Delicious buttery, sourdough pumpkin spice rolls naturally leavened and made with real pumpkin puree in the dough and in the filling.
October means pumpkin month; it will be great to wakeup with sourdough pumpkin cinnamon rolls during fall morning. This sourdough pumpkin spice rolls are naturally leavened made with real pumpkin puree in the dough and in the filling. Topped with cream cheese frosting it Makes an excellent breakfast.
What is Sourdough Pumpkin Spice Rolls?
Sourdough pumpkin spice rolls are spice rolls made with real pumpkin puree and an active starter and has no commercial yeast.
For making this pumpkin cinnamon rolls, you need to make a rich dough, means made with butter, eggs, pumpkin puree, and milk. I tried with milk in the first version and that turned out to be very soft, so skipped that the in second trial.
If you like to use pumpkin in sourdough bread, then try this Pumpkin sourdough bread which is one of the most popular and tried recipes of this blog. Then there are 20 recipes of pumpkin in this blog. Here is few of them pumpkin muffins, Pumpkin orange cranberry bread , pumpkin latteHomemade Pumpkin Spice Latte and Pumpkin Pie Hot Chocoalte , pumpkin pie and Sourdough Pumpkin Rye Rolls .
You need 8 ingredients for pumpkin spice roll dough:
- Butter: it enhances the flavor of the dish. Softened butter is used rather than a melted one.
- Pumpkin: Pumpkin puree adds real pumpkin flavor and moisture for incredibly soft rolls. I used canned pumpkin; you can use homemade pumpkin if you want.
- Sugar: I used both granulated sugar for dough and brown sugar for the filling as they imparts flavor.
- Pumpkin spice: Homemade pumpkin pie spice which has cinnamon, cloves, nutmeg, and all spices brings out extra pumpkin flavor. I used both in dough and filling. Filling has extra dose of cinnamon.
- Salt: is a must as it brings out sweetness in the sweet dish. Also, sourdough starter loves it.
- Egg: I used 1 large egg which provides structure and flavor.
- Sourdough starter: You need active sourdough starter if you do not have one in hand try to make this here its recipe. I used 100% of 50: 50 all-purpose and whole wheat flour starters.
- Flour: I used All-purpose flour and is the structure of the dough.
How to Make Pumpkin spice Rolls
- Make the dough. In a Kitchen-Aid mixer bowl add dough, pumpkin puree, sugar, pumpkin pie spice, flour and salt and mix well. You need to incorporate the butter only lately as you are not using melted butter.
- The dough will be incredibly soft. Place the dough into a greased bowl and turn the dough around in the bowl so all sides of the dough are coated. Cover the dough and let it rise it will take about 6-7 hours
- In between make sure to fold one or two times this will help you to strengthen the dough.
- Make the filling. Combine brown sugar, butter, cinnamon, pumpkin spice, and pumpkin puree. If you want, you can add crushed pecans I did not as my kids are not fan of pecans.
- Prepare pumpkin puree for filling: yes you need remove as much as moisture from the pumpkin puree, this you can do it by wrapping them with kitchen tissue.
- Add the filling & slice into rolls. Roll the dough out into a 18×10 inch rectangle. Spread the filling evenly on top. Roll it up tightly and use a sharp knife to cut into 11-12 pieces. Arrange rolls into a greased 8-inch pan.
- Let the rolls rise. This will take about 2-3 hours. If you want, you can refrigerate them for overnight and next day you can bake it.
- Bake. These rolls take about 22-28 minutes to bake, or until golden brown. Cover them with aluminum foil after 15 minutes to prevent browning.
- Make, spread, or drizzle the icing. Beat the icing ingredients together. Then feel free to spread or drizzle onto warm cinnamon rolls.
Toppings for Pumpkin spice Rolls
I love topping these cinnamon rolls with cream cheese icing– just 4 ingredients: cream cheese, milk, vanilla extract, and some confectioners’ sugar.
Variation: You can add maple syrup to the frosting or even add pumpkin spice to the frosting. I skipped as I do not want too much pumpkin spice.
Do you want to try cinnamon rolls without pumpkin spice check this recipe Sourdough Cinnamon buns . If you tried this recipe please tag me @nidhinikhil in instagram or @zestysouthindiankitchen in facebook. I love to see that.
Sourdough Pumpkin Spice Rolls
- 85 g ripe fed sourdough starter
- ½ cup 119g pumpkin puree
- 1/2 tsp pumpkin spice
- 1 large egg
- 1/4 cup ,4 tablespoons, 57g butter, softened
- 2 1/2 cups 300g King Arthur Unbleached All-Purpose Flour
- 1/4 cup 50g granulated sugar
- 1/2 cup 90g brown sugar, packed
- 2 ½ tablespoon 59g pumpkin puree *
- 2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 2 tablespoon softened butter
- 3 oz 88g cream cheese
- 1 ¼ cup 93g confectioners' sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons 37g milk
- To make the dough: Mix all the ingredients except the butter in a kitchen aid stand mixer with paddle attachment until the flour is evenly moistened and the dough has formed a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.
- Gradually add butter and incorporate about 1 minute on low speed. Once all the butter is incorporated, turn the mixer up one speed and knead the dough until it is smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.
- Cover the dough and let it rest in a warm (75°F) place for 8 to 12 hours. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough.
- To make the filling:
- In a medium bowl combine brown sugar, pumpkin puree, butter, cinnamon, pumpkin spice and salt . The texture of the mixture will be somewhat like wet sand.. Make sure to remove water from pumpkin puree by warpping it with kitchen tissue paper.
- Turn the dough out onto a lightly greased or floured work surface and gently deflate it, patting or rolling it into a 14” x 20” rectangle.
- Spread the filling evenly over the surface of the dough, leaving 1/2” of exposed dough along one short edge.
- Starting with the filling-coated short edge, roll the dough into a log. As you roll, the log will lengthen to around 18".
- Cut the log into eight 2” slices and place them in a lightly greased 8-inch cast iron skillet. Cover the pan and let the rolls rise until they are puffy, 2 to 3 hours.
- If you want, you can store the rolls in refrigerator for overnight or up to 24 hours and bake next day.
- To bake the same day: Bake the rolls in a preheated 400°F oven for 22 minutes, until golden. A digital thermometer inserted into the center of a middle bun should read 190°F.
- To make the icing: While the buns are baking, stir together all the ingredients in a medium bowl until smooth.
- Remove the rolls from the oven and cool for 5 to 10 minutes before icing. Alternatively, allow the buns to cool to room temperature
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.