Sourdough Pumpkin Cinnamon Rolls are a cozy way to bring warm fall flavors to your breakfast table. Made with pumpkin puree, sourdough discard, brown sugar, and pumpkin pie spice, these soft, buttery rolls develop wonderful flavor during an overnight rest and are finished with a simple vanilla glaze.
If you enjoy finding creative ways to use extra starter, these pumpkin sourdough cinnamon rolls are a delicious addition to your collection of sourdough discard recipes.
Why You’ll Love This Recipe
These rolls combine the comforting sweetness of classic pumpkin cinnamon rolls with the subtle tang of sourdough discard. Pumpkin puree helps keep the dough tender, while brown sugar and pumpkin pie spice create a warm, aromatic filling.
The dough is also conveniently prepared the night before. After its overnight rest, you simply add the leavening ingredients, shape the rolls, bake, and glaze. It makes this recipe especially useful for relaxed fall breakfasts, brunches, holidays, or weekends with family.
Ingredients
Dough
- ½ cup (113 g) cold butter
- 2½ cups (300 g) all-purpose flour
- ½ cup (125 g) sourdough starter discard
- ½ cup (122 g) pumpkin puree
- ½ cup (120 g) milk, dairy or plant-based
- 2 tablespoons (40 g) honey
- 1 teaspoon (5 g) salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Filling
- ¾ cup (165 g) light brown sugar
- 2 teaspoons pumpkin pie spice
- 2 tablespoons (28 g) butter, melted
Glaze
- 1 cup (120 g) powdered sugar
- 1 tablespoon (14 g) butter, melted
- 2 tablespoons (30 g) milk, dairy or plant-based
- ½ teaspoon alcohol-free vanilla flavoring
Instructions
Day 1 – Prepare the Dough
- Grate the cold butter through the large holes of a box grater directly into a large mixing bowl.
- Add the all-purpose flour and toss it with the grated butter using a fork. Work the butter into the flour with a pastry cutter or bench scraper until the mixture has a coarse, crumbly texture.
- Add the sourdough discard, pumpkin puree, milk, and honey. Begin mixing with a spatula, then gently use your hands to bring everything together until no dry patches of flour remain.
- Cover the bowl and leave the dough at room temperature for approximately 8–10 hours. Do not add the salt, baking powder, or baking soda yet.
Day 2 – Shape and Bake
- Preheat the oven to 375°F (190°C). Lightly butter a cast-iron skillet or baking dish.
- Combine the brown sugar and pumpkin pie spice in a small bowl.
- Add the salt, baking powder, and baking soda to the rested dough. Work them into the dough thoroughly with your hands so they are evenly distributed.
- Transfer the dough to a lightly floured work surface. Roll it into a rectangle, adding a little extra flour to the surface or rolling pin whenever necessary to prevent sticking.
- Brush the melted butter evenly over the dough. Sprinkle the pumpkin-spiced brown sugar over the butter, leaving approximately a 1-inch border around the edges.
- Starting from one end, roll the dough into a log. Use a sharp knife or bench scraper to divide it into pieces approximately 1–1½ inches thick.
- Arrange the Sourdough Pumpkin Cinnamon Rolls in the prepared baking dish, leaving a small amount of space between them.
- Bake for 35–40 minutes, or until the rolls are cooked through and beautifully golden brown.
- Meanwhile, whisk the powdered sugar, melted butter, alcohol-free vanilla flavoring, and milk until smooth. Add a little additional milk if you prefer a thinner glaze.
- Spread or drizzle the glaze over the warm cinnamon rolls before serving.
Tips & Tricks
Keep the butter cold while preparing the dough. Small pieces of cold butter throughout the flour help create a tender texture once the rolls are baked.
Use plain pumpkin puree rather than sweetened pumpkin pie filling so you can control the sweetness and spices yourself.
Because pumpkin adds moisture to dough, use additional flour sparingly while rolling. Add only enough to keep the dough manageable without making it unnecessarily dry.
For evenly sized sourdough discard cinnamon rolls, first measure the length of the finished log and mark your cuts before slicing.
If your kitchen is particularly warm, check the dough earlier during its overnight rest. Fermentation speed can vary depending on room temperature and the activity of your sourdough discard.
For a richer glaze, replace part of the milk with heavy cream. You can also add a small pinch of cinnamon or pumpkin pie spice.
Details
Prep Time: 25 minutes, plus 8–10 hours resting time
Cook Time: 35–40 minutes
Total Time: Approximately 9–11 hours
Yield: Approximately 8–10 rolls
Category: Breakfast, Brunch
Method: Baking
Cuisine: American-inspired
Difficulty: Intermediate
Dietary Notes: Vegetarian and halal-friendly when made with halal-suitable ingredients and alcohol-free vanilla flavoring
Notes
You can use dairy milk or an unsweetened plant-based milk depending on your preference.
For additional texture, chopped pecans or walnuts can be scattered over the filling before rolling the dough.
Serve the rolls warm with coffee, tea, fresh fruit, or a savory breakfast dish for a more complete brunch.
These also make a comforting addition to your collection of fall sourdough recipes when pumpkin season arrives.
Nutrition
Approximate nutrition will vary depending on the number and size of rolls.
Per roll, based on 10 servings:
Calories: approximately 390
Protein: approximately 5 g
Carbohydrates: approximately 59 g
Fat: approximately 16 g
FAQ
Can I make sourdough pumpkin cinnamon rolls with discard?
Yes. This recipe is specifically designed to use sourdough starter discard. The discard contributes sourdough flavor during the overnight rest, while baking powder and baking soda provide additional leavening.
Do I need active sourdough starter for this recipe?
No. Sourdough discard works well because these rolls do not rely solely on an active starter for their rise. Make sure your discard is suitable for cooking and shows no signs of spoilage.
Why is pumpkin puree added to cinnamon roll dough?
Pumpkin puree contributes moisture, color, and subtle pumpkin flavor. It pairs particularly well with brown sugar and warming spices such as cinnamon, ginger, nutmeg, and cloves.
Can I prepare sourdough discard cinnamon rolls overnight?
Yes. The overnight schedule is one of the convenient features of this recipe. Prepare the initial dough in the evening, let it rest for 8–10 hours, then finish, shape, and bake it the following morning.
Can I use homemade pumpkin puree?
Yes. Homemade puree can work well, but its moisture content may vary. If it is particularly watery, drain or strain it before adding it to the dough.
What can I use instead of pumpkin pie spice?
Make your own blend using ground cinnamon with smaller amounts of ginger, nutmeg, and cloves. Adjust the proportions according to how strongly spiced you like your pumpkin cinnamon rolls.
Storage
Allow leftover rolls to cool before transferring them to an airtight container. Store them in the refrigerator for up to 4 days.
For longer storage, place cooled rolls in a freezer-safe container and freeze for up to 2 months. For the best texture, consider freezing them without the glaze and adding fresh glaze after reheating.
Thaw frozen rolls overnight in the refrigerator. Reheat individual rolls gently in the microwave, or warm several rolls in a covered baking dish in a low oven until heated through.
Similar Recipes
Sourdough Pumpkin Cinnamon Rolls Recipe
Ingredients
Dough
- ½ cup 113 g cold butter
- 2½ cups 300 g all-purpose flour
- ½ cup 125 g sourdough starter discard
- ½ cup 122 g pumpkin puree
- ½ cup 120 g milk, dairy or plant-based
- 2 tablespoons 40 g honey
- 1 teaspoon 5 g salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Filling
- ¾ cup 165 g light brown sugar
- 2 teaspoons pumpkin pie spice
- 2 tablespoons 28 g butter, melted
Glaze
- 1 cup 120 g powdered sugar
- 1 tablespoon 14 g butter, melted
- 2 tablespoons 30 g milk, dairy or plant-based
- ½ teaspoon alcohol-free vanilla flavoring
Instructions
Day 1 – Prepare the Dough
- Grate the cold butter through the large holes of a box grater directly into a large mixing bowl.
- Add the all-purpose flour and toss it with the grated butter using a fork. Work the butter into the flour with a pastry cutter or bench scraper until the mixture has a coarse, crumbly texture.
- Add the sourdough discard, pumpkin puree, milk, and honey. Begin mixing with a spatula, then gently use your hands to bring everything together until no dry patches of flour remain.
- Cover the bowl and leave the dough at room temperature for approximately 8–10 hours. Do not add the salt, baking powder, or baking soda yet.
Day 2 – Shape and Bake
- Preheat the oven to 375°F (190°C). Lightly butter a cast-iron skillet or baking dish.
- Combine the brown sugar and pumpkin pie spice in a small bowl.
- Add the salt, baking powder, and baking soda to the rested dough. Work them into the dough thoroughly with your hands so they are evenly distributed.
- Transfer the dough to a lightly floured work surface. Roll it into a rectangle, adding a little extra flour to the surface or rolling pin whenever necessary to prevent sticking.
- Brush the melted butter evenly over the dough. Sprinkle the pumpkin-spiced brown sugar over the butter, leaving approximately a 1-inch border around the edges.
- Starting from one end, roll the dough into a log. Use a sharp knife or bench scraper to divide it into pieces approximately 1–1½ inches thick.
- Arrange the Sourdough Pumpkin Cinnamon Rolls in the prepared baking dish, leaving a small amount of space between them.
- Bake for 35–40 minutes, or until the rolls are cooked through and beautifully golden brown.
- Meanwhile, whisk the powdered sugar, melted butter, alcohol-free vanilla flavoring, and milk until smooth. Add a little additional milk if you prefer a thinner glaze.
- Spread or drizzle the glaze over the warm cinnamon rolls before serving.
Notes
Conclusion
These Sourdough Pumpkin Cinnamon Rolls bring together tangy sourdough, creamy pumpkin, buttery brown sugar filling, and warming fall spices in one comforting breakfast treat.
The overnight method does most of the waiting while you sleep, making these rolls a lovely choice for weekend breakfasts and autumn brunches. Finish them with smooth vanilla glaze and serve them while they are still warm for an especially cozy treat.