Cool, crisp mornings warn us that fall is rapidly approaching. Pumpkins, gourds, hay bales, and  corn-shocks can be found at little roadside stands on our quiet country back roads. Neck Pumpkins are a favorite of mine for baking with their orange meaty flesh. Pureed pumpkin add a delightful twist to these cinnamon rolls and Brown Butter Frosting takes it over the top.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

Pumpkin Sourdough Cinnamon Rolls  THM – XO

Cinnamon roll dough:

• 1/2 cup almond milk
• 1 cup sourdough starter
• 1 cup pureed butternut squash or pumpkin
• 1 egg
• ¼ cup butter
• 2 tablespoons honey
• 1 teaspoon pumpkin pie spice
• 1 tablespoon dough enhancer
• 2 ½ cups white whole wheat flour**
• ¾ cup white flour***
• 1 teaspoon salt
• 1 teaspoon baking soda

Cinnamon mixture:

• 1 ½ teaspoons cinnamon
• 2/3 cup erythritol
• 5 tiny spoons THM Stevia
• 2 drops Maple flavoring
• ½ teaspoon Blackstrap Molasses
• 2 tablespoons melted butter

Brown Butter Frosting:

• 6 tablespoons butter, browned and cooled
• 6 ounces cream cheese
• 1/4 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute 
• 6-8 drops SweetLeaf Vanilla Creme Stevia Drops
• 2/3 cup whipping cream

In mixer bowl combine almond milk, starter, pumpkin, egg, and honey.  Add 2 cups flour and dough enhancer. Mix for 2 minutes. Add remaining flour in 1/4 cups increments until dough pulls away from the sides of the bowl. Mix well. Let rest 20 minutes. Add salt and knead 8-9 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate 3 days***. Sprinkle baking soda over dough and knead in. Dust a surface with sprouted wheat flour and press cold dough into a large rectangle with floured hands. Brush with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread—slide the thread under the roll and pull the ends across each other. Place on baking pans, cover, and allow to rise until doubled. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In mixer bowl combine butter and cream cheese. Whip until smooth and well combined. Add sweetener, Stevia drops, and cream. Whip until fluffy, about 2 minutes. Frost cinnamon rolls.  20 rolls.

*Do not allow the cinnamon dough to come to room temperature when rolling them out. I have melted butter and the cinnamon mixture ready before I remove the dough from the fridge. Cold dough works the best as you need very little flour when rolling them out.

**Slightly more flour may be needed if your starter is thinner.

***This recipe is styled after Gwen’s Nest Bread which use 1/3 white flour and allows it to ferment for 3 days in the fridge.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon 

Trim Healthy Mama Store THM Stevia,   THM Gentle Sweet

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Pumpkin Sourdough Cinnamon Rolls  THM - XO

Servings 20

Author Glenda Groff

Ingredients

Cinnamon roll dough:

• 1/2 cup almond milk
• 1 cup sourdough starter
• 1 cup pureed butternut squash or pumpkin
• 1 egg
• ¼ cup butter
• 2 tablespoons honey
• 1 teaspoon pumpkin pie spice
• 1 tablespoon dough enhancer
• 2 ½ cups white whole wheat flour*
• ¾ cup white flour**
• 1 teaspoon salt
• 1 teaspoon baking soda

Cinnamon mixture:

• 1 ½ teaspoons cinnamon
• 2/3 cup erythritol
• 5 tiny spoons THM Stevia
• 2 drops Maple flavoring
• ½ teaspoon Blackstrap Molasses
• 2 tablespoons melted butter

Brown Butter Frosting:

• 6 tablespoons butter browned and cooled
• 6 ounces cream cheese
• 1/4 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
• 6-8 drops SweetLeaf Vanilla Creme Stevia Drops
• 2/3 cup whipping cream

Instructions

1. In mixer bowl combine almond milk, starter, pumpkin, egg, and honey.  Add 2 cups flour and dough enhancer. Mix for 2 minutes. Add remaining flour in 1/4 cups increments until dough pulls away from the sides of the bowl. Mix well. Let rest 20 minutes. Add salt and knead 8-9 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate 3 days***. Sprinkle baking soda over dough and knead in. Dust a surface with sprouted wheat flour and press cold dough into a large rectangle with floured hands. Brush with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread---slide the thread under the roll and pull the ends across each other. Place on baking pans, cover, and allow to rise until doubled. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In mixer bowl combine butter and cream cheese. Whip until smooth and well combined. Add sweetener, Stevia drops, and cream. Whip until fluffy, about 2 minutes. Frost cinnamon rolls.  20 rolls.

Recipe Notes

*Do not allow the cinnamon dough to come to room temperature when rolling them out. I have melted butter and the cinnamon mixture ready before I remove the dough from the fridge. Cold dough works the best as you need very little flour when rolling them out.

**Slightly more flour may be needed if your starter is thinner.

***This recipe is styled after Gwen's Nest Bread which use 1/3 white flour and allows it to ferment for 3 days in the fridge.

You will find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.