Einkorn Sourdough Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

Einkorn Sourdough Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

Einkorn Sourdough Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

Einkorn Sourdough Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting
Recipe by Kerenza De Freitas. Featuring our easy-to-digest Einkorn flour, these Sourdough Pumpkin Cinnamon Rolls are absolutely irresistible. They have a lovely warm cinnamon aroma that is complimented perfectly with ...sweet and buttery caramelized sugar, plus the wonderful flavor of sourdough (order Jovial Einkorn Sourdough Starter here or create your own!)! The pumpkin puree in the dough makes it so soft and fluffy, it'll be hard to eat just one! Make these all holiday season long and your guests will be begging you for the recipe.

Einkorn Sourdough Pumpkin Cinnamon Rolls

Ingredients

For the Sweet Stiff Starter

For the: Main Dough:

  • 480g (4 cups) All-Purpose Einkorn Flour OR 480g (5 cups) Whole Wheat Einkorn Flour
  • 150g (½ cup plus 2 tablespoons) stiff sweet starter (recipe above)
  • 56g (4 tablespoons) softened butter
  • 50g (4 tablespoons) sugar  
  • 12g (2 teaspoons) salt
  • 150g (¾ cups) pumpkin puree  
  • 130g (½ cup) whole milk
  • 1 egg OR 2 eggs if using Whole Wheat Einkorn Flour

For the Pumpkin Cinnamon Filling:

  • 112g (½ cup or 1 stick) softened butter  
  • 100g (½ cup) cane sugar
  • 100g (½ cup) coconut or brown sugar  
  • 2 tablespoons pumpkin puree
  • 2 teaspoons pumpkin spice  
  • 2 teaspoons cinnamon

For the Maple Cream Cheese Frosting:

  • 42g (3 tablespoons) butter
  • 113g (4 ounces) cream cheese
  • 100g (½ cup plus 3 tablespoons) powdered sugar  
  • 50g (¼ cup) maple sugar
  • 3 tablespoons heavy cream

Instructions

  1. In a small bowl, combine the stiff starter ingredients. Mix with a fork and continue to bring together until you form a dough ball. Cover with cling wrap for 8-10 hours.
  2. In a large bowl, mix all the dough ingredients except the salt, until it comes together and forms a sticky mass of dough. Sprinkle the salt on top and let rest for 30 minutes.
  3. Mix in the salt with your hands until fully incorporated.
  4. Flour your work surface and knead the dough together just until a smooth dough forms.
  5. Transfer back to the bowl, cover, and let ferment in a warm spot for 5-6 hours.
  6. During the 5-6 hours, do 3 folds, 30 minutes apart. Empty the dough onto a floured work surface to perform each fold. To fold, gently form the dough into a rectangle using your hands to pat and stretch the dough out about 1" thick. Fold the left end towards the middle of the dough, followed by the top end, then right end, and then the bottom end. Fold the entire dough over, seam side down, and return to the bowl. This process is one fold, which you will repeat 2 more times.
  7. Transfer the dough to the refrigerator after the last third fold for at least 8 hours.
  8. Mix together all the ingredients for the pumpkin cinnamon filling.
  9. Empty the cold dough onto an oiled work surface and roll to approximately an 18" x 12" rectangle.
  10. Spread the filling evenly over the surface of your dough.
  11. Use a pizza wheel to cut 1.5" strips of dough then roll each strip. Place each roll onto a greased 9" x 13" dish. Cover the dish and let rise for 2-3 hours.
  12. Preheat oven to 375 degrees F. Brush some heavy cream over each roll (optional) and bake for 25-30 minutes until lightly brown.
  13. In a small saucepan heated over medium heat, add the butter and maple sugar. Stir frequently until the sugar has dissolved and begins to bubble. Add the heavy cream and continue to stir for a minute. Lower the heat and gently boil for another 1-2 minutes. Remove from the heat and let the caramel mixture cool for a few minutes. Add the cream cheese and powdered sugar to another bowl. Pour the caramel mixture over the cream cheese and whisk with a hand mixer until it forms a smooth and creamy frosting.
  14. Frost your pumpkin cinnamon rolls.