Sourdough Pumpkin Cinnamon Rolls with Cream Cheese Frosting by Debbie Kotchey
These Pumpkin Sourdough Cinnamon Rolls are pillowy soft, with the perfect balance of cozy autumn flavor and sourdough tang. Each swirl is filled with a gooey br
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Cooking tools:
- Stand mixer
- Kitchen scale
- Oven
- Stove
- Mixing bowl
- Whisk
- Rolling pin
- Bench scraper
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Plastic wrap
- Pastry brush
- Measuring cup
- Measuring spoon
- Spatula
- Hand mixer
- Refrigerator
- Kitchen towel
- Oiled bowl
- Cooling rack
Ingredients
- 113 grams Sourdough Starter, Homemade
- 150 grams Pumpkin Purée
- 75 grams Whole Milk
- 50 grams Granulated White Sugar
- 400 grams All Purpose Flour
- 9 grams Salt
- 56 grams Butter, Unsalted
- 150 grams Brown Sugar
- 2 1/4 tsp Pumpkin Pie Spice - Primal Palate
- 84 grams Butter, Salted
- 6 Tbsp Butter, Salted
- 6 oz Cream Cheese, Full Fat
- 1 1/2 cups Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 1 Tbsp Milk
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