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Cozy Sourdough Discard Pumpkin Cinnamon Rolls

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Soft, pillowy cinnamon rolls made with sourdough discard and pumpkin puree, offering a moist, tangy, and warmly spiced treat perfect for fall mornings.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard, unfed and room temperature
  • 3/4 cup (180 ml) pumpkin puree, canned or homemade
  • 1/2 cup (120 ml) milk, whole or 2%, warm (about 110°F/43°C)
  • 1/4 cup (50 g) granulated sugar
  • 4 tbsp (60 g) unsalted butter, softened
  • 2 tsp (7 g) active dry yeast
  • 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting
  • 1 tsp (5 g) salt
  • 2 tbsp (about 15 g) ground cinnamon
  • 1/2 cup (100 g) brown sugar
  • 1/2 tsp nutmeg (optional)
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (120 g) powdered sugar, for glaze
  • 2–3 tbsp (30–45 ml) milk or cream, for glaze consistency

Instructions

  1. Activate the yeast: In a small bowl, stir 2 tsp active dry yeast and 1 tsp sugar into the warm milk (110°F/43°C). Let it sit for 5-10 minutes until foamy.
  2. Mix wet ingredients: In a large bowl, combine 1 cup sourdough discard, 3/4 cup pumpkin puree, 1/4 cup granulated sugar, softened butter, and vanilla extract. Stir well until smooth.
  3. Add yeast mixture: Once foamy, add the yeast mixture to the pumpkin mixture and stir gently to combine.
  4. Combine dry ingredients: In a separate bowl, whisk together 3 1/2 cups all-purpose flour and 1 tsp salt.
  5. Form the dough: Gradually add the dry ingredients into the wet mixture, stirring with a wooden spoon or dough hook until a shaggy dough forms.
  6. Knead the dough: Turn dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If using a mixer, knead with dough hook on medium speed for 6-7 minutes. The dough should be tacky but not sticky.
  7. First rise: Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  8. Prepare the filling: In a small bowl, mix together 1/2 cup brown sugar, 2 tbsp ground cinnamon, and 1/2 tsp nutmeg (optional).
  9. Roll out the dough: Punch down the risen dough and roll it on a floured surface into a 15×10 inch (38×25 cm) rectangle.
  10. Add filling: Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
  11. Roll and cut: Starting at one long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut into 12 even slices.
  12. Second rise: Place the rolls cut-side up in a greased 9×13-inch baking pan. Cover and let rise for 45 minutes or until puffy.
  13. Preheat oven: Heat oven to 350°F (175°C) while rolls rise.
  14. Bake: Bake rolls for 25-30 minutes until golden brown and cooked through. If tops brown too quickly, tent loosely with foil.
  15. Make glaze: Whisk powdered sugar with milk or cream until smooth and drizzle over warm rolls.
  16. Serve: Let cool for 10 minutes, then enjoy warm.

Notes

If dough is too sticky while kneading, sprinkle a little more flour sparingly to avoid dense rolls. Use softened butter for filling to prevent sogginess. Use dental floss to slice rolls neatly. Tent rolls with foil if tops brown too quickly. Let rolls rest 10 minutes before glazing to prevent glaze from melting into a puddle. Warm milk to about 110°F (43°C) to properly activate yeast.

Nutrition

Keywords: sourdough discard, pumpkin cinnamon rolls, fall recipe, homemade cinnamon rolls, pumpkin puree, easy cinnamon rolls, cozy breakfast

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