Pumpkin Spice Cinnamon Rolls with Pumpkin Cream Cheese Icing

 Sourdough Pumpkin Spice Cinnamon rolls with Pumpkin Cream Cheese Icing

You will need:

For the dough:

-1 cup active & bubbly sourdough starter(I start mine the night before & make my dough in the morning to ferment all day) 

OR 

-2 1/2 teaspoons instant dry yeast if converting this recipe into a yeast recipe!

1/2 cup honey

1/2 cup warm milk

6 Tbsp melted butter

1 egg

1/2 cup pumpkin purée

1 Tsp salt

2 Tsp pumpkin pie spice

3 1/2 - 4 cups all purpose flour 

(1/2 cup heavy cream to top risen rolls)

For the filling:

8 Tbsp butter

1 cup brown sugar

1 Tbsp pumpkin pie spice 

1 Tbsp cinnamon

For the icing:

8 Tbsp butter

8 oz cream cheese

1/2 cup pumpkin purée

1 tablespoon pumpkin pie spice

2 cups powdered sugar

To make the dough:

Start by adding your starter or yeast to a mixing bowl, add in remainder of wet ingredients & mix on medium speed until combined. Sprinkle spices & salt on top & begin to add in your flour 1/2 cup at a time. You may only need 3 cups up to 4 1/2 cups depending on what flour you’re using, if you choose to use yeast, etc. You want to knead your dough in your mixer until the dough begins to come together & starts to come away from the sides. NOTE: this dough is a tackier dough, it’s fine if it doesn’t all come away from the sides of the bowl!! 

Cover & let ferment in warm place for 6-8 hours 

For the icing:

Combine all ingredients in food processor & store in fridge until ready to top cinnamon rolls

For the filling:

Combine all ingredients in small bowl.

To prepare rolls:

Begin to roll out your dough until you get it to a large rectangle, about 1/4 thick.

Add your filling to rolled out dough & begin to roll up into a log shape. Once you’ve done this you can use a dough scraper or sharp knife to cut your log into rolls about 2” wide.

Place rolls into buttered cast iron & place in fridge overnight for a slow fermentation/rise

THE NEXT MORNING:

Take your cinnamon rolls & icing out of the fridge for 1 hour to come to room temperature before pouring slightly warm heavy cream onto rolls & baking at 400 degrees for 30-36 minutes until cinnamon rolls in the middle are done & golden brown. You can cover with foil while baking if the sides of the outer cinnamon rolls begin to get too brown.

Once your rolls have slightly cooled you can top with your icing & ENJOY! :)