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Fluffy Cinnamon Sugar Pumpkin Sourdough Rolls

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These Fluffy Cinnamon Sugar Pumpkin Sourdough Rolls are the perfect fall treat, combining the tang of sourdough with the sweetness of pumpkin and cinnamon. They’re incredibly soft, pillowy, and ideal for a cozy breakfast or holiday brunch.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (120g) sourdough starter discard or active starter
  • 1/4 cup (60ml) warm milk
  • 1 large egg, room temperature
  • 3 tablespoons (42g) melted unsalted butter
  • 3 tablespoons (45g) brown sugar
  • 1 teaspoon vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (30g) brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons (28g) melted butter

Instructions

  1. Make the Dough: In a large mixing bowl, combine the pumpkin puree, sourdough discard, warm milk, room temperature egg, melted butter, brown sugar, and vanilla extract. Whisk until smooth.
  2. Add the Dry Ingredients: Add the all-purpose flour, salt, pumpkin pie spice, and active dry yeast to the wet mixture. Stir with a rubber spatula until a shaggy dough forms.
  3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth, elastic, and soft. Avoid adding too much flour; the dough should be slightly tacky.
  4. First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a towel and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  5. Make the Filling: In a small bowl, whisk together granulated sugar, brown sugar, and ground cinnamon. Set aside. Melt 2 tablespoons of butter in a separate bowl.
  6. Shape the Rolls: Punch down the dough and turn it out onto a lightly floured surface. Roll into a 12×18-inch rectangle. Brush melted butter over the entire surface, then sprinkle the cinnamon sugar mixture evenly.
  7. Roll It Up: Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Cut into 12 equal rolls, about 1.5 inches wide.
  8. Second Rise: Place the rolls cut side up in a prepared 9×13-inch baking dish. Cover and let rise for 45 minutes to 1 hour until puffed.
  9. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and hollow-sounding when tapped.
  10. Cool and Serve: Let cool in the pan for 10 minutes before serving warm.

Notes

For best results, use room temperature ingredients. Don’t overflour the dough; it should be slightly tacky. Patience with rising times is key for fluffy rolls. For a dairy-free version, use plant-based butter and milk.

Nutrition

Keywords: pumpkin sourdough rolls, cinnamon sugar rolls, fall breakfast, sourdough discard recipe, pumpkin cinnamon rolls

Find it online: https://eliplate.com/fluffy-cinnamon-sugar-pumpkin-sourdough-rolls/