Description
Delightful pumpkin sourdough cinnamon rolls, infused with spices and topped with cream cheese frosting, perfect for fall gatherings.
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 well blended.
- Gradually mix in the all-purpose flour and salt. Knead the dough for about 8-10 minutes until smooth and elastic.
- Add softened butter to the dough mixture and knead until incorporated. Cover the bowl and let the dough rise for 4-8 hours, or until doubled in size.
- Mix the brown sugar, ground cinnamon, ginger, cloves, and nutmeg in a separate bowl for the filling.
- Roll the risen dough on a floured surface into a large rectangle. Spread the filling evenly over the surface.
- Starting from one end, roll the dough tightly into a log. Slice into equal pieces and place them in a greased baking pan.
- Cover the rolls with a cloth and let them rise for another 2 hours until puffy.
- Preheat your oven to 350°F (175°C). Bake the rolls for about 25-30 minutes, or until golden brown.
- While the rolls are baking, prepare the frosting by mixing cream cheese, powdered sugar, and milk in a bowl until smooth.
- Spread the frosting over the warm rolls right after they come out of the oven.
Notes
For best flavor, serve warm with a drizzle of frosting. Adjust spices to taste.
