Cozy Pumpkin Spice Sourdough Rolls

Imagine waking up on a crisp autumn morning to the aroma of warm spices and freshly baked bread. That’s the magic of these Cozy Pumpkin Spice & Maple Sourdough Cinnamon Rolls! They’re not just any cinnamon rolls; they’re a seasonal hug in every bite. The tang of sourdough perfectly complements the sweetness of pumpkin, the warmth of cinnamon, and the richness of maple syrup. This recipe elevates the classic cinnamon roll to a gourmet experience, perfect for a weekend brunch, holiday gathering, or simply a cozy treat. Get ready to impress your family and friends (and yourself!) with these unbelievably delicious, homemade rolls. Let’s get baking!

As a passionate baker with years of experience experimenting with sourdough and seasonal flavors, I’m thrilled to share this recipe. I’ve spent countless hours perfecting the balance of sweet, spice, and tang, ensuring that even novice bakers can achieve impressive results. Pumpkin spice is undeniably trending this fall, and these sourdough cinnamon rolls offer a unique twist that sets them apart from the ordinary. The natural levain adds a depth of flavor you simply can’t get with commercial yeast, and the combination of pumpkin and maple is pure autumnal bliss.

Ingredients

Let’s gather our ingredients! The quality of your ingredients will directly impact the flavor of your final product. I’ll break down each component, explaining its role and offering some substitution tips.

For the Sourdough Dough:

• Active Sourdough Starter: (1 cup / 240g) – This is the heart of our rolls, providing that signature tang and chewy texture. Make sure your starter is bubbly and active for the best rise.
• All-Purpose Flour: (3 1/2 cups / 420g) – Provides the structure for the dough. Bread flour can also be used for a chewier roll.
• Granulated Sugar: (1/4 cup / 50g) – Adds a touch of sweetness and helps with browning.
• Pumpkin Puree: (1/2 cup / 120g) – Contributes moisture, flavor, and that beautiful orange hue. Ensure you use 100% pumpkin puree, not pumpkin pie filling.
• Milk: (1/2 cup / 120ml), lukewarm – Activates the yeast (in the sourdough) and adds richness. Dairy-free milk alternatives, such as almond or oat milk, also work well.
• Egg: (1 large) – Adds richness and structure to the dough.
• Salt: (1 teaspoon / 6g) – Enhances the flavors and controls the yeast activity.
• Unsalted Butter: (4 tablespoons / 57g), softened – Adds flavor and tenderness to the dough.

For the Pumpkin Spice Filling:

• Unsalted Butter: (1/2 cup / 113g), softened – Creates a rich and flavorful filling.
• Brown Sugar: (1/2 cup / 100g), packed – Adds a caramel-like sweetness and moisture.
• Pumpkin Pie Spice: (2 tablespoons) – The key to that warm, comforting flavor. If you don’t have pumpkin pie spice, you can make your own blend with cinnamon, ginger, nutmeg, and cloves.
• Cinnamon: (1 teaspoon) – Complements the pumpkin spice and adds warmth.

For the Maple Cream Cheese Frosting:

• Cream Cheese: (4 ounces / 113g), softened – Provides a tangy and creamy base for the frosting.
• Unsalted Butter: (4 tablespoons / 57g), softened – Adds richness and helps create a smooth frosting.
• Maple Syrup: (1/4 cup / 60ml), pure maple syrup – The star of the frosting, adding a natural sweetness and distinctive flavor.
• Powdered Sugar: (1 1/2 cups / 180g) – Sweetens and thickens the frosting.
• Vanilla Extract: (1 teaspoon) – Enhances the flavors of the frosting.
• Milk: (1-2 tablespoons) – To adjust the consistency of the frosting.

Ingredient Science & Substitutions: The gluten development from the flour is vital to giving the rolls their structure. The sourdough starter provides both leavening and a unique flavor profile. Pumpkin puree adds moisture and flavor but avoid using pumpkin pie filling as it contains added sugars and spices that will throw off the balance of the recipe. For a vegan option, you can substitute the butter with plant-based butter, the milk with plant-based milk, and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). Always ensure your starter is active; a sluggish starter will result in dense, flat rolls.

Expert Tips

Based on my countless test batches, here are some tips to ensure your Cozy Pumpkin Spice & Maple Sourdough Cinnamon Rolls turn out perfectly every time.

• Starter Activity is Key: Make sure your sourdough starter is at its peak activity before using it. It should have at least doubled in size after feeding and be bubbly. A weak starter will result in a dense, flat dough.
• Don’t Overmix the Dough: Overmixing can lead to tough rolls. Mix until just combined, then knead until smooth and elastic.
• Proofing Time Varies: The proofing time will depend on the temperature of your kitchen. A warmer environment will result in a faster rise. Be patient and let the dough rise until doubled in size.
• Roll Tightly: When rolling up the dough with the filling, roll it as tightly as possible to create those beautiful swirls and prevent gaps.
• Use a Serrated Knife: A serrated knife will help you cut the rolls cleanly without squishing them.
• Don’t Overbake: Overbaking will result in dry rolls. Bake until golden brown and the center is set.
• Room Temperature Cream Cheese: Ensure your cream cheese and butter are properly softened before making the frosting. This will prevent lumps and ensure a smooth, creamy consistency.

My Personal Testing Notes: I’ve found that letting the dough proof in a slightly warm oven (turned off, with the oven light on) speeds up the process considerably. Also, don’t be afraid to adjust the amount of maple syrup in the frosting to your liking – some prefer a sweeter frosting, while others prefer a more subtle maple flavor.

FAQ

Can I make these cinnamon rolls ahead of time?

Yes, you can! After shaping the rolls, you can cover them tightly and refrigerate them overnight. In the morning, let them come to room temperature for about an hour before baking.

Can I freeze these cinnamon rolls?

Absolutely! You can freeze them either before or after baking. If freezing before baking, freeze the shaped rolls on a baking sheet, then transfer them to a freezer-safe bag. When ready to bake, let them thaw overnight in the refrigerator. If freezing after baking, let the rolls cool completely before wrapping them tightly and freezing. Thaw at room temperature or warm them up in the oven before serving.

What can I use if I don’t have pumpkin pie spice?

If you don’t have pumpkin pie spice, you can make your own blend using cinnamon, ginger, nutmeg, and cloves. A good ratio is 2 parts cinnamon, 1 part ginger, 1/2 part nutmeg, and 1/4 part cloves.

Can I use instant yeast instead of sourdough starter?

While this recipe is designed for sourdough starter, you can adapt it to use instant yeast. Use about 2 1/4 teaspoons of instant yeast and reduce the flour and liquid slightly. Keep in mind that the flavor and texture will be different without the sourdough.

Why are my cinnamon rolls dry?

Dry cinnamon rolls can be caused by overbaking or using too much flour. Make sure you are measuring your flour accurately (spoon and level method) and baking the rolls until they are golden brown but still slightly soft to the touch. You can also try adding a pan of water to the bottom rack of your oven while baking to create steam and keep the rolls moist.

How do I know when my sourdough starter is ready to use?

Your sourdough starter is ready to use when it has at least doubled in size after feeding and is bubbly and active. A small amount of the starter should float in water. This indicates that it has enough gas to leaven your dough.

These Cozy Pumpkin Spice & Maple Sourdough Cinnamon Rolls are more than just a recipe; they’re an experience. From the tangy sourdough to the warm spices and sweet maple frosting, every bite is a celebration of fall flavors. I hope you enjoy making and sharing these delightful rolls with your loved ones. Don’t forget to tag me in your creations on social media – I can’t wait to see your beautiful cinnamon rolls! These rolls pair perfectly with a warm cup of coffee or tea for the ultimate cozy experience. For more fall baking inspiration, check out my recipes for Apple Cider Donuts, Cranberry Orange Scones, and Pumpkin Bread with Cream Cheese Swirl.

Now it’s your turn! Bake these rolls, share them with friends, and let me know what you think in the comments below. Happy baking!

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