Description
Soft and fluffy pumpkin sourdough cinnamon rolls with warm spices, topped with cream cheese frosting.
Ingredients
- 113 grams sourdough starter (mature and active)
- 150 grams pumpkin puree
- 75 grams milk
- 50 grams cane sugar
- 400 grams all-purpose flour
- 9 grams salt
- 56 grams unsalted butter (softened)
- 100 grams brown sugar
- 5 grams cinnamon (ground)
- ½ teaspoon ginger (ground)
- ¼ teaspoon cloves (ground)
- ¼ teaspoon nutmeg (grated)
- 72 grams cream cheese
- 90 grams powdered sugar
- 42 grams milk
- 1 egg (optional)
Instructions
- In a large mixing bowl, combine the sourdough starter, pumpkin puree, milk, and cane sugar. Stir until blended.
- Gradually incorporate the all-purpose flour and salt, mixing until smooth.
- Knead the dough for about 8-10 minutes until smooth and elastic.
- Add the softened butter and knead until absorbed.
- Cover and let the dough rise for 4-8 hours, or until doubled in size.
- Prepare the filling by mixing brown sugar, cinnamon, ginger, cloves, and nutmeg in a separate bowl.
- Roll the dough into a rectangle and spread the filling evenly over it.
- Roll the dough into a log and slice into equal pieces; place in a greased baking pan.
- Cover the rolls and let them rise for 2 hours until puffy.
- Preheat the oven to 350°F, and bake for 25-30 minutes until golden brown.
- Mix cream cheese, powdered sugar, and milk to prepare frosting.
- Spread frosting over warm rolls after baking.
Notes
Use freshly ground spices for enhanced flavor. Adjust sugar levels based on your taste preferences.