Sourdough Pumpkin Cinnamon Rolls Recipe

 

  

Ingredients:

Dough

• 1/2 (113g) butter cold
• 2-1/2 c (300 g) all-purpose flour
• 1/2 c (125 g) sourdough starter discard
• 1/2 c (122 g) pumpkin puree
• 1/2 c (120 g) milk dairy or plant based
• 2 T (40 g) honey

      DON'T ADD TIL SECOND DAY:

• 1 t (5 g) salt
• 1  baking powder
• 1/2 t baking soda

Filling

• 3/4 c (165 g) light brown sugar
• 2 t pumpkin pie spice
• 6 T soft butter (I usually add the whole stick and adjust other ingredients accordingly)
• NOTE: the original recipe called for melted butter and I like this way better because it doesn't leak.

Glaze:

• 1 c (120 g) powdered suggar
• 1 T (14 g) butter melted
• 2 t (30 g) milk dairy or plant baed
• 1/2 t vanilla extract

Instructions:

8 p.m. on Day 1

1.  Grate the cold butter using the large holes of a cheese grater into a large mixing bowl.  Add the flour to the bowl and use a fork to toss and coat the butter with flour to separate the pieces. Cut the flour into the butter using a pastry cutter or bench scraper until it has a coarse consistency.
2. Add the sourdough starter, honey, pumpkin and milk to the bowl. Use a spatula to get the mixture started and then switch to your hands to incorporate the ingredients until there are no dry bits left in the bowl. Cover the bowl and let the dough sit at room temperature for 8-10 hours. (Don't add the baking soda, baking powder or salt until the next day!)

6 a.m. on Day 2

1. Preheat the oven to 375 F (190 C) and llightly butter a cast iron skillet or baking dish (I use a springform 10" pan lined with parchment).
2. Mix the light brown sugar and pumpkin pie spice into a small bowl. Set aside.
3. Add the salt, baking powder and baking soda to the dough and use your hands to incorporate it evenly. Turn the dough out onto a floured surface. Use a rolling pin to roll the dough out into a rectangular shape. I roll to a 12x24 rectangle. Flour the work surface and rolling pin as necessary to prevent sticking.
4. Brush the top of the dough with the melted butter and sprinkle the sugar mixture evenly over the top, leaving a 1" border around the perimeter (I spread the soft butter mixture here, and sprinkle with crushed pecans). Starting at one end, roll the dough into a log shape. Use a bench scraper or a sharp knife to cut the log into 1-1/2" pieces. Arrange the rolls in the baking dish leaving a little space between each one.
5. Bake the cinnamon rolls for 35-40 minutes or until they are golden brown. (Internal temperature should be 190-200 degrees.) If bottom is browning too quickly put the pan on another pan. If top is browning too quickly put tin foil on a rack above it.
6. In a small bowl mix the powdered sugar, melted butter, vanilla extract and milk. Add milk as necessary to thin the glaze to the desired consistency. I add a T of maple syrup for fall burst of flavor. Pour the glaze over the warm rolls and use a spatula to spread evenly. I sprinkle the top with crushed pecans.

To store: Keep the baked and glazed sourdough pumpkin cinnamon rolls at room temperature in a closed container for up to 3 days.

To freeze: Wrap individual rolls in plastic wrap and insert them into a freezer-safe container for up to 3 months.

To reheat: Allow rolls to thaw, if frozen. Heat in the microwave for 15-20 seconds.

https://littlespoonfarm.com/sourdough-pumpkin-cinnamon-rolls-recipe/