Post by @hellofalife_55

Pumpkin pecan sourdough cinnamon rolls 🎃 Taking my favorite soft and fluffy sourdough cinnamon roll recipe and giving her a fall makeover. I kept my regular dough almost exactly the same, but replaced a little of the milk with real pumpkin purée and added pumpkin pie spice. Tonight I’m letting the dough slowly proof overnight. Tomorrow morning we’ll roll her out, fill her with a buttery brown sugar pumpkin spice filling and toasted pecans, then bake and cover everything in pumpkin spice cream cheese icing. The overnight proof isn’t required - I’ve made this dough successfully same-day too - but when I have the time, I love the deeper flavor that comes from the longer fermentation. Recipe below ↓ PUMPKIN SOURDOUGH CINNAMON ROLLS makes 12 large rolls + possibly a couple extras😊 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. Mix and knead until the dough begins developing good gluten. Gradually knead in the softened butter and continue kneading until the dough is smooth! Cover and bulk ferment. For this batch, I’m letting mine slowly proof overnight for a couple hours room temperature and then I’ll probably put her in the fridge. In the morning, I’ll shape, fill, final proof and bake! #pumpkincinnamonrolls #sourdoughcinnamonrolls #sourdoughrecipe #fallbaking #sourdoughbaking