Sourdough Pumpkin Spice Rolls

“I just love anything pumpkin and these rolls are no exception!”

I would love more FREE recipes and tips straight to my IN BOX!

I saw this recipe and just had to try it! I love anything pumpkin and so does my husband. I made them for a special birthday breakfast for him. They were absolutely delicious. They were great with the drizzled glaze and I'm sure they would be even better with a cream cheese frosting!

sourdough, sourdough living, pumpkin spice rolls, glaze

Prep Time: 15 minutes

Bulk Ferment Time: 8-10 hours overnight

Cook Time: 35 min

Ingredients

For the Rolls:

114 g butter, (1/2 cup, cold)
338 g all-purpose flour, (2 1/2 cups)
125 g sourdough discard, (1/2 cup, inactive)
125 g pumpkin puree, (1/2 cup)
120 g milk (dairy or plant based), (1/2 cup)
36 g honey, (2 Tbsp)

Wait Until Morning to Add:

1 tsp salt
1 tsp baking powder
1/2 tsp baking soda

For the Filling:

124 g light brown sugar, (3/4 cup)
2 tsp pumpkin pie spice
28 g butter (melted), 2 Tbsp

For the Frosting:

125 g powdered sugar, (1 1/4 cup)
14 g butter (melted), (1 Tbsp)
30 g milk (dairy or plant based), 2 Tbsp
1/2 tsp vanilla extract

Preparation Steps

PREPARATION STEPS
1. Cut the flour into the butter using a pastry cutter until it has a coarse consistency.

2. Add the sourdough discard, pumpkin puree, milk and honey to the bowl. Use a large spoon to get the mixture started and then switch to your hands to incorporate the ingredients until there are no dry bits left in the bowl. Cover the bowl and let the dough sit at room temperature for 8-10 hours. (Do not add the salt, baking powder or baking soda until the next day.)

3. In the morning, preheat your oven to 375°F (190°C) and lightly butter a 9"x13" baking dish or large cast iron pan.

4. Mix the light brown sugar and pumpkin pie spice in a small bowl. Set it aside.

5. Add the salt, baking powder and baking soda to the dough and use your hands to incorporate it evenly. Turn the dough out onto a floured surface. Using floured hands, press the dough into a rectangular shape about 1/4" thick. Flour the work surface and your hands as necessary to prevent sticking.

6. Brush the top of the dough with the melted butter and sprinkle the brown sugar mixture evenly over the top, leaving a one inch border around the perimeter. Starting at one end, roll the dough into a log shape. Use a thin string or strand of dental floss to cut the log into 1-1 1/2 inch pieces. Arrange the rolls in the baking dish leaving a little space between each one.

sourdough, sourdough living, pumpkin spice rolls, prebaked

7. Bake the pumpkin spice rolls for 35 minutes or until they are golden brown.

sourdough, sourdough living, pumpkin spice rolls, baked

8. In a small bowl, hand mix the powdered sugar, melted butter, milk and vanilla extract. Drizzle the glaze over the warm rolls.

NOTE
Sourdough pumpkin spice rolls are soft, buttery and full of warm fall flavors. It is an easy, overnight cinnamon roll recipe with the addition of pumpkin puree and pumpkin pie spice.

Original Recipe from LittleSpoonFarm.

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