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Fluffy Sourdough Discard Pumpkin Cinnamon Rolls with Maple Glaze

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These fluffy pumpkin cinnamon rolls use sourdough discard for a gentle tang and tender crumb, topped with a sweet maple glaze for a cozy fall treat.

Ingredients

Scale
  • 1 cup (240g) active sourdough discard
  • ¾ cup (180ml) warm whole milk (about 110°F/43°C)
  • ¼ cup (50g) granulated sugar
  • 2¼ teaspoons (one packet) active dry yeast
  • ½ cup (120g) pumpkin puree, canned or fresh, unsweetened
  • 4 tablespoons (56g) unsalted butter, melted
  • 1 large egg, room temperature
  • 3 to 3¼ cups (360-400g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • ½ cup (100g) packed brown sugar
  • 2 tablespoons ground cinnamon (for filling)
  • 3 tablespoons (42g) unsalted butter, softened (for filling)
  • 1 cup (120g) powdered sugar (for glaze)
  • 3 tablespoons pure maple syrup (for glaze)
  • 2 tablespoons whole milk or cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Activate the yeast: In a large bowl, mix the warm milk (110°F/43°C) with the sugar and yeast. Let it sit for 5-10 minutes until foamy.
  2. Add wet ingredients: Stir in the sourdough discard, pumpkin puree, melted butter, and egg. Mix well until combined.
  3. Incorporate dry ingredients: Add the flour, cinnamon, nutmeg, and salt gradually. Stir until the dough starts to come together.
  4. Knead the dough: On a lightly floured surface, knead for 8-10 minutes until smooth and elastic. Or use a stand mixer with dough hook on medium speed for 6-7 minutes.
  5. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  6. Prepare filling: Mix brown sugar, cinnamon, and softened butter until spreadable.
  7. Roll out dough: Punch down dough and roll into a 12×16 inch rectangle on a floured surface.
  8. Spread filling evenly over dough, leaving a small border around edges.
  9. Form rolls: Starting at a long edge, roll dough tightly into a log and pinch seam to seal.
  10. Cut rolls: Slice log into 12 equal rolls using a sharp knife or dental floss.
  11. Second rise: Arrange rolls in a greased 9×13 inch pan, cover, and let rise 45-60 minutes until puffy.
  12. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if tops brown too quickly.
  13. Make glaze: Whisk powdered sugar, maple syrup, milk, and vanilla until smooth while rolls bake.
  14. Glaze and serve: Drizzle warm rolls generously with maple glaze. Serve warm.

Notes

Use fresh yeast and proof it to ensure good rise. Avoid adding too much flour to keep rolls soft. Let rolls rise fully for best fluffiness. Glaze rolls while warm for best absorption. For dairy-free, substitute milk with almond or oat milk and butter with coconut oil. Gluten-free flour blends can be used but may require moisture adjustments.

Nutrition

Keywords: pumpkin cinnamon rolls, sourdough discard recipe, maple glaze, fall baking, pumpkin spice rolls, homemade cinnamon rolls

Find it online: https://shimmersnack.com/fluffy-sourdough-discard-pumpkin-cinnamon-rolls-easy-homemade-recipe-with-maple-glaze/