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Fluffy Maple Pumpkin Spice Sourdough Cinnamon Rolls: Easy Fall Recipe

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These fluffy maple pumpkin spice sourdough cinnamon rolls are warm, spiced, and just a little bit tangy from the sourdough. The maple cream cheese frosting takes them over the top, making them the perfect fall treat.

Ingredients

Scale
  • 1 cup (240g) active sourdough starter (fed or discard works, but active gives better rise)
  • 1/2 cup (120ml) pumpkin puree (not pumpkin pie filling—look for 100% pure pumpkin)
  • 1/4 cup (60ml) pure maple syrup (Grade A dark amber preferred)
  • 1/4 cup (60ml) warm milk (whole milk works best)
  • 1 large egg, room temperature
  • 3 tablespoons (42g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 3 cups (375g) all-purpose flour (plus more for dusting)
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice (or make your own with cinnamon, nutmeg, ginger, and cloves)
  • 1/2 cup (100g) brown sugar, packed (light or dark both work)
  • 2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 4 ounces (113g) cream cheese, softened
  • 3 tablespoons (42g) unsalted butter, softened
  • 2 tablespoons pure maple syrup
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the dough: In a large mixing bowl, combine the active sourdough starter, pumpkin puree, maple syrup, warm milk, egg, melted butter, and vanilla extract. Stir until well combined.
  2. In a separate bowl, whisk together the flour, salt, and pumpkin pie spice. Add the dry ingredients to the wet mixture and stir until a shaggy dough forms. If using a stand mixer, use the dough hook on low speed for about 2 minutes. If doing by hand, use a wooden spoon then your hands.
  3. Cover the bowl with plastic wrap and let it rest for 30 minutes.
  4. Knead and first rise: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, adding just enough flour to keep it from sticking. The dough should become smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap and let it rise at room temperature for 8-12 hours, or overnight in the refrigerator. The dough should roughly double in size. If rising overnight in the fridge, take it out about an hour before rolling to come to room temperature.
  6. Prepare the filling: While the dough is rising, mix the brown sugar, cinnamon, and pumpkin pie spice together in a small bowl. Set aside. Make sure your butter is softened to room temperature.
  7. Roll and fill: On a well-floured surface, roll the dough into a rectangle about 12×18 inches and about 1/4-inch thick.
  8. Spread the softened butter evenly over the entire surface of the dough, leaving a 1/2-inch border along one of the long edges. Sprinkle the cinnamon-sugar mixture over the butter, pressing it gently into the dough.
  9. Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal it closed. If the dough feels too soft, refrigerate for 10 minutes before slicing.
  10. Slice and arrange: Using a sharp knife or bench scraper, cut the log into 12 equal pieces, each about 1.5 inches wide. For cleaner cuts, use unflavored dental floss.
  11. Line a 9×13-inch baking dish with parchment paper. Arrange the rolls in the dish, spacing them about 1/2 inch apart.
  12. Second rise: Cover the dish with plastic wrap and let the rolls rise for another 2-3 hours at room temperature, or until they’ve puffed up and are touching each other. For overnight, do this second rise in the fridge for 8-12 hours, then take them out 30 minutes before baking.
  13. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown on top and the centers are cooked through. If the tops are browning too quickly, tent with aluminum foil halfway through. The rolls are done when they reach an internal temperature of 190°F (88°C).
  14. Make the frosting: While the rolls are baking, beat the cream cheese and butter together until smooth and creamy. Add the maple syrup, vanilla extract, and a pinch of salt, and beat until combined. Gradually add the powdered sugar, beating on low speed until incorporated. The frosting should be thick but spreadable.
  15. Frost and serve: Let the rolls cool in the pan for about 10 minutes before frosting. Spread the frosting generously over the warm rolls. Serve warm.

Notes

Don’t skip the rest period after mixing the dough. Watch your dough temperature—aim for 75-78°F (24-26°C). Use room temperature ingredients. Flour your surface generously. Let the rolls cool slightly before frosting. Stick to 12 rolls for perfect spacing. These rolls taste even better the next day.

Nutrition

Keywords: sourdough cinnamon rolls, pumpkin cinnamon rolls, maple cinnamon rolls, fall baking, sourdough discard recipe, pumpkin spice, cinnamon rolls with frosting

Find it online: https://cooksyla.com/fluffy-maple-pumpkin-spice-sourdough-cinnamon-rolls-easy-fall-recipe/