Sourdough Pumpkin Cinnamon Rolls with Cream Cheese Pumpkin Icing

There’s nothing quite like a warm cinnamon roll on a crisp fall morning but when you add sourdough, pumpkin, and all those cozy spices, you get something truly magical! These sourdough pumpkin cinnamon rolls are soft, fluffy, lightly spiced, and swirled with a gooey filling that smells like autumn itself. And the cream cheese pumpkin icing? Let’s just say you’ll be licking the spoon.

If my original sourdough cinnamon rolls have been a hit in your home, you’re going to love this seasonal twist. They’re perfect for cozy breakfasts, special weekends, or even as a Thanksgiving morning treat.

Why You’ll Love These Sourdough Pumpkin Cinnamon Rolls

Cozy fall flavors

Pumpkin purée in the dough + warm spices (nutmeg, allspice, cinnamon) in the filling.

Naturally leavened

The sourdough starter makes them light, fluffy, and more digestible.

Make-ahead friendly

Slow fermentation means you can prep them the night before and bake fresh in the morning.

That frosting!

A cream cheese pumpkin icing that ties it all together.

Ingredients For Homemade Sourdough Pumpkin Cinnamon Rolls

Making the Dough:

• 113g active sourdough starter (fed and bubbly)
• 75g milk (warm)
• 150g pumpkin purée
• 50g sugar
• 400g all-purpose flour
• 9g salt
• 56g unsalted butter (softened)

For the Filling:

• 100g brown sugar
• 5g cinnamon
• 1/2 tsp all spice
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 56 grams unsalted butter

The Cream Cheese Pumpkin Icing:

• 4 oz cream cheese (softened)
• 2 tbsp butter (softened)
• 1/4 tsp vanilla
• 2 tbsp pumpkin purée
• 1/8 tsp cinnamon
• 1/8 tsp pumpkin pie spice
• 1 c powdered sugar

Baking Instructions

Make the Dough

• In a large bowl, combine the starter, pumpkin puree, milk and sugar in a large bowl. Stir until the starter is fully dissolved.
• Fold the all-purpose flour and salt into the pumpkin mixture. Stir until a shaggy dough forms.
• Knead the butter into the dough 1 tablespoon at a time, wait until the dough absorbs the butter before adding more. The dough will gradually feel less oily as you massage the butter into the dough.
• Cover and let rest at room temperature for 1 hour.
• Knead the dough until it looks smooth, about 5 to 10 minutes. The dough should feel stretchy and look smooth. Gather the dough into a tight ball and place it in a clean, lightly-oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place.
•  Let the dough rise until it has doubled in volume and feels bubbly. This can take about 4 to 6 hours, but it’s extremely important that you allow your dough to rise or your rolls will turn out tough.
• Deflate the dough and place it in the refrigerator to proof overnight. (see note)
  
  

Roll and Fill (Day 2)

• Turn the dough out onto a floured surface. Roll into a large rectangle, about ¼ inch thick. Mix together the filling ingredients to form a paste and apply on top of the dough using a rubber spatula. Roll up tightly into a log, then slice into 12-14 rolls (depending on the size you are wanting.)
• Place rolls in a greased baking dish or cast iron pan, cover, and let rise 2–4 hours, or until puffy.

Bake

Preheat oven to 375°F. Bake rolls for 30-40 minutes, until golden and fragrant.

Frost

Beat together cream cheese, butter, powdered sugar, pumpkin purée, cinnamon, and vanilla until smooth. Spread over warm rolls and enjoy immediately.

Tips for Success

• Use active starter – Your sourdough should be bubbly and fed for the best rise.
• Don’t skip the pumpkin – Even a little purée in the dough adds extra softness and moisture.
• For overnight rolls – Shape them in the evening, cover, and refrigerate. In the morning, let them warm on the counter for 1 hour before baking.
• Double the frosting – If you love extra gooey rolls, make a little more icing.

Serving Ideas

• Pair with a hot cup of coffee, apple cider, or chai latte for the coziest breakfast.
• Bake for a fall brunch, Thanksgiving morning, or any weekend that deserves celebrating.
• Wrap leftovers individually and freeze—just warm in the oven for fresh-baked flavor any day of the week (trust me, they won’t last that long though!)