Sourdough pumpkin cinnamon rolls

The perfect fall treat - soft, pillowy pumpkin cinnamon rolls with maple cream cheese frosting.

Dough

• 120 g starter (100% hydration)
• 160 g pumpkin puree
• 120 g whole milk
• 36 g organic maple syrup
• 2 eggs
• 36 g unsalted butter (room temperature)
• 400 g organic all-purpose flour
• 6 g salt

Filling

• 90 g unsalted butter (room temperature)
• 90 g pumpkin puree
• 180 g organic cane sugar
• 10 g cinnamon
• 3 g ground ginger
• 4 g nutmeg
• 2 g ground clove
• 8 g organic all-purpose flour
• 1 teaspoon salt

Frosting

• 227 g cream cheese (1 cup)
• 42 g unsalted butter (room temperature)
• 160 g organic maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt (to taste)

Other materials

• Hand mixer
• Rolling pin
• Skillet or baking pan
• Pizza cutter

1. Feed starter and allow it to rise until approximately doubled in size (may take anywhere from 5-12 hours depending on temperature).
2. Take unsalted butter out of the fridge to let it get to room temperature. I usually do this at the same time that I feed my starter.
3. Add starter, pumpkin puree, milk, maple syrup, and eggs to a large bowl and mix until fully incorporated.
4. Cut butter into small chunks.
5. Add flour, butter, and salt into the bowl.
6. Mix the dough by hand (or with a mixer, but I prefer to do it by hand) until all ingredients are fully incorporated. I like to work the dough with my hands by doing a repetitive stretch-and-fold motion (see step 7 below for instructions) since this dough is a bit sticky for traditional kneading.
7. Cover with a damp towel and allow the dough to rest for about 30 minutes, then do a set of stretch-and-folds. (This step is optional, but I prefer to add it in.) To stretch and fold your dough, grab an edge, stretch upward, and fold it over to the other side of the bowl. Repeat approximately 4-5 times until you've made your way all around the bowl.
8. Let the dough rest for another 30-ish minutes, then do one more set of stretch-and-folds.
9. Cover the dough with the towel and let it rest for 3-6 hours (shorter time if your house is warmer, longer if colder), then cover it in plastic wrap and put it in the fridge to continue fermenting. I typically leave it in the fridge overnight.
10. Once you're ready to shape the cinnamon rolls, it's time to make your filling. First, combine the pumpkin puree and butter. I like to use a hand mixer for this. Then, mix in the dry ingredients.
11. Prep your baking pan or skillet by coating the inside with avocado oil or unsalted butter.
12. Dust your surface with flour. This will help stop the dough from sticking.
13. Remove the dough from the bowl and set it on your surface.
14. Dust the dough with flour. This will help stop the rolling pin from sticking.
15. Roll the dough into an approximately 20x16 inch rectangle.
16. Spread the filling over the rolled-out dough.
17. Starting on the long side of the dough, use the pizza cutter to slice the dough into 8-10 strips.
18. Roll up each strip individually, setting each cinnamon roll into your skillet or pan as you go.
19. After you've rolled up your cinnamon rolls, you can either let them proof and bake them or put them in the freezer to be baked later. If you leave them out to proof at room temperature, cover them with a damp towel and let them rest until they're puffy and jiggly. If you freeze them, cover your pan with plastic wrap first. Then take them out of the freezer about 8-10 hours before you plan to bake them. This will let them come up to room temp and proof.
20. Preheat your oven to 350 degrees Fahrenheit.
21. Once the rolls are done proofing, bake them for 30-45 minutes until golden brown. You can check the internal temp to make sure they're done - they should be 200 degrees Fahrenheit.
22. When the rolls are done baking, let them rest in the pan or skillet for 10-15 minutes, then remove them and put them on a baking rack to cool.
23. While the rolls are baking or cooling, make the frosting. Put the cream cheese and butter in a bowl and use a hand mixer to beat them together.
24. Once they cream cheese and butter are mixed, add the maple syrup and vanilla extract and continue mixing. Add salt to taste.
25. When the cinnamon rolls are cooled enough to eat, serve with frosting and enjoy!!