Sourdough Pumpkin Cinnamon Rolls with Cream Cheese Frosting

If pumpkin cinnamon rolls are on your fall baking list, these need to be at the top! Made with real pumpkin purée and an active sourdough starter, these rolls are incredibly soft, fluffy, and packed with buttery brown sugar and pumpkin spice filling. Topped with a thick layer of homemade cream cheese frosting, they're the kind of breakfast treat that makes getting out of bed a little easier.

The dough is enriched with real pumpkin purée, milk, butter, and an active sourdough starter, creating a tender, pillowy roll with just the right amount of sweetness. Inside, you'll find a buttery brown sugar filling with plenty of pumpkin pie spice. And to finish things off?

A generous spread of rich, homemade cream cheese frosting that melts into all those warm layers.

These rolls are made over two days, making them easier to fit into your baking schedule. On Day 1, prepare the dough, allow it to rise, and refrigerate overnight. On Day 2, roll out the chilled dough, add the pumpkin spice filling, shape the rolls, and let them complete their final rise before baking.

The overnight cold proof develops the sourdough flavor while making the dough easier to handle and shape the following day.

They're perfect for a cozy fall breakfast, weekend brunch, or a special addition to your Thanksgiving or Christmas morning table. And honestly, you don't need a special occasion to enjoy one!

Why You'll Love These Sourdough Pumpkin Cinnamon Rolls

• Real pumpkin in the dough: Pumpkin purée adds moisture, beautiful color, and a subtle pumpkin flavor.

• Soft and fluffy texture: An enriched sourdough dough creates tender, pillowy rolls.

• Warm pumpkin spice filling: Brown sugar, butter, and pumpkin pie spice make every bite delicious.

• Make-ahead friendly: Prepare the dough the day before and finish the rolls the next morning.

• Homemade cream cheese frosting: Rich, creamy frosting is the perfect finishing touch.

Ingredients You'll Need

For the Sourdough Pumpkin Dough

• Active sourdough starter: Use a mature, active starter that has been recently fed and is bubbly and ready to bake with.

• Pumpkin purée: Use plain canned pumpkin purée, not pumpkin pie filling. It adds moisture and pumpkin flavor to the dough.

• Whole milk: Adds richness and helps create a soft, tender crumb.

• Granulated sugar: Provides a touch of sweetness and helps enrich the dough.

• All-purpose flour: Creates a soft, tender cinnamon roll. Weighing your flour is recommended for the best results.

• Salt: Balances the sweetness and enhances the flavor.

• Unsalted butter: Adds richness and tenderness to the dough.

For the Pumpkin Spice Cinnamon Filling

• Brown sugar: Creates a rich, caramel-like sweetness throughout the rolls.

• Pumpkin pie spice: Brings together all those familiar fall flavors.

• Salted butter: Combines with the brown sugar and spices to create a buttery filling that spreads easily over the dough.

For the Cream Cheese Frosting

• Salted butter: Adds richness and creates a smooth, creamy frosting.

• Full-fat cream cheese: Provides that classic tangy cream cheese flavor.

• Powdered sugar: Sweetens and thickens the frosting.

• Pure vanilla extract: Adds warmth and flavor.

• Milk: Adjusts the frosting to your preferred consistency.

How to Make Sourdough Pumpkin Cinnamon Rolls

These cinnamon rolls are made over two days. Plan ahead so the dough has plenty of time to rise, chill, and develop flavor.

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Day 1: Make the Dough

1. Mix the dough.

In a large mixing bowl, whisk together the active sourdough starter, pumpkin purée, whole milk, and granulated sugar until well combined.

Add the flour and salt. Stir until a shaggy dough forms and no large pockets of dry flour remain.

2. Incorporate the butter.

Add the softened unsalted butter, one tablespoon at a time, kneading after each addition until it is fully incorporated into the dough.

Cover the bowl and let the dough rest for 1 hour. This rest allows the flour to hydrate and makes the dough easier to work with.

3. Knead and bulk ferment.

After resting, knead the dough for approximately 5–10 minutes until smooth, elastic, and stretchy.

Transfer the dough to a lightly oiled bowl. Cover and allow it to rise at room temperature until doubled in size, approximately 4–6 hours, depending on the temperature of your kitchen and the activity of your starter.

4. Refrigerate overnight.

Once the dough has doubled, gently deflate it, cover the bowl tightly, and transfer it to the refrigerator overnight.

The cold fermentation slows the sourdough activity while allowing the dough to develop flavor. It also makes the dough easier to roll out and shape the next day.

Day 2: Fill, Shape, and Bake

1. Prepare the pumpkin spice filling.

In a small bowl, combine the brown sugar, pumpkin pie spice, and softened salted butter. Mix until a thick, spreadable paste forms.

2. Roll out the dough.

Remove the chilled dough from the refrigerator and transfer it to a lightly floured work surface.

Roll into a rectangle approximately 10 x 18 inches, keeping the thickness as even as possible.

Spread the pumpkin spice filling evenly over the dough, leaving a small border along one

long edge to help seal the roll.

3. Roll and cut the cinnamon rolls.

Starting with one of the long edges, tightly roll the dough into a log.

Pinch the seam closed and gently position the log seam-side down.

Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces.

Arrange the rolls in a parchment-lined baking pan, leaving a little space between each roll to allow for expansion.

4. Final proof.

Cover the rolls and let them rise at room temperature for approximately 2–4 hours, or until noticeably puffy and touching.

The timing will depend on the temperature of your kitchen. Look for the appearance and texture of the rolls rather than relying solely on the clock.

5. Bake.

Preheat your oven to 375°F.

If desired, beat one egg and gently brush the tops of the rolls before baking. This is optional but adds a little extra color.

Bake for 30–40 minutes, or until the rolls are golden brown and the centers reach approximately 190°F.

Allow the rolls to cool slightly while you prepare the frosting.

Make the Cream Cheese Frosting

1. Prepare the frosting.

In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.

Add the powdered sugar, vanilla extract, and milk. Beat until fluffy and spreadable, adjusting the milk slightly if needed to reach your preferred consistency.

2. Frost and serve.

Spread the cream cheese frosting generously over the warm cinnamon rolls, allowing it to melt slightly into all those delicious layers.

Serve warm and enjoy!

Tips for Making the Best Sourdough Pumpkin Cinnamon Rolls

• Use active starter: Make sure your starter is mature, bubbly, and active for the best rise.

• Measure by weight: Sourdough baking is much more consistent when ingredients are measured in grams.

• Don't rush the bulk fermentation: The 4–6 hour rise is an estimate. Your dough may need more or less time depending on your starter and kitchen temperature.

• Use chilled dough: Refrigerating overnight makes the dough easier to roll, fill, and cut.

• Don't overfill the pan: The rolls need room to expand during their final proof.

• Watch the centers: The outside may brown before the centers are completely baked. Check the internal temperature to avoid underbaked rolls.

Make-Ahead and Storage

Make Ahead: These cinnamon rolls are designed to be prepared over two days. Make the dough on Day 1, refrigerate overnight, and fill, shape, proof, and bake on Day 2.

Storage: Because of the cream cheese frosting, store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days.

Reheating: Warm individual rolls in the microwave for approximately 15–20 seconds, or until

soft and warmed through.

Frequently Asked Questions

Can I make these sourdough pumpkin cinnamon rolls ahead of time?

Absolutely! That's one of the best things about this recipe. The dough is prepared on Day 1 and refrigerated overnight. On Day 2, you'll fill, shape, proof, and bake the rolls.

Can I use canned pumpkin purée?

Yes! Plain canned pumpkin purée works perfectly. Be sure not to use pumpkin pie filling, which already contains added sugar and spices.

Why does the dough need to refrigerate overnight?

The overnight cold proof gives the sourdough additional time to develop flavor and makes the dough easier to handle when rolling and shaping.

How do I know when the rolls are ready to bake?

After shaping, allow the rolls to rise until they look puffy, expanded, and are touching one another. This typically takes 2–4 hours, depending on room temperature and starter activity.

Can I freeze the cinnamon rolls?

For best results, freeze the baked rolls without frosting. Once completely cooled, wrap individually or store in a freezer-safe container for up to 2 months. Thaw and warm before adding freshly made cream cheese frosting.

A Little Fall Baking to Share

Whether you're making these for a slow weekend morning, a holiday breakfast, or simply because you're craving something warm and homemade, these Sourdough Pumpkin Cinnamon Rolls are worth the wait.

Soft, fluffy, filled with buttery pumpkin spice goodness, and finished with cream cheese frosting, they're a delicious way to bring a little extra warmth to your kitchen.

Happy baking! ~Deb