Sourdough Pumpkin Cinnamon Rolls

Print Recipe Pin Recipe

Prep Time 45

Cook Time 30

Total Time 12

Course Breakfast, Dessert

Cuisine American

Servings 12 rools

Calories 490 kcal

Equipment

Stand mixer with dough hook
Instant-read thermometer
Unflavored dental floss (or sharp knife)
Small saucepan
9x13-inch baking pan
Rolling Pin

Ingredients

For the Sweet Levain

1 ½ tablespoons active sourdough starter
½ cup bread flour
2 tablespoons water
1 tablespoon granulated sugar

For the Tangzhong

¼ cup bread flour
⅝ cup whole milk

For the Dough

Sweet levain above or ½ cup to ⅔ cup active sourdough starter
Tangzhong above
½ cup canned pumpkin purée
1 large egg
2 tablespoons whole milk
¼ cup granulated sugar
1 ¼ teaspoons vanilla extract
3 ⅓ cups bread flour
2 teaspoons fine sea salt
4 to 5 tablespoons unsalted butter very soft

For the Filling

6 to 8 tablespoons unsalted butter softened
⅔ cup dark brown sugar
2 tablespoons canned pumpkin purée
2 teaspoons ground cinnamon
1 ¼ teaspoons pumpkin pie spice
2 teaspoons all-purpose flour or 1 ½ teaspoons cornstarch
1 pinch salt

For the Cream Pour

⅓ cup to ¾ cup heavy cream warmed
For the Vanilla Cream Cheese Frosting
4 ounces cream cheese softened
4 tablespoons unsalted butter softened
1 to 2 cups powdered sugar
1 to 2 teaspoons vanilla extract
1 to 4 tablespoons milk or cream
1 pinch salt

Instructions

Combine 1 ½ tablespoons active starter, ½ cup bread flour, 2 tablespoons water, and 1 tablespoon sugar in a small jar. Cover loosely and let sit at room temperature for 8 to 12 hours until bubbly and tripled in size.
Whisk ¼ cup bread flour into ⅝ cup milk in a small saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 2 to 3 minutes. Cool to just warm.
Combine the sweet levain, tangzhong, ½ cup pumpkin purée, egg, 2 tablespoons milk, ¼ cup sugar, and vanilla in a stand mixer bowl.
Add 3 ⅓ cups bread flour and 2 teaspoons salt. Mix on low speed until a shaggy dough forms.
Knead on medium speed for 8 to 10 minutes until smooth and stretchy. Add extra flour only if needed, one tablespoon at a time, until the dough is soft and slightly tacky.
Add the soft butter a little at a time while kneading. Continue kneading for 5 minutes until the dough is glossy and pulls cleanly from the bowl.
Transfer the dough to a lightly oiled bowl. Cover and let rise at 76°F to 80°F until puffy and increased by 30 to 50 percent in volume, 3 to 5 hours.
Cover and refrigerate the dough for 1 to 3 hours, or overnight, until firm enough to roll.
Mix the softened butter, brown sugar, 2 tablespoons pumpkin purée, cinnamon, pumpkin pie spice, flour, and a pinch of salt into a spreadable filling.
Roll the chilled dough into an 18x15-inch rectangle on a lightly floured surface.
Spread the filling evenly over the dough, all the way to the edges.
Roll the dough tightly into a log starting from one long side. Pinch the seam to seal.
Slice the log into 12 even rolls using dental floss or a sharp knife.
Arrange the rolls seam-side down in a greased 9x13-inch pan, spaced slightly apart.
Cover the pan and let the rolls proof at room temperature until three-quarters puffed. Refrigerate overnight, or proof at warm room temperature for 2 to 4 hours until puffy and touching.
Preheat the oven to 350°F.
Pour the warm heavy cream slowly over and between the rolls just before baking.
Bake for 25 to 30 minutes until golden and the internal temperature reaches 190°F to 195°F.
Cool the rolls in the pan for 10 to 15 minutes.
Beat the cream cheese, butter, powdered sugar, vanilla, and salt together. Add milk gradually until thick but spreadable.
Spread the frosting over the warm rolls and serve immediately.

Notes

Chef's Tip: Keep the filling butter soft, not melted, and always include the flour or cornstarch. This is what keeps the filling from leaking out of the rolls during baking.

Nutrition information is automatically calculated and should be used as an approximation only.

★★★★★

Did you make this Recipe? Tell us about it!🤩

Leave a review