Giant Pumpkin Cinnamon Roll

A giant pumpkin cinnamon roll is a dessert that looks just as good as it tastes. This combines the flavors of pumpkin with the rich, gooeyness of a cinnamon roll. This is made with sourdough and fully fermented so not only is it delicious, its gut “healthy” as well!

❤️ Why You’ll Love Giant Pumpkin Cinnamon Roll

1. Visually Impressive: A giant cinnamon roll is a showstopper! Its size and swirled design make it a stunning centerpiece for gatherings, sharing, and making memories with friends and family.
2. Versatile Serving Options: You can enjoy it warm from the oven, drizzled with cream cheese frosting, or even paired with a cup of coffee for an indulgent breakfast or dessert.
3. Satisfying Treat: The combination of flavors and texture creates a satisfying treat that feels indulgent, making it perfect for special occasions or a comforting day at home.
4. Fun to Make: If you enjoy baking, making a giant pumpkin cinnamon roll can be a fun and rewarding project. It’s an opportunity to get creative and experiment with different toppings or fillings.

🍲 Ingredients

Sourdough Starter – Bubbly, active sourdough starter that has been previously fed and it ready to make your dough rise!

Pumpkin Puree – 15 oz can pumpkin puree. Organic is better, but not always necessary. Use what you have access to!

Flour – I use Kirkland’s organic, unbleached all-purpose flour because it’s the most affordable and accessible for your kitchen. But whatever you are able to get, I always recommend unbleached flour.

Butter – one stick of melted butter to enrich the dough

Honey – The honey is in substitution for sugar, this is what will sweeten the dough.

Water – filtered water

Salt – I use pink Himalayan salt

Cream – This is what will soak into the dough while it’s doing it second rise and will further enrich the dough.

👩‍🍳 How to Make Giant Pumpkin Cinnamon Roll

• In the morning, feed your sourdough starter
• In the afternoon, when your starter has doubled in size and bubbly, assemble your dough.

Dough Assembly

• In a stand mixer bowl, whisk together your bubbly starter, pumpkin puree, water, honey, egg, and melted butter.
• With the speed on low, slowly add your flour, pumpkin pie spice and salt.
• Knead on low in the stand mixer for 8 – 10 minutes. If your dough seems too sticky, add 1 tbs of flour at a time until the dough pulls away from the side. The dough will be a bit of a looser dough, but not too sticky.
• When your dough has kneaded, cover with a bowl cover and leave on the counter to rest overnight for 12 hours. Ex. (7pm – 7am)

In the morning

• In the morning, turn your dough over onto a lightly floured work surface.
• Use a lightly floured rolling pin to roll the dough out into a large rectangle shape (about 24 x 36 inches) with a thickness of about 1/4 inch.
• Spread softened butter over the rolled-out dough, leaving a small border around the edges.
• Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
• Using a pizza cutter, cut 1 – 2-inch strips long ways up the length of the dough. This should get you about 10-12 strips of dough.
• Roll the first one up into the shape of a regular cinnamon roll. Place this in the center of your cast iron pan.
• Take the second strip and wrap it around the first.
• Take the third strip and wrap it around the second.
• Repeat these steps until all of the dough strips have been used and you are left with a giant cinnamon roll in the middle of your cast iron. It won’t fill the whole space until after its second rise.
• Pour ½ of a cup of heavy cream onto the dough, cover and let it rest in a warm spot for 1 – 2 hours until it’s puffy and has doubled in size.

Baking

• Preheat your oven to 400 degrees.
• Bake your giant cinnamon roll at 400 degrees for 27 – 30 minutes until slightly brown and cooked through.

Icing

• While your cinnamon roll is baking, whisk together your icing ingredients.
• Drizzle your icing over the cinnamon roll, serve warm and enjoy!
• If you want the look of a festive pumpkin, stick a cinnamon stick in the middle of your cinnamon roll 🙂

🪄 Tips and Tricks

• Creating the Roll: Roll the dough tightly, starting from one edge. A tight roll helps the cinnamon roll maintain its shape while baking
• Use Proper Bakeware: A heavy-duty, round cake pan, or a cast-iron skillet works well for baking a giant cinnamon roll.
• Check for Even Baking: If your giant cinnamon roll is particularly large, you may need to rotate the pan halfway through baking to ensure even heating.
• Cover with Foil: If the top is browning too quickly, loosely tent the roll with aluminum foil to prevent burning while continuing to bake through.

🗒 Variations

I love the cinnamon roll flavor, but also understand that cinnamon rolls are a commitment to make in the kitchen! If you want all the fun flavors of cinnamons rolls, without the cinnamon rolls.. I have some fun recipes for you!

• Pumpkin Cinnamon Roll Sourdough – Acts Of Sourdough
• Cinnamon Roll Scones – Acts Of Sourdough
• Cinnamon Roll Focaccia Muffins – Acts Of Sourdough
• Cinnamon Roll Focaccia – Acts Of Sourdough

🗒 Substitutions

If you want to use this style of a “Giant Cinnamon Roll”, without the pumpkin, or maybe with your own favorite recipe, you absolutely can!

• All-Purpose Flour: You can substitute with whole wheat flour for a healthier option, although the texture will be denser. For a gluten-free option, use a gluten-free all-purpose blend.
• Unsalted Butter: You can use margarine or coconut oil. For a dairy-free option, use vegan butter.
• Cream Cheese Frosting: Substitute with Greek yogurt mixed with powdered sugar for a lighter option. Alternatively, use a simple vanilla or chocolate glaze.

🗒 Best served with

• Beverages: Pair with a hot beverage like coffee, tea, or spiced cider to complement the flavors of the pumpkin and cinnamon.
• Whipped Cream: Serve rolls with a dollop of whipped cream or whipped coconut cream for a decadent touch.
• Ice Cream: Offer a scoop of vanilla or cinnamon ice cream on the side for a delicious dessert option
• Chopped Nuts: Sprinkle chopped pecans or walnuts on top for added texture and flavor.
• Pumpkin Seeds: Toasted pumpkin seeds (Pepitas) can add a nice crunch and a fall-inspired touch.
• Cinnamon Sugar Sprinkles: A light dusting of cinnamon sugar can enhance the sweetness and add a bit of sparkle.

👝 How to Store Leftovers

If you have any leftovers, store them in an airtight container at room temperature for a day or in the refrigerator for longer freshness. They can be reheated in the microwave for a few seconds for a fresh taste.

🤔 Common Questions

5 from 1 vote

Giant Pumpkin Cinnamon Roll

Print recipe

A giant pumpkin cinnamon roll is a dessert that looks just as good as it tastes. This combines the flavors of pumpkin with the rich, gooeyness of a cinnamon roll. This is made with sourdough and fully fermented so not only is it delicious, its gut "healthy" as well!

Prep Time:20 minutes mins

Cook Time:30 minutes mins

Fermenting time:12 hours hrs

Total Time:12 hours hrs 50 minutes mins

Equipment

• stand mixer
• bowl cover/ tea towel
• Rolling Pin
• Pizza Cutter or bench scraper
• Large Cast Iron
• Spatula

Ingredients

• 100 grams bubbly, active sourdough starter
• 1 can pure pumpkin puree
• 85 grams water
• 1 egg
• 8 tbs melted butter
• 75 grams honey
• 750 grams all-purpose flour
• 10 grams salt
• 1 tsp pumpkin pie spice
• ½ cup heavy cream

Cinnamon Sugar Filling

• 8 tbs softened butter 1 stick
• ½ cup brown sugar
• 1 tsp pumpkin pie spice

Glaze Topping

• ¼ cup melted butter
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 4 – 6 tbs heavy cream

Instructions

• In the morning, feed your sourdough starter
• In the afternoon, when your starter has doubled in size and bubbly, assemble your dough.

Dough Assembly

• In a stand mixer bowl, whisk together your bubbly starter, pumpkin puree, honey, water, egg, and melted butter.
• With the speed on low, slowly add your flour, pumpkin pie spice and salt.
• Knead on low in the stand mixer for 8 – 10 minutes. If your dough seems too sticky, add 1 tbs of flour at a time until the dough pulls away from the side. The dough will be a bit of a looser dough, but not too sticky.
• When your dough has kneaded, cover with a bowl cover and leave on the counter to rest overnight for 12 hours. Ex. (7pm – 7am)

In the morning

• In the morning, turn your dough over onto a lightly floured work surface.
• Use a lightly floured rolling pin to roll the dough out into a large rectangle shape (about 24 x 36 inches) with a dough thickness of about 1/4 inches
• Spread softened butter over the rolled-out dough, leaving a small border around the edges.
• Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
• Using a pizza cutter, cut 1 – 2-inch strips long ways up the length of the dough. This should get you about 10-12 strips of dough.
• Roll the first one up into the shape of a regular cinnamon roll. Place this in the center of your cast iron pan.
• Take the second strip and wrap it around the first.
• Take the third strip and wrap it around the second.
• Repeat these steps until all of the dough strips have been used and you are left with a giant cinnamon roll in the middle of your cast iron. It won't fill the whole space until after its second rise.
• Pour ½ of a cup of heavy cream onto the dough, cover and let it rest in a warm spot for 1 – 2 hours until it's puffy and has doubled in size.

Baking

• Preheat your oven to 400 degrees.
• Bake your giant cinnamon roll at 400 degrees for 27 – 30 minutes until slightly brown and cooked through.

Icing

• While your cinnamon roll is baking, whisk together your icing ingredients.
• Drizzle your icing over the cinnamon roll, serve warm and enjoy!
• If you want the look of a festive pumpkin, stick a cinnamon stick in the middle of your cinnamon roll 🙂

Notes

Creating the Roll: Roll the dough tightly, starting from one edge. A tight roll helps the cinnamon roll maintain its shape while baking.

Use Proper Bakeware: A heavy-duty, round cake pan or a cast-iron skillet works well for baking a giant cinnamon roll.

Check for Even Baking: If your giant cinnamon roll is particularly large, you may need to rotate the pan halfway through baking to ensure even heating.

Cover with Foil: If the top is browning too quickly, loosely tent the roll with aluminum foil to prevent burning while continuing to bake through.

 

Nutrition

Calories: 512kcal | Carbohydrates: 80g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 367mg | Potassium: 138mg | Fiber: 2g | Sugar: 41g | Vitamin A: 4752IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg

Servings: 16

Calories: 512kcal