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Fluffy Maple Pumpkin Sourdough Cinnamon Rolls: Best Homemade Recipe

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These fluffy maple pumpkin sourdough cinnamon rolls combine the tang of sourdough with sweet maple and pumpkin for a perfect fall treat. Made without commercial yeast, they’re pillowy soft and topped with a maple cream cheese frosting.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) warm water (about 90°F)
  • 1 cup (240g) active sourdough starter (fed and bubbly)
  • 1/4 cup (60ml) maple syrup (real maple syrup)
  • 1/4 cup (56g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 1/2 cups (440g) all-purpose flour (plus more for dusting)
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup (112g) unsalted butter, softened (for filling)
  • 3/4 cup (150g) brown sugar, packed (light or dark)
  • 2 tablespoons maple syrup (for filling)
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 4 oz (113g) cream cheese, softened (for frosting)
  • 1/4 cup (56g) unsalted butter, softened (for frosting)
  • 1/4 cup (60ml) maple syrup (for frosting)
  • 1 cup (120g) powdered sugar (adjust for desired sweetness)
  • 1/2 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. In a large mixing bowl, combine warm water, active sourdough starter, pumpkin puree, maple syrup, melted butter, egg, and vanilla extract. Whisk until smooth.
  2. In a separate bowl, whisk together all-purpose flour, salt, and pumpkin pie spice. Add dry ingredients to wet mixture, stirring until a shaggy dough forms.
  3. Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and slightly elastic. Form into a ball and place in a lightly greased bowl. Cover and let rise at room temperature for 6-8 hours until doubled in size.
  4. While dough rises, make filling: In a medium bowl, beat softened butter until creamy. Add brown sugar, maple syrup, cinnamon, nutmeg, and cloves. Mix until well combined.
  5. Once dough has doubled, punch it down and roll into a 12×18 inch rectangle on a lightly floured surface. Spread filling evenly over dough, leaving a 1-inch border on the far long edge.
  6. Starting from the long edge closest to you, tightly roll dough into a log. Pinch seam to seal. Cut into 12 equal rolls (about 1.5 inches wide). Place in a greased 9×13 inch baking dish.
  7. Cover and let rise for another 2-4 hours at room temperature until puffed. (For overnight, refrigerate 8-12 hours, then let sit at room temperature 1 hour before baking.)
  8. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and filling is bubbly. Tent with foil after 15 minutes if browning too quickly.
  9. While rolls bake, make frosting: Beat cream cheese and butter until smooth. Add maple syrup, vanilla extract, and salt. Gradually add powdered sugar, mixing until smooth.
  10. Let rolls cool for 5-10 minutes. Spread frosting generously over warm rolls. Serve immediately or let cool completely for firmer frosting.

Notes

Don’t skip the overnight rest for best flavor and texture. Use dental floss to cut rolls cleanly. Room temperature ingredients are important. If dough is too sticky, add minimal flour.

Nutrition

Keywords: sourdough cinnamon rolls, pumpkin cinnamon rolls, maple cinnamon rolls, fall baking, sourdough breakfast, pumpkin sourdough

Find it online: https://siennaspoon.com/fluffy-maple-pumpkin-sourdough-cinnamon-rolls-best-homemade-recipe/