Sourdough Pumpkin Cinnamon Rolls
Dough:
110g warm water
1 can pumpkin puree
170g Active sourdough starter
1 egg
100g pure cane sugar
12g salt
1/4 cup (half stick) butter, melted
600g bread flour
1 tablespoon cinnamon
Filling:
1 cup dark brown sugar
2 Tbsp cinnamon
1/4 cup butter, melted
Frosting
1 8 Oz block cream cheese, softened
1/2 stick butter, softened –
1 cups powdered sugar
2 Tbsp maple syrup
Vanilla
1/4 cup whipping cream
Combine dough with a dough hook in a stand mixer and knead for about 5-7 mins.
Let sit for about 1 hour, then stretch and fold.
Let double in size, about 2-3 hours.
Roll out dough flat and apply filling.
Roll up and assemble.
Ferment for 12 hours in fridge overnight.
Bake at 375°F for 25 mins.
Whip all frosting ingredients together in a separate bowl while are baking. Take out roll and smear on the cream cheese.
by Used-Newspaper120
7 Comments
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Is that flour left all over the dough? Were you afraid of it sticking to the counter? It’s pretty unsightly and will leave an unpleasant texture to the surface.
What size of can for pumpkin puree?
This looks very good! I am going to try this recipe asap ❤️
yum!!
My Dexcom G7 triggered from me just reading the recipe!! LOL that looks great!
Omg these look DIVINE and mouth watering! What’s a sourdough starter? I’ve never made sourdough before…