Pumpkin Cinnamon Roll Stuffed Sourdough
Serves 8
120 mins prep
50 mins cook
600 mins Resting time
770 mins total
Pumpkin Cinnamon Roll Sourdough combines the flavors of pumpkin and cinnamon rolls and puts them directly into the middle of a delicious sourdough bread. This loaf is great for fall and perfect for breakfast or as a snack!
Stuffing
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In the morning, feed your starter.
In the afternoon when your starter is active and bubbly, assemble your dough.
Start by whisking together your water and bubbly starter until the starter has fully dissolved. Whisk in the pumpkin puree and honey and mix until everything is combined.
Add the flour and salt and mix until a shaggy dough forms.
Cover with a tea towel or bowl cover and let rest for one hour.
After one hour, wet your fingers and preform your first set of stretch and folds. Lift one side of the dough up and towards the middle, rotating the bowl each time until a semi- smooth ball forms.
Let rest for 45 minutes.
After resting, perform 2-4 more sets of stretch and folds every 30 minutes to 1 hour apart until your dough is smooth and the gluten is strong.
Cover with a damp tea towel or bowl cover and leave to rest on your counter overnight for the bulk fermentation. This will take 8-10 hours.
The next morning
Turn your dough over onto a lightly floured workspace.
Gently stretch your dough out into a rectangle, careful not to rip it.
Mix together your softened butter, brown sugar, and cinnamon in a small bowl.
Place dollops of the cinnamon mixture all over the dough, leaving about 1/3 of the mixture behind.
Place dollops of the cream cheese in the gaps between the brown sugar mixture to cover the surface of the dough.
Fold one end up and towards the middle, and fold the opposite end up and towards the middle to connect together.
Place the remaining dollops of cinnamon mixture and cream cheese in the center of the dough.
Roll it up and shape it into the shape of your banneton. Be careful not to over shape your dough in this step or it might rip and will be hard to keep your inclusions in.
Place your loaf seam side up into a floured banneton. Stitch the middle of the dough together, cover and place in the fridge for at least two hours.
When you're ready to bake, preheat your Dutch oven to 450 for at least 20 minutes.
Turn your dough onto a piece of parchment paper, score the top with a bread lame and carefully transfer into your hot Dutch oven. Replace the lid and bake for 23 minutes.
After 23 minutes, remove the lid and bake for an additional 23 - 25 minutes until the top is golden brown.
Carefully remove your bread and let cool completely before slicing and serving!
