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Sourdough Pumpkin Spice Cinnamon rolls baked and cooling

Sourdough Pumpkin Spice Cinnamon Rolls with Fresh Milled Flour

These soft and fluffy cinnamon rolls won't last long in your home. The pumpkin and spices make these rolls the perfect fall treat!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Fermentation Time 8 hours
Total Time 10 hours
Course Bread, Breakfast, Dessert, Main Course
Cuisine American
Servings 12 Rolls

Equipment

  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • 1 Mixing Spoon
  • 1 Set of Measuring Spoons
  • 1 Kitchen Scale
  • 1 Pizza Cutter
  • 1 9x13 in Pan

Ingredients
  

Dough Ingredients

  • 500 Grams Fresh Milled Flour I use 400g Hard Red and 100g Spelt or Khorasan
  • 60 Grams Sugar
  • 10 Grams Salt
  • 1 Tablespoons Cinnamon
  • 1½ teaspoon Nutmeg
  • ¾ teaspoon Cloves
  • 1 teaspoon Ginger
  • 15 Oz Can Pumpkin Puree
  • 30 Grams Oil
  • 1 teaspoon Vanilla Extract
  • 180 Grams Sourdough Starter Active
  • 30-60 Grams Milk

Filling Ingredients

  • 1½ Cups Brown Sugar light or dark
  • 113 Grams Butter 1 Stick, room temperature
  • 1 Tablespoon Cinnamon

Instructions
 

Mixing the Dough Instructions

  • Mix the flour, sugar, salt, cinnamon, nutmeg, cloves, and ginger dough ingredients together in a bowl. Then make a well or hole in the middle of the flour that the wet ingredients will be poured into.
  • Save the milk for last. Add the pumpkin to the well in your flour first; then add the oil, vanilla, and starter. This prevents the oil from mixing with the dough first, creating oily flour clumps.
  • Your dough may not need all of the milk. Keep the milk off to the side and add as much as your dough needs to feel like a workable dough.
  • Mix until combined and no dry pockets of flour remain. Let sit for 30 minutes.
    a dough ball in a metal bowl

Stretch and Fold Instructions

  • You can choose to knead your dough for 5-10 minutes right now.
  • I prefer to preform sets of stretch and folds with a wet hand.
  • Stretch and folds are where you take a piece of the dough in our hand and stretch it up and then fold it over the top of the dough. Turn the dough 90 degrees and then stretch the dough up and fold it over the top again. Turn 90 degrees again and stretch and fold again. Do it once more to the final side of the bowl.
  • Let the dough rest for 15-20 minutes. Then preform another set of stretch and folds with a wet hand.
  • Let the dough rest for 15-20 minutes. Then preform another set of stretch and folds with a wet hand.
  • You may do another set of stretch and folds if you feel like your bread dough is still not ready. You are looking for the dough to be smooth like it wants to stick to itself more than it sticks to you.
  • Once you are happy with how the dough looks and feels cover the bowl with a damp towel, shower cap, or plastic wrap.

Bulk Ferment

  • Set your dough into a warm space for 5-7 hours.
  • Check the bread after 5 hours in the warm environment. Has it grown in size? If you shake the bowl gently does it wiggle at all? Yes to both means on to getting the insides ready!
  • If the answer is no to either, then let the dough sit for another 30 minutes to an hour and check again.

Getting the Insides Ready

  • While your dough is fermenting in that warm spot lets get the insides ready!
    a butter crock and brown sugar with cinnamon
  • In a small bowl; mix together the brown sugar and cinnamon together. Cover and set aside.
  • Make sure the butter is room temperature and if you want nuts they are set aside.

Shaping

  • Before you start shaping, butter a 9×13 pan.
  • Dust your work surface with flour or coat in oil. Once your bread has bulk fermented turn it upside down onto your work space.
  • Roll your dough until it is about ½ an inch thick (1 cm). Try to roll the edges so that your dough is a rectangular shape.
    Sourdough Pumpkin Spice dough rolled flat with a rolling pin
  • Once your dough is rectangular then you can cover it in a layer of butter. Then sprinkle your brown sugar mix all over it. Try to make it as even as you can.
    Dough rolled flat covered with butter
  • Get your pizza cutter or knife and slice the dough in 1½ inch slices all down the long side of the dough.
    Dough rolled flat covered with butter and brown sugar and cinnamon mixture cut into strips
  • Take one edge and begin rolling it up. If it is too loose then pull the roll towards yourself to stretch it and create tension.
    Sourdough Pumpkin Spice Cinnamon rolls ready to rolled
  • If your dough is sticking to your work surface use a bench scraper to help you lift it without stretching it too far.
    the pumpkin spice cinnamon rolls are ready for a second rise
  • Place the rolls into a buttered 9×13 in pan. Let it rise about 2-3 hours. Test if it is ready to bake by gently shaking the pan to see if the rolls jiggle too. That means there is air inside!
    Sourdough Pumpkin Spice Cinnamon Roll s that are risen and ready for the oven
  • Bake at 350℉ for 45-60 minutes. It is done when you stick a thermometer in the middle of a center roll and it measures 195-205℉.
    Sourdough Pumpkin Spice Cinnamon rolls baked and cooling
  • Let cool for about 15 minutes then serve!

Notes

If you want to use commercial active dry yeast instead of sourdough, take 90 grams of flour and 90 grams of warm milk (about 110 degrees Fahrenheit) and add a Tablespoon of yeast to it to bloom.
Let it stand 15 minutes. It should smell yeasty and should look a little puffy. Then add the mix as if it is sourdough starter.
For instant yeast just add the yeast into the bread and ignore the starter all together.
If you want to make this with store bought flour be sure to add at least 1/2 cup extra flour to the recipe. About 60-65 extra grams.
Keyword Cinnamon Roll, Fall Spice, Fresh Milled Flour, Pumpkin Spice, Sourdough, Sweet, Sweet Breakfast