Pumpkin Spice Sourdough Cinnamon Rolls
Ingredients
DOUGH
- 113 grams (1/2 cup) non-dairy butter, cold
- 300 grams 3 1/2 cups) all-purpose flour
- 5 grams (1 tsp) salt
- 125 grams (1/2 cup) sourdough starter discard or recently fed
- 122½ grams (1/2 cup) pumpkin puree
- 120 grams (1/2 cup) milk -plant based
- 40 grams (2 T) agave
FILLING
- 105 gramsup (1/2 cup) light brown sugar
- 2 teaspoons pumpkin pie spice
- 28 grams (2 T) butter melted
GLAZE
- 125 grams (1 ½ cups) Powdered Sugar
- 1 T plant milk
- 1 Tablespoons softened or melted plant based butter
- 1 t vanilla
Instructions
7 PM ON DAY 1
- Grate the cold butter (or frozen) using the large holes of a cheese grater into a large mixing bowl. Add the flour to the bowl and use a fork to toss and coat the butter with flour to separate the pieces. Cut the flour and salt into the butter using a pastry cutter or fork until it has a coarse consistency.
- Add the sourdough starter, agave, pumpkin and milk to the bowl. Use a spatula to get the mixture started and then use your hands or a dough whisk to mix the ingredients until there are no dry parts in the bowl.
- After an hour, give it a series of stretch and folds until the dough starts to be cohesive. Repeat after 30 more minutes. Alternatively, you can do this the next day after sitting overnight and before dumping from the container. Cover the bowl and let the dough sit at room temperature for 8-10 hours.
6 AM ON DAY 2
- Preheat the oven to 375°F (190°C) and grease or spray an 8" x 8" or 9" x 9" baking dish.
- Mix the light brown sugar and pumpkin pie spice in a small bowl. Set aside.
- Turn the dough out onto a very floured surface. Use a rolling pin to roll the dough out into a rectangular shape about 13.5’ long. Flour the work surface and rolling pin as necessary to prevent sticking. I
- Let the rolls sit and rise again for about 30 minutes before baking
- Brush the top of the dough with the melted butter and sprinkle the sugar mixture evenly over the top, leaving a one inch border around the perimeter. Starting at one end, roll the dough into a log shape. Use a bench scraper or a sharp knife to cut the log into 1-1 ½ inch pieces.
- Arrange the rolls in the baking dish leaving a little space between each one. About 1.5” pieces should make about 9 rolls for a square pan
- Bake the cinnamon rolls for 35 minutes or until they are golden brown.
- In a small bowl mix the powdered sugar, melted butter, vanilla extract and milk. Add milk as necessary to thin the glaze to the desired consistency. Pour the glaze over the warm rolls and use a spatula to spread evenly
Notes
To make 4 jumbo rolls, roll dough out 18-19” long rectangle. Spread butter and sugar/cinnamon on the dough. Then cut down the middle and roll half, set that roll on the other half and keep rolling. Cut into 4 evenly sized rolls and bake in the greased square 8" or 9" baking dish.
To Store: Keep the baked and glazed sourdough pumpkin cinnamon rolls at room temperature in a closed container for up to 3 days. To Freeze: Wrap individual rolls in plastic wrap and insert them into a freezer-safe container for up to 3 months.
The rolls can be allowed to rise fully, then frozen. Remove from freezer and let sit in the refrigerator overnight to thaw, and then bake as normal.
To Reheat: Allow rolls to thaw, if frozen. Heat in the microwave for 15-20 seconds.