Sourdough pumpkin cinnamon rolls give a fall inspired twist to this classic recipe. Pumpkin purée is not only added to the dough, but also combined with butter, sugar, and pumpkin spice and smothered on the dough. You then roll it up, bake until your house smells delicious, and finally, top with cream cheese frosting to arrive at the most decadent, spiced breakfast treat.

sourdough pumpkin cinnamon rolls covered in cream cheese frosting in a cast iron skillet on a brown plaid napkin with two small pumpkins to the back left

Tips:
Why you’ll love this recipe:
How To Make Sourdough Pumpkin Cinnamon Rolls
Find More Delicious Sourdough Recipes:
Sourdough Pumpkin Cinnamon Rolls Recipe

Is there any food more classic fall than pumpkin? These delicious, large vegetables grow all summer as we wait for the leaves to start changing, and the weather to start cooling, to enjoy them.

Not only are they beautiful when styled on the front porch, they are also a healthy and delicious veggie to be enjoyed in a variety of ways. And sourdough pumpkin cinnamon rolls may be the most delicious way of all. It’s actually a tie between this recipe and these pumpkin rolls, but sourdough pumpkin cinnamon rolls are generally more acceptable for breakfast or brunch.

I took my sourdough cinnamon rolls and wanted to create an autumn dish incorporating my favorite vegetable, the pumpkin. Not only was it used in the filling by combining pumpkin spice, butter, and brown sugar, but I wanted to also add it to the dough.

It added some serious flavor to the dish, and I promise, the pumpkin spice flavor is not lacking. Would it be too much to serve it with a pumpkin spice latte or a Pumpkin Spice Rooibos Latte?

This makes the best fancy breakfast for a special occasion, or even a fun weekday meal. As a weekday meal, you can start them and get a headstart on chores, like milking the cow, feeding the animals, and rotating pastures.

Whenever you do bake these, I hope your family and friends love this fall influenced treat as much as ours did.

sourdough pumpkin cinnamon rolls in a cast iron skillet on a brown plaid napkin with two small pumpkins to the right

Tips:

Substitute puréed butternut squash for the pumpkin in this recipe.
Add toasted chopped walnuts to the pumpkin, and the pumpkin spice filling, for a yummy flavor and texture. Toast walnuts over medium heat in a cast iron skillet, stirring constantly. Turn off heat, add honey, and stir.
I love to use a pumpkin spice blend in this recipe instead of the typical cinnamon for more delicious fall flavor, but if you don’t have pumpkin spice, you can easily just swap it out with cinnamon.
For the most health benefits, ferment the dough at least overnight (8 hours) or up to 24 hours. If you don’t have time to ferment the dough, you can just whip it up the morning of and bake.
Make your own puréed pumpkin using this recipe.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

sourdough pumpkin cinnamon roll with cream cheese frosting on a white plate on a brown and cream plaid napkin with a cast iron skillet of rolls in the background and a small pumpkin

Why you’ll love this recipe:

Sourdough: Fermented grains are a super healthy way to eat grains. As they ferment, they become easier to digest and their nutrients become more bioavailable.

Pumpkin spice: The epitome of fall flavors, this dish has it infused throughout, from the dough to the filling. This spice makes it super warm with a delightful heat.

Easy and fancy breakfast: This would make the best Thanksgiving breakfast! One of the best parts is it starts the night before, so in the morning you only have a few minutes of hands-on work. Better than having to wake up super early to start the dough like the typical recipe.

sourdough pumpkin cinnamon roll in a cast iron skillet right out of the oven with two small pumpkins in the background

Tools you may need:

Stand mixer

Measuring cups and spoons

Unflavored dental floss

Bench scraper

Cast iron skillet – 14 inch

sourdough pumpkin rolls on a white plate with a forkful taken out. The plate sits on a brown and cream plaid napkin with two pumpkins in the background

How To Make Sourdough Pumpkin Cinnamon Rolls

In a bowl, combine fed sourdough starter, flour, honey, puréed pumpkin (or butternut squash), water, pumpkin spice, and melted coconut oil.
Mix together and form into a ball.
Place the dough in a greased bowl and cover the dough with beeswax wrap or plastic wrap, allowing it to rest in a warm place overnight for 8-24 hours. The longer it ferments, the more that delicious sourdough tang develops and the grain ferments.

The Next Day:

sourdough pumpkin roll dough on a white quarts countertop with a bench scraper

Preheat oven to 375 degrees.
Place the fermented dough into a stand mixer and add eggs, baking soda, baking powder, and salt. You can also use your hands to combine. It is much easier with the stand mixer, but usually I just use my hands.

Create The Filling And Spread It Over The Dough

a bowl with softened butter, pumpkin puree, brown sugar, and pumpkin spice

In a bowl, combine softened butter, organic brown sugar, pumpkin purée, and pumpkin spice. Stir until smooth.
Lightly dust the counter with flour, and roll out the dough to about 1/4 inch thickness.
Spread pumpkin sugar mixture all over the rolled out dough, and top with toasted walnuts (optional). Roll the dough up as tightly as you can. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll.

sourdough pumpkin dough rolled out and smothered with butter, brown sugar, pumpkin, and pumpkin spice on a countertop with a rolling pin and a measuring cup to the right

sourdough pumpkin cinnamon rolls being rolled up on a white quartz countertop

Bake

overhead photo of raw sourdough pumpkin cinnamon rolls in a cast iron skillet on a white quarts countertop

cream poured over raw sourdough pumpkin cinnamon rolls in a cast iron skillet on a white countertop with a rolling pin handle to the left

Slice to make 12-14 total sourdough cinnamon rolls. I like to use unflavored dental floss. You can also just use a knife. Place the rolls into a seasoned 14″ cast iron skillet or a baking dish.
Pour heavy cream over top of the rolls, then place in the oven to bake.
Bake them for 20-25 minutes or until the rolls are lightly browned and the dough is cooked through. Allow them to cool a bit.

sourdough pumpkin cinnamon rolls baked in the oven on a cream and brown plaid napkin with two small orange pumpkin to the left

Cream Cheese Topping

overhead photo of cream cheese frosting poured over sourdough pumpkin rolls in a cast iron skillet sitting on top a brown and cream plaid napkin

In a stand mixer, add softened cream cheese, heavy cream, maple syrup or honey, and 2 tsp of vanilla extract. Stir until combined. Use immersion blender to get a smooth result, if desired.
Pour over pumpkin cinnamon rolls, and enjoy!

How to Store:

Store in an air-tight container in the refrigerator. If you will have extra rolls, I would suggest not adding the cream cheese topping to all of them. This way you can easily reheat them in the oven later and top with the cream cheese topping.

Find More Delicious Sourdough Recipes:

If you try this recipe and love it, I would love if you could come back and give it 5 stars!

Something was really off on this. The evening dough was very thick and solid and adding the eggs in the morning turned it into slimy goo. They just didn’t incorporate, no matter what I tried. I managed to flatten it out and make some attempts to roll it up but they looked and felt like a gooey mess and were not a pretty roll. Flavor was good after I baked but this was not a cinnamon roll dough that could be rolled at all. I should have read the reviews beforehand since it looks like others have had this issue as well. The cream cheese topping was also a bust for me but I didn’t soften it first, since it didn’t say to do that, but think I should have, and nothing incorporated quite right. It was too liquidy with the syrup and cream so I ended up adding a bunch of powdered sugar to thicken it and it was too sweet. Maybe that was user error but I followed the instructions and they didn’t work out for me.

Sourdough Pumpkin Cinnamon Rolls

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