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Sourdough Pumpkin Cinnamon Rolls

  • Author: The Leaven Foods Team
  • Total Time: Active Time: 1 Hour | Inactive Time: 38 Hours
  • Yield: 12 Rolls
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Description

These soft, fluffy pumpkin cinnamon rolls are made with Leaven Instant Sourdough for a long, slow fermentation and rich sourdough flavor. Pumpkin purée is both in the dough and in the filling, along with a blend of warming pumpkin pie spices. They’re finished with a generous layer of tangy cream cheese frosting, making them the coziest fall breakfast!

Ingredients

Equipment:

  • Stand Mixer
  • Digital Thermometer
  • Digital Scale or Measuring Cups + Measuring Spoons
  • Mixing Bowl
  • Rubber Spatula
  • Rolling Pin
  • Sharp Knife
  • 9”x13” Baking Dish
  • Parchment Paper

Dough Ingredients (Amount – Baker’s %):

Preferment:

  • 280 g (2 1/3 C) All Purpose Flour – 100%
  • 175 g (3/4 C) Room Temperature Water (75℉ or 24℃) – 63%
  • 28 g (2 Tbsp + 1 tsp) Granulated Sugar – 10%
  • 1 g (Scant 1/2 tsp) Leaven Instant Sourdough or Leaven Instant Wild Yeast – 0.3%

Final Dough:

 

  • 295 g (2 1/2 C) All Purpose Flour – 51.3%
  • 150 g (2/3 C) Pumpkin Puree – 26%
  • 74 g (1/3 C) Melted Unsalted Butter Cooled to Room Temperature – 12.8%
  • 73 g (1/3 C + 1 tsp) Granulated Sugar – 12.6%
  • 50 g (1 Large) Egg – 8.6%
  • 22 g (2 1/2 Tbsp) Milk Powder – 3.8%
  • 11 g (1 3/4 tsp) Sea Salt – 1.9%
  • 483 g (All) Preferment – 48.6*

Pumpkin Spice Filling:

  • 175 g (3/4 C Packed) Brown Sugar
  • 90 g (6 Tbsp + 1 tsp) Softened Unsalted Butter
  • 60 g (1/4 C) Pumpkin Puree
  • 11 g (1 Tbsp + 2 tsp) Ground Cinnamon
  • 2 g (1 1/4 tsp) Ground Ginger
  • 1.8 g (1 tsp) Ground Clove
  • 1.5 g (2 tsp) Freshly Grated Nutmeg
  • 1.5 g (1 tsp) Ground Allspice

Cream Topping Before Baking:

  • 160 g ( 2/3 C) Heavy Cream – Optional but recommended

Cream Cheese Frosting: 

  • 170 g (1 1/3 C Sifted) Powdered Sugar
  • 170 g (3/4 C + 1 Tbsp) Cream Cheese
  • 85 g (6 Tbsp) Unsalted Butter
  • 4.2 g (1 tsp) Vanilla Extract
  • 2.5g (1/2 tsp) Lemon Juice

Instructions

  • Mix Preferment –  Combine the flour, water, sugar, and Leaven Instant Sourdough or Leaven Instant Wild Yeast listed under Preferment in a small bowl. Mix until fully incorporated. Cover with a towel and let rest at room temperature (72–75°F/22–24°C) for about 16 hours. The preferment should be domed and slightly puffy when ready.
  • Mix Final Dough –  Add all of the final dough ingredients, including the preferment, to the bowl of a stand mixer. Mix on speed 1 for 3 minutes, or until fully incorporated. Increase the mixer to speed 3 and mix for 2 minutes. Increase to speed 5 and mix for 5 minutes, then increase to speed 7 and mix for 3 minutes. The dough should be smooth, pull away from the sides of the bowl, and pass the windowpane test.
  • Bulk Ferment – Once fully mixed, transfer the dough to a lightly oiled container. Cover and let ferment undisturbed in the warmest area of the room until doubled in size, about 4-6 hours 
  • Divide and Shape – Once the bulk fermentation is complete, turn the dough onto a lightly floured surface and roll into a 12” x 18” rectangle. Combine the filling ingredients and spread evenly over the dough, leaving about a ½-inch border around the edges. Starting from one of the long sides, roll the dough into a log and cut into 12 equal slices. Place the rolls in a greased and parchment paper-lined 9” x 13” baking dish. Cover with plastic wrap.
  • Proof- Let the rolls proof at room temperature for 4–5 hours, or until puffy and touching. If you prefer, you can bake them immediately after the room-temperature proof, but an overnight cold proof will give the rolls a softer, more flavorful texture.
  • Bake – Two hours before you are ready to bake, remove the rolls from the refrigerator and let them come to room temperature. Preheat the oven to 375°F (190°C). If using, pour the heavy cream evenly over the rolls. Bake for 25–30 minutes, or until golden brown and cooked through.
  • Prepare Frosting – While the rolls are baking, combine the powdered sugar, cream cheese, butter, vanilla extract, and lemon juice. Mix until smooth and creamy.
  • Frost – Remove the rolls from the oven and let cool for about 5 minutes. Spread the cream cheese frosting over the rolls while they are still warm. Serve warm.

Notes

  • * percentage of preferment calculated by % of prefermented flour
  • Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a 4.5 qt. KitchenAid® or similar mixer using a dough hook attachment.

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