Pumpkin Cinnamon Rolls

This month’s Sourdough Surprises is anything with pumpkin.

Soph recently forwarded me a Food52 email all about pumpkin, and in there was a recipe for pumpkin cinnamon rolls, with added cream cheese!

I’m not really going to follow their recipe for the bread, I’m just going to make my normal sourdough using a can of pumpkin purée and an egg for the liquid. yes the whole can: I’m paying about £5 (US$7) a can due to it not being a common item in the UK, so I’m not letting any go to waste!


Which will rise and get stretchy folded a few times.


Then into the fridge to proof overnight.


Whoa! That rose more than usual. I knocked it back before it went in the fridge… but maybe putting it in the top of the fridge was the problem? (There was already sourdough pancake mix in the bottom of the fridge!)

In the morning I’m back to Food52 to follow their assembly instructions: roll out the dough, put cream cheese in there, fold over.


Re-roll before adding the cinnamon mixture.


Roll up, trim ends, and into a tray for 30 minutes while the oven heats up.


I’m going to bake at a slightly higher temperature than suggested, as I think sourdough benefits from this, so it’ll be 20-25 minutes at 180C fan. In the end it was nearer 30 minutes until the rolls in the middle were above 80C inside.


After five minutes cooling in the tin I carefully transferred them to a rack.


Once cooled these are getting boxed up to take down to my brother’s for my mum’s birthday meal.


So I’m making the cream cheese frosting but boxing it up too, and I’ll put it on after transporting the rolls, rather than trying to transport them frosted and having them stick to everything.


Safely at their destination, and frosted, it’s finally time to eat!


Mmmm! They smelled bit more like xmas than autumn, but they were enjoyed by all as dessert then breakfast! Would definitely make again (especially if I can find cheaper pumpkin purée!).

Check out the other Sourdough Surprise bakes!

5 thoughts on “Pumpkin Cinnamon Rolls

  1. Wow! Awesome job! I can’t believe pumpkin puree is hard to find there! Its EVERYWHERE in the US! I am intrigued by the idea of folding/rolling the cream cheese into the dough and then adding the cinnamon. Interesting! I’ve made rolls with a cream cheese and blueberry filling before but just added them both at the same time. Do you like how it turned out?


    1. Loved how it turned out! Adding the cream cheese during baking tuned out really – will do again. At least I can get pumpkin puree at expensive cost – I can’t find Graham crackers anywhere in the UK!


  2. £5 per can? That’s crazy. We don’t have the canned stuff in Jamaica and I certainly would not buy it for that price. We do have a ton of pumpkin so it’s easy to just make one’s own puree.

    It’s like laminating with cream cheese. Love it!


    1. I’m…. I’m just lazy. Pumpkins are easy to get here… But can I claim it’s more authentic American pumpkin this way!?


  3. An interesting twist on cinnamon rolls! I like the idea of putting cream cheese in the filling. Too bad pumpkin is so expensive for you.


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