Pumpkin Sourdough Cinnamon Rolls

These pumpkin sourdough cinnamon rolls are soft and gooey on the inside with a nice crunch on the outside because they’re cooked in a cast-iron skillet! All you need is a sourdough starter, some canned pumpkin puree, and pantry essentials and you have yourself pumpkin sourdough cinnamon rolls for a cozy Autumn day!

Related: Pumpkin Spice Granola Bark Recipe

Related: Pumpkin Sourdough Muffins Recipe

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

how to make pumpkin sourdough cinnamon rolls

equipment you’ll need

• large glass bowls – don’t use metal for the sourdough portion or the metal could react and ruin the ferment.
• wooden rolling pin
• water filter – we use our Berkey. When you’re fermenting it’s important to have pure, highly filtered water so to not ruin the ferment.
• 12 inch cast iron skillet – this is the perfect size for this recipe!
• dough scraper (optional but it’s nice)
• thread or unflavored floss (to slice dough – I just used my dough scraper for a less pretty result)
• Stand mixer and dough hook attachment (optional but it’s nice)
• measuring spoons and cups
• wooden spoon

Pumpkin Dough Ingredients

• 1/2 cup fed sourdough starter
• 3/4 cup filtered water
• 4 cups unbleached all-purpose flour
• 1/4 cup melted coconut oil
• 1/2 cup honey
• 1/2 cup organic pumpkin puree
• 2 eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt

Filling Ingredients

• ¾ cup organic brown sugar (or coconut sugar for an even healthier option)
• 2 teaspoons pumpkin pie spice
• 2 tablespoons butter (melted)

Maple Pecan Frosting Ingredients

• 8 oz cream cheese (softened)
• 1/2 cup heavy cream
• 1/2 cup maple syrup
• 2 tsp
• 2 tsp Pecan Extract (I used pecan extract on hand since I had it from making my Maple Pecan Latte and it was absolutely delicious)

pumpkin sourdough cinnamon rolls instructions

Day 1

• In a glass bowl, combine sourdough starter, flour, honey, water, pumpkin puree and melted coconut oil. Mix together and then form into a ball.
• Use coconut oil to grease a glass bowl and place the dough inside covered with damp tea towel or plastic wrap.
• Ferment for up to 24 hours in a warm environment.

Day 2

• Add eggs, baking soda, baking powder and salt to the bowl, and mix until well combined (use hands or a mixer).
• Cover it back up with a tea towel and put it in a warm place for 1-2 hours.
• Make your filling by combining melted butter, organic brown sugar, and pumpkin pie spice and stir until well combined.

• Dust the counter with flour, using a rolling pin roll the dough to about 1/4 inch thick.  

• Spread filling evenly onto the rolled out dough.

• Roll the dough tightly.

• Slice the dough into about 12 total rolls.

• Place the rolls (swirl side up) onto a well-seasoned 12 inch cast iron skillet. Spread them evenly apart taking into consideration that they will expand. You’ll want to shape them a bit once you put them in.

• Bake in a 375 degree F oven for 20-25 minutes until the cinnamon rolls are lightly browned and cooked through.
• While the cinnamon rolls are baking, whisk your filling ingredients in a stand mixer until smooth.
• Allow the pumpkin sourdough cinnamon rolls to cool slightly and then spread your filling in an even layer on top.

• Serve warm on a cozy Fall day!

storing pumpkin sourdough cinnamon rolls

Room temperature storage

Store your pumpkin sourdough cinnamon rolls at room temperature for about 3 days (the fresher the better, though).

Refrigerator Storage

Store them in the fridge for up to 5 days. To prepare, remove from refrigerator and heat in the microwave for about 30 seconds (or heat in 320 degrees F oven until warmed through).

Freezer Storage

Freeze unfrosted pumpkin sourdough cinnamon rolls after you’ve baked them and they’ve cooled. When you’re ready to eat, simply remove, defrost and heat in the microwave for about 30 seconds then add frosting.

Or you can freeze the dough after the long ferment and before the final rise. When you’re ready to bake, simply remove it from the freezer, defrost, and let rise again (this will take longer since it was frozen).

Baker’s Schedule

6am day 1: Feed your sourdough starter

6pm day 1: Make the dough and let rise overnight.

6am day 2: Roll, fill and shape the dough. Rest for 1-2 hours (second rise)

8am day 2: Bake your cinnamon rolls

using a cast iron skillet for pumpkin cinnamon rolls

I cook everything in my cast iron skillet so, naturally, I knew the perfect vessel to bake these cinnamon rolls! Using a cast-iron skillet to bake homemade cinnamon rolls is my favorite method because it gives the rolls a nice crunch on the outside but they stay soft on the inside.

If you don’t have a cast-iron skillet you can just use a parchment-lined baking dish!

Shop this post

(These affiliate links help to support this blog at no extra cost to you. Your support means the world to me!)

• 12 inch Cast Iron Skillet
• Pecan Extract

• Berkey water filter (we use the Royal because we drink an insane amount of water!)

• Thrive Market – 25% off & free gift! (where I get a ton of my ingredients)
• Azure Standard: $25 off your order. Code kyrieluke1
• Dutch oven
• Stand mixer
• Boos Block Butcher Block

more sourdough recipes

Sourdough Monkey Bread

Roasted Garlic Sourdough Bread

Sourdough Discard Muffins

Make your own Sourdough Starter from Scratch

Sourdough bagel recipe

How to Fix a Bad Sourdough Starter

Cinnamon roll faq

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