Sourdough Pumpkin Cinnamon Buns

If you have some sourdough starter living in your fridge, these buns are worth the effort! Adding pumpkin puree to the dough and filling gives these buns a beautiful colour, and makes the filling extra silky. It takes just over 12 hours to make these so I usually star the process in the evening and enjoy them the following morning. You could also pop them in the fridge and do a longer rise. These buns taste great on their own or with brown sugar cream cheese frosting.

Ingredients:

Dough:

325 g flour

125 g sourdough starter

225 g canned pumpkin room temperature

75 g butter melted

75 g sugar

1 large egg room temperature

4 g salt

Filling:

6 oz brown sugar

6 oz pumpkin

4 oz butter

2 tblsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

Steps:

In the bowl of a stand mixer combine sourdough starter, canned pumpkin, melted butter, sugar, and egg and mix with paddle attachment until well combined (6:15 pm)
Add flour and mix until no dry flour remains, then cover the dough and allow to rest for thirty minutes
Switch to a dough hook add salt and knead for five minutes, cover and rest for thirty minutes (7 pm)
Knead dough for 15 seconds, cover and rest for thirty minutes (7:30 pm)
Knead dough for 15 seconds, cover and rest for thirty minutes (8 pm)
Knead dough for 15 seconds, cover and rest at room temperature overnight (8:30 pm)
In the bowl of a stand mixer combine butter, brown sugar, cinnamon, nutmeg and salt. Beat with a paddle until light and fluffy, scraping down the bowl every few minutes (about ten minutes) (7 am)
Add pumpkin to filling mixture and beat until just combined
Deflate dough and roll into a 18″x12″ rectangle
Spread filling over dough and roll into a cylinder that is 18″ long, using floss or thread cut the cylinder into 12 equal pieces
Place rolls into a buttered 9″x13″ pan and cover tightly with foil, allow buns to rise in the pan for 1-1.5 hours (8:30 am)
Preheat oven to 350F
Bake cinnamon buns for 60 minutes, remove from oven and uncover, cool in pan