UPDATE: This post was updated on March 24, 2025 to include nutrition information.
It's Fall and that means it's officially pumpkin season! These Sourdough Discard Pumpkin Cinnamon Rolls are the perfect way to incorporate fall pumpkin flavors into a sweet treat. They're great for a brunch, afternoon treat, or even dessert!
If you're looking for other pumpkin recipes, check out this Sourdough Discard Pumpkin Chocolate Chunk Bread and these Sourdough Discard Pumpkin Dinner Rolls.
Jump to:
Why you'll love this recipe
- Sourdough Discard Pumpkin Cinnamon Rolls are packed with Fall pumpkin flavor! And if you're in a pumpkin mood, you might also like these Sourdough Discard Pumpkin Bagels.
- You can easily modify this recipe to use active sourdough starter instead of discard, if you prefer. You can also incorporate add-ins like chopped nuts!
- These rolls freeze well, so you can make a batch, enjoy some now, and freeze the rest to enjoy later.
- The irregularity is part of the charm! Slightly irregular rolls look great, and of course, they still taste great! Embrace the irregularity. Plus, it's a lot easier if we're not aiming for perfection!
Ingredients
You only need a few things to bring these Sourdough Discard Pumpkin Cinnamon Rolls together.
- Sourdough discard: Your sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part water and 1 part flour). If your sourdough starter uses a different ratio, you may need to adjust some of the ingredients.
- Pumpkin purée: You can use canned purée (I like to use Libby's 100% Pure Pumpkin), or you can make your own pumpkin purée.
See full recipe below for detailed instructions.
This recipe was so easy and tasted amazing! I also added a few white mini chocolate chips.
- Mary
Substitutions & Variations
This is a very adaptable recipe. Below are a few different ways to make it your own:
- Use active sourdough starter: If you'd like to use active sourdough starter instead of discard, you can! Omit the yeast and use sourdough starter in place of the sourdough discard (1:1 substitute). You will also need to adjust the rise times.
- Add nuts: Add up to ½ cup crushed walnuts or pecans after sprinkling the roll with brown sugar and cinnamon for a bit of a nutty crush.
- Use regular dairy milk: This recipe is written using non-dairy milk, but you can also use regular dairy milk if you prefer!
- Use sweet potato: If you don't have pumpkin purée on hand, you can also make these cinnamon rolls with sweet potato purée (a 1:1 substitute). You might also like these Sourdough Sweet Potato Waffles!
- If you're not in the mood for pumpkin, try these Sourdough Discard Cinnamon Rolls, this Sourdough Discard Cinnamon Roll Focaccia, or this Sourdough Discard Cinnamon Roll Pull Apart Bread!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Sourdough Discard Pumpkin Cinnamon Rolls
The hardest part about making cinnamon rolls is the assembly. There are just a few key steps you'll need to bring these rolls together! The full recipe with ingredients is at the bottom of this post.
Combine all ingredients in the bowl of a stand mixer, or a large mixing bowl.
Mix until a shaggy dough forms.
Transfer the dough to a smooth work surface and knead until smooth. Place in a large, greased bowl and let rise 1 ½ - 2 hours, or until doubled in size.
Use a rolling pin to roll the dough into a roughly 12x18-inch rectangle.
Spread with the softened butter and sprinkle with the brown sugar and cinnamon.
From the long end of the rectangle, roll the dough into a log.
Cut the log into 12 equal-size pieces using a sharp knife or unflavored dental floss. I prefer the use dental floss to pinch cut the rolls.
Place the rolls in a greased 9x13-inch baking pan, face up. Cover and let rise for 30-45 minutes.
Bake until golden brown, then let cool in the pan while you make the frosting.
Spread the cooled rolls with the frosting and serve!
Expert Baking Tips
- Make sure to knead the dough long enough. The dough should be completely smooth and soft (not sticky) before it goes into the first rise.
- Let the dough rise long enough. Rising times will vary depending on the temperature of your room, so be patient. Dough will rise quicker in a warmer room and slower in a colder room.
- Cut the rolls however you like. I prefer to use dental floss to pinch cut the rolls, but you can also do this with a sharp knife. The rolls should all be approximately the same size.
- Let the rolls cool before adding frosting. The frosting will melt on warm cinnamon rolls. If you want the frosting to stick, let the rolls cool first.
Overnight Cinnamon Rolls
If you want to make an overnight version of these cinnamon rolls, you can! Once you have shaped the cinnamon rolls and placed them in the baking pan, cover with plastic wrap and let rise in the refrigerator overnight. In the morning, remove from the fridge and let the rolls come to room temperature, about 2-3 hours. The rolls should look puffed and be touching each other in the pan.
Pour ½ cup warm milk (any kind) or heavy cream over the rolls, then bake as directed. The additional warm milk will give the rolls a bit of extra moisture that will be soaked up into the dough while baking.
Storage
Room Temperature Storage: Once cooled, store covered or in an airtight container at room temperature for 2-3 days. They will naturally harden as they dry out. You can reheat the rolls for 15-30 seconds in the microwave to make them warm and soft again.
Freezer Storage: Cinnamon rolls also freeze very well. Once the rolls are fully cooled, transfer to an airtight container or bag (I like to split them into individual rolls and store each in a plastic bag, which makes it easier to heat up just one roll at a time). Freeze for up to 3 months. To reheat, warm the cinnamon rolls in the microwave for about 60 seconds until soft and warm again.
Recipe FAQ
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard it (throw it away, or compost), or use it in sourdough discard recipes like this one.
If you're new to working with sourdough discard, check out these guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Yes. To do so, omit the yeast and use active sourdough starter in place of the sourdough discard (200g). You will also need to adjust the rise times.
No. I like to use mine because it's convenient, but you could also use a large mixing bowl and a wooden spoon to mix the dough. Then, knead by hand.
No. This recipe will also work with regular dairy milk!
If you want to make an overnight version of these cinnamon rolls, you can! Once you have shaped the cinnamon rolls and placed them in the baking pan, cover with plastic wrap and let rise in the refrigerator overnight. In the morning, remove from the fridge and let the rolls come to room temperature, about 2-3 hours. The rolls should look puffed and be touching each other in the pan.
Pour ½ cup warm milk (any kind) or heavy cream over the rolls, then bake as directed. The additional warm milk will give the rolls a bit of extra moisture that will be soaked up into the dough while baking.
Sourdough Discard Pumpkin Cinnamon Rolls
Ingredients
For the Rolls
- 4 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 Tablespoons pumpkin pie spice
- 1 ¼ teaspoons instant yeast
- ¾ teaspoon kosher salt
- 1 cup pumpkin purée
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- ¼ cup + 3 Tablespoons non-dairy or regular dairy milk warmed to 110℉
- 1 egg lightly beaten, at room temperature
- 3 Tablespoons unsalted butter melted
For the Filling
- 5 Tablespoons unsalted butter softened
- ¾ cup light or dark brown sugar packed
- 1 Tablespoon ground cinnamon
For the Frosting
- 3 Tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- pinch of salt
- 1 ½ cups confectioner's sugar
- 1-2 Tablespoons non-dairy or regular dairy milk
Instructions
- Combine flour, granulated sugar, pumpkin pie spice, instant yeast and salt in the bowl of a stand mixer*. Mix until combined. Add the pumpkin purée, sourdough discard, milk and egg. With the mixer on low speed, slowly pour in the melted butter, mixing until a shaggy dough forms.
- Transfer the dough to a smooth work surface and knead until the dough is smooth and soft, about 3-4 minutes. The dough should not be sticky. If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency. Transfer the dough to a large, greased bowl. Cover with plastic wrap and let rise for 1 ½-2 hours, or until doubled in size.
- Transfer the dough to a lightly floured work surface. Use a rolling pin to roll the dough into a 12x18-inch rectangle**. Spread the dough with softened butter and sprinkle with brown sugar and cinnamon, using your hand to spread the sugar evenly.
- From the long end of the rectangle, roll the dough into a log, pressing the seam along the edge of the dough to close. Use unflavored dental floss or a sharp knife to cut the log into 12 approximately equal-sized pieces. If using dental floss, wrap the floss around the log, then cross the ends over each other and pull, pinching to cut.
- Transfer the cut rolls to a greased 9x13-inch baking pan, face up. There should be room for the rolls to expand in the pan. Cover with plastic wrap and let rise for 30-45 minutes until the rolls have expanded to touch each other.
- Preheat the oven to 350°F.
- Bake the rolls for 30-35 minutes, until golden brown. Remove from the oven and let cool.
- While the rolls cool, make the frosting. In a medium bowl, whip the softened butter until light and fluffy, about 2-3 minutes. Add vanilla extract and a pinch of salt. Add the confectioner's sugar and 1 Tablespoon milk, mixing until smooth. Add additional milk to reach your desired consistency, if needed. Spread the frosting on the rolls and serve.
Moriah B says
Best cinnamon rolls I have EVER had! I will be making these every year from here on out!
Kelly says
So easy! Do you glaze them before freezing?
Jessica Vogl says
Yes, I bake and glaze before freezing. Then when you reheat, the frosting will be nice and melty on the rolls!
Keeley Phillips says
If doubling or tripling and freezing extras.. when would you freeze?
Jessica Vogl says
I like to freeze after they're baked. Let the rolls cool completely, then place in a freezer-safe bag or container (I like to do one roll in an indivdiual plastic bag, so I can just heat up one roll at a time). Freeze for up to 3 months. Reheat in the microwave for about 60 seconds when you're ready to serve.
Courtney Kilfoyle says
I want to do this for Christmas morning but want to have them ready to bake because it’s a lot of hands on time in the morning! Could I let them sit in the fridge overnight and bake when we get up in the morning?
Jessica Vogl says
Yes! You would get to the point where you cut the rolls and place them in your baking pan. Then cover and let them rise overnight in the fridge. In the morning, let the rolls come to room temperature and then bake as directed!
Msnda says
10/10 Easy & delicious! Thank you for sharing!!!
Mary says
This recipe was so easy and taste amazing. I also added few white mini chocolate chips.
Jessica Vogl says
Love that idea!
Kate H. says
Could I use instant yeast for this recipe?
Jessica Vogl says
You could! You'll just mix it in with the other dough ingredients (no need to let the yeast bloom on the milk).