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Sourdough Pumpkin Cinnamon Rolls Recipe Easy Best Brown Butter Glaze

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These sourdough pumpkin cinnamon rolls combine tangy sourdough with warm pumpkin and cinnamon, topped with a rich brown butter glaze for a cozy fall treat.

Ingredients

Scale
  • 100g (about ½ cup) active sourdough starter, fed and bubbly (discard works too)
  • 350g (about 2 ¾ cups) all-purpose flour, plus extra for dusting
  • 120g (½ cup) pumpkin puree, preferably canned or homemade, unsweetened
  • 120ml (½ cup) whole milk, warmed (use dairy-free milk like oat milk if preferred)
  • 50g (¼ cup) granulated sugar
  • 60g (4 tablespoons) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 100g (½ cup) packed brown sugar (light or dark)
  • 2 tablespoons cinnamon, freshly ground if possible
  • 50g (3 ½ tablespoons) unsalted butter, softened
  • ¼ teaspoon ground nutmeg (optional)
  • 85g (6 tablespoons) unsalted butter, browned gently until nutty and golden
  • 120g (1 cup) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (adjust for desired drizzle consistency, use coconut cream for dairy-free)

Instructions

  1. Activate your sourdough starter: Make sure your starter is bubbly and active. Feed it 4-6 hours before starting or use discard for a milder rise.
  2. Warm the milk to about 100°F (38°C) — warm to the touch but not hot.
  3. In a large bowl, combine pumpkin puree, melted butter, warm milk, egg, and sugar. Stir until smooth and well combined.
  4. Stir in the active sourdough starter until incorporated.
  5. Gradually add flour and salt, mixing with a wooden spoon or dough hook until a shaggy dough forms. Turn out onto a floured surface.
  6. Knead the dough for about 8-10 minutes until smooth and elastic. It should be soft but not sticky. Add flour sparingly.
  7. Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise at room temperature for 3-4 hours or until doubled.
  8. Prepare the filling by mixing softened butter, brown sugar, cinnamon, and nutmeg until creamy and spreadable.
  9. Turn the dough onto a floured surface and roll into a 15×10-inch rectangle.
  10. Evenly spread the cinnamon pumpkin filling over the dough, leaving a small margin on the edges.
  11. Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut into 12 even rolls.
  12. Arrange rolls in a greased 9×13 inch pan. Cover loosely and let rise for 1-2 hours until puffy but not doubled.
  13. Preheat oven to 350°F (175°C) while rolls rise.
  14. Bake rolls for 25-28 minutes until golden brown and cooked through. Tent with foil if tops brown too fast.
  15. While rolls bake, brown the butter in a small saucepan over medium heat until fragrant and golden, about 5-7 minutes. Remove from heat and whisk in powdered sugar, vanilla, and cream. Adjust cream for desired consistency.
  16. Drizzle warm glaze generously over the hot rolls. Let cool slightly before serving.

Notes

If dough feels sticky during kneading, add flour sparingly. Keep dough near a warm spot for better rising. Use dental floss to slice rolls cleanly without squishing. Watch butter carefully when browning to avoid burning. For fluffier rolls, allow a longer second rise but avoid overproofing.

Nutrition

Keywords: sourdough, pumpkin, cinnamon rolls, brown butter glaze, fall recipe, cinnamon, pumpkin puree, sourdough baking, holiday brunch

Find it online: https://cravemila.com/sourdough-pumpkin-cinnamon-rolls-recipe-easy-best-brown-butter-glaze/