Pumpkin Sourdough Rolls Recipe – Cinnamon Pumpkin Spice Swirls

Last Updated on 1 month by Neha Deshmukh

Pumpkin Sourdough Rolls Recipe – Cinnamon Pumpkin Spice Swirls

Hello friends! Fall is officially here, and you know what that means – pumpkin everything! I’ve been experimenting with sourdough lately, and combining the two felt like a match made in heaven. These Pumpkin Sourdough Rolls are seriously the softest, most flavorful rolls you’ll ever taste. The subtle tang from the sourdough complements the warm spices beautifully. Trust me, your kitchen will smell amazing while these bake.

Why You’ll Love This Recipe

These aren’t your average pumpkin rolls. The sourdough adds a depth of flavor you just can’t get otherwise. They’re perfect for a cozy breakfast, a festive brunch, or even a special Thanksgiving treat. Plus, the cinnamon-pumpkin swirl is just… well, it’s pure autumn bliss! They take a little time, but the results are SO worth it.

Ingredients

Here’s what you’ll need to create these delightful Pumpkin Sourdough Rolls:

• 85g ripe fed sourdough starter
• 1 ½ cup (119g) pumpkin puree
• ½ teaspoon pumpkin spice
• 1 large egg
• ½ cup (4 tablespoons, 57g) butter, softened
• 2 ½ cups (300g) King Arthur Unbleached All-Purpose Flour
• ½ cup (50g) granulated sugar
• ¾ cup (90g) brown sugar, packed
• 2 tablespoons (59g) pumpkin puree
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 2 tablespoons softened butter (for filling)
• 3 oz (88g) cream cheese
• 1 ½ cups (93g) confectioners’ sugar
• ½ teaspoon vanilla extract
• 3 tablespoons (37g) milk

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Ripe Sourdough Starter: This is key. Your starter should be bubbly and doubled in size after feeding. A sluggish starter won’t give you the rise you need.
• Pumpkin Puree Quality: I recommend using 100% pumpkin puree, not pumpkin pie filling. The filling already has spices added, and we want to control the flavor ourselves.
• King Arthur Flour: I find King Arthur flour consistently delivers the best results for baking. It has a higher protein content, which helps with gluten development. But any good quality all-purpose flour will work!
• Pumpkin Spice Blend: You can use store-bought pumpkin spice, or make your own! A simple blend of cinnamon, ginger, nutmeg, and cloves is perfect. I like to add a tiny pinch of allspice too.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in the bowl of your stand mixer, combine the sourdough starter, pumpkin puree, egg, softened butter, flour, granulated sugar, and salt. Mix on low speed for 2-3 minutes until everything comes together. Then, gradually add the remaining butter and knead until you have a smooth, elastic dough.
2. Now, cover the dough and let it rest in a warm place for 8-12 hours. This is where the sourdough magic happens! During the first few hours, fold the dough 3-4 times to strengthen the gluten.
3. While the dough is resting, let’s make the filling. In a bowl, combine the brown sugar, remaining pumpkin puree, softened butter, cinnamon, pumpkin spice, and salt. Mix well. If your pumpkin puree seems a little watery, wrap it in a clean kitchen towel and gently squeeze out the excess moisture. This will prevent soggy rolls!
4. Once the dough has risen, gently roll it out into a 14×20-inch rectangle. Spread the pumpkin filling evenly over the dough, leaving about a 1-inch border along one of the long edges.
5. Starting from the long edge opposite the border, tightly roll the dough into a log. Slice the log into 8 equal pieces.
6. Place the rolls, cut-side up, in a greased 9×13 inch skillet. Cover and let them rise for another 2-3 hours, or until they’ve almost doubled in size.
7. Preheat your oven to 400°F (200°C). Bake the rolls for 22 minutes, or until they’re golden brown and cooked through.
8. While the rolls are baking, prepare the cream cheese icing. Beat together the cream cheese, confectioners’ sugar, vanilla extract, and milk until smooth and creamy.
9. Let the rolls cool slightly, then generously drizzle with the cream cheese icing. Enjoy!

Expert Tips

• Don’t skip the long fermentation time! It’s crucial for developing that sourdough flavor and creating a light, airy texture.
• If your kitchen is cold, you can proof the dough in a slightly warmed oven (turned off, of course!).
• A bench scraper is your best friend when working with sticky dough.

Variations

• Vegan Adaptation: Substitute the butter with vegan butter, the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and the cream cheese with vegan cream cheese.
• Gluten-Free Adaptation: Use a high-quality gluten-free all-purpose flour blend. You may need to adjust the liquid slightly.
• Spice Level Adjustment: Feel free to add a pinch of nutmeg or cloves to the filling for a more intense spice flavor.
• Thanksgiving/Fall Festival Adaptation: Add a handful of chopped pecans or walnuts to the filling for extra texture and flavor. My grandma always did this!

Serving Suggestions

These rolls are amazing on their own, but they’re even better with a cup of hot coffee or tea. They also pair perfectly with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage Instructions

Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months.

FAQs

1. What is the best way to activate my sourdough starter for this recipe?

Make sure your starter is bubbly and doubled in size after feeding. If it’s been in the fridge, take it out a day or two before baking and feed it regularly.

2. Can I use canned pumpkin puree, or is homemade better?

Canned pumpkin puree is perfectly fine! Just make sure it’s 100% pumpkin, not pumpkin pie filling.

3. How can I tell if my dough has risen enough?

The dough should almost double in size and feel light and airy. Gently poke it with your finger – if the indentation slowly springs back, it’s ready.

4. Can these rolls be made ahead of time and frozen?

Yes! You can freeze the rolls after the first rise. Thaw them overnight in the refrigerator and then proceed with the second rise and baking.

5. What’s the best way to prevent the filling from making the rolls soggy?

Removing excess moisture from the pumpkin puree is key. Wrapping it in a kitchen towel and gently squeezing it works wonders.

6. Can I substitute the all-purpose flour with whole wheat flour?

You can substitute up to half of the all-purpose flour with whole wheat flour. The rolls will be a bit denser, but still delicious!

Enjoy these Pumpkin Sourdough Rolls, and happy baking! Let me know in the comments how they turn out for you. I can’t wait to hear what you think!