Whole Grain Sourdough Pumpkin Cinnamon Rolls (with Brown Butter Glaze)
These gooey and soft sourdough pumpkin cinnamon rolls with a sweet brown butter glaze are packed with all of the fall spices that you love! Pair a pumpkin cinnamon roll with a cup of coffee or serve alongside an autumn breakfast spread!
*This post may contain affiliate links. See our disclosure policy.
Benefits of Sourdough
Easier to Digest – Sourdough starter feeds off of the gluten in the flour of your bread dough. As it ferments, it breaks down the gluten in order for the bread to rise. The reduced gluten content makes sourdough products easier to digest than bread with commercial yeast.
Feeds gut microbiome – The bacteria in the natural yeast (sourdough) is good bacteria that feeds your gut microbiome, making your body healthier and stronger. Weakened gut health can cause many health issues.
Natural vs. commercial – Any time you can use a natural ingredient compared to a commercial product, it will be better for your body. Creating a naturally occurring yeast with the bacteria in your air produces a better bread product that is more nourishing than commercially produced yeast packets.
How to Get Sourdough Starter?
Get starter from a friend – The fastest way to get a sourdough starter is to get one from a friend. Get a small scoop of starter from a friend and begin to feed and maintain at your house. The starter will begin to grow rapidly. Also, check Facebook market place to find someone selling starter in your area.
Buy a starter – If you search online, you can buy dehydrated starters that are reconstituted with water, and then continue to maintain with flour and water feedings.
Make your own – You can make your own sourdough starter by fermenting flour and water for about 10 days. Here is a full blog post that walks you through the process step by step.
Whole Grain Sourdough Pumpkin Cinnamon Rolls (with Brown Butter Glaze)
Course: BreakfastDifficulty: Moderate20
rolls30
minutes25
minutes12-24
hoursThese gooey and soft sourdough pumpkin cinnamon rolls with a sweet brown butter glaze are packed with all of the fall spices that you love! Pair a pumpkin cinnamon roll with a cup of coffee or serve alongside an autumn breakfast spread!
Before You Begin:
– Feed your starter so that it is active and healthy.
Serve With:
– Egg quiche
– Kefir smoothies
– Bacon/sausage
Other Whole Grain Recipes
– Buttermilk Spelt Pancakes
– Cinnamon Sourdough Pumpkin Bread
– Fresh Milled Coffee Cake
Ingredients
- Pumpkin Dough
525 g hard white wheat
7 g salt
1 tbsp cinnamon
1/8 tsp nutmeg
1/8 tsp clove
1/4 tsp allspice
115 g pumpkin puree
57 g starter
200 g buttermilk
56 g melted butter (1 stick)
100 g honey
1 egg
- Filling
1 stick softened butter
1 1/2 cup brown sugar
4 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
- Brown Butter Glaze
1/2 cup butter
4 cups powdered sugar
6 tbsp milk
2 tsp cinnamon
1/2 tsp vanilla
Directions
- Measure out the hard white wheat berries and mill the flour.
- In the mixing bowl, add the butter, honey, salt, eggs, flour, buttermilk, pumpkin, spices, and starter.
- Cover the dough with a warm, damp cloth and allow the dough to rise on the counter.
- For the first 4 hours of rising, stretch and fold the dough at each hour. Overtime, the dough will become smooth, cohesive, and pull away cleanly from the bowl.*
- Ferment the dough for a total of 12-24 hours or until doubled in size. If your kitchen is warm, place the dough in the fridge overnight so that it doesn’t over ferment.
- Once the dough has doubled in size, roll out the dough into a large rectangle.
- Spread the softened butter onto the surface of the flattened dough.
- In a separate bowl, mix the cinnamon and sugar. Sprinkle the mixture onto the butter until the entire surface is covered.
- Use a pizza cutter to slice the dough into 1 inch strips. Roll each strip into a cinnamon roll and place on a large cookie sheet covered with parchment paper.
- Allow the dough to rise on the counter for 3-6 hours or until doubled in size.
- Preheat the oven to 350 F and bake for 20-30 minutes or until golden brown.
- Brown Butter Glaze
- In a sauce pan on the stove, melted the butter on medium heat. Whisk the butter and allow it to cook until it starts to turn golden brown. Then take it off the heat.
- Add the powdered sugar, milk, cinnamon, and vanilla. Continue to whisk until the glaze is smooth.
- Add more milk 1/2 tbsp at a time if the glaze is too thick for your liking. Add more powdered sugar if its too thin.
- Drizzle the warm glaze on the warm cinnamon rolls and serve. These cinnamon rolls are best out of the oven!
Notes
- *If the dough is still sticky after 4 stretch and folds, continue to stretch and fold until the dough is smooth.
- Replace the hard white wheat with 4 cups of all purpose flour.
Ingredients for Pumpkin Cinnamon Rolls
- Hard white wheat
- Cinnamon
- Nutmeg
- Clove
- Allspice
- Pumpkin puree
- Sourdough starter
- Buttermilk
- Butter
- Honey
- Eggs
- Brown sugar
- Powdered sugar
- Vanilla
Equipment for Pumpkin Cinnamon Rolls
How to Make Pumpkin Cinnamon Rolls
Measure out the hard white wheat berries and mill the flour.
In the mixing bowl, add the butter, honey, salt, eggs, flour, buttermilk, pumpkin, spices, and starter.
Cover the dough with a warm, damp cloth and allow the dough to rise on the counter.
For the first 4 hours of rising, stretch and fold the dough at each hour. Overtime, the dough will become smooth, cohesive, and pull away cleanly from the bowl.
Ferment the dough for a total of 12-24 hours or until doubled in size. If your kitchen is warm, place the dough in the fridge overnight so that it doesn’t over ferment.
Once the dough has doubled in size, roll out the dough into a large rectangle.
Spread the softened butter onto the surface of the flattened dough.
In a separate bowl, mix the cinnamon and sugar. Sprinkle the mixture onto the butter until the entire surface is covered.
Use a pizza cutter to slice the dough into 1 inch strips. Roll each strip into a cinnamon roll and place on a large cookie sheet covered with parchment paper.
Allow the dough to rise on the counter for 3-6 hours or until doubled in size.
Preheat the oven to 350 F and bake for 20-30 minutes or until golden brown.
In a sauce pan on the stove, melted the butter on medium heat. Whisk the butter and allow it to cook until it starts to turn golden brown. Then take it off the heat.
Add the powdered sugar, milk, cinnamon, and vanilla. Continue to whisk until the glaze is smooth.
Add more milk 1/2 tablespoon at a time if the glaze is too thick for your liking. Add more powdered sugar if its too thin.
Drizzle the warm glaze on the warm cinnamon rolls and serve. These cinnamon rolls are best out of the oven!
Storage
Store the pumpkin cinnamon rolls at room temperature in an airtight container. To freeze the cinnamon rolls, allow the baked cinnamon rolls to cool completely. Then place them in an airtight container or bag and lay flat in the freezer. Do not do the glaze until they are thawed and ready to eat.
If you would like to freeze them to bake later, you can. Place each shaped cinnamon roll on a baking sheet (do not do the second rise), spaced out, and place in the freezer for 1 hour or until the cinnamon rolls become firm. Then, place the frozen rolls into an airtight bag or container.
To bake, pull them out of the freeze and place on a baking sheet at room temperature. Allow the rolls to thaw and rise before baking (approximately 3-4 hours). Then bake as usual.
FAQ
How active should my starter be? Technically, you do not need to use starter that is freshly fed and at the peak of bubbly activity. You can use starter that is past its peak. The key is to use starter that is healthy. If your starter has been in the fridge for 3 months without a feeding, you will need to feed it a time or two to revive it before trying a sourdough recipe.
Will the whole grain make these cinnamon rolls dense? No! They are actually fluffy! The key is allow the dough to fully rise, however long that takes. Don’t rush the process!
How do I know that I’ve done enough stretch and folds? You will know that you have done enough stretch and folds when the dough is smooth (not shaggy or sticky) and pulls away from the sides of the bowl without leaving residue. Continue to stretch and fold the dough until it achieves this consistency.
These cozy and delicious whole grain sourdough pumpkin cinnamon rolls with a gooey brown butter glaze will quickly become your go-to treat during the cool autumn season!
You Had Me @ Sourdough –