Soft and Fluffy Pumpkin Sourdough Cinnamon Buns
Now that it is officially October we are kicking off pumpkin season with my soft and fluffy Pumpkin Sourdough Cinnamon Buns! With a light hint of pumpkin, and loads of pumpkin pie spice in the filling, these cinnamon buns are perfect for a Fall treat.
If you’re a pumpkin lover then you obviously have to make pumpkin sourdough cinnamon buns!! They are as simple as making traditional cinnamon buns but with fresh pumpkin and all the warm pumpkin pie spices.A perfect cozy morning, afternoon or evening treat with a cup of tea or coffee.
To make these cinnamon buns you start by mixing together the dough. Knead it until it is nice and smooth and then you let it bulk ferment. Once it has doubled in size, roll it out, and spread over a spiced butter and brown sugar filling, then roll the dough into a log. Slice the dough into buns, then place them in a baking dish for a final rise. Finish the buns by baking them until golden and top with a thick cream cheese frosting!
These buns are incredible fluffy and full of flavor, making them a heavenly treat. You can double the recipe to make a big batch and they also freeze well. Whether you want to bake a treat for a friend, enjoy them with a Fall brunch or as an afternoon treat, they will make you very happy.
Tips for making Pumpkin Sourdough Cinnamon Buns
- Use a strong and active sourdough starter that has reached its peak. I recommend feeding your starter a 1:4:4 ratio about 8-10 hours before you want to make the dough.
- There are no stretch and folds in this dough, so you want to knead it for a good while. This helps build dough strength and gives you a nice smooth dough.
- After you have rolled and sliced the cinnamon buns, you want to give them a good amount of time to puff up again. This can take 3-5 hours and ensure you end up with a nice fluffy bun once they are baked.
Pumpkin Sourdough cinnamon Bun Ingredients
Sourdough Starter– As mentioned above, you want an active fed starter that has reached its peak.
Flour- Unbleached all purpose or bread flour.
Pumpkin– Pure canned pumpkin is what you want.
Milk– Whole milk or 2%.
Butter– I like salted but unsalted works fine too.
Sugar- You need granulated sugar for the dough and brown sugar for the filling.
Egg- Do not worry about leaving the dough on the counter to rise with the egg in it.
Cinnamon
Pumpkin Pie Spice- Use homemade or store bought.
Cream Cheese– You want brick style not spreadable.
Powdered Sugar– This is what gives you a nice light and fluffy cream cheese frosting.
The Steps
- Start by mixing together the first 8 ingredients in a bowl of a stand mixer with the dough hook, or in a large bowl by hand to create the dough.
- Once the dough has formed, continue kneading the dough in the mixer for about 8 minutes or by hand for 10 minutes.
- After the dough has been kneaded, place it back in the bowl, cover with a damp towel or plastic wrap and let it bulk ferment for about 8 hours. I do this overnight for about 9 hours because our house is cool and it’s fine! You want the dough to look nice and puffy and be more than doubled in size. See pictures.
- Take the dough, and gently lift it out of the bowl onto a clean surface. Roll the dough into a large rectangle about 13-15 inches wide or so.
- Next, stir together all of the filling ingredients until smooth, then spread it evenly over the rolled out dough. Starting at the edge closest to you, roll the dough away from you into a tight log.
- Then take a sharp knife and slice the log into 8 equal size pieces.
- Grab a 9×13 baking dish, grease it, and then place the cut cinnamon buns evenly into the baking dish.
- Cover with a tea towel and let rest one final time for about 4 hours or until nice and puffy! See photos.
- Before the buns are finished rising, preheat your oven to 350F.
- After they have risen, bake the buns for 22-25 minutes or until lightly golden on top.
- Allow the buns to cool while you make the frosting.
- Start by adding the butter to a bowl of a stand mixer and beat the butter for about 6 minutes until light and fluffy.
- Then, add in the powdered sugar and mix until it is thick and smooth. If the powdered sugar isn’t incorporating you can add a small splash of cream or milk.
- Finally, add in the cream cheese and beat until nice and smooth.
- Spread the frosting over the lightly warm buns and enjoy!
If you give this recipe a try, leave a comment or a recipe review below!
Looking for more delicious treats to bake this Fall?
https://cmbarndominium.com/soft-caramel-apple-cheesecake-sourdough-brioche-buns/
https://cmbarndominium.com/cream-cheese-stuffed-banana-carrot-muffins-gf-or-regular/
https://cmbarndominium.com/the-best-pumpkin-spice-cookies-with-coffee-cream-cheese-filling/
