Sour Dough Discard Pumpkin Cinnamon Rolls

So, you’ve got that sourdough starter going, and let’s be real, sometimes you have more discard than you know what to do with. And it’s fall-ish (or you just like pumpkin, no judgment here!), and suddenly, a craving for something warm, spicy, and utterly delightful hits you. But you’re also, like, a human being who prefers not to spend their entire day in the kitchen, right? Ding, ding, ding! You’ve come to the right place, my friend. We’re about to make some Sourdough Discard Pumpkin Cinnamon Rolls that are so good, your neighbors will suddenly remember they “forgot” to return that cup of sugar from last year.

Why This Recipe is Awesome

Because let’s face it, life’s too short for complicated recipes unless you’re, like, a professional pastry chef. This one? It’s your ticket to smelling like a bakery god/goddess without the actual intense labor. You get to use up that sourdough discard (winning!), you get all the cozy pumpkin spice vibes, and it’s surprisingly straightforward. **Seriously, even I didn’t mess it up**, and my track record with anything requiring precise measurements is… questionable at best. Plus, it’s basically an excuse to eat cake for breakfast. You’re welcome.

Ingredients You’ll Need

Gather ’round, buttercup, it’s ingredient time! Most of these you probably already have lurking in your pantry.

• For the Dough:
• 1 cup (240g) unfed sourdough discard (straight from the fridge, no biggie!)
• 1/2 cup (120ml) whole milk, slightly warmed (just take the chill off, don’t boil it!)
• 1/4 cup (50g) granulated sugar (for sweetness, duh)
• 1 large egg (the binder of dreams)
• 1/4 cup (57g) unsalted butter, melted (because everything’s better with butter)
• 3 cups (360g) all-purpose flour (the main event!)
• 1 1/2 teaspoons instant yeast (yes, even with discard, for extra fluff!)
• 1 teaspoon salt (enhances all those yummy flavors)
• For the Pumpkin Cinnamon Filling:
• 1/2 cup (113g) unsalted butter, softened (room temp is key here)
• 1/2 cup (100g) packed light brown sugar (that deep, molasses-y goodness)
• 1/4 cup (60g) pumpkin purée (NOT pumpkin pie filling, rookie!)
• 2 tablespoons ground cinnamon (bring on the spice!)
• 1 teaspoon pumpkin pie spice (extra festive punch!)
• For the Cream Cheese Frosting (optional, but c’mon):
• 4 ounces (113g) cream cheese, softened (Philadelphia is my go-to)
• 1/4 cup (57g) unsalted butter, softened
• 1 cup (120g) powdered sugar (for that sweet cloud vibe)
• 1/2 teaspoon vanilla extract (makes everything better)
• 1-2 tablespoons milk or cream (to get that perfect drizzle consistency)

Step-by-Step Instructions

1. Mix the Wet Dough Stuff: In a large bowl (or stand mixer if you’re fancy), combine your sourdough discard, warm milk, granulated sugar, egg, and melted butter. Give it a good whisk until it’s all happy and combined.
2. Add the Dry Dough Stuff: Toss in the flour, instant yeast, and salt. Mix until a shaggy dough forms. If you’re using a stand mixer, use the dough hook for about 5-7 minutes until it’s smooth and elastic. If by hand, knead on a lightly floured surface for about 8-10 minutes. It should be soft, but not super sticky.
3. First Rise (The Chill-Out Phase): Lightly grease your bowl, put the dough back in, cover it with plastic wrap or a damp towel, and let it rise in a warm spot for about 1-2 hours. It should double in size. If your kitchen is cold, find a cozy corner or a slightly warm oven (turned off, obviously!).
4. Make the Filling While You Wait: In a medium bowl, cream together the softened butter, brown sugar, pumpkin purée, cinnamon, and pumpkin pie spice until it’s smooth and deliciously fragrant.
5. Roll ‘Em Out: Once your dough has risen, punch it down gently (it feels good, admit it!). Turn it out onto a lightly floured surface and roll it into a large rectangle, roughly 12×18 inches. **Don’t make it too thin, or it’ll tear!**
6. Spread the Love: Evenly spread that glorious pumpkin cinnamon filling all over your dough rectangle, leaving a small border (about half an inch) on one of the long edges.
7. Roll ‘Em Up, Buttercup: Starting from the long edge opposite the clean border, tightly roll up the dough into a log. Once rolled, pinch the seam closed.
8. Slice and Dice: Using a sharp knife or, even better, unflavored dental floss, cut the log into 12 even rolls. My trick? Mark the middle, then the middles of those halves, and so on.
9. Second Rise (Almost There!): Arrange your rolls in a greased 9×13 inch baking dish. Cover them again and let them rise in a warm spot for another 30-45 minutes, or until they look puffy and cozy, almost touching each other. **Preheat your oven to 375°F (190°C) during this time!**
10. Bake ‘Em Baby! Pop the dish into your preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. If they’re browning too fast, you can loosely tent them with foil.
11. Frosting Time (The Grand Finale): While the rolls are cooling slightly, make your frosting. Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, then the vanilla extract, and finally the milk or cream, a tablespoon at a time, until you have a smooth, spreadable (or drizzles-well) frosting. Spread liberally over the warm (but not piping hot) cinnamon rolls.

Common Mistakes to Avoid

• Using Cold Ingredients for the Dough: Seriously, cold milk and eggs make for a grumpy dough that won’t rise happily. Warm them up a bit!
• Over-flouring Your Surface: A little flour is good, a lot will make your rolls dry and tough. **Be gentle with the flour dust!**
• Not Rolling Tightly Enough: If your log isn’t tight, your beautiful swirls will unravel, and that’s just sad. Give it a good snuggle as you roll.
• Cutting with a Dull Knife: This will squish your rolls instead of slicing them cleanly. Use a sharp knife or, as mentioned, dental floss for a pro look.
• Overbaking: Dry rolls are a culinary crime. Keep an eye on them; once they’re golden and firm, they’re likely done. **Don’t wait for them to be rock-hard!**
• Frosting Piping Hot Rolls: Unless you want soup instead of frosting, let those rolls cool down for at least 10-15 minutes before slathering on the good stuff.

Alternatives & Substitutions

Because sometimes you gotta work with what you got, right?

• No Pumpkin Puree? Gasp! But okay. You could skip it in the filling and just do a classic cinnamon sugar butter blend. Or add a tablespoon of applesauce if you’re feeling wild, but it’s not a direct substitute.
• Different Spices: If pumpkin pie spice isn’t your jam, crank up the cinnamon, or add a pinch of nutmeg, ginger, or even a tiny bit of cardamom for a sophisticated twist.
• No Instant Yeast? You can use active dry yeast, but you’ll want to activate it first in the warm milk with a pinch of sugar for about 5-10 minutes until foamy, then proceed. The rise times might also be a tad longer.
• Dairy-Free: Swap whole milk for a plant-based milk (almond or oat work great), and use plant-based butter sticks. For the frosting, look for vegan cream cheese and butter alternatives.
• For a Spicier Kick: Add a tiny pinch of cayenne pepper to your filling. Sounds weird, tastes amazing with chocolate, and can work wonders here too!

FAQ (Frequently Asked Questions)

• Can I use active sourdough starter instead of discard?

  You can, but the texture might be a little different, and you might need to adjust the flour slightly. This recipe is specifically for unfed discard, which acts more like a flavor enhancer and a bit of a tenderizer without the strong leavening power.

• How long do these rolls stay fresh?

  They’re best on day one, frankly, when they’re warm and gooey. But stored in an airtight container at room temperature, they’re good for 2-3 days. Pop them in the microwave for 15-20 seconds to revive their former glory!

• Can I make these ahead of time?

  Absolutely! After you place the cut rolls in the baking dish for their second rise, cover them tightly with plastic wrap and stick them in the fridge overnight (up to 12-18 hours). The next morning, pull them out while your oven preheats, let them sit on the counter for 30-45 minutes to warm up slightly, then bake as usual. Genius, right?

• My dough isn’t rising! What gives?

  Common culprits: your yeast is expired (check the date, friend!), your milk was too hot (killed the yeast, RIP), or your kitchen is colder than a polar bear’s toenails. Try finding a warmer spot, like a slightly warm (but off!) oven.

• Can I freeze these?

  You bet! You can freeze unbaked rolls (after the second rise) or baked, unfrosted rolls. For unbaked, freeze them in the pan, then once solid, transfer to a freezer bag. Thaw overnight in the fridge, then let them rise on the counter before baking. For baked, unfrosted rolls, just wrap them well and freeze. Thaw, then warm in the oven and frost.

Final Thoughts

So there you have it, folks. A recipe that makes you look like a kitchen wizard without the actual wizardry. These Sourdough Discard Pumpkin Cinnamon Rolls are the perfect balance of cozy, spicy, and utterly decadent. They’re great for breakfast, brunch, or, let’s be honest, a 3 pm pick-me-up because you deserve it. Now go impress someone—or yourself—with your new culinary skills. **You’ve earned it!** And remember, a little flour on your nose just means you had fun.