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Sourdough Pumpkin Cinnamon Rolls

While I have no problem eating pumpkin year round, fall always seems to be the time that I crave it. It’s pumpkin season! These cinnamon rolls are perfect for the fall. Full of pumpkin and cinnamon and topped with a cream cheese frosting, they have fall flavors in every bite!

One of the reasons I love these cinnamon rolls is the majority of the work is done the night before which helps to create a super cozy morning. I love to make these on Friday night so Saturday morning can be relaxing. I usually go simple and pair these cinnamon rolls with a cup of coffee but no reason to not go all out! Add some scrambled eggs and potatoes to your breakfast for a full meal!

If you’re looking to impress your friends or have family staying overnight for the holidays – this is your dish to make! Super easy and not time consuming, it will look like you put in tons of work and are the best baker! It’s foolproof! You won’t regret making these impressive pumpkin cinnamon rolls!

Pumpkin Sourdough Cinnamon Rolls

Fluffy, fall, pumpkin cinnamon rolls. Your new favorite weekend treat! Easy to make, and so delicious. The pumpkin and cinnamon flavor is perfect together, fall flavors in every bite! 




  • Prep Time 20 Minutes
  • Cook Time 30 - 40 Minutes
  • Total Time 60 Minutes
  • Serves 8 People

Ingredients

  • 2 ½ cups all purpose flour
  • 1 cup sourdough discard
  • ½ cup cold grated butter
  • 1 ½ cups buttermilk
  • 4 TBSP brown sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Filling: ½ cup brown sugar, ½ cup white sugar, ½ cup soft butter, 1 TBSP cinnamon, 1 cup canned or fresh pumpkin puree
  • Frosting: ½ cup soft butter, 2 cups powdered sugar, 1 cup cream cheese, 2 tsp vanilla

Instructions

  1. 7pm - Mix together buttermilk, brown sugar, sourdough discard, frozen grated butter and flour until combined. Cover and let it sit on the counter overnight.
  2. 8am - Sprinkle the salt, baking powder, and baking soda over the dough and mix until combined. Roll out the dough on a highly floured surface until the dough is about 1 inch thick and the dough is in a rectangle shape.
  3. Preheat the oven to 375 degrees.
  4. Mix up the filling in a mixer (or by hand will work if you don’t have one). You will combine the brown sugar, sugar, pumpkin, butter, and cinnamon and whip until well combined and it looks light and fluffy.
  5. Spread the filling over the dough.
  6. Using a pizza roller or knife cut the dough into strips. Fold the dough over itself slightly to hold in the mixture and then roll up the dough into a cinnamon roll shape. Place in a parchment lined cast iron skillet. Repeat until all the cinnamon rolls are in the cast iron skillet.
  7. Bake the rolls for 35 - 45 min or until starting to brown on top.
  8. While the rolls are baking make the glaze. Mix butter, powdered sugar, vanilla, and cream cheese together in the mixer, mix until combined.
  9. Remove rolls from the oven and let cool for 15 minutes. Frost the cinnamon rolls while still slightly warm and ENJOY right away!

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