard, pumpkin puree, warm milk, sugar, and egg. Stir until smooth and well blended (about 3 minutes).
  2. Sprinkle flour, salt, cinnamon, nutmeg, and instant yeast (if using) over the wet mixture. Add melted butter last. Mix with wooden spoon or stand mixer on low until a shaggy dough forms (4-5 minutes).
  3. Turn dough onto floured surface and knead 8-10 minutes until smooth and elastic, or knead with stand mixer dough hook 6-7 minutes. Dough should be soft but not sticky.
  4. Place dough in lightly oiled bowl, cover with plastic wrap or damp towel, and let rise at room temperature until doubled in size (2-3 hours).
  5. While dough rises, mix brown sugar, cinnamon, softened butter, and pinch of salt in small bowl until spreadable.
  6. Punch down risen dough and roll out on floured surface into 12×16 inch rectangle about 1/4 inch thick.
  7. Spread cinnamon-sugar butter evenly over dough, leaving small border around edges.
  8. Starting at long edge, tightly roll dough into log. Cut into 12 equal rolls about 1 1/2 inches thick.
  9. Place rolls in greased 9×13 inch baking dish spaced slightly apart. Cover loosely and let rise 1-1.5 hours until puffy but not overproofed.
  10. Preheat oven to 350°F (175°C). Bake rolls on center rack for 25-30 minutes until golden brown and cooked through.
  11. While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing well. Thin with milk one tablespoon at a time until pourable consistency.
  12. Remove rolls from oven and cool 10 minutes. Drizzle generously with cream cheese icing and serve warm.

Notes

If dough is sticky, avoid adding too much flour; lightly flour hands and surface instead. Do not rush second rise for soft rolls. Use instant yeast if sourdough discard is sluggish. For vegan version, use plant-based butter, dairy-free cream cheese, and flax egg. Gluten-free flour can be substituted but expect texture changes. Fresh pumpkin puree can replace canned with slight milk adjustment. Rolls can be refrigerated overnight after shaping and baked fresh in the morning.

Nutrition

Keywords: pumpkin cinnamon rolls, sourdough cinnamon rolls, pumpkin sourdough rolls, cream cheese icing, fall baking, autumn recipes, easy cinnamon rolls

Find it online: https://jodierecipes.com/tender-pumpkin-sourdough-cinnamon-rolls-recipe-easy-homemade-with-cream-cheese-icing/