Sourdough Pumpkin Cinnamon Rolls with Caramel Glaze
Sourdough pumpkin cinnamon rolls with caramel glaze: Enjoy soft, fluffy rolls perfect for fall mornings and holiday gatherings, topped with a dreamy caramel glaze.
Equipment
- 1 Stand mixer
- 1 Medium bowl
- 1 Rolling Pin
- 1 9x13 pan
- 1 Small saucepan
- 1 Sharp knife or dental floss
- 1 Paddle attachment
- 1 Dough hook
Ingredients
Dough Ingredients:
- 3 ¼ cups all purpose flour
- 1 cup active starter
- ½ cup filtered water
- ½ cup room temperature milk
- ½ cup canned pumpkin
- 1 tablespoon melted butter
- 3 tablespoon honey
- 2 teaspoon pumpkin spice
- ½ teaspoon salt
Filling Ingredients:
- ¼ cup melted butter
- ¼ cup canned pumpkin
- ½ cup brown sugar
- 2 teaspoon cinnamon
Ingredients for Caramel Glaze:
- 1 stick butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 tablespoon vanilla
- ½ teaspoon salt
- ½ cup powdered sugar
Instructions
- In the bowl of a stand mixer, add all the dough ingredients. I start with the paddle attachment, and mix it on low for about a minute. The I switch to the dough hook attachment and mix on medium speed for 5 minutes. If it's sticky to touch, add more flour. The dough should not stick to the sides of the bowl.
- Let it rise in a greased bowl to bulk ferment in a warm place or at room temperature. Rise times vary, depending on temperature. It takes my dough between 5-8 hours to double in size.
- In a medium bowl, mix the filling ingredients.
- Dump the dough on a floured surface and roll it into a rectangular shape with a rolling pin. You want it about as thin as a pancake.
- Spread the filling you just mixed onto it with a smoothing tool.
- Roll it up the long way into a tight log.
- Cut into slices about 1.25 inch wide with either unflavored dental floss, or a sharp knife using light hand and knife pressure. Instead of pushing down with the knife, if it's sharp enough you can slice it gently without changing the shape.
- Lay the rolls in a greased baking dish, slightly spaced out. I fit 15 rolls in a 9×13 pan.
- Cover.
- Let rise for 1-2 hours, until they have visibly grown and are puffy.
- Bake in preheated oven at 350 degrees F for 20-25 minutes.
Caramel Glaze Instructions:
- In a small saucepan over low-medium heat, melt a stick of butter together with a cup of brown sugar.
- When the sugar has dissolved, mix in ¼ cup of heavy cream.
- Let simmer for a few minutes then remove from heat, and add vanilla and salt.
- Let it cool down for 10 minutes and then whisk in ½ cup powdered sugar. This turns it into a caramel-glaze.
- When the cinnamon rolls have cooled for about 15 minutes, drizzle the caramel glaze over them.
Notes
Tips For Making this Pumpkin Cinnamon Roll Recipe:
- Measure the internal temperature of the rolls with a food thermometer.
- Allow the cinnamon rolls to reach 205 degrees F. in the middle of your cinnamon roll pan and then remove them from heat. This is more important than religiously following the timer, because your oven, flour and starter are all unique to you. They will rise and bake possibly differently than mine.
- You will need an active sourdough starter to make this recipe. Active starter refers to a starter that has been fed 4-12 hours before mixing the dough and is nice and bubbly.
- If the dough seems too stiff, it could be because the house is cooler. Place the dough in the oven, turn it on to 150 degrees and leave it on for a few minutes, then turn off the oven. This should warm the dough just enough to make it more pliable.
- Use string or unflavored dental floss to cut the cinnamon buns. A sharp knife also works but is more likely to smush the rolls rather than help them keep the shape.
- If at any point the dough starts to stick (it tends to get warm from the heat of your hands) lightly oil or flour your fingertips, take a deep breath and try working with it again.
Nutrition
Calories: 291kcalCarbohydrates: 64gProtein: 4gFat: 2gSodium: 206mgFiber: 2gSugar: 37g
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