Pumpkin Cinnamon Roll Donuts
What happens when you fry a pumpkin cinnamon roll?
Apparently, something really good.
I started making pumpkin cinnamon rolls and had a thought: What if I flattened these out and fried them instead?
Because we all love a cinnamon roll. And we all love a good homemade donut. But a pumpkin cinnamon roll that's been fried until the outside is golden and just a little crispy, with that cinnamon sugar swirl running through the middle? That sounded like something worth trying. So that's exactly what I did!
I rolled out my pumpkin dough, spread it with butter, brown sugar, and cinnamon, rolled it up just like traditional cinnamon rolls, and sliced it into beautiful little swirls.
But instead of placing them in a baking dish, I gently flattened each one and fried it in coconut oil. The result? A pumpkin cinnamon roll and a donut had a baby. And I don't think I'll be going back anytime soon.
The outside gets that slightly crisp, golden fried-donut texture, while the inside stays soft, fluffy, and filled with cinnamon sugar. The pumpkin adds a subtle sweetness and that beautiful golden-orange color, while the sourdough discard gives the dough a little extra depth of flavor. And then there's the glaze.
Because if we're going to make fried pumpkin cinnamon rolls, we're obviously going to dip them in vanilla glaze while they're still warm. These aren't exactly cinnamon rolls, and they aren't exactly donuts. They're somewhere wonderfully in between.
And sometimes, those are the best recipes.
Why sourdough discard works in this recipe
One of my favorite things about baking with sourdough discard is finding ways to use it beyond traditional bread.
And this is such a fun one!
The sourdough discard adds moisture and a subtle tang that balances the sweetness of the pumpkin, cinnamon sugar, and vanilla glaze.
Because we're using a little commercial yeast, you don't have to worry about whether your sourdough starter is active and bubbly. The yeast does the heavy lifting, while the discard brings additional flavor.
Can I use active sourdough starter instead? Absolutely. You can substitute an equal amount of active starter for the discard. Keep the commercial yeast in the recipe if you want to follow the same rising times.
Tips for making the best fried pumpkin swirls
1. Don't skip flattening the rolls
This is what makes these different from traditional cinnamon rolls! Flattening gives them more surface area for frying and helps the centers cook before the outsides become too dark.
You don't want to press them paper-thin, though. About ¾ inch thick is a good starting point.
2. Coconut oil makes a great frying oil
I used coconut oil for these, and it works beautifully.
Refined coconut oil has a more neutral flavor, while virgin coconut oil adds a noticeable coconut taste. Either can work, but refined coconut oil is my preference for letting the pumpkin and cinnamon flavors shine.
Keep your oil temperature around 340–350°F. If the oil is too hot, the outside will brown before the center is cooked. If it's too cool, the donuts can absorb excess oil and become greasy.
3. Use parchment paper to keep the swirls together
One of my favorite little tricks when frying shaped dough is to place each piece on a square of parchment paper.
It makes transferring the swirls into the oil so much easier without stretching them or unraveling the beautiful cinnamon spiral.
Make sure to use parchment rated for the heat involved and remove each square promptly with tongs.
4. Don't overfill the dough
I know. More cinnamon sugar sounds like a good thing.
But too much filling can leak into the hot oil, burn, and cause the spirals to separate.
Spread the filling in a thin, even layer and roll the dough tightly. A little cinnamon sugar escaping during frying is normal.
5. Glaze while they're still slightly warm
You want the donuts warm enough that the glaze settles into every little swirl, but not so hot that it completely melts and runs off.
I like letting mine rest for a few minutes after frying before dipping them.
Can you make these ahead of time?
Yes! If you want fresh pumpkin swirl donuts in the morning without making the dough from scratch, you can prepare the rolls the night before.
After shaping and flattening, place the swirls on parchment-lined trays, cover tightly, and refrigerate overnight.
The next morning, remove them from the refrigerator and allow them to come to room temperature and become slightly puffy, usually 45–90 minutes depending on the temperature of your kitchen.
Then fry and glaze as directed.
This is one of my favorite ways to make homemade breakfast treats feel a little more manageable.
Can you bake these instead of frying?
You can, although they'll be more like flattened pumpkin cinnamon rolls than donuts.
Place the flattened rolls on a parchment-lined baking sheet, allow them to rise until puffy, and bake at 350°F for approximately 18–23 minutes, or until golden and cooked through.
Let them cool slightly before glazing.
But if you're looking for that crispy outside and soft, fluffy donut center, frying is what makes this recipe special!
How to store leftover pumpkin swirl donuts
These are definitely best enjoyed fresh, especially while the glaze is still setting.
If you have leftovers, keep them in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
To reheat, warm unglazed donuts in a 300°F oven for 5–7 minutes or until heated through. If they're already glazed, warm them very briefly and expect the glaze to melt.
You can also freeze the fried, unglazed donuts for up to 2 months. Thaw, warm, and glaze before serving. 
Frequently Asked Questions
Do these taste like pumpkin?
Yes, but not overwhelmingly! The pumpkin adds a subtle earthy sweetness and warm fall flavor. The cinnamon sugar filling is still the star of the show.
Can I make these without sourdough discard?
You can replace the 120g sourdough discard with 60g additional flour and 60g additional water, though you may need to adjust the flour slightly to achieve the right dough consistency.
Can I use pumpkin pie filling instead of pumpkin purée?
I recommend using plain pumpkin purée. Pumpkin pie filling already contains sugar and spices, which can change the flavor and consistency of the dough.
Why are my donuts raw in the middle?
The oil was likely too hot, the swirls were too thick, or they needed a little longer to fry. Use a thermometer and keep the oil between 340–350°F. Check the center of a test donut before frying the entire batch.
Do I need an active sourdough starter?
No! This recipe is designed for sourdough discard and uses commercial yeast for a predictable rise.
Pumpkin Sourdough Cinnamon Roll Donuts
Courtney Moody
12
30 minutes
20 minutes
374
American
Dessert
Fluffy pumpkin cinnamon rolls meet golden, crispy fried donuts.
There are cinnamon rolls, there are donuts, and then there are these Sourdough Discard Pumpkin Swirl Donuts. Made with real pumpkin, sourdough discard, a buttery cinnamon sugar filling, and a sweet vanilla glaze, these little swirls are somewhere between a cinnamon roll, a fried donut, and a fall fair treat!
Ingredients
Pumpkin Cinnamon Roll Dough
- 3¼ cups all-purpose flour
- 2¼ teaspoons instant yeast
- ½ cup pumpkin purée, not pumpkin pie filling
- ½ cup sourdough discard, 100% hydration
- ¼ cup warm whole milk
- ¼ cup hungry
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Cinnamon Sugar Filling
- 4 tablespoons unsalted butter, softened
- ½ cup packed brown sugar
- 1½ tablespoons ground cinnamon
- ½ teaspoon pumpkin pie spice
Frying
- Refined coconut oil, for frying, enough for approximately 1½–2 inches in a heavy-bottomed pot
Vanilla Glaze
- 2 cups powdered sugar
- 3–4 tablespoons whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
In a stand mixer bowl, combine ½ cup pumpkin purée, ½ cup sourdough discard, ¼ cup warm whole milk, ¼ cup granulated sugar, and 1 large egg. Whisk until smooth and well blended.
Add 3 tablespoons melted butter, 2¼ teaspoons instant yeast, 3¼ cups all-purpose flour, ½ teaspoon salt, 1 teaspoon pumpkin pie spice, and ½ teaspoon ground cinnamon to the mixture.
Mix on low speed for 5 - 7 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough rises, prepare the cinnamon sugar filling by mixing 4 tablespoons softened butter, ½ cup packed brown sugar, 1½ tablespoons ground cinnamon, and ½ teaspoon pumpkin pie spice in a small bowl until well combined.
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about ½ inch thick. Spread the cinnamon sugar filling evenly over the surface of the dough.
Starting from one long side, tightly roll the dough into a log. Cut the log into 1-inch-wide pieces to form individual rolls.
Place the cinnamon rolls on a parchment-lined baking sheet, cover with a cloth, and let them rise for another 30 minutes.
Place each swirl on an individual square of parchment paper. Gently press down using your hand or the flat bottom of a measuring cup until each roll is about ¾ inch thick. Avoid pressing so firmly that the layers separate.
In a heavy-bottomed pot, heat refined coconut oil over medium heat until it reaches 350°F (175°C). Carefully add a few donuts at a time, frying until golden brown, about 2-3 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Vanilla Glaze
To make the vanilla glaze, whisk together 2 cups powdered sugar, 3-4 tablespoons whole milk, 1 teaspoon vanilla extract, and a pinch of salt in a medium bowl until smooth. Adjust the consistency with more milk or sugar as desired.
Once the donuts have cooled slightly, dip the tops into the glaze and set on a cooling rack to allow the glaze to set before serving warm with your favorite coffee!
