If you love fall flavors, then you are going to love these Sourdough Discard Pumpkin Pecan Cinnamon Rolls. They have a soft and fluffy dough with the perfect amount of pumpkin pecan spread, swirled inside to form a delicious bite.
I don’t know about you, but when fall rolls around, all I can think about is pumpkin. From Lattes to sauces and of course desserts. I try to find a way to add pumpkin to my dishes. Now I am sure there are some that say “ Not Another Pumpkin Recipe “. Just let me say, this is one that you shouldn’t miss. The dough is soft and fluffy and flavored with the taste of pumpkin, maple syrup and pumpkin pie spice. The filling also contains pumpkin combined with brown sugar and warm cinnamon. Then topped with a vanilla icing to finish it off. The perfect combination of flavors brought together in one bite.
Why You Will Love These Cinnamon Rolls
- Flavor, Flavor, Flavor: These rolls are perfectly flavored with the great tastes of fall. The pumpkin, maple syrup and warm spices like cinnamon and pumpkin pie spice are combined together to create the perfect bite.
- Sourdough Discard: Great way to use that sourdough discard.
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Ingredients Needed To Make This Recipe
- Flour: All Purpose Flour works well.
- Active Starter: This recipe does not contain yeast, instead it is made with a sourdough starter.
- Milk: Whole or 2%.
- Pumpkin Puree: You will want to use a canned Pumpkin Puree and not a pumpkin pie filling.
- Butter: I always opt for unsalted butter, this way I can control the salt content in my recipes.
- Maple Syrup: I always opt for Pure Maple Syrup due to its intense maple flavor.
- Spices: Pumpkin Pie Spice and Ground Cinnamon will add a bit of warmth to this recipe.
- Salt: Adding a pinch of salt will enhance the flavors in this recipe.
- Brown Sugar: I went with Dark Brown Sugar but light brown will work as well.
- Confectioners Sugar: Also know as Powdered Sugar, is perfect for the icing
- Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
Sourdough Discard Pumpkin Pecan Cinnamon Rolls
Course: DessertDifficulty: MediumA soft fluffy roll, with the perfect amount of sweet pumpkin and crunchy pecan swirled inside to create the perfect bite.
Ingredients
- For The Dough
3 Cups All Purpose Flour
1 Cup sourdough starter
1/2 Cup canned pumpkin
1/2 Cup room temperature milk
1/2 Cup room temperature water
1 Tablespoon unsalted butter, melted
3 Tablespoons Pure Maple Syrup
2 Teaspoons Pumpkin Pie Spice
- For The Filling
1/4 Cup canned pumpkin
1/2 Cup dark brown sugar
2 Teaspoons Ground Cinnamon
4 Tablespoons unsalted butter, melted.
1 Cup chopped pecans
1/3 Cup pure maple syrup.
- For The Icing
2 Cups powdered sugar
4 Tablespoons unsalted butter, melted
3 Tablespoons whole milk
2 Teaspoons pure vanilla extract
Directions
- To the bowl of a stand mixer fitted with a paddle attachment mix all the dough ingredients until combined, approximately 1 minute. Change to a dough hook and continue mixing on medium speed for 5 minutes. If the dough is sticky to the touch then add more flour, 2 tablespoons at a time until dough no longer sticks to the sides of the bowl. Place dough in a greased bowl, cover with a clean dish towel and place in a warm location for 6 to 8 hours or until dough doubles in size.
- For the filling, place the maple syrup in a frying pan over medium heat. Add the chopped pecans and cook until syrup has been absorbed. Pour the coated nuts out onto a piece of parchment paper and allow to cool completely.
- Spray a 9” x 13” baking dish with baking spray and set to the side.
- In the meantime, mix the filling ingredients together in a small mixing bowl. Set to the side.
- Pour dough out onto a floured surface and roll into a 12” x 20” rectangle, about 1/4” thick. Spread the filling in the center of the dough. Sprinkle the maple glazed pecans on top. Roll the dough up long ways into a tight log.
- Using a piece of string or unflavored dental floss, cut the log into 1 1/4” slices, approximately 15 rolls. Lay the rolls flat in the prepared baking dish. Cover with a clean towel and place in a warm location to become fluffy and rise, about 1 1/2 to 2 hours.
- Preheat the oven to 350º. Place the risen rolls in the preheated oven and bake for 20 to 25 minutes. Remove from oven and allow to cool slightly.
- To make the icing, place the powdered sugar, butter, milk and vanilla in a small bowl and mix until smooth. Pour icing over the slightly cooled rolls and spread to cover. Then serve.
- Enjoy.
