Sourdough Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting
These Sourdough Pumpkin Cinnamon Rolls combine the tangy taste of sourdough with the warm flavors of pumpkin and spices, topped with a rich maple cream cheese frosting.
Ingredients
Dough Ingredients
- 2 cups sourdough starter Ensure it's active.
- 1 cup pumpkin puree
- 1/2 cup milk Warm for better blending.
- 1/2 cup maple syrup
- 1/4 cup sugar
- 1/4 cup melted butter
- 3 cups all-purpose flour More may be needed if dough is too sticky.
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
Frosting Ingredients
- 1/2 cup cream cheese Softened.
- 1/4 cup powdered sugar
- 1 tablespoon maple syrup
Instructions
Preparation
- In a large mixing bowl, combine the sourdough starter, pumpkin puree, milk, maple syrup, sugar, and melted butter. Mix until completely blended.
- Gradually add in the all-purpose flour, salt, pumpkin pie spice, ground cinnamon, and baking powder. Stir until a soft dough forms.
- On a floured surface, knead the dough gently for about 5-7 minutes until smooth. If the dough is too sticky, you can add a little more flour as needed.
- Place the kneaded dough into a lightly oiled bowl, cover with a cloth, and let it rise in a warm spot for about 1 to 2 hours, or until doubled in size.
Assembling the Rolls
- While your dough is rising, prepare the cinnamon filling. In a bowl, mix together melted butter, sugar, cinnamon, and pumpkin pie spice.
- Once the dough has risen, punch it down and roll it out into a large rectangle on a floured surface.
- Evenly spread your prepared filling over the dough, ensuring you cover from edge to edge.
- Roll the dough tightly from the long side into a log shape. Slice the log into 12 equal pieces.
- Place the sliced rolls into a greased baking dish. Cover them again and let them rise for another 30 minutes.
Baking
- Preheat your oven to 350°F (175°C). Once preheated, bake the rolls for 25-30 minutes until golden brown.
- While the rolls are baking, mix cream cheese, powdered sugar, and maple syrup together until smooth.
- Once out of the oven, let the rolls cool slightly before generously topping with the maple cream cheese frosting.
Notes
For best results, use an active sourdough starter. You can store leftovers in an airtight container at room temperature for 1-2 days or freeze them wrapped tightly for longer storage.