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All the warm, cozy flavors of fall come together in these irresistible pumpkin cinnamon rolls. The dough bakes up tender and soft, the filling is gooey and buttery with crunchy pecans, and the browned butter cream cheese frosting is pure decadence. These rolls are perfect for a holiday breakfast, a weekend treat, or any time you want something comforting. Not using sourdough? There’s a non-sourdough adaptation available. Don’t love pecans? They’re optional — feel free to leave them out or swap in your favorite nut.
This recipe makes 16 rolls
A delicious autumn treat
Sourdough + Pumpkin + Fall Spices
Sweet browned butter cinnamon filling
Chopped crunchy pecans
Browned butter + cream cheese frosting
These are seriously worth making — they bring classic fall flavors together in a crowd-pleasing way.
Not on the sourdough train?
You don’t need to be an expert to make these. A non-sourdough version is available if you prefer quick yeast. If the direct link isn’t working on your device, search “pumpkin cinnamon rolls” on the site to find the adaptation.
Why use sourdough?
Sourdough, or natural yeast, produces richer flavor and a subtle tang that quick yeast can’t replicate. Traditional sourdough fermentation also helps break down phytic acid and can improve nutrient availability and digestibility for some people. Expect longer rise times compared with quick yeast—bulk rises often take several hours—but the hands-on time is similar to ordinary recipes.
Why pecans?
Pecans add a toasted, crunchy contrast to the soft rolls and sweet frosting. If you don’t like nuts, simply omit them. Note that pecans placed on top of frosted rolls can soften over time, so add them just before serving for the best texture.
Ingredients
Active sourdough starter
Your starter should be active, bubbly, and recently fed before using. If you need guidance on feeding and caring for a starter, consult the site’s sourdough starter post for detailed instructions.
Pureed pumpkin
Use plain canned pumpkin (15 oz). Do not use pumpkin pie filling, which contains added sugar and spices.
Water
Use warm water (about baby bottle temperature). Water that’s too cold slows fermentation; water that’s too hot can damage yeast activity. This recipe only uses a small amount, but temperature still matters for consistent results.
Pure maple syrup
Pure maple syrup adds color and a pleasant maple note. Do not substitute pancake syrup. Honey, granulated sugar, or coconut sugar are possible alternatives. If you prefer less sweetness in the dough, you can reduce the maple syrup or omit it entirely; the filling and frosting provide plenty of sweetness.
Salt
Salt is essential for flavor balance. Don’t skip it — the dough will taste flat without it.
I prefer unprocessed sea salt for flavor and minerals, but use whatever salt you normally bake with. Measuring consistently and adding the salt called for will ensure the best taste.
Egg
The egg contributes to tender texture and structure. If you need an egg-free option for allergies, you can omit it; the rolls will still work though texture will be slightly different.
Coconut oil
Melted coconut oil keeps the rolls exceptionally soft without imparting a coconut flavor. If you prefer, substitute avocado oil, melted butter, or olive oil in that order.
Flour
This recipe works with bread flour, all-purpose, whole wheat, or Kamut flour. Bread flour gives the best rise and structure; all-purpose is a straight substitute. Whole wheat is heavier and more absorbent — reduce total flour slightly and expect a denser crumb and stronger sourdough flavor. Kamut is more absorbent and can produce a slightly denser or more rustic result; reduce flour by about 10–15% if using Kamut.
Bread flour: Best for height and stretch.
All-purpose: Works fine as a direct swap.
Whole wheat: Use slightly less flour; dough will be denser and more sour.
Kamut: More absorbent — reduce flour and expect a slightly different texture.
Pecans
Pecans are optional but highly recommended for crunch and flavor. If substituting another nut, use unsalted, unseasoned varieties so they don’t alter the flavor balance.
FAQs
Can I freeze the dough? I don’t recommend freezing unbaked sourdough dough — results are often inconsistent. You can freeze fully baked rolls; hold off on adding pecans to the tops until serving to avoid sogginess.
Can I refrigerate the dough overnight? Yes. Refrigerate either (1) after mixing and before the first bulk rise, or (2) after shaping the rolls on the pan. If refrigerated after mixing for 6+ hours, you can skip the initial bulk rise and shape straight from the fridge. If refrigerated after shaping, keep covered and chill 4–48 hours; then bring to room temperature and allow the rolls to rise until doubled before baking.
What size pan should I use? A half-sheet (jelly roll) pan, 18 x 13 inches, works well for the full recipe. If you halve the recipe, a 9×13 pan is appropriate.
Can this recipe be halved? Yes. Halve all ingredients and bake in a 9×13 pan. You may omit the egg when halving if you prefer. The recipe can also be doubled.
Can I make these without pumpkin? Yes. For plain sourdough cinnamon rolls, follow a standard sourdough cinnamon roll recipe and adapt the frosting and nuts as desired. Quick-yeast cinnamon roll versions are also available elsewhere on the site.
Do I need to grease the pan? Lining the baking sheet with parchment is my preference for easy cleanup and reliable results. Non-stick spray will also work.
Do the rolls need refrigeration? Because the frosting contains cream cheese, refrigerate any leftovers after a few hours. Add the chopped pecans just before serving to keep them crunchy.
How to make browned butter
Browned butter deepens flavor and adds a rich, nutty note. When browning, the butter will lose some water and volume; for example, 3/4 cup butter may reduce to about 1/2 cup once browned. To brown butter: melt butter in a small saucepan over medium-high heat. The butter will melt, bubble, foam, and then develop brown flecks and a nutty aroma. Remove from heat as soon as the milk solids turn golden brown to avoid burning. Let cool before using in the frosting.
Sample schedule
Sourdough timing depends on starter strength and kitchen temperature. Here’s one example timeline you can adapt:
Thursday 9:00 PM: Feed a small amount of discard (e.g., 2 Tbsp) with flour and water and leave at room temperature overnight to become active.
Friday 7:00 AM: If your starter is active and doubled, use 1 cup of starter to mix the dough. Cover and let the dough rise until doubled (about 4–6 hours, depending on conditions).
Friday 1:00 PM: If the dough has doubled, roll it out, spread the filling, shape, and place rolls on a parchment-lined baking sheet. Cover and let them rise until doubled.
Friday 3:30 PM: When the rolls have doubled, preheat the oven to 350°F and bake until golden, about 18 minutes. Frost immediately after baking and, if serving right away, sprinkle with pecans.
Remember: sourdough requires longer rising time but not more hands-on time. You can always refrigerate at appropriate points to fit the schedule into your day.
Watch me make it
The author also offers a video demonstration showing the process and a note that in the video they used browned butter in the filling for extra flavor.
Sourdough Pumpkin Cinnamon Rolls
Ingredients
- DOUGH INGREDIENTS:
- 1/2 cup warm water baby bottle temperature
- 1 cup active bubbly sourdough starter
- 1/3 cup pure maple syrup
- 1/2 Tablespoon salt
- 1 egg beaten
- 2.5 Tablespoons coconut oil melted
- 1, 15 oz. can of pureed pumpkin
- 1 Tablespoon cinnamon
- 4 1/2 cups all-purpose or bread flour give or take 1/2 cup
- chopped pecans 3/4 cup for filling and 3/4 cup for topping
- FILLING INGREDIENTS:
- 5 tablespoons room temperature butter
- 2/3 cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 3/4 cup chopped pecans
- FROSTING INGREDIENTS:
- 3/4 cup butter to be browned
- 4 oz. softened cream cheese
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- pinch sea salt
- 1 1/2 to 2 cups powdered sugar
- 1 tablespoon milk if needed to thin frosting
Instructions
Directions
-
Combine warm water, active sourdough starter, pureed pumpkin, maple syrup, salt, cinnamon, melted coconut oil, and the beaten egg. Mix gently until combined.
-
Add flour, a cup at a time, mixing between additions. Stop when the dough pulls away from the bowl and feels tacky but not overly sticky. Use the touch test: if a lot of dough sticks to three fingers, add a little flour; if hardly any sticks, it’s right; if dry and crumbly, add a teaspoon of oil and knead.
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Knead for about 10 minutes, then cover and let the dough rise until doubled (about 4–6 hours, depending on temperature and starter strength).
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While the dough rises, brown the butter for use in the filling and frosting. Set it aside to cool.
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Punch down the dough and turn it onto a floured surface. Roll into a rectangle about 1/2 inch thick. Spread 5 tablespoons softened butter over the dough, then sprinkle with brown sugar, cinnamon, pumpkin pie spice, and the chopped pecans.
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Roll the dough tightly into a log. Slice into 16 equal rolls using a sharp knife or floss. Place rolls on a parchment-lined baking sheet, cover, and let rise until doubled.
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Preheat the oven to 350°F when the rolls have nearly doubled. Bake for about 18 minutes, until golden.
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While the rolls bake, make the frosting: combine cooled browned butter, softened cream cheese, vanilla (and almond extract if using), a pinch of salt, and whip until smooth. Gradually add powdered sugar and whip until light and fluffy. Add a tablespoon of milk if needed to reach spreadable consistency.
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Remove rolls from the oven and spread frosting over the warm rolls. If serving immediately, sprinkle with the reserved chopped pecans.
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Serve and enjoy.
Notes
FAQs
Can I freeze the dough?
I don’t recommend freezing unbaked sourdough dough because results are inconsistent. Fully baked rolls freeze well; add toppers like pecans after thawing or just before serving.
Can I refrigerate the dough overnight?
Yes. Refrigerate either after mixing (before the first rise) or after shaping the rolls. If refrigerated after mixing for at least 6 hours, you can shape straight from the fridge. If refrigerated after shaping, allow them to come to room temperature and rise until doubled before baking.
What size baking pans do you recommend?
Use an 18 x 13 inch half-sheet pan for the full recipe; halve ingredients and bake in a 9×13 pan if making a smaller batch.
Can I make these without pumpkin?
Yes — you can make traditional sourdough cinnamon rolls without pumpkin. Use your preferred cinnamon roll recipe and adapt the frosting or nut topping as desired.
Is it necessary to spray pans with non-stick spray?
I recommend lining pans with parchment paper for easy removal and cleanup. Non-stick spray is an acceptable alternative.
Do these need refrigeration?
Because the frosting contains cream cheese, refrigerate leftovers after a few hours. Add pecans just before serving to preserve crunch.