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Cozy Pumpkin Sourdough Cinnamon Rolls with Easy Brown Butter Glaze

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These pumpkin sourdough cinnamon rolls combine tangy sourdough dough with warm pumpkin spice and a silky brown butter glaze, perfect for cozy fall mornings.

Ingredients

  • Active sourdough starter (100% hydration), 1/2 cup (120g)
  • All-purpose flour, 3 cups (360g)
  • Fresh pumpkin puree, 1/2 cup (120g)
  • Whole milk, 1/2 cup (120ml), warmed
  • Granulated sugar, 1/4 cup (50g)
  • Unsalted butter, 4 tbsp (56g), melted
  • Salt, 1 tsp
  • Ground cinnamon, 1 tsp
  • Ground nutmeg, 1/2 tsp
  • Brown sugar, 1/2 cup (100g)
  • Ground cinnamon, 2 tbsp
  • Unsalted butter, 4 tbsp (56g), softened
  • Unsalted butter, 6 tbsp (85g)
  • Powdered sugar, 1 cup (120g)
  • Vanilla extract, 1 tsp
  • Milk or cream, 2-3 tbsp (30-45ml)
  • A pinch of salt

Instructions

  1. Activate your sourdough starter by feeding it 4-6 hours before starting; use about 1/2 cup (120g) for this recipe.
  2. In a large bowl, combine warm milk (110°F/43°C), pumpkin puree, melted butter, sugar, and active starter; stir well.
  3. Mix in flour, salt, cinnamon, and nutmeg until a shaggy dough forms.
  4. Knead dough on a floured surface for 8-10 minutes until smooth and elastic (or 6-7 minutes with a stand mixer).
  5. Place dough in a lightly oiled bowl, cover, and let rise at room temperature for 4-6 hours until doubled.
  6. Mix softened butter, brown sugar, and cinnamon for the filling until smooth.
  7. Roll dough into a 12×16 inch rectangle about 1/4 inch thick on a floured surface.
  8. Spread cinnamon sugar butter mixture evenly over dough, leaving a 1/2 inch border on one long edge.
  9. Roll dough tightly from the long edge opposite the border into a log; cut into 12 equal rolls.
  10. Place rolls in a greased 9×13 inch pan, cover, and let rise for 2-3 hours until puffy.
  11. Preheat oven to 350°F (175°C). Bake rolls for 30-35 minutes until golden brown; tent with foil if browning too fast.
  12. While baking, melt butter in a small saucepan over medium heat until golden brown and nutty; remove from heat.
  13. Stir in powdered sugar, vanilla, milk, and salt until smooth and pourable to make glaze.
  14. Drizzle warm brown butter glaze over hot rolls and serve warm.

Notes

Use a light-colored pan for browning butter to monitor color. Keep rolling pin lightly floured to prevent sticking but avoid over-flouring. Let dough rise naturally for best texture. Use a sharp knife or bench scraper to cut rolls cleanly. For dairy-free, substitute milk and butter with plant-based alternatives. Canned pumpkin puree can be used instead of fresh.

Nutrition

Keywords: pumpkin sourdough cinnamon rolls, brown butter glaze, fall baking, pumpkin spice rolls, sourdough cinnamon rolls, cozy breakfast

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