Potato Flake Sourdough Pumpkin Cinnamon Rolls
Potato flake sourdough pumpkin cinnamon rolls, aren't just for fall, y'all! These bad boys are worthy of making all year around. They have just the right amount of pumpkin flavor without being over powering. Topped with a sweet cream cheese icing, these ooey-gooey delicious rolls are at the top of my favorites list.
Equipment
- Stand mixer (optional, but so much easier)
- measuring cups and spoons
- Silicone spatula
- Rolling Pin
- Basting brush
- Baking dish (large circle baking dish, 9x13 baking dish, or large cast iron skillet)
Ingredients
Dough ingredients:
- 3/4 cup active potato flake starter
- 3 cups bread flour
- 1/4 cup sugar
- 1/4 cup milk - lukewarm
- 1/4 cup melted coconut oil
- 1 teaspoon salt
- 2 Tablespoons pumpkin pie spice
- 1/2 cup pumpkin puree
Filling ingredients:
- 3/4 cup sugar
- 1/2 cup butter
- 3 Tablespoons cinnamon
Icing ingredients:
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 oz softened cream cheese
- 3 tablespoons melted butter
- 1/2 cup Milk or heavy cream to pour over the pumpkin cinnamon rolls right before you bake
Instructions
1: Make the dough
- In a bowl of a stand mixer with a dough hook attachment, combine fed sourdough starter, flour, sugar, warm milk, salt, pumpkin pie spice, pumpkin puree, and melted coconut oil. Mix together until it forms into a ball and the dough is pulling away from the sides. If it's a little too dry a 1 teaspoon of milk at a time. If it's too wet, add a little bit of flour at a time. You want a dough that's almost sticky, but still able to be handled without getting all over your hands.
2: Cover and ferment
- Remove the dough and form into a ball and place in a large greased bowl. Cover tightly with plastic wrap to prevent the dough from drying out and let it set in a warm place throughout the day (or about 8-12 hours).
3: Roll out the dough
- That night, or 8-12 hours later, after the dough has about doubled, remove the dough. If your dough has the right hydration, you should be able to roll it out on the counter without it sticking too bad. Oil your rolling pin with coconut oil. Leave the oil on your hand to prevent the dough from sticking to your hands. Press the dough flat into a rectangle. Then, using your rolling pin, roll out the dough into a large rectangular shape about 1/4 of an inch thick.
4: Add the Filling
- Melt the butter. Leave about 1 tablespoon or so in the container you melted it in. Pour the rest on the dough and baste the surface to spread it evenly. Cover the entire surface, all the way to the edges. Sprinkle the sugar and cinnamon on top. (One of these sugar shakers makes this so easy and helps prevent sugar clumps)
- Afterwards, let it set and allow the butter to solidify a bit before rolling it up. This will help prevent a much of a mess and will also help the mixture to better stay inside the roll during the baking process.
- While you wait, use your basting brush and apply the rest of the butter to the baking dish that you plan to bake your pumpkin cinnamon rolls in.
5: Slice and Second Rise
- Roll the dough up as tightly as you can. Starting at the top and working your way down. When you get to the end, pull it up tightly and pinch the ends into the main roll.
- The best to way keep the circular shape of your cinnamon rolls is to cut them using thread or unflavored floss. A knife or bench scraper will do the job, but will squish the rolls.
- Cover the cinnamon rolls and allow them to rise until doubled in size. (see the post for the perfect schedule to have cinnamon rolls ready for morning breakfast)
6. Bake the potato flake sourdough pumpkin cinnamon rolls
- After the cinnamon rolls have doubled, preheat your oven to 350℉
- This next step is optional but makes a much more gooey and moist pumpkin cinnamon roll. Right before placing the cinnamon rolls into the oven, pour about 1/2 cup of milk or heavy cream over the cinnamon rolls allowing it run over the tops and surround the cinnamon rolls at the bottom of the dish.
- Bake the pumpkin cinnamon rolls in a 350 degree oven for about 25-30 minutes, or until the tops are golden brown. If you haven't already prepared the icing, do this while they are baking.
How to make the perfect cream cheese icing for pumpkin cinnamon rolls:
- Mix powdered sugar, softened cream cheese, butter, and vanilla extract together. This is easiest with a hand mixer. Beat until smooth and creamy. Spread over your freshly baked cinnamon rolls and enjoy!
- When the cinnamon rolls are done, allow them to cool slightly (about 5 minutes) and top them with prepared icing.