Pumpkin Cinnamon Rolls Recipe with Sourdough Discard

It’s officially pumpkin season, and these Sourdough Discard Pumpkin Cinnamon Rolls are a cozy, flavorful way to celebrate. Soft, pumpkin-scented dough is swirled with cinnamon and brown sugar, then finished with a creamy vanilla frosting. Perfect for brunch, an afternoon treat, or a dessert that shows a little seasonal flair.

This version builds on a classic sourdough discard cinnamon roll base and simply adds pumpkin purée and warm spices for a seasonal twist. If you enjoy experimenting, you can also adapt the dough for layered pull-apart loaves or bagels using the same pumpkin-forward flavor profile.

This recipe was so easy and tasted amazing! I also added a few white mini chocolate chips.

– Mary

Why you’ll love this recipe

• These rolls are full of warm pumpkin and spice flavor, making them an ideal fall treat.
  • If you love pumpkin baking, consider using the same pumpkin-sourdough base in other recipes you enjoy.
• You can swap active starter in place of discard if preferred — just omit the yeast and plan for longer rise times.
• They freeze well. Bake a batch, enjoy some, and freeze the rest for quick future breakfasts or snacks.
• Rustic appearance is charming. Slightly uneven rolls are part of the homemade appeal and always taste great.

1. Step 1: Combine the dry ingredients, then add pumpkin purée, sourdough discard, milk, egg, and melted butter. Mix until a shaggy dough forms.

2. Step 2: Knead until smooth and elastic, then place the dough in a greased bowl and let it rise until doubled, about 1½ to 2 hours depending on room temperature.

3. Step 3: Roll the dough into a roughly 12 x 18-inch rectangle on a lightly floured surface.

4. Step 4: Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.

5. Step 5: Roll the dough from the long side into a tight log, sealing the seam as you go.

6. Step 6: Cut the log into 12 even pieces with a sharp knife or unflavored dental floss for clean slices.

7. Step 7: Arrange the rolls face-up in a greased 9×13 pan, leaving a little space for expansion. Cover and let them rise 30–45 minutes until puffed.

8. Step 8: Bake at 350°F until golden, usually 30–35 minutes. Let them cool slightly in the pan.
9. Step 9: Spread cooled rolls with vanilla frosting and serve warm or room temperature.

Sourdough discard is the portion of your sourdough starter left over after you feed it. Instead of throwing it away, many bakers use discard in quick or enriched dough recipes to add flavor and reduce waste.

Yes. Replace the discard with 200g active starter and omit the instant yeast. Expect longer rise times because active starter ferments more slowly than commercial yeast at the same moment.

For the Rolls

• 4 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 2 Tablespoons pumpkin pie spice
• 1 ¼ teaspoons instant yeast
• ¾ teaspoon kosher salt
• 1 cup pumpkin purée
• 200 grams (about ¾ cup) sourdough discard, unfed and at room temperature
• ¼ cup + 3 Tablespoons milk (dairy or non-dairy), warmed to 110°F
• 1 egg, lightly beaten and at room temperature
• 3 Tablespoons unsalted butter, melted

For the Filling

• 5 Tablespoons unsalted butter, softened
• ¾ cup light or dark brown sugar, packed
• 1 Tablespoon ground cinnamon

For the Frosting

• 3 Tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 ½ cups confectioner’s sugar
• 1–2 Tablespoons milk (dairy or non-dairy), to adjust consistency

• Combine flour, granulated sugar, pumpkin pie spice, instant yeast, and salt in the bowl of a stand mixer or large bowl. Mix to combine.
• Add the pumpkin purée, sourdough discard, milk, and egg. With the mixer on low, slowly pour in the melted butter and mix until a shaggy dough forms.
• Turn the dough out onto a smooth surface and knead until it becomes soft and slightly elastic, about 3–4 minutes by hand. The dough should not be sticky; add a tablespoon of flour or milk if you need to adjust the texture.
• Place the dough in a greased bowl, cover, and let rise 1½–2 hours or until doubled.
• On a lightly floured surface, roll the dough into a 12 x 18-inch rectangle. Spread softened butter evenly over the surface, then sprinkle with brown sugar and cinnamon.
• Roll the dough from the long edge into a log and pinch the seam to seal. Use unflavored dental floss or a sharp knife to cut the log into 12 even pieces.
• Arrange the pieces, spiral-side up, in a greased 9×13 pan. Cover and let rise 30–45 minutes until the rolls are puffed and touching.
• Preheat the oven to 350°F. Bake the rolls for 30–35 minutes, until golden brown. Remove from oven and allow to cool slightly in the pan.
• While the rolls cool, beat the softened butter for the frosting until light. Add vanilla and salt, then gradually mix in confectioner’s sugar and 1 tablespoon of milk. Add more milk if needed to reach spreadable consistency. Spread on cooled or warm (not hot) rolls and serve.

*If you don’t have a stand mixer, mix in a large bowl and knead by hand.

**When doubling or tripling the recipe, divide the dough into equal portions and shape each portion separately to keep handling manageable.

Using active starter: Replace discard with 200g active sourdough starter and omit yeast; allow for longer fermentation and rising times.