Sourdough Pumpkin Cinnamon Rolls

It’s been a long while since we’ve posted any recipes but here’s one we tried out this morning… we started it last night because it does take a little prep but the kids thoroughly enjoyed them. Mr. Joey said it ranked in the ‘Top 20’ of his all time favorite breakfasts.

The kiddos have been asking for cinnamon rolls and I have quite a few recipes but cinnamon rolls are not my favorite thing to make although they are very delicious. We have a little extra time at home right now as Shyanne didn’t make counts this week so her next round of chemo has been postponed until after Thanksgiving. We’ve been using the time to perfect some sourdough recipes and our bread is getting pretty close to perfection… I’ll have to post that recipe and our tweaks soon.

I wanted to find a recipe to use up some of the sourdough we have as I hate wasting the discard and try to use it anywhere I can. Since I’ve been in the hospital the sourdough has grown out of its original container and now we have ‘Big Fran’ and ‘Little Fran’ so I’m trying out all kinds of recipes including one for homemade crackers.

We found the cinnamon roll recipe here but we tweaked it a little bit and have a few more tweaks to make before I’ll be ready to add this recipe to our meal rotations. This recipe is not a true cinnamon roll as it uses some pumpkin purée and pumpkin spice but it’s pretty good!

I apologize for not getting more pics but I hadn’t thought about making a post until afterwards when the kids said they loved them.

I had started some bread last night too so I did a couple of ‘stretch and pulls’ with the rolls as I did the bread. It really helped to make the dough look a bit smoother. This morning we had two beautiful bowls of dough when we woke up.

I also mixed the baking soda, salt, and baking powder together with about 1/2 cup of flour before incorporating it into the two. My dough was still quite sticky so this helped it a bit.

We used a silicon mat to roll the dough on and had to flour it generously… I saw a tip some where that said to grease and flour your workspace, rolling pin, and hands so I’ll probably try that the next go round.

We also generously greased our pans but they probably needed greased and floured or we may try our silicone baking mats the next time around. I was afraid of squishing our rolls but we could’ve put them a little closer together… probably 10-12 in a 9×13 pan would work.

We baked ours for 40 minutes but they would’ve probably been ok around 30-35. We also rotated the pans halfway through baking. (I might try preheating to 500 and then reducing the heat once I put them in as I’ve had good success using this method to help my bread rise better.)

The icing was pretty good as is but I kicked it up a notch by adding about 1 tsp of cream cheese extract to it. We also left it on the thick side and spooned it into a decorating bag to make it easier to frost but using a spoon would work fine too.

As you can see from the pics our attempt looks delicious but the did spread out and stick to the pan a bit.

All in all these were a hit and even Mr. Awesome had one with his morning coffee. If you try them out let me know what adjustments you’d make or if you have an amazing cinnamon roll recipe please share a link in the comments!

Have a blessed weekend!

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