Overnight Sourdough Pumpkin Rolls
These soft and flakey overnight sourdough pumpkin cinnamon rolls are the perfect fall recipe for using your sourdough discard. Top it off with a simple, not-too-sweet icing for a perfect fall breakfast.
Ingredients
Dough
- 1/2 cup unsalted butter If using salted butter, cut salt ingredient in half.
- 2 1/2 cups (300 g) all-purpose flour
- 1/2 cup (125 g) sourdough discard
- 1/3 cup (90 g) pumpkin puree
- 1/2 cup (120 g) milk
- 2 TBSP (40 g) honey
- 1 tsp salt Add before rolling out the dough
- 1 tsp baking powder Add before rolling out the dough
- 1/2 tsp baking soda Add before rolling out the dough
Filling
- 3/4 cup light brown sugar
- 2 tsp pumpkin pie spice
- 2 TBSP melted butter
Icing
- 2 TBSP powdered sugar
- 1 1/2 TBSP heavy cream or milk
Instructions
Day 1
- Grate the butter into a large mixing bowl. Add the flour and cut the butter into it, making it coarse and flakey.
- Add the sourdough discard, honey, pumpkin puree, and milk. Mix well, then finish mixing with your hands until all the dry ingredients are incorporated. Cover the bowl and let it sit for 8-10 hours.
Day 2
- Preheat oven to 375°F & line a springform pan with parchment paper.
- Make the filling: In a small bowl, combine the brown sugar and pumpkin spice. Melt the butter in a separate small bowl. Set both aside.
- Add the baking powder, baking soda, and salt to the risen dough. Incorporate into the dough with your hands.
- On a floured surface, roll out the dough. Lightly flour the dough on top and the rolling pin. Roll the dough into a large rectangle.
- Leaving a small border on the edges, drizzle the melted butter over the dough and use a pastry brush to even it out. Next, sprinkle the filling over the dough.
- Starting at one long end, begin rolling the dough into a log. If the dough sticks, sprinkle a bit of flour along the edge and use a bench scraper to gently peel the dough from the surface.
- Use the bench scraper to cut the log evenly, about 1 1/2 inches wide. Arrange the rolls in a springform pan lined with parchment paper, leaving room between each roll. Bake the rolls for 35-40 minutes until golden & puffy.
Icing
- Whisk together powdered sugar and heavy cream or milk. If the icing is too thick, add more cream. If it’s too thin, add more powdered sugar. Drizzle the baked rolls with icing and enjoy!
Notes
Store the cinnamon rolls in a tightly sealed container at room temperature for up to 3 days.