Ingredients
Dough
- 1 cup active sourdough starter
- ½ cup pumpkin puree (canned or fresh)
- ⅓ cup milk (warm)
- ⅓ cup granulated sugar
- 4 cups all-purpose flour
- ½ cup unsalted butter (softened)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp salt
Filling
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter (softened)
Frosting (optional)
- 1 cup cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
👩🍳 Step-by-Step Instructions
1️⃣ Make the Dough
In a large bowl, mix together:
- sourdough starter
- pumpkin puree
- warm milk
- sugar
Gradually add flour, cinnamon, nutmeg, salt, and softened butter.
Knead until a smooth, elastic dough forms (about 8–10 minutes).
2️⃣ First Rise
Place dough in a greased bowl, cover, and let it rise for 4–6 hours or until doubled.
3️⃣ Prepare the Filling
Mix brown sugar and cinnamon together.
Spread softened butter on rolled dough and sprinkle the cinnamon sugar evenly.
4️⃣ Roll and Cut
Roll dough into a rectangle about ¼ inch thick.
Spread filling evenly.
Roll tightly from the long edge and cut into 12 rolls.
5️⃣ Second Rise
Place rolls in a greased baking dish.
Cover and let rise for 1–2 hours until puffy.
6️⃣ Bake
Preheat oven to 180°C (350°F).
Bake rolls for 25–30 minutes or until golden brown.
7️⃣ Make Frosting (Optional)
Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Spread over warm rolls.
8️⃣ Serve
Enjoy your soft, spiced sourdough pumpkin cinnamon rolls with creamy frosting! 🎃✨
