Sourdough discard is a popular ingredient for home bakers looking to make use of their extra sourdough starter while avoiding waste. When paired with the warm, earthy flavors of pumpkin and cinnamon, it becomes the perfect base for a delicious fall treat—sourdough discard pumpkin cinnamon rolls. These rolls combine the tangy complexity of sourdough with the sweetness of cinnamon and the richness of pumpkin, resulting in a comforting, seasonal delight.
In this comprehensive guide, we’ll walk you through how to make these rolls, discuss the health benefits of using sourdough discard, and explore various recipe variations and tips. Whether you’re looking to impress at a holiday brunch or simply want to enjoy a cozy weekend breakfast, this recipe is sure to be a hit.
For additional inspiration on sourdough pumpkin recipes, check out the collection over at Farmhouse on Boone. You can also find creative ideas for using sourdough discard in various dishes by exploring The Peasant’s Daughter.
What is Sourdough Discard?
Sourdough discard is the portion of your sourdough starter that is removed during the feeding process. Instead of tossing it, you can use it to make baked goods that don’t require the starter to be fully active, such as pancakes, muffins, and—of course—cinnamon rolls. Using discard adds a slight tang to the recipe and can improve the overall texture of your baked goods. Plus, it’s a sustainable way to reduce food waste in your kitchen.
Learn more about using discarded ingredients to create delicious zero-waste recipes, such as What Ingredients Are in McDonald’s Chicken Nuggets.
The Benefits of Baking with Sourdough Discard
Baking with sourdough discard offers more than just flavor. The fermentation process that creates the discard also enhances the digestibility of your baked goods, as the natural probiotics and beneficial bacteria help break down gluten and starches. In combination with pumpkin, which is high in fiber, vitamin A, and antioxidants, this recipe becomes both delicious and nutritious.
If you’re new to using discard in baking, check out Wild Thistle Kitchen for more tips and insights into how sourdough discard can improve your baking.
How to Make Sourdough Discard Pumpkin Cinnamon Rolls
Ingredients for Perfect Sourdough Discard Pumpkin Cinnamon Rolls
To make these rolls, you’ll need:
- ½ cup sourdough discard
- 1 cup pumpkin puree
- 2 ¼ teaspoons active dry yeast
- 3 cups all-purpose flour
- ½ cup warm milk
- ⅓ cup brown sugar
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- ¼ cup melted butter
- 1 egg
For the Filling:
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ cup pumpkin puree
- 4 tbsp butter, softened
For the Cream Cheese Frosting:
- 4 oz cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
Step-by-Step Guide to Baking Sourdough Discard Pumpkin Cinnamon Rolls
Tips for Using Sourdough Discard in Pumpkin Cinnamon Rolls
Step 1: Prepare the Dough
- In a large mixing bowl, combine sourdough discard, pumpkin puree, warm milk, brown sugar, and yeast. Stir until the yeast dissolves.
- Gradually add flour, cinnamon, and pumpkin spice, and knead the dough until it’s soft and elastic. Let the dough rest for about 30 minutes.
Step 2: Let the Dough Rise
- After the initial rest, cover the dough with a clean cloth and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
- If you’re short on time, add a bit of yeast to speed up the rising process.
For more fall-inspired recipes like this, you might enjoy making Crab Brulee for a sophisticated gourmet experience.
Filling and Rolling the Cinnamon Rolls
Step 3: Make the Filling
- While the dough is rising, mix together the softened butter, brown sugar, pumpkin puree, and cinnamon to make the filling.
- Once the dough has risen, roll it out into a large rectangle on a floured surface.
Step 4: Assemble the Rolls
- Spread the filling evenly over the dough and tightly roll it up, starting from the long edge. Cut the roll into 12 even slices and place them into a greased baking dish.
Baking the Rolls
Step 5: Bake the Cinnamon Rolls
- Preheat your oven to 350°F (175°C). Let the rolls rise again for about 30 minutes in the baking dish.
- Bake the rolls for 25-30 minutes, or until they are golden brown and fully cooked through.
For a delightful pairing, try serving these with a refreshing drink like Chick-fil-A Lemonade for a balanced combination of sweet and tangy.
Variations and Additional Tips
Overnight and Same-Day Variations
One of the best parts of this recipe is that it can be made ahead of time. If you prefer to enjoy freshly baked cinnamon rolls in the morning without all the prep work, try the overnight variation. After you’ve assembled the rolls, cover them tightly and place them in the refrigerator. The next morning, let the rolls sit at room temperature for 30 minutes, then bake them as usual.
For a quicker version, you can add yeast to the dough and bake the rolls the same day. This speeds up the rising process without sacrificing flavor.
How to Incorporate Sourdough Discard into Other Fall Recipes
Using sourdough discard doesn’t have to stop at cinnamon rolls. This versatile ingredient can enhance many other fall favorites. For instance, adding sourdough discard to pumpkin bread or muffins introduces a subtle tang that balances the sweetness of pumpkin and spices. The fermentation process in the discard also gives baked goods a slightly chewy texture, which complements the softness of muffins or quick bread. Just like in cinnamon rolls, sourdough discard contributes to a better rise and a unique, layered flavor.
In savory fall dishes, sourdough discard can be used to make pumpkin sourdough bread, which pairs perfectly with fall soups like butternut squash or pumpkin bisque. The tanginess of the sourdough enhances the earthy flavors of these soups, making it a perfect side dish for a cozy autumn meal. Whether you’re baking it into rolls or loaves, this combination offers a delightful contrast of textures—crispy crust on the outside and a soft, chewy inside.
Lastly, don’t hesitate to experiment with sourdough discard in less traditional fall recipes. You could incorporate it into sourdough discard pancakes or waffles for a fall twist by adding pumpkin puree and spices. You can also use it in savory pumpkin flatbreads, topped with roasted fall vegetables and cheese, for a unique brunch or dinner dish. The possibilities are endless when you start using sourdough discard in your fall cooking repertoire.
Pumpkin Spice Variations
If you’re a fan of pumpkin spice, this recipe is easily adaptable. You can add extra spices like nutmeg, allspice, or ginger to the dough or the filling. For a richer, nuttier flavor, try sprinkling chopped pecans or walnuts into the filling. For a sweeter twist, adding chocolate chips to the dough enhances the recipe with rich, indulgent flavors.
Explore even more variations like What Do Vegan Chicken Nuggets Taste Like for plant-based meal inspiration.
Serving and Storage Tips
Pumpkin cinnamon rolls are best served warm, topped with cream cheese frosting. If you have leftovers, you can store the rolls at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place the rolls in the oven at 300°F for 10 minutes or warm them in the microwave for 20-30 seconds.
For longer storage, you can freeze the rolls before baking. Assemble the rolls, place them on a tray, and freeze. When you’re ready to bake them, thaw the rolls in the refrigerator overnight and bake the next morning. This method allows you to enjoy fresh rolls any day of the week.
FAQs About Sourdough Discard Pumpkin Cinnamon Rolls
Can I Make This Recipe Without Sourdough Discard?
Yes, you can substitute sourdough discard with an active sourdough starter, or even yeast, for a quicker version.
How Long Can I Store Sourdough Pumpkin Cinnamon Rolls?
At room temperature, the rolls will last up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze them for up to 3 months.
Can I Use Whole Wheat or Gluten-Free Flour?
Yes, you can substitute all-purpose flour with whole wheat or gluten-free flour, but you may need to adjust the liquid content to ensure the dough isn’t too dry or dense.
Conclusion and Final Thoughts
Using sourdough discard in your baking is not only a fantastic way to reduce kitchen waste but also a wonderful way to elevate the flavor and texture of your favorite baked goods. The tanginess from the sourdough adds a layer of complexity that pairs beautifully with the warm spices in these pumpkin cinnamon rolls, creating a treat that is truly perfect for fall. Moreover, by combining the health benefits of sourdough fermentation with the nutritional value of pumpkin, this recipe turns indulgence into a well-balanced option for any time of day.
In addition to the flavor benefits, the versatility of sourdough discard allows for endless experimentation. Whether you want to try different spices, add nuts or chocolate, or even make the rolls ahead of time for easy baking in the morning, the recipe can be tailored to suit your needs. It’s this flexibility that makes sourdough discard pumpkin cinnamon rolls a must-have in your autumn baking rotation. With minimal effort, you can transform simple ingredients into a delicious and comforting treat that’s perfect for cozy mornings, holiday brunches, or even as a homemade gift.
Lastly, as you continue to explore the world of sourdough discard baking, don’t hesitate to branch out into other fall recipes. From pumpkin bread to savory dishes, sourdough discard can be used in countless ways to enrich your meals throughout the season. This recipe is just the beginning of the many delicious possibilities that await when you start incorporating sourdough into your baking repertoire. By embracing these zero-waste, flavorful recipes, you’ll not only enjoy delightful treats but also contribute to a more sustainable and mindful approach to baking.