Name: Sourdough Pumpkin Shaped Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 300 min
Ingredients: 1/2 cup active sourdough starter; 3 cups all-purpose flour; 1/2 cup warm water; 1/4 cup sugar; 1 tsp salt; 1/4 cup softened butter; 1 cup pumpkin butter (homemade or store-bought) (My homemade pumpkin butter recipe is linked above.); 2 tsp cinnamon; cotton string (for shaping)

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Master the art of making festive Sourdough Pumpkin Shaped Cinnamon Rolls using your active sourdough starter and homemade pumpkin butter. This cozy, fall-inspired treat is as fun to shape as it is delicious — tied gently with cotton string to create charming pumpkin shapes that will wow your family and guests. Perfect for breakfast or a seasonal snack, this recipe blends tangy sourdough flavor with warm cinnamon spice and rich pumpkin sweetness.

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There’s something truly magical about fall — the crisp air, the colorful leaves crunching underfoot, and the smell of warm spices filling the kitchen. It’s the perfect season to slow down and savor simple joys, like baking something delicious from scratch. These sourdough pumpkin-shaped cinnamon rolls capture that cozy fall spirit with every bite. Shaping each roll into a little pumpkin is a playful nod to autumn’s charm, making this recipe as delightful to make as it is to eat.

Whether you’re sharing them with family or enjoying a quiet moment with a cup of tea, these rolls bring a sprinkle of harvest-time happiness right to your home. So grab your starter, your pumpkin butter, and let’s bake some autumn magic together!

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Image illustrates a Pinterest pin of sourdough pumpkin shaped cinnamon rolls.

Ingredients

Active sourdough starter (about 1/2 cup)
Flour
Water
Sugar
Salt
Butter
Cinnamon
Pumpkin butter (homemade, recipe linked)
Cotton string (for shaping)

Instructions

Step 1: Prepare the Dough

Start with your active sourdough starter. Combine it with flour, water, a pinch of salt, and sugar to create a soft dough. Knead it well until smooth and elastic. Let it rest and ferment until it doubles in size, which usually takes several hours depending on your starter’s activity.

Image illustrates sourdough starter for sourdough pumpkin shaped cinnamon rolls.

Step 2: Roll Out the Dough

Once risen, roll your dough into a large rectangle on a floured surface. Spread a generous layer of your homemade pumpkin butter evenly over the dough.

Step 3: Add the Cinnamon Sugar

Sprinkle cinnamon and a bit of sugar over the pumpkin butter for that classic cinnamon roll flavor with a fall twist.

Image illustrates sourdough pumpkin shaped cinnamon rolls.

Grab My Pumpkin Butter Recipe!

Step 4: Roll and Slice

Roll the dough tightly from one edge to form a log. Slice into equal pieces about 1 to 1.5 inches thick.

Step 5: Shape the Pumpkins

Place each cinnamon roll on a parchment-lined baking sheet. Using a cotton string, lightly tie around the center of each roll to create that distinct pumpkin shape — think of making “segments” by gently pulling the string snug but not tight enough to squeeze out filling. This shaping step is simple but adds such charming detail!

Shaping each roll into a pumpkin takes a good bit of time, so put on your favorite podcast to keep yourself entertained!

Step 6: Final Proof

Let the shaped rolls proof for another hour or until puffy.

Step 7: Bake

Bake at 350°F (175°C) for about 25-30 minutes or until golden brown and cooked through. Once completely cooled, carefully remove the strings.

Step 8: Serve and Enjoy!

Let them cool slightly before serving. These pumpkin-shaped rolls are perfect, warm and fresh, with a little extra pumpkin butter or cream cheese frosting if you want to indulge.

Conclusion

Making these sourdough pumpkin-shaped cinnamon rolls is a beautiful way to celebrate the flavors of fall with a personal touch. The tangy sourdough dough paired with sweet pumpkin butter and cinnamon is comfort food at its finest. Plus, shaping each roll like a pumpkin using cotton string adds a bit of hands-on fun that’s perfect for sharing with family or friends. I hope this recipe brings cozy warmth to your kitchen and smiles to your table this season!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I use store-bought pumpkin butter?

Absolutely! While homemade pumpkin butter adds a special touch, good-quality store-bought pumpkin butter works well too.

2. How do I know if my sourdough starter is active enough?

Your starter should double in size and be bubbly within 4-6 hours after feeding to ensure a good rise in your dough.

3. Can I skip the cotton string shaping step?

Yes, you can bake regular cinnamon rolls without shaping. The string just adds a fun pumpkin look!

4. How should I store leftover rolls?

Keep them in an airtight container at room temperature for 2-3 days or freeze for longer storage. Reheat gently before serving.

Sourdough Pumpkin Shaped Cinnamon Rolls

These Sourdough Pumpkin Shaped Cinnamon Rolls are a delightful twist on a classic favorite, crafted with my trusty active sourdough starter and luscious homemade pumpkin butter (check out my pumpkin butter recipe!). Shaping the rolls like pumpkins using cotton string is a fun, creative step that brings a festive fall vibe right to your kitchen table. Soft, slightly tangy dough wrapped around a cinnamon-spiced pumpkin butter filling makes these rolls a cozy seasonal treat you’ll want to make every autumn!

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Prep Time 30

Cook Time 30

Bulk Fermentation 4

Total Time 5

Servings 12 rolls

Equipment

1 mixing bowl
1 baking sheet.
1 roll of 100% cotton string

Ingredients

½ cup active sourdough starter
3 cups all-purpose flour
½ cup warm water
¼ cup sugar
1 tsp salt
¼ cup softened butter
1 cup pumpkin butter (homemade or store-bought) My homemade pumpkin butter recipe is linked above.
2 tsp cinnamon
cotton string (for shaping)

Instructions

Prepare the Dough

Start with your active sourdough starter. Combine it with flour, water, a pinch of salt, and sugar to create a soft dough. Knead it well until smooth and elastic. Let it rest and ferment until it doubles in size, which usually takes several hours depending on your starter’s activity.

Roll Out the Dough

Once risen, roll your dough into a large rectangle on a floured surface. Spread a generous layer of your homemade pumpkin butter evenly over the dough.

Add the Cinnamon Sugar

Sprinkle cinnamon and a bit of sugar over the pumpkin butter for that classic cinnamon roll flavor with a fall twist.

Roll and Slice

Roll the dough tightly from one edge to form a log. Slice into equal pieces about 1 to 1.5 inches thick.

Shape the Pumpkins

Place each cinnamon roll on a parchment-lined baking sheet. Using a cotton string, lightly tie around the center of each roll to create that distinct pumpkin shape — think of making “segments” by gently pulling the string snug but not tight enough to squeeze out filling. This shaping step is simple but adds such charming detail!

Final Proof

Let the shaped rolls proof for another hour or until puffy.

Bake

Bake at 350°F (175°C) for about 25-30 minutes or until golden brown and cooked through. Once completely cooled, carefully remove the strings.

Serve and Enjoy!

Let them cool slightly before serving. These pumpkin-shaped rolls are perfect, warm and fresh, with a little extra pumpkin butter or cream cheese frosting if you want to indulge.