Pumpkin Pecan Sourdough Cinnamon Rolls 🎃 My soft and fluffy sourdough cinnamon rolls got a fall makeover with real pumpkin, warm pumpkin spice, buttery toasted pecans and pumpkin cream cheese icing. The pumpkin replaces just a little of the milk in my regular cinnamon roll dough, so they're still incredibly soft and fluffy. PUMPKIN SOURDOUGH CINNAMON ROLLS makes 12 large rolls + possibly a couple extras DOUGH 188g active sourdough starter 320g warm whole milk 55g pumpkin purée 2 large eggs 75g granulated sugar 13g honey. 1 1/2 tsp pumpkin pie spice 650g bread flour. 100g all-purpose flour 10g salt 90g unsalted butter, softened Mix the starter, milk, pumpkin, eggs, sugar and honey. Add the bread flour, all-purpose flour, salt and pumpkin pie spice. Knead until the dough starts developing good gluten, then gradually knead in the softened butter. Continue kneading until smooth and elastic. Cover and bulk ferment until puffy and well fermented. I let this batch slowly ferment overnight in a cool room. PUMPKIN PECAN FILLING 170g (1 1/2 sticks) unsalted butter, softened 330g (1 1/2 cups packed) brown sugar 2 Tbsp cinnamon 2 tsp pumpkin pie spice pinch of salt 1 cup chopped pecans 1 Tbsp butter, for toasting pecans Toast the chopped pecans in 1 Tbsp butter, then let them cool before adding them to the filling. This helps keep the filling from getting too soft and melty. Mix the softened butter, brown sugar, cinnamon, pumpkin pie spice and salt. Add the cooled toasted pecans. Roll out the dough, spread with the filling and roll up tightly. Cut into large rolls and place in prepared pans. I like to reserve a little filling for the bottoms of my pans. Let the shaped rolls proof until very soft and puffy. Pour warm heavy cream over the rolls just before baking. BAKE Preheat oven to 350°F. Bake for about 20 minutes, then gently lay a piece of foil over the top so they don't get too dark. Bake approximately 10 minutes longer, or until the center rolls reach about 190-195°F. PUMPKIN CREAM CHEESE ICING 8 oz cream cheese, softened 113g (1 stick) unsalted butter, softened 360g (3 cups) powdered sugar 2 Tbsp pumpkin purée 1 tsp vanilla bean paste 1/2 tsp pumpkin pie spice 1/4 tsp salt Beat the cream cheese and butter until smooth and fluffy. Add the powdered sugar, vanilla, pumpkin pie spice and salt. Beat in the pumpkin purée last. I don't add heavy cream unless the icing actually needs it because the pumpkin already adds moisture. Spread over the cinnamon rolls while they're still warm and finish with a few toasted pecans if you'd like. #pumpkincinnamonrolls #sourdoughcinnamonrolls #fallbaking #sourdoughrecipe #cinnamonrollrecipe - @hellofalife_55