Sourdough Discard Pumpkin Cinnamon Rolls
Give sourdough discard a boost with yeast and make these yummy pumpkin cinnamon rolls! Don't forget the icing for the finishing touch.
Equipment
Ingredients
- 3 ¼ cups bread flour or all-purpose flour
- 1 cup sourdough discard
- ¾ cup whole milk
- ¾ cup pumpkin purée
- ¼ cup sugar
- ¼ cup butter melted
- 2 ¼ teaspoons rapid rise yeast
- 2 tablespoons pumpkin pie spice
- 1 egg room temperature
- 1 teaspoon salt
- Extra flour for working and rolling out dough
- Lard/fat/oil for greasing pans
Filling:
- 1 cup dark brown sugar*
- 2 tablespoons cinnamon
- ¼ cup butter room temperature
Cream Cheese Icing:
- ½ cup spreadable cream cheese room temperature
- ¼ cup butter
- ¼ cup maple syrup
- ¼ cup icing sugar
- Pinch sea salt
Instructions
- Warm milk in a small pot till around 105-110°F.
- Pour warm milk into stand mixer bowl if using a mixer or a large bowl if mixing and kneading by hand.
- Add sugar, and sprinkle yeast on top. You can let this rest a couple minutes to make sure your yeast is happy before proceeding.
- Stir in egg, pumpkin purée, sourdough starter, and melted butter until mixture is creamy and combined well.
- Add flour, salt, and pumpkin pie spice and mix or stir in until sticky dough begins to form.
- Add dough hook to mixer and mix on low until a ball is formed, after approximately 10 minutes. Dough ball should be slightly sticky. If kneading by hand, place dough on a well floured surface and knead for about 10 minutes.
- Transfer dough ball to a well greased bowl, cover with a tea towel, and allow to rise until doubled in size for about an hour.
- After dough has doubled in size move to a well floured surface. Flour your rolling pin as well. Roll dough into a rectangle of approximately 14x16 inches.
- Spread soft butter over the dough leaving a margin of about ¼ inch at the far end (short end).
- Mix brown sugar and cinnamon in a small bowl and then sprinkle over the rolled out dough, gently rubbing it into the butter.
- From the shorter side, roll dough as tightly as possible to the end with the ¼ margin and place seam side down.
- You can cut off the ends, so rolled dough is one nice 12-inch log. Make score lines so you know where to cut evenly.
- Ready your 9x13" pan by lining with parchment paper and greasing.
- Using a sharp knife, cut the dough into 1-inch rolls and snugly place rolls in a 3x4 grid down the length of the pan.
- Cover with plastic wrap or tea towel and let raise for half an hour, or put in fridge overnight and bake the next day if you wish.
- If you are baking right away, remove towel and preheat oven to 350°F and place in oven when 30 minute rise is up.
- If you are baking the next day, take rolls out of the fridge and let warm for at least half an hour. Take off plastic wrap. Pre-heat your oven to 350°F while second rise is happening.
- Bake for 20 minutes until rolls are slightly golden brown on the edges and still soft in the middle. Cool for 15 minutes.
- For the cream cheese frosting, mix soft cream cheese, butter, maple syrup, icing sugar and salt in a small bowl until smooth and creamy.
- Spread over rolls and serve.
Notes
- *No brown sugar on hand? Stir ¼ cup molasses into 1 cup granulated sugar.
- If you don't have pumpkin spice on hand, try this: 1 tablespoon cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, ½ teaspoon cloves, ½ teaspoon allspice
Nutrition
Serving: 1rollCalories: 423kcalCarbohydrates: 63gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 56mgSodium: 335mgPotassium: 183mgFiber: 3gSugar: 30gVitamin A: 2916IUVitamin C: 1mgCalcium: 86mgIron: 1mg
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