Pumpkin Cinnamon Roll Sourdough

Pumpkin Cinnamon Roll Sourdough combines the flavors of pumpkin and cinnamon rolls and puts them directly into the middle of a delicious sourdough bread. This loaf is great for fall and perfect for breakfast or as a snack!

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❤️ Why You’ll Love Pumpkin Cinnamon Roll Stuffed Sourdough

Adding flavor inclusions to your sourdough loaf is a fun way to be festive for the season, and a special twist for a gathering. There is no better compliment than when someone says, “Did you make that???” and that is exactly the reaction you’ll get with this loaf!

🍲 Ingredients

Sourdough Starter – Your sourdough starter should be active and bubbly. Feed it 6-8 hours before you plan to start baking.

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Water – Filtered water for your sourdough recipes is always best.

Pumpkin Puree – Using canned pumpkin puree is the most convenient, but make sure it’s pure pumpkin without added sugars or spices.

Flour – Unbleached all-purpose flour.

Honey – For just a touch of added sweetness in the dough.

Salt – Use whatever salt you have on hand!

👩‍🍳 How to Make Pumpkin Cinnamon Roll Stuffed Sourdough

In the morning, feed your starter.
In the afternoon when your starter is active and bubbly, assemble your dough.
Start by whisking together your water and bubbly starter until the starter has fully dissolved. Whisk in the pumpkin puree and honey and mix until everything is combined.
Add the flour and salt and mix until a shaggy dough forms.
Cover with a tea towel or bowl cover and let rest for one hour.
After one hour, wet your fingers and preform your first set of stretch and folds. Lift one side of the dough up and towards the middle, rotating the bowl each time until a semi- smooth ball forms.
Let rest for 45 minutes.
After resting, perform 2-4 more sets of stretch and folds every 30 minutes to 1 hour apart until your dough is smooth and the gluten is strong.
Cover with a damp tea towel or bowl cover and leave to rest on your counter overnight for the bulk fermentation. This will take 8-10 hours.

The next morning

Turn your dough over onto a lightly floured workspace.
Gently stretch your dough out into a rectangle, careful not to rip it.
Mix together your softened butter, brown sugar, and cinnamon in a small bowl.
Place dollops of the cinnamon mixture all over the dough, leaving about 1/3 of the mixture behind.
Place dollops of the cream cheese in the gaps between the brown sugar mixture to cover the surface of the dough.
Fold one end up and towards the middle, and fold the opposite end up and towards the middle to connect together.
Place the remaining dollops of cinnamon mixture and cream cheese in the center of the dough.
Roll it up and shape it into the shape of your banneton. Be careful not to over shape your dough in this step or it might rip and will be hard to keep your inclusions in.
Place your loaf seam side up into a floured banneton. Stitch the middle of the dough together, cover and place in the fridge for at least two hours.
When you’re ready to bake, preheat your Dutch oven to 450 for at least 20 minutes.
Turn your dough onto a piece of parchment paper, score the top with a bread lame and carefully transfer into your hot Dutch oven. Replace the lid and bake for 23 minutes.
After 23 minutes, remove the lid and bake for an additional 23 – 25 minutes until the top is golden brown.
Carefully remove your bread and let cool completely before slicing and serving!

🪄 Tips and Tricks

Active Starter: Ensure your sourdough starter is active and bubbly. Feed it 6-8 hours before you plan to start baking.
Rolling Technique: Be gentle when rolling out and shaping the dough to avoid tearing. A light dusting of flour on the work surface can help prevent sticking
Hydration: Pumpkin adds moisture to the dough, so be mindful of the liquid content. Start with less water if you find the dough too sticky.
Spice It Up: Incorporate spices such as cinnamon, nutmeg, and ginger into the dough to enhance the pumpkin flavor. You can also add vanilla extract for an additional flavor layer.

🗒 Variations

Spice It Up: Incorporate spices such as cinnamon, nutmeg, and ginger into the dough to enhance the pumpkin flavor. You can also add vanilla extract for an additional flavor layer.

Swirls: For the cinnamon roll effect, mix cinnamon and sugar with a bit of melted butter to create a filling. Spread this on the rolled-out dough before rolling it into a log.

🗒 Substitutions

If you want to leave out the cream cheese in the “cinnamon roll” version of this recipe, out absolutely can with no additional substitutions needed! Just leave it out entirely.

🗒 Best served with

Autumn Brunch
Pumpkin Spice Latte
Fall dinner sides

👝 How to Store Leftovers

Proper Storage: Store the loaf wrapped tightly in plastic wrap or foil to keep it fresh. It can be frozen if you want to save some for later.

Or, you can slice and freeze in a Ziplock bag for 3-4 months.

🤔 Common Questions

My dough seems very wet and sticky?

Dough stickiness can mean over hydrated or over proofed dough. If you’re having a hard time shaping because of the stickiness, take your time and allow the dough to settle before shaping and stitching. This allows the gluten to rest and the dough to come together a little easier.

5 from 2 votes

Pumpkin Cinnamon Roll Stuffed Sourdough

Print recipe

Prep Time:2

Cook Time:50

Resting time:10

Total Time:12 50

Equipment

Ingredients

75 grams bubbly, active sourdough starter
325 grams filtered water
150 grams pumpkin puree
520 grams all-purpose flour
25 grams honey
9 grams salt

Stuffing

4 tbs softened butter
⅓ cup brown sugar
1 tsp cinnamon
4 oz cream cheese dolloped