Sourdough Pumpkin Cinnamon Rolls

Step 1

Mix starter with water in a medium-large bowl and combine well.  Whisk in coconut sugar, then eggs and mix well. Add flour and salt and use a spatula or danish dough whisk to mix dough. Then, use your hand to combine and massage in any remaining flour. If it seems a little dry, add a tiny bit of water and massage in. Pour melted butter overtop and knead into the dough.

Step 2

Use a dough scraper to remove dough from bowl and knead until smooth and soft on the counter. Place back in the bowl and let rest for 15 minutes, then do this process again. Place dough back in bowl, cover with compostable cling wrap, and let sit on the countertop at room temperature overnight. Dough should feel a little stiff.

Step 3

In the morning, dough should have puffed up nicely while fermenting overnight. Be sure to remove the butter from fridge in advance, so it can soften up. First, get started by making your filling. Combine all filling ingredients in a small bowl. Mix very well with a soft spatula or spoon. Set Aside for a minute while you roll out the dough.

Step 4

Liberally flour your counter surface and use a dough scraper to remove dough from bowl. Roll dough out with a rolling pin into large rectangle about ¼” thick. As you roll, lift and rotate the dough so that it doesn’t stick. Add more flour to surface to prevent sticking if need be. Spread the filling over the dough and evenly distribute across the dough, all the way to the edges.

Step 5

Using a pizza cutter or pastry cutter, cut 12 strips. Carefully roll up each strip, rolling away from you, until it’s formed a cinnamon roll. Place each cinnamon roll into a large baking dish that’s been buttered. Loosely cover with a towel and allow to rise for  2 hours until larger in size and puffier looking.

Step 6

Before baking, drizzle cream overtop and around the cinnamon rolls. Bake in a preheated oven at 375℉ for 30 minutes until golden.

Step 7

While cinnamon rolls are baking, prepare the frosting. Combine cream cheese and butter in a stand mixer and blend using the paddle attachment until smooth and fluffy – about 2-3 minutes at medium-high speed. When fluffy, add the sifted maple sugar and mix until well combined. Use a soft spatula to push down the frosting to make sure all ingredients are incorporated well. Drizzle in the cream while mixer is running. Frosting should be thick, fluffy and soft.

Step 8

Remove pumpkin cinnamon rolls from the oven. After the cinnamon rolls have cooled for a few minutes, liberally frost the tops with the cream cheese frosting. Serve immediately!