Sourdough Pumpkin Pie Rolls

SOURDOUGH DOUGH:

8 tbsp butter – cold – cubed
2 1/2 cups flour
1/3 cup sourdough starter
1 cup buttermilk
1 tbsp honey
1/2 tsp fine salt
1 tsp baking powder
1/2 tsp baking soda

PUMPKIN PIE FILLING:

1 can pumpkin puree (not pie filling)
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom

THE GLAZE:

1 cup powdered sugar
1 tbsp butter – melted
1 tsp vanilla
2 tbsp milk or cream

DIRECTIONS:

1. THE NIGHT BEFORE -DOUGH- In a bowl combine the butter and flour and mix with your hands until crumbly. Add the sourdough starter, buttermilk, honey, and salt. Mix until well combined. Cover with plastic wrap and let it rest in a warm draft free place for 10 to 12 hours.
2. THE NEXT DAY – In a bowl combine the filling ingredients and set aside.
3. TO THE DOUGH – Sift the baking powder and baking soda onto the dough and knead well with your hands. Lightly flour your work surface and turn the dough out. Shape the dough into a rectangle shape and roll the dough out into a 12×22 inch rectangle.
4. Spread the filling on top of the dough and spread out evenly leaving a 1 inch border on the furthest side away from you.
5. Roll the dough up starting at one end until the dough is completely rolled up into a “cinnamon roll” shape.
6. Using a knife or unflavored floss, Cut the dough into 12 equal pieces. Place the rolls into a 12 inch cast iron skillet or other baking dish you prefer. Cover with a tea towl and let rise (30 minutes) while you preheat your oven to 375*.
7. Bake uncovered for about 35 to 40 minutes or until completely cooked through and golden brown.
8. In the meantime go ahead and mix up the ingredients for your glaze. If you need more powdered sugar, add more. If you need more milk or cream, add more. Get the consistency how you like it.
9. Once the rolls are done remove them from the oven and let stand for 5 minutes. Pour/spread the glaze over the pumpkin rolls evenly. Let stand 10 minutes before serving. This allows the glaze to settle into the swirls of the pumpkin rolls.

• Store in an airtight container on the counter for 2 days or in the fridge, covered, for 1 week.
• You can double the glaze recipe if you feel you need to.
• Let cool completely before storing.
• If you want a more “clean” looking swirl use the unflavored floss to cut your rolls out. I use this method in my youtube video. You can find the link to my channel in my social media tab on the main page.