Sourdough Discard Pumpkin Cinnamon Rolls
Soft and fluffy pumpkin cinnamon rolls enriched with sourdough starter discard, offering a delightful sweet and spiced flavor.
Ingredients
Dough Ingredients
- 1 cup sourdough starter (discard)
- 1 cup pumpkin puree
- 1/4 cup milk Can substitute with almond milk or other non-dairy options.
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
Filling Ingredients
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
Instructions
Mixing the Dough
- In a large mixing bowl, combine sourdough starter discard, pumpkin puree, milk, sugar, melted butter, and egg. Mix until smooth.
Add Dry Ingredients
- In another bowl, whisk together all-purpose flour, salt, cinnamon, and nutmeg. Gradually add this mixture to the wet ingredients, combining until a soft dough forms.
Knead the Dough
- On a floured surface, knead the dough for about 5-10 minutes or until smooth and elastic. If needed, add a little more flour to prevent sticking.
First Rise
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Prepare the Filling
- In a small bowl, mix together brown sugar and cinnamon. Set aside.
Roll the Dough
- Once risen, punch the dough down and roll it out on a floured surface into a rectangle, approximately 15x10 inches.
Add Filling
- Spread melted butter over the dough and sprinkle the cinnamon-sugar mixture evenly on top.
Shape the Rolls
- Roll the dough tightly from the long end, then cut it into 12 equal slices.
Second Rise
- Place the rolls in a greased baking dish, covering them with a towel. Let them rise for 30-45 minutes until puffy.
Bake
- Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes, or until golden brown.
Cool and Frost
- Allow cooling slightly before frosting if desired. A simple cream cheese frosting or a dusting of powdered sugar heightens the flavor.
Notes
To store, keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Freeze individual rolls for up to 2 months. Reheat in the microwave for 15-20 seconds.