Ok, honestly I don’t have the best track record of baking cinnamon rolls with a yeast dough. I think I just need more practice! However, this Pumpkin SOURDOUGH version is pretty. damn. good. I love finding new recipes with my sourdough (aka COVID project). My recipe is inspired and adapted from this Sourdough Cinnamon Roll. These delightful treats take a while to make and it really depends on how your dough “behaves” with the weather etc. Be prepared for as long as 24 hours. But trust me, WORTH THE WAIT! Let me know if you try them! Snap a pic and Tag @eat_move_thrive_spokane on IG! Thanks friends!
- 1 cup very active starter (nice & bubbly)
- 1/4 cup warm water
- 1 cup warm milk (approximately 110-115 degrees F)
- 4 cups flour, DIVIDED (I like King Arthur Flour for most baking
- 1/3 cup white sugar
- 1/4 salted butter, melted
- 1 egg, room temperature
- 1/2 teaspoon fine sea salt
PUMPKIN CINNAMON FILLING-
- 1/3 cup butter, melted
- 1/2 cup white sugar
- 1 cup dark brown sugar
- 1/2 cup pumpkin puree, canned or fresh
- 2 Tbsp. ground cinnamon
- 1/2 teaspoon ground cloves
- Optional: 1/2 tsp pumpkin pie spice
- 1 egg, for egg wash on top
- 3/4 cup powdered sugar
- 1/3 cup cream cheese, room temperature
- 1/4 cup, salted butter, softened
- 1/2 tsp. vanilla
- In a large bowl mixer bowl combine: starter, water, milk and 2 cups of the flour. Stir and set aside for 30-45 minutes (covered in a non-drafty area such as a kitchen cabinet).
- Add the sugar, melted butter, egg and salt then mix to combine. Using a dough hook on a stand mixer, while on low speed, add the remaining flour, 1/2 cup at a time. The dough should be elastic and gather on the dough hook. Knead for 2-3 minutes at medium speed. If mixing by hand continue mixing and then kneading in the flour by hand. Dump the dough onto a lightly floured surface. Knead into a smooth ball.
- Move the dough to a lightly oiled bowl, turning once to coat the dough on all sides. Cover the bowl and set aside at room temperature (you can also use the “proofing” setting at 100 degrees if you have that). After 30 minutes uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes this time repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure one last time. By now the dough should be lively, stretchy and light. If the dough is still slow to rise, give it another 1-2 hours at room temperature, avoiding drafts.
- Generously brush a 9” x 13” baking pan with some of the melted butter or cooking spray. In a small bowl, combine the granulated sugar, brown sugar, pumpkin, cinnamon and spices. Place the dough onto a floured surface, DO NOT KNEAD THE DOUGH. Roll the dough to a 18″ x 16″ (46cmx41cm) rectangle. Generously brush the surface of the dough with egg wash (1 beaten egg). You should use most of the egg wash to get a good coating so the filling will stick. Sprinkle the filling over the egg washed dough. Use your hands to smooth out the cinnamon sugar to an even layer all the way to the edge of the dough.
- Working from the long side, tightly roll the dough into a log, pinch the seam to seal. Straighten out the log so it’s of even thickness and is 18″ 46cm) long (see note 1 below).
- Use a serrated knife to cut the log into twelve 1.5″ (3.5cm) wide rolls. Place the rolls in the prepared pan. Brush the tops of the rolls with the melted butter. Cover them with plastic wrap and refrigerate overnight (see note 2 below).
- In the morning take the pan out of the refrigerator. You’ll see some melted sugar in the bottom of the pan, this will form a sticky bottom as the rolls bake. Don’t be alarmed if they look too “wet” (see picture above). Allow the rolls to proof at room temperature until they’re puffy and almost filling the pan, about 1.5 – 2 hours (you can also use the “proofing” setting in the oven for this step). The exact time needed for proofing will vary depending how active your starter was and the temperature of your kitchen.
- Preheat the oven to 375°F (190°c) or use the CONVECTION setting on your oven at 350 degrees F. Bake the rolls until they’re until golden brown and set in the center, 25-30 minutes.
- While the rolls are baking, make the Icing. Combine the butter and sugar in a mixing bowl and cream until well combined. Add the cream cheese and whip until fluffy. Add the vanilla.
- Remove the rolls from the pan to a serving plate while they are still warm. Spread cream cheese icing generously over the tops and enjoy with a mug of your favorite warm morning beverage.
1. Freeze logs for up to 1 year. When ready to bake, thoroughly defrost and continue the recipe.
2. If you want to bake the same day, you can leave them at room temperature to rise at this point.
(Sometimes we have cinnamon rolls for lunch!)