Sourdough Pumpkin Cinnamon Rolls Recipe

Sourdough Pumpkin Cinnamon Rolls blend the tangy flavor of sourdough with sweet pumpkin and warm spices for a cozy, fall-inspired treat. These soft, fluffy rolls are perfect for breakfast, brunch, or dessert with a drizzle of cream cheese icing.

Sourdough Pumpkin Cinnamon Rolls are the ultimate fall treat—soft, fluffy, and packed with warm seasonal flavors.

The tangy sourdough starter gives the dough a unique depth, while pumpkin purée and pumpkin pie spice infuse every bite with cozy sweetness.

Rolled with a cinnamon-sugar filling and topped with a rich glaze, these rolls are perfect for a slow weekend breakfast or holiday brunch.

Whether you’re a sourdough lover or just want something a little extra special, this easy sourdough discard pumpkin cinnamon rolls recipe delivers comfort and flavor in every swirl.

Why You Will Love This Recipe!

• Warm Fall Flavors – Pumpkin purée and pumpkin spice make each bite feel like autumn.
• Soft and Fluffy Texture – The sourdough starter creates a tender, airy dough with a slight tang.
• Naturally Leavened Option – Great way to use your sourdough starter in a sweet treat.
• Make-Ahead Friendly – You can prep the dough the night before for an easy morning bake.
• Irresistible Glaze – Cream cheese frosting melts into the rolls for a rich, gooey finish.

What You Will Need

• All-purpose flour – Versatile flour providing structure and tender texture.
• Active sourdough starter – Fermented starter adds rise and tangy flavor.
• Pumpkin purée – Moisture-rich base with natural autumn sweetness.
• Brown sugar – Deep molasses flavor for rich cinnamon swirl.
• Granulated sugar – Balances sweetness in dough and filling.
• Butter (unsalted) – Adds richness and softness to dough.
• Eggs – Binds ingredients and enriches dough texture.
• Pumpkin pie spice – Warm blend of cinnamon, nutmeg, cloves.
• Ground cinnamon – Essential spice for classic roll flavor.
• Salt – Enhances overall flavor and balances sweetness.
• Vanilla extract – Adds warmth and depth to dough.
• Powdered sugar – Used in glaze for smooth, sweet finish.
• Milk or cream – Thins glaze and adds creamy texture.

How To Make Sourdough Pumpkin Cinnamon Rolls Recipe

Step 1: In a large mixing bowl, combine active sourdough starter, pumpkin purée, eggs, sugar, vanilla extract, and melted butter. Stir in flour, pumpkin pie spice, and salt until a dough forms. Knead until smooth, then cover and let it rest for 4–6 hours or overnight until doubled in size.

Step 2: In a small bowl, mix softened butter, brown sugar, and ground cinnamon until well combined. Set aside.

Step 3: On a lightly floured surface, roll the dough into a large rectangle, about ¼-inch thick. Spread the cinnamon-sugar filling evenly over the dough, leaving a ½-inch border.

Step 4: Starting from the long side, tightly roll the dough into a log. Slice into 8–10 even rolls using a sharp knife or dental floss.

Step 5: Place the rolls into a greased or parchment-lined baking dish. Cover loosely and let rise at room temperature for 1–2 hours until puffy.

Step 6: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown and cooked through.

Step 7: While the rolls bake, whisk together powdered sugar, milk or cream, and vanilla extract to make a smooth glaze.

Step 8: Drizzle the glaze over warm rolls. Serve immediately and enjoy the soft, spiced, sourdough-infused treat!

Sourdough Pumpkin Cinnamon Rolls Recipe Tips

• Use active bubbly starter: Make sure your sourdough starter is well-fed and active to ensure a good rise.
• Don’t rush the proofing: Since sourdough rises slower, allow plenty of time for the dough to double—overnight works great.
• Pumpkin purée matters: Use pure pumpkin purée, not pumpkin pie filling, for the right consistency and flavor.
• Chill the dough for easier rolling: A short chill in the fridge can make the soft dough easier to shape and slice.
• Adjust spices to taste: Feel free to tweak the cinnamon or add nutmeg and cloves for a stronger fall flavor.

How To Store, Freeze & Reheat

• Storing Instructions: Store leftover sourdough pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days to keep them soft and fresh. For longer storage, refrigerate them for up to 5 days, making sure they’re well covered.
• Freezing Instructions: Freeze unglazed cinnamon rolls in a sealed container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating and adding glaze.
• Reheating Instructions: Reheat cinnamon rolls in the oven at 300°F for 10–12 minutes or microwave for 20–30 seconds until warm. Add fresh glaze after reheating for the best taste and texture.

Sourdough Pumpkin Cinnamon Rolls Recipe Faqs

Can I use regular yeast instead of sourdough starter? Yes, you can substitute active dry yeast for the sourdough starter, but the flavor will be less tangy and the rise time shorter.

How long does the dough need to rise? Sourdough dough typically needs 4–6 hours at room temperature or overnight in the refrigerator to double in size.

Can I use pumpkin pie filling instead of pumpkin purée? It’s best to use pure pumpkin purée because pumpkin pie filling contains added sugar and spices that can affect the recipe.

What’s the best way to reheat these cinnamon rolls? Warm them in the oven at 300°F for 10–12 minutes or microwave for 20–30 seconds until soft and warm.

More Easy Pumpkin Recipes

Air Fryer Pumpkin Pie Pop Tarts

Air Fryer Pumpkin Dumplings

Air Fryer Pumpkin Bagels

Air Fryer Pumpkin French Toast Sticks

Air Fryer Pumpkin Lava Cake

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