Fresh-Milled Pumpkin Sourdough Cinnamon Rolls
These Fresh-milled pumpkin sourdough cinnamon rolls are sure to be a staple in your home this autumn! They are so soft and gooey, and the warmth you need this fall! This recipe is special because it uses the Tangzhong method! They are extra pillowy and last a bit longer with this added method! I am so glad I tried making this pumpkin cinnamon roll recipe with sourdough and added the Tangzhong method! They turned out delicious!
Making the Dough
When making this recipe, I honestly didn’t know how it was going to turn out. I jumped right in and hoped for the best. To make the dough, the first thing I did was mill the flour (I used all hard white wheat). Next, I made the tangzhong paste and let it cool down. I heated the milk, sugar, salt, and butter until the butter was melted and the sugar dissolved. I let that cool as well.
In the mixing bowl, I placed the sourdough starter, eggs, and once the butter mixture was cooled, I added that, the Tangzhong paste, pumpkin, pumpkin spice, and 5 cups of flour. This dough will be quite sticky, but once it is done mixing, it appears smooth, stretchy, and pulls away from the sides of the bowl. Next, I got a separate bowl, coated it with butter, and placed my dough inside.
The Previous Batch I Made…
This recipe definitely went way better than the last time I made cinnamon rolls because I forgot to add the milk somehow and they didn’t turn out the best, so I was determined not to forget any ingredients this time! This past batch turned out looking so weird. They weren’t the worst but definitely not the best.
Making the Filling
While you are waiting on your dough to rise, you can make the filling! Combine cinnamon and brown sugar in a bowl, cover and set aside until needed. You can melt the butter closer to when the dough is doubled.
The Icing
In a small bowl, cream the softened cream cheese, butter, powdered sugar, and milk together. I just used a fork for this, but feel free to use a whisk or a mixer.
Shaping the Cinnamon Rolls
Once the dough had doubled in size, I started shaping the cinnamon rolls. I sprinkled flour on my island and divided my dough into two pieces. I rolled out the first portion of dough into a long rectangle, poured half the melted butter on top, and spread it. Then sprinkled half the cinnamon brown sugar mixture on top. Rolled it all up into a log and cut it into about 18-24 cinnamon rolls.
After Shaping
After rolling out and shaping the cinnamon rolls, you want to cover them with a towel and let them proof one last time. For about 30 minutes, until poofy. This is so the dough has time to rest after being rolled out and shaped. This helps the final cinnamon rolls to be soft and fluffy instead of tough and dense. (I’m gonna be honest with y’all, I was impatient and baked these as soon as the oven was preheated; next time I will wait just so they can be even bigger and better!)
Baking Time!
I baked the Pumpkin cinnamon rolls @350*F for 20-25 minutes or until 190*F in the center. They turned out beautifully! Let me know if you end up trying these and how they turn out! I love how the inside was so gooey and exactly what I want when I eat a cinnamon roll.
My brothers helped me film and edit this video!
Fresh-Milled Pumpkin Sourdough Cinnamon Rolls
Equipment
- 1 stand mixer Or you can knead by hand, but it will take a bit longer
- 2 small sauce pans
- rubber spatula
- 1-2 Baking dishes
- 2 mixing bowls
- measuring cups
- measuring spoons
Ingredients
Tangzhong paste:
- 1/3 cup (out of the milk from the dough)
- 1/3 cup water
- 1/3 cup flour out of the 5 1/2 cups
Ingredients for Dough:
- 5½ cups Fresh-milled flour Take a ⅓ cup out for the tangzhong paste.
- 3/4 cup milk Take 1/3 cup out to use for the tangzhong paste; you will be left with about 6 TBS and 2tsp for the dough.
- 1/2 cup sugar
- 1 and 1/4 tsp. Salt
- 1/2 cup butter
- 1/2 cup sourdough starter
- 3 eggs room temp.
- 2 tsp. Vanilla
- ⅓ cup pure pumpkin puree
- 2 tsp. pumpkin spice
Filling:
- 2 cups brown sugar
- 1/4 cup of cinnamon
Butter to pour on the dough
- 1/2 cup butter melted
Icing:
- ¼ cup softened cream cheese
- 4 TBSP softened Butter
- 1 TBSP milk
- ½ cup powdered sugar
Instructions
- First, Mill the flour (I used Hard white wheat) and measure it out. Then measure out your milk.5½ cups Fresh-milled flour , 3/4 cup milk
For the Tangzhong paste:
- Pour ⅓ cup of water into a saucepan. Take 1/3 cup of your milk and take 1/3 cup out of the flour for the Tangzhong paste. Heat over medium heat until a paste forms, about 2 mins.
For the butter and sugar mixture:
- Place the remaining milk, sugar, salt, and butter into a small saucepan and heat over low until the butter melts and the sugar dissolves. Remove from heat and let cool to lukewarm.1/2 cup sugar, 1 and 1/4 tsp. Salt, 1/2 cup butter, 3/4 cup milk
The Dough
- Add the sourdough to the mixing bowl. Add the butter mixture, eggs, pumpkin, pumpkin spice, vanilla and the remaining flour.5½ cups Fresh-milled flour , 1/2 cup sourdough starter, 3 eggs, ⅓ cup pure pumpkin puree , 2 tsp. pumpkin spice, 2 tsp. Vanilla
- Using the dough hook, mix for 5 minutes on speed 2. The dough should cling to the dough hook and come away from the sides of the bowl. If the dough is sticking to the sides, slowly add a little more flour until it no longer is. Mix for an additional 2 mins until the dough is smooth and stretchy; it will be sticky but appear smooth.
- Place the dough in a greased bowl, cover, and let it rise for 2- 4 hours. It may take more or less time depending on the temperature of the room.
Shaping the cinnamon rolls
- Once the dough has doubled in size, divide it into 2 equal parts and roll the dough out on a floured surface into a long rectangle.
- pour half of the melted butter onto the first dough rectangle.1/2 cup butter
- Make the filling, combine cinnamon and brown sugar in a bowl. Sprinkle half the cinnamon mixture on top of the melted butter on the dough.2 cups brown sugar, 1/4 cup of cinnamon
- Roll the dough into a long roll. Cut the log into individual rolls. Place in a greased 9×13-inch pan. Repeat for the second half of the dough.
- Cover the shaped cinnamon rolls and let them do the final rise about 30mins.
- 10 minutes before the cinnamon rolls are ready, preheat oven to 350℉.
- Bake for 20-25 mins. Makes 18-24 cinnamon rolls.
- Make the icing. Combine cream cheese, butter, milk, and powdered sugar in a bowl. Cream together until smooth.¼ cup softened cream cheese, 4 TBSP softened Butter, 1 TBSP milk, ½ cup powdered sugar
- Spread icing over top of the cinnamon rolls. Eat them while they're hot or let them cool. Enjoy!!
Notes
- You can store these pumpkin cinnamon rolls in an airtight container for up to 3 days.
- Wrap each cinnamon roll individually and place in a freezer-safe bag, and store them in the freezer for 3 months.
- To reheat frozen cinnamon rolls, unthaw, preheat oven to 350*F and bake for 8 to 10 minutes.
