Sourdough Pumpkin Brioche Rolls

Every Thanksgiving we get together with my husbands family for a long weekend. It is a wonderful time of fellowship and good food. We all bring favorite foods to contribute to the main meal as well as breakfasts and lunches. These sourdough pumpkin brioche cinnamon rolls have been a special breakfast treat for many years now! I started with this regular yeast recipe and then when I started back up with sourdough I converted it to sourdough.

These Sourdough pumpkin brioche rolls are so delicious and decadent. The dough is rich with eggs and butter and the filling is lightly sweet with butter and maple syrup, cranberries, and pecans. They can be topped with a pumpkin cream cheese frosting.

One thing I love about this recipe is that all the individual components can be prepared ahead of time. Then the rolls can be assembled and baked for fresh a breakfast treat.

What is Brioche?

Brioche is French enriched sweet bread. It is enriched with eggs and butter for a decadent soft texture. Traditionally made into a small bun and served with coffee. This recipe takes pumpkin brioche dough and turns it into a sweet cinnamon type roll with a maple butter filling with cranberries and pecans.

About This Recipe

This recipe uses my signature no fuss sourdough method that can be found in detail in this Artisan Sourdough post.

Here is the basic proccess I use:

1. Take starter out of the fridge and add some to a bowl. Then add all the other ingredients from your chosen recipe.

2. Mix and knead in the bowl until a dough is formed. Cover and allow to rise for 8-12 hours.

3. Feed starter equal parts flour and water, place back in fridge.

4. Form dough into loaves or rolls. Allow to rest for 20 minutes to 1 hour. Preheat oven.

5. Bake bread.

That’s it! No fussing with feeding the starter first, waiting until it is active, or dealing with discard. 

Making the Pumpkin Brioche Dough

• 3/4 cup Sourdough starter
• 1 cup pumpkin puree
• 1/3 cup sugar
• 2 tsp. salt
• 6 large eggs, lightly beaten
• 2 sticks butter softened
• 6 cups all purpose flour

To make the dough add sourdough starter pumpkin puree, sugar, salt, eggs, and butter to a large bowl and mix well. Slowly add flour and stir until it starts to come together into a ball. Using floured hands knead gently adding enough flour to form into a smooth ball. Cover with a damp towel or plastic wrap. Allow to rise for 8- 12 hours. You can also store the dough in the fridge for a longer ferment.

Making the Filling

Mix softened butter and maple syrup until smooth. Save until ready to assemble rolls. Chop pecans into small peices. Set aside with dried cranberries.

Making the Frosting

• 1/4 cup unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 1/4 cup pumpkin puree
• 1/4 tsp cinnamon
• 1/4 tsp fresh ground nutmeg
• 2 cups powdered sugar

Soften the cream cheese and butter at room temperature. Add all ingredients to a bowl. Blend slowly with a mixer to make a smooth frosting. Refrigerate until needed.

Making the Pumpkin Brioche Rolls

Divide the dough into two portions. Roll each section into a 9″ x 12″ rectangle. Spread with maple butter then sprinkle with pecans and cranberries. Roll up the rectangle beginnning aith a long end. Cut each log into 8 rounds.

Baking the Pumpkin Brioche Rolls

Place into a greased cake pan and allow to rise for about 20 minutes.

Bake at 350F for 25 minutes or until lightly browned.

Remove from oven and serve warm with the pumpkin cream cheese frosting. Don’t forget a cup of coffee to go with it! Delightful!

Did you make this recipe? Let me know in the cpomments below.

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