Pumpkin Sourdough Cinnamon Rolls

Kyrie | Healthfully Rooted Home

These are my healthy (ish) Fall-inspired pumpkin sourdough cinnamon rolls with a maple pecan cream cheese frosting! They are long fermented making them more easily digestible. These are the perfect Fall morning breakfast or treat!

5 from 3 votes

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Prep Time 20

Cook Time 25

Fermenting Time 1

Total Time 1 45

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 rolls

Calories 550 kcal

Equipment

large glass bowl
Rolling Pin
water filter
Cast iron skillet
dough scraper (optional but it's nice)
thread or unflavored floss (to slice dough - I just used my dough scraper though)
Stand mixer and dough hook attachment (optional but it's nice)
measuring spoons and cups
wooden spoon

Ingredients

Pumpkin Dough

1/2 cup sourdough starter active
3/4 cup filtered water we use our Berkey
4 cups all-purpose flour
1/4 cup coconut oil melted
1/2 cup honey
1/2 cup organic pumpkin puree
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Filling

3/4 cup organic brown sugar
2 tsp pumpkin pie spice
2 tbs butter melted

Maple Pecan Cream Cheese Frosting

8 oz cream cheese softened
1/2 cup heavy cream
1/2 cup maple syrup
2 tsp pecan extract can sub vanilla

Instructions

Day 1

In a glass bowl, combine sourdough starter, flour, honey, water, pumpkin puree and melted coconut oil. Mix together and then form into a ball.
Use coconut oil to grease a glass bowl and place the dough inside covered with damp tea towel or plastic wrap.
Ferment for up to 24 hours in a warm environment.

Day 2

Add eggs, baking soda, baking powder and salt to the bowl, and mix until well combined (use hands or a mixer).
Cover it back up with a tea towel and put it in a warm place for 1-2 hours.
Make your filling by combining melted butter, organic brown sugar, and pumpkin pie spice and stir until well combined.
Dust the counter with flour, using a rolling pin roll the dough to about 1/4 inch thick.
Spread filling evenly onto the rolled out dough.
Roll the dough tightly. Slice the dough into about 12 total rolls.
Place the rolls (swirl side up) onto a well-seasoned 12 inch cast iron skillet. Spread them evenly apart taking into consideration that they will expand. You'll want to shape them a bit once you put them in.
Bake in a 375 degree F oven for 20-25 minutes until the cinnamon rolls are lightly browned and cooked through.
While the cinnamon rolls are baking, whisk filling ingredients in a stand mixer until smooth.
Allow the pumpkin sourdough cinnamon rolls to cool slightly and then spread your filling in an even layer on top.

Video

Notes

storing pumpkin sourdough cinnamon rolls

Room temperature storage

Store your pumpkin sourdough cinnamon rolls at room temperature for about 3 days (the fresher the better, though).

Refrigerator Storage

Store them in the fridge for up to 5 days. To prepare, remove from refrigerator and heat in the microwave for about 30 seconds (or heat in 320 degrees F oven until warmed through).

Freezer Storage

Freeze unfrosted pumpkin sourdough cinnamon rolls after you've baked them and they've cooled. When you're ready to eat, simply remove, defrost and heat in the microwave for about 30 seconds then add frosting.

Or you can freeze the dough after the long ferment and before the final rise. When you're ready to bake, simply remove it from the freezer, defrost, and let rise again (this will take longer since it was frozen).

Baker’s Schedule

6am day 1: Feed your sourdough starter

6pm day 1: Make the dough and let rise overnight.

6am day 2: Roll, fill and shape the dough. Rest for 1-2 hours (second rise)

8am day 2: Bake your cinnamon rolls

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