One large sourdough pumpkin cinnamon roll. Real pumpkin worked into the dough, a warm spiced filling rolled through the layers, cream cheese frosting on top. Twenty-four hours of ferment — the same patience that goes into our bread.
The same enriched sourdough dough we roll all year, with real pumpkin worked into it and a warm spiced filling turned through the layers. Twenty-four hours of slow fermentation before it ever sees the oven — that is where the depth comes from, and why it sits lighter than it looks.
One big roll, finished with cream cheese frosting: tangy enough to keep the spice in check, never a flood of glaze. No pie filling out of a can, no palm oil. We bake it in small batches while the pumpkins are here, and when they are gone it goes with them.
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If you can't pronounce what's in your food, you shouldn't eat it. Here is the whole list, nothing hidden, nothing you need a chemistry degree to read.
The roll
The frosting · cream cheese
The pumpkin goes into the dough, not on top out of a can. No palm oil, no emulsifiers, no artificial flavours.
Real pumpkin, a full day of fermentation and frosting made from scratch. A seasonal thing done properly, not a flavouring poured over a fast dough.
The pumpkin is worked into the dough itself, not spooned on top out of a pie-filling can. It is what keeps the crumb soft and carries the spice all the way through.
A full day of slow fermentation, the same patience as our bread. That is where the depth comes from, and why it sits lighter than it looks.
Cinnamon and warm baking spices go into the filling — not a pump of pumpkin-spice syrup. You can taste them one at a time.
Whipped from scratch, tangy enough to hold the spice in check. No palm oil, no emulsifiers, no flood of glaze — and one roll is a whole 200 grams of it.
No preservatives here either, so it is at its best fresh from the box. The good news: it freezes beautifully and comes back warm and gooey in minutes.
Ten seconds in a warm oven and the frosting melts back into the layers. This is how it is meant to be eaten.
Cream cheese frosting belongs in the fridge. Covered, it keeps 3 days and warms back up like the first morning.
Freeze it in a sealed bag for up to 3 months. The slow ferment means it thaws back soft, never dry.
Our tip: order a couple and put one in the freezer. In November, when the pumpkins are done, you will still have one left.
The cold morning, the coffee, the second one you said you would not have.
Warm it, share it, or do not. The little rituals that make one roll feel like a whole morning.
Autumn is the season of flavouring: syrup, colouring and the word “spice” on a label. Here is what separates the two.
The one we bake all year. 24-hour ferment, soft layers, no glaze flood.
Soft middle, crisp edge, dark chocolate and flaky salt.
Frozen butter folded into cold dough. Craggy top, tender middle.
Baked fresh every Tuesday, hand-delivered within ~15 miles of New Windsor. Order through Sunday.
