Last Updated on June 1, 2025 by Nico
These sourdough pumpkin cinnamon rolls are the perfect treat for an autumn morning. Roasted pumpkin, cinnamon, bubbly sourdough starter, and a few other simple ingredients are combined to make this warm, sweet treat.
As cool autumn mornings roll in, these sourdough pumpkin cinnamon rolls are a warm and cosy staple in our household. Full of fall flavours, they are a perfect way to use up the abundance of squash or pumpkins that are available right now.
If you’re looking for other simple fall recipe ideas, try these naturally sweetened apple muffins or this brie mashed potatoes recipe.
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FAQ
They will taste best if stored in an airtight container on the counter and are eaten within 3 days.
To freeze, it’s simplest to individually wrap each cinnamon roll and put them into a freezer-safe container. That way you can thaw each cinnamon roll individually. They will last about 3 months in the freezer. To thaw, leave in the fridge overnight.
To reheat, remove one or many sourdough pumpkin cinnamon rolls from the freezer and allow it to thaw in the fridge or countertop. Once thawed, heat in a 350 F / 180 C degree oven for about 5 minutes.
Tools
Cast Iron Skillet
Plastic Wrap or Large Plate – to cover the bowl while the dough rises
Small Sauce Pan
Rolling Pin
Thread – for cutting out cinnamon rolls
Ingredients
To Make The Pumpkin Cinnamon Rolls
Pumpkin (Or Squash) – Pureed
All-Purpose Flour
Sourdough Starter
Butter – Melted
Eggs
Maple Syrup
Baking Powder
Baking Soda
Pumpkin Pie Spice
Salt
To Make The Cinnamon Filling
Butter – Softened
Pumpkin (Or Squash) – Pureed
Coconut Sugar
Cinnamon
Pumpkin Pie Spice
To Make The Cream Cheese Topping
Heavy Cream
Cream Cheese
Maple Syrup
Vanilla Extract
For complete measurements, see the printable recipe card below.
Instructions
Combine sourdough starter, maple syrup, pureed and roasted pumpkin, cinnamon, flour, butter, and water in a large bowl.
Once the dough has formed, cover the bowl and let it sit on the countertop to ferment for 4-24 hours.
After 4-24 hours, add the eggs, baking soda, baking powder, and salt. Mix until combined.
Preheat your oven to 350 F / 180 C.
Make the filling in a separate bowl by combining, butter, coconut sugar, and pumpkin pie spice.
Roll out the dough to about ¼” thick.
Using a spatula, generously spread the filling over the dough.
Roll the dough into a log. Use thread to cut out 10 cinnamon rolls.
Place the rolls into a cast iron skillet with the swirls facing upright. You can also use a baking tray to bake the rolls.
Bake for 20-25 minutes or until golden brown.
To Create The Cream Cheese Frosting
Combine the heavy cream, maple syrup, vanilla, and cream cheese in a saucepan.
Heat the mixture on low until everything is combined.
Once the sourdough pumpkin cinnamon rolls have cooled a bit, spread the cream cheese frosting overtop.
Enjoy!
How To Serve
These are best served warm with lots (and lots) of butter for breakfast or as a sweet treat with an afternoon espresso.
Other Simple Sourdough Ideas
Simple Parmesan Sourdough Bread
Easy No-Wait Sourdough Discard Naan (No Yeast)
Simple & Tasty Sourdough Discard Banana Bread Recipe
Simple Sourdough Starter Pancakes Recipe
Fluffy and Simple Sourdough Chocolate Bread
If you make this recipe and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!
Simple Sourdough Pumpkin Cinnamon Rolls
Ingredients
Method
- Combine sourdough starter, maple syrup, pureed and roasted pumpkin, cinnamon, flour, butter, and water in a large bowl.
- Once the dough has formed, cover the bowl and let it sit on the countertop to ferment for 4-24 hours.
- After 4-24 hours, add the eggs, baking soda, baking powder, and salt. Mix until combined.
- Preheat your oven to 350 F / 180 C.
- Make the filling in a separate bowl by combining, butter, coconut sugar, and pumpkin pie spice.
- Roll out the dough to about ¼” thick.
- Using a spatula, generously spread the filling over the dough.
- Roll the dough into a log. Use thread to cut out 10 cinnamon rolls.
- Place the rolls into a cast iron skillet with the swirls facing upright. You can also use a baking tray to bake the rolls.
- Bake for 20-25 minutes or until golden brown.
- Combine the heavy cream, maple syrup, vanilla, and cream cheese in a saucepan.
- Heat the mixture on low until everything is combined.
- Once the sourdough pumpkin cinnamon rolls have cooled a bit, spread the cream cheese frosting overtop.
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