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Cozy Sourdough Pumpkin Cinnamon Rolls with Brown Butter Frosting

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These cozy sourdough pumpkin cinnamon rolls combine a subtle tangy dough with warm spices and a nutty brown butter frosting, perfect for fall mornings or brunch.

Ingredients

Scale
  • ½ cup (120g) active sourdough starter
  • 3 ½ cups (420g) all-purpose flour, plus extra for dusting
  • 1 cup (245g) pumpkin puree, canned or homemade
  • ¾ cup (150g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 1 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, melted for dough and browned for frosting
  • ½ cup (120ml) whole milk, warmed slightly (dairy-free milk like oat milk can be used)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Cinnamon sugar filling:
  • 2 tablespoons cinnamon
  • ⅓ cup (70g) brown sugar
  • 2 tablespoons (28g) unsalted butter, softened
  • Brown butter frosting:
  • ½ cup (115g) unsalted butter, browned
  • 1 ½ cups (180g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons whole milk or cream

Instructions

  1. Activate your sourdough starter about 8-12 hours before baking by feeding it so it’s bubbly and active. Use ½ cup (120g) for this recipe.
  2. In a large bowl, combine the active starter, warmed milk (½ cup / 120ml), melted butter (3 tablespoons / 43g), pumpkin puree (1 cup / 245g), brown sugar (¾ cup / 150g), egg, vanilla extract, salt, cinnamon (2 tbsp), and nutmeg (½ tsp). Stir until mostly combined.
  3. Gradually stir in 3 ½ cups (420g) of flour, a cup at a time, until a shaggy dough forms. It should be soft but not too sticky. Add more flour 1 tablespoon at a time if too wet.
  4. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes on medium speed.
  5. Place dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise at room temperature for 2-3 hours, or until doubled in size.
  6. Prepare the filling by mixing brown sugar (⅓ cup / 70g), cinnamon (2 tbsp), and softened butter (2 tbsp / 28g) until combined.
  7. Roll the dough on a floured surface into a 12×16 inch (30×40 cm) rectangle.
  8. Spread the cinnamon sugar butter mixture evenly over the dough, leaving a ½-inch border on one long edge.
  9. Starting from the long edge with filling, roll the dough tightly into a log. Cut into 12 equal rolls using a sharp knife or bench scraper.
  10. Arrange rolls in a greased 9×13-inch pan, cover loosely, and let rise for 1-1.5 hours until puffy.
  11. Preheat oven to 350°F (175°C) about 20 minutes before baking.
  12. Bake rolls for 25-30 minutes until golden brown and cooked through. The center should be set and tops slightly crisp.
  13. While rolls bake, brown ½ cup (115g) butter in a saucepan over medium heat until golden and nutty smelling. Remove from heat and whisk in powdered sugar (1 ½ cups / 180g), vanilla extract (1 tsp), and 2-3 tablespoons milk until smooth and spreadable.
  14. Let rolls cool for 10 minutes before generously spreading the brown butter frosting over the top.

Notes

Feed your sourdough starter well 8-12 hours before baking for best results. Use a warm spot for rising if your kitchen is cold. Brown butter carefully to avoid burning. Use a sharp knife or dental floss to cut rolls evenly. Resist opening the oven frequently during baking to maintain temperature. Rolls can be prepared the night before and refrigerated for a slow cold rise. For vegan or gluten-free adaptations, substitute ingredients as suggested.

Nutrition

Keywords: sourdough, pumpkin, cinnamon rolls, brown butter frosting, fall recipe, cozy breakfast, brunch, homemade rolls

Find it online: https://dahliadishes.com/cozy-sourdough-pumpkin-cinnamon-rolls-with-brown-butter-frosting-recipe/