Sourdough Pumpkin Cinnamon Rolls

After coming inside from doing chores in the cool autumn mornings, these really hit the spot! The pumpkin and cinnamon flavor in these cinnamon rolls really bring the warm and cozy feelings of fall. 

Ingredients:

• ½ cup milk
• 3 Tbs butter
• ½ cup coconut sugar
• 1 cup active, bubbly sourdough start
• 1 large egg
• 1 cup pumpkin puree (not pie filling)
• 1 Tbs vanilla
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 ½ tsp salt
• 5 – 5 ¼ cups all purpose flour (650-675 grams)

For the filling:

• ½ cup softened butter
• ½ cup coconut sugar
• 1 Tbs ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1/8 tsp ground cloves

Cream cheese frosting:

• 8 ounces cream cheese at room temperature
• ½ cup butter at room temperature
• ½ cup maple syrup
• 1 Tbs vanilla extract
• 1/8 tsp salt

Instructions:

1. Combine milk, butter, and sugar into a small pot. Warm on the stove over medium/low heat until the butter is melted and the sugar has dissolved, stirring constantly so your milk and sugar doesn’t burn. Let it cool for a few minutes so it doesn’t kill your active sourdough start.
2. Once cooled pour into a mixing bowl and add your sourdough start and egg. Mix until the start is no longer clumpy. 
3. Add in the pumpkin, vanilla, cinnamon, nutmeg, ginger, cloves, and the salt until nice and smooth. 
4. Next add your flour. Lightly spooned and leveled to try and get it as even as possible. The dough will feel a little sticky but that’s okay. It will get smoother as you knead it, and you can always add a little during the kneading process.
5. To knead I actually prefer hand kneading but you can totally use a mixer. Knead for about 10 minutes until the dough is smooth and slightly tacky. If you need to add more flour during this part, do it one tablespoon at a time so you don’t get too much. 
6. Once you’re finished kneading, place the dough into a clean bowl, cover it, and let it sit in a warm place to raise for about 8 hours. Less if its warmer, more of its cooler. I like to make the dough right before I go to bed and let it raise on the counter overnight so it’s ready in the morning.
7. Once your dough has raised, roll it out on your counter into a rectangle until the dough is about ¼ inch thick. Making sure it’s nice and smooth and the same thickness. 
8. Spread the softened butter evenly all over the top of your dough. 
9. Mix the coconut sugar, cinnamon, nutmeg, ginger, and cloves together and then evenly sprinkle on top of the buttery dough. 
10.  Roll the dough up tightly. Then using a sharp knife cut the rolls 1 – 1 ½ inches thick. Arrange them either on a cookie sheet with parchment paper or a buttered 9x13 dish.
11.  Cover the rolls and let them raise for 2-3 hours or until doubled in size. 
12. Once the rolls have raised, preheat your oven to 375 degrees and bake for 20-22 minutes or until golden brown. 
13.  Let the rolls cool slightly while you make the frosting.
14. Make sure your butter and cream cheese are at room temperature so they come together nice and smooth. Then use a handheld mixer and mix the cream cheese, butter, maple syrup, vanilla, and salt together until smooth.
15.  Smooth the frosting on top of the cooled but still a little warm cinnamon rolls. Take that first bite and enter into cozy autumn bliss!

This is a recipe from my holiday e-book! Check out the holiday e-book and find more amazing recipes like these to try.