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.

Freshly baked sourdough cinnamon rolls in a cast iron pan on a marble surface

Just a heads-up, some links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you).

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.

Pumpkin Puree in a mason jar on a marble background with a blue and white tea towel draped across

Ingredients

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

Several bowls sit on a marble surface containing the ingredients to make Sourdough Pumpkin Cinnamon Rolls

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)

Sourdough Pumpkin Cinnamon Roll dough sits on a lightly floured marble surface.

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.

Sourdough Pumpkin Cinnamon Roll dough with filling is being rolled into a log shape on a marble surface with a dough scraper tool.

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.

A freshly baked and iced sourdough pumpkin cinnamon roll sits on a green plate dusted with warm fall spices on a marble surface

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.

A close up on a bite of Sourdough Pumpkin Cinnamon roll on a fork with the cinnamon roll on a green plate in the background

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!)

Sourdough Pumpkin Cinnamon Rolls

Cozy up this fall with soft and fluffy sourdough pumpkin cinnamon rolls! Made with real pumpkin, warm spices, and topped with a rich cream cheese pumpkin icing—perfect for autumn mornings or holiday brunch.

Print Recipe

Prep Time:1

Cook Time:39

Resting Time:16

Ingredients

For The Dough

113 g Sourdough Starter Active and bubbly
150 g pumpkin puree
75 g milk warmed
50 g cane sugar
400 g all-purpose flour plus a little more for dusting
9 g salt
56 g unsalted butter

For the Filling

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

Pumpkin Cream Cheese Icing

4 oz cream cheese softened
2 tbsp butter softened
2 tbsp pumpkin puree
1/4 tsp vanilla extract
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice
1 cup powdered sugar

Instructions

Day 1

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 the bowl with plastic wrap and let the dough rest 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)

Day 2

Mix all of the ingredients for the filling together in a small bowl. Set aside.
Turn the dough out on a lightly floured work surface. Using a rolling pin, flatten the dough out into a large rectangle, about 10-by-18 inch rectangle.
Spread an even layer of softened butter on the dough. Sprinkle the sugar and spice mixture over the dough.
Working with the longer side, roll the dough into a tight cylinder.
Cut the dough into 12 portions, each portion should be about 1 ½ inch.
Arrange the dough on a parchment-lined baking pan. Cover the pan with plastic wrap and let the dough rise in a warm place.
Your dough should look puffy, well-risen and the rolls should touch and fill the pan, about 2 to 4 hours depending on the temperature of your dough and the conditions in your kitchen.
Preheat your oven to 375 F. Bake the rolls for 30 to 40 minutes or until they are golden brown and the center of the rolls registers at 190 F when probed with an instant-read thermometer.
While the rolls are baking, mix all of the ingredients together for the icing in a small bowl.
Once the rolls are done baking, allow to cool for a few minutes then apply the icing using a rubber spatula. Serve immediately.

Notes

TIPS:

I tested and measured these recipes in grams for the most reliable results, so if you don’t already have one, a little kitchen scale is a tool well worth having.

And remember—every oven has its own personality. Mine tends to bake a bit on the cooler side, so you may need to tweak things if yours runs hotter. If you notice your bake browning too quickly, just lower the temperature a touch and keep a close eye until it’s done to your liking.

MORE NOTES:

If you’d like to bake the rolls the same day, just skip the cold proof and go straight to shaping once bulk fermentation is done.

For cutting the dough, dental floss is your best friend—just slide it underneath, cross the ends over the top, and pull to get a clean cut.

Since these rolls are topped with cream cheese glaze, they’ll keep best in the fridge in an airtight container.

Course: Breakfast, Dessert

Cuisine: American

Keyword: cinnamon rolls, fall desserts, fall treats, pumpkin, sourdough recipes

Servings: 12 Rolls

Calories: 306kcal

Want To Dive Deeper Into Sourdough?

I put together a free e-book called The Art Of Sourdough: From Starter To Slice just for you—it’s full of simple, approachable tips to help you keep your starter healthy and bake beautiful loaves (and rolls!) with confidence. You can grab your free copy in my resource library!

E-book cover titled The Art of Sourdough: From Starter To Slice with a picture of a freshly baked loaf of sourdough with a heart score pattern. The bottom reads by Brianna Hughes-Our Manor On Main

More Cozy Sourdough Recipes You’ll Love

Sourdough Discard Cinnamon Rolls fresh from the oven in a cast iron skillet

Three freshly baked crusty baguettes resting on a soft white cloth for a rustic look.

Top view of a delicious homemade banana bread fresh from the oven placed on a cooling rack. Enjoy the warm and inviting aroma.

More Sourdough Favorites

Made From Scratch Sourdough Bread

Easy Sourdough Waffles or Pancakes Recipe

Sourdough Pumpkin Muffins Made with Freshly Milled Grains

A freshly made sourdough waffle with dark chocolate chips and maple syrup drizzle on a plate on a linen tea towel

Pumpkin muffins in brown muffin liners on a wire rack

Shop Sourdough Baking Essentials On Amazon!

A collage of sourdough baking tools with the text "Sourdough Baking Must Haves"

Cozy Up Your Home With My Fall Favorites On Amazon!

Final Thoughts

These sourdough pumpkin cinnamon rolls are the perfect mix of cozy and unique, yet simple enough to pull together for your family. They’re everything fall mornings are meant to be: warm, spiced, and straight from the oven. I really hope that you enjoy them! I would love it if you popped by again and let me know how they turned out by commenting below in the comments!

Happy baking!

XO Bri

Sourdough Pumpkin Cinnamon Rolls with Cream Cheese Pumpkin Icing

Why You’ll Love These Sourdough Pumpkin Cinnamon Rolls