Pumpkin Spice Sourdough Cinnamon Rolls (No Yeast)

Pumpkin Spice Sourdough Cinnamon Rolls (No Yeast, Same-Day Recipe)

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Soft,Spiced,and made from your sourdough starter

These pumpkin spice sourdough cinnamon rolls are everything you want from a fall baking morning, soft, pillowy dough swirled with warm cinnamon and real pumpkin, made entirely with sourdough starter instead of commercial yeast. If you’ve been baking sourdough bread for a while and want to try something sweet, this is the easiest way in: no packet of yeast, no proofing block, just your starter doing what it does best.

The dough comes together the same day no need to plan a two-day ferment. By the time the rolls are baked, your kitchen will smell like pumpkin spice, cinnamon, and toasted brown sugar, and you’ll have a batch of rolls that are soft in the center with slightly caramelized edges.

Ingredients

For the dough:

1 cup (240g) active, bubbly sourdough starter
1/2 cup (120g) pumpkin purée
1/4 cup (60ml) whole milk, warmed
1/4 cup (50g) granulated sugar
1 large egg
1/4 cup (60g) unsalted butter, softened
4 cups (500g) all-purpose flour
1 tsp salt
2 tsp pumpkin pie spice

For the filling:

1/2 cup (100g) brown sugar
2 tbsp ground cinnamon
1/4 cup (60g) unsalted butter, softened
2 tbsp pumpkin purée

For the glaze:

1 cup (120g) powdered
2–3 tbsp milk
1/2 tsp vanilla extract

Method

Steps:

In a large bowl, mix the sourdough starter, pumpkin purée, warm milk, sugar, and egg until combined.
Add the softened butter, flour, salt, and pumpkin pie spice. Mix until a shaggy dough forms,for 8-10 minutes until smooth and elastic.
Cover the bowl and let the dough rest in a warm spot for 3–4 hours, until noticeably puffy (it won’t necessarily double, since this is a same-day rise).
Turn the dough out onto a floured surface and roll into a large rectangle, about 16×12 inches.
Spread the softened butter and pumpkin purée evenly over the dough, then sprinkle with the brown sugar and cinnamon mixture.
Starting from the long edge, roll the dough tightly into a log. Slice into 12 even rolls using a sharp knife or unflavored dental floss.
Place the rolls in a greased 9×13-inch baking dish, cover, and let rise for
another 45–60 minutes until puffy.
Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, until
golden brown on top and cooked through in the center.
Let cool for 10 minutes, then whisk together the powdered sugar, milk, and vanilla for the glaze. Drizzle generously over the warm rolls before serving.

Storage & Make-Ahead Tips

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual rolls in the microwave for 15–20 seconds before serving.

To make ahead: assemble the rolls through step 7, then cover tightly and refrigerate overnight instead of doing the second rise at room temperature. The next morning, let them sit out for 30 minutes to take the chill off, then bake as directed.

FAQ

Can I make these without a sourdough starter?

This recipe relies on active starter for both flavor and rise, so it’s not a simple swap. If you don’t have a starter, look for a version of this recipe made with commercial yeast instead.

Why didn’t my dough double in size?

Sourdough rises slower than commercial yeast, especially in a same-day recipe like this. As long as the dough looks noticeably

puffier and slightly domed, it’s ready, it doesn’t need to double.

Can I freeze these cinnamon rolls?

Yes. Freeze the baked, unglazed rolls in an airtight container for up to 2 months. Thaw overnight in the fridge, then warm in the oven before adding fresh glaze.

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