Irresistible Sourdough Pumpkin Cinnamon Rolls with Brown Butter Glaze: A Fall Baking Essential
Get ready to embrace the flavors of autumn with these utterly delicious Pumpkin Cinnamon Rolls, crowned with the most incredible Brown Butter Glaze! This recipe is a true celebration of fall, bringing together a soft, fluffy cinnamon roll base infused with subtle pumpkin and warm pumpkin pie spice, a rich cinnamon-spiced filling, and then generously slathered with a nutty, caramelized brown butter glaze that will have you coming back for more. Seriously, these homemade pumpkin cinnamon rolls are an absolute treat, perfect for a cozy morning or a festive gathering. Let’s dive into making these amazing sourdough cinnamon rolls!
Why These Pumpkin Cinnamon Rolls are Your New Fall Favorite
Every autumn, there’s a tradition of creating delightful new pumpkin recipes, and this year, with the surge in home baking, what could be better than cinnamon rolls? These pumpkin cinnamon rolls truly embody the spirit of fall. The addition of pumpkin puree not only imparts a beautiful, light orange hue to the dough that perfectly complements the rich brown butter glaze, but also contributes to an incredibly soft and moist texture. The pumpkin flavor itself is wonderfully subtle, acting as a gentle backdrop for the star of the show: the warm, inviting spices.
The filling is a carefully crafted blend of traditional fall spices that will make your kitchen smell absolutely divine. Whether you’re a seasoned baker or just starting, these homemade cinnamon rolls promise a delightful experience, yielding a tender, spiced treat that’s impossible to resist.
The Magic of Sourdough: Using a Fed Starter for Extra Flavor
The secret to the incredibly tender texture and subtle depth of flavor in these pumpkin cinnamon rolls lies in using an active sourdough starter or active yeast as the leavening agent. If you maintain a sourdough starter, you’re in for a real treat! The night before you plan to bake, simply feed your starter with a cup of milk and a cup of flour. By the time you’re ready to bake, your starter should be fragrant, bubbly, and beautifully active—the perfect state for creating light and airy rolls. This approach is similar to how we achieve the perfect rise in my classic cinnamon roll recipe.
Many people wonder if using sourdough starter will make these pumpkin cinnamon rolls taste “sour.” The answer is no! The beauty of sourdough is its versatility. You can actually manipulate the flavor profile and rise time to suit your preference. In this recipe, we’re harnessing the power of the active sourdough culture for its excellent leavening properties and to enhance the dough’s structure and flavor complexity, not to impart a strong sour tang. The gentle fermentation adds a wonderful subtle nuance that complements the pumpkin and spices without overpowering them, resulting in a more sophisticated and delicious cinnamon roll.
Patience is a Virtue: Give Yourself Plenty of Time for Perfect Rolls
Baking with a sourdough starter is a rewarding experience, but it requires patience. This isn’t an “instant rise” or “quick rise” recipe; it’s a labor of love that rewards you with superior flavor and texture. Therefore, planning ahead is key! The first rise of the dough, where it truly develops its character and doubles in size, typically takes about 4-5 hours in a warm environment. For ultimate convenience and flavor development, you can even prepare the dough the night before and let it slowly cold proof in the refrigerator overnight. This extended fermentation yields an even richer taste and a more tender crumb.
After you’ve lovingly rolled, filled, and cut your pumpkin cinnamon rolls, they’ll need a second rise. This final proofing, where the buns become wonderfully puffy and light, usually takes about 1-2 hours in a warm spot. Remember, sourdough works at its own pace. As long as you allow ample time for the dough to work its magic, these rolls will turn out beautifully every single time. Just like with any exceptional bread recipe, giving it the time it needs is the secret to becoming a true baking pro!
The Irresistible Heart: Our Spiced Cinnamon Filling
To perfectly complement the subtle pumpkin in the dough, we’ve taken the classic cinnamon roll filling and elevated it with an extra layer of fall spice. While my classic cinnamon roll recipe features a beloved filling, this version includes a special addition that makes it uniquely autumn. We combine rich butter, sweet brown sugar, fragrant cinnamon, and a crucial teaspoon of pumpkin pie spice. This spice blend typically includes warming ingredients like ground cloves, nutmeg, and allspice, creating a symphony of flavors.
The pumpkin pie spice adds that perfect little “kick” to the gooey center of each roll, transforming it into an even more decadent experience. The aroma alone as these bake will be enough to make your mouth water! Seriously, this spiced filling is so good, it makes me want to bake another batch right now just thinking about it!
A Drizzle of Perfection: The Signature Brown Butter Glaze
If there’s one element that elevates these pumpkin cinnamon rolls from delicious to truly unforgettable, it’s the brown butter glaze. I could, and probably should, write an entire blog post dedicated to the magic of brown butter! This glaze is simply phenomenal and deserves to be drizzled over everything you bake. Brown butter glaze, also known as browned butter frosting, boasts an unparalleled depth of flavor. The process of browning butter transforms it from a simple dairy product into a complex, nutty, and caramelized ingredient that adds incredible richness to any dish.
Its distinctive taste pairs beautifully with virtually any sweet treat, making it incredibly versatile. Don’t be surprised if you start seeing a lot more brown butter glaze recipes pop up on your radar! If you’re eager to experience its deliciousness in other forms, be sure to try my brown butter mizithra pasta recipe or the delightful apple spice cake with brown butter glaze. To create this liquid gold, all you need are a few simple ingredients: butter (which you’ll brown to perfection), milk, vanilla extract, and powdered sugar. The result is a smooth, luscious glaze that melts into the warm cinnamon rolls, creating an unparalleled taste experience.
Tips for Perfect Pumpkin Cinnamon Rolls Every Time
Achieving bakery-quality pumpkin cinnamon rolls at home is entirely possible with a few key tips:
- Ingredient Temperature: Ensure your milk is warm (not hot!) to activate the yeast or starter, and your butter is softened for the dough and melted for the filling.
- Don’t Rush the Rise: Sourdough needs time. Be patient with both the first and second rises. A warm, draft-free spot is ideal. If your kitchen is cool, you can use a proofing box or place the covered dough in a slightly warm (turned off) oven with the light on.
- Kneading is Key: Knead the dough until it’s smooth and elastic. This develops the gluten, giving your rolls their wonderful chewy yet tender texture.
- Cutting the Rolls: For perfectly neat slices, use unflavored dental floss! Slide it under the rolled dough log, cross the ends over the top, and pull to cut through cleanly. A very sharp, un-serrated knife also works well.
- Bake to Golden: Watch your rolls carefully in the oven. They should be golden brown on top, but still soft and tender in the center. Over-baking can lead to dry rolls.
Serving Suggestions and Storage
These sourdough pumpkin cinnamon rolls are best enjoyed warm, fresh from the oven, with the brown butter glaze melting into every crevice. They make an exquisite breakfast, a decadent brunch item, or a comforting dessert. Pair them with a hot cup of coffee or a spiced chai latte for the ultimate fall experience.
If you have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. To reheat, simply microwave for 15-30 seconds, or warm them in a preheated oven at 300°F (150°C) for about 10-15 minutes until soft and warm throughout.
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Irresistible Sourdough Pumpkin Cinnamon Rolls with Brown Butter Glaze
The best homemade sourdough pumpkin cinnamon rolls with a delightful brown butter glaze! This recipe captures all the essential fall flavors, perfect for a cozy autumn treat.
20 minutes
16 minutes
6 hours
6 hours 36 minutes
Ingredients
Pumpkin Dough
- 1 cup fed sourdough starter
- 1/2 cup warm milk
- 1 egg
- 3 1/2 cups all purpose flour
- 1/4 cup softened butter
- 1/2 cup canned pure pumpkin
- 1/4 cup sugar
- 1 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon instant yeast
Spiced Filling
- 1/2 cup brown sugar
- 2 Tablespoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 Tablespoons melted butter
Brown Butter Glaze
- 1 cup butter
- 6 Tablespoons milk
- 2 teaspoons vanilla
- 4 cups powdered sugar
Instructions
Make the Dough:
- Mix together all the dough ingredients (fed sourdough starter, warm milk, egg, all-purpose flour, softened butter, canned pure pumpkin, sugar, salt, pumpkin pie spice, instant yeast) in the bowl of a stand mixer. Mix on low speed until the flour is evenly moistened and the dough has formed a cohesive, sticky mass, typically 2 to 3 minutes.
- Increase the mixer speed by one level and knead the dough for about 2 to 3 minutes, until it becomes smooth and supple. It should still feel somewhat soft and slightly tacky to the touch.
- Cover the dough bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for approximately 4 hours, or until the dough has visibly doubled in size.
- While the dough is rising, prepare the spiced filling. In a medium bowl, mix together the brown sugar, cinnamon, pumpkin pie spice, salt, and melted butter until well combined. The mixture should have a consistency similar to wet sand.
- Once the dough has risen, turn it out onto a lightly greased or floured work surface. Gently deflate the dough and pat or roll it into a large rectangle.
- Evenly spread the prepared spiced filling over the entire surface of the dough rectangle, leaving a small border at one of the short edges.
- Starting from the filling-coated short edge, tightly roll the dough into a log. As you roll, the log will lengthen to approximately 18 inches.
- Using a sharp knife or unflavored dental floss, cut the log into nine equal slices. Place these slices cut-side up into a lightly greased 9” x 13” baking pan.
- Cover the pan with plastic wrap or a kitchen towel and let the buns rise in a warm place for another 1 to 2 hours, or until they look visibly puffy and soft.
- Preheat your oven to 350°F (175°C). Bake the risen buns for 16 to 22 minutes, or until they are golden brown on top and cooked through.
For the Glaze:
- In a saucepan over medium heat, add the butter. Allow the butter to melt completely and then come to a gentle boil, which usually takes about 5 minutes.
- Carefully watch the butter as it boils. Once it begins to foam, stir continuously. Continue to cook until the butter turns an amber brown color and nutty browned bits appear at the bottom of the pan. Immediately remove from heat to prevent burning.
- Add the milk, vanilla extract, and powdered sugar to the browned butter. Whisk vigorously until all ingredients are fully incorporated and the glaze is smooth. The glaze should be thick enough to cling to a spoon but still pourable.
- Once the cinnamon rolls are out of the oven and still warm, generously pour the brown butter glaze over them. Serve immediately and enjoy!
Notes
*You can make the cinnamon rolls the day before and bake them the following morning. To do so, follow steps 1-8 then place the pan in the refrigerator overnight, covered, and bake the buns the next day. Remove the pan from the refrigerator and leave the buns covered at room temperature for one hour, then preheat the oven to 375°F. Bake as directed.
Nutrition Information:
Yield:
9
Serving Size:
1
Amount Per Serving:
Calories: 579Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 97mgSodium: 719mgCarbohydrates: 78gFiber: 2gSugar: 64gProtein: 4g