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Sourdough Pumpkin Cinnamon Rolls ready to serve.

Sourdough Discard Pumpkin Cinnamon Rolls

Jessica Vogl
A delicious recipe for Sourdough Discard Cinnamon Rolls, a perfect Fall treat!
5 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 2 hours 15 minutes
Total Time 3 hours 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 servings

Ingredients
  

For the Rolls

  • 3 cups all-purpose flour
  • 1 cup pumpkin purée
  • 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
  • ¼ cup granulated sugar
  • 1 egg at room temperature
  • 2 Tablespoons pumpkin pie spice
  • 1 Tablespoon unflavored non-dairy milk or regular dairy milk, at room temperature
  • 1 ¼ teaspoons instant yeast
  • ¾ teaspoon kosher salt

For the Filling

  • ¼ cup unsalted butter softened
  • ½ cup dark brown sugar
  • 1 teaspoon 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 unflavored non-dairy milk or regular dairy milk

Instructions
 

  • Combine all ingredients for the rolls (all-purpose flour through kosher salt) in the bowl of a stand mixer and mix on low to combine. Increase speed to medium for 2 minutes until a smooth dough ball forms. The dough will be slightly sticky. If needed, add more flour or non-dairy 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 60-90 minutes, or until doubled in size.
  • Turn the dough onto a floured surface and roll into a 9x14 inch rectangle. Spread with the softened butter, the sprinkle with brown sugar and cinnamon, leaving ¼ inch of dough on the short end of the rectangle without any toppings (to make sealing easier).
  • From the short end of the rectangle, tightly roll the dough into a log. Press the end seam into the dough to seal shut. Using a sharp knife or dental floss, cut the dough into 8-12 rolls**. If using floss, wrap the string around the log, then pull tight to pinch and cut the dough.
  • Transfer the rolls to a greased 8x11-inch pan, face up. There should be some room for the rolls to expand within the dish. Cover with plastic wrap and let rise 30-45 minutes until they have expanded to fill the dish.
  • While the rolls rise, preheat your oven to 350°F. Bake for 25-30 minutes, until golden brown.
  • While the rolls cool, make the frosting. In a large bowl, whip the softened butter until light and fluffy, then add vanilla extract and a pinch of salt. With the mixer on low, add the confectioner's sugar and 1 Tablespoon milk. Mix until smooth. Add additional milk to reach your desired consistency, if needed. Smooth the frosting on the rolls and serve immediately.

Notes

*You can make this recipe without a stand mixer. Mix the dough in a large bowl with a wooden spoon, then knead by hand. 
**The number of rolls you make will depend on the overall shape of your log, and the pan that you are using. If you cut into 8 pieces, they will be very large cinnamon rolls. 10-12 pieces will make smaller cinnamon rolls. Keep in mind that the most important thing is that all of your rolls are about the same thickness for even baking. 
Keyword cinnamon roll, pumpkin, sourdough, sourdough discard
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