Tessa’s Recipe Rundown
Taste: Is there anything better than the combination of slightly sweet pumpkin with cinnamon?
Texture: Super soft and slightly chewy, every bite is bread heaven.
Ease: I think you’ll be surprised by just how simple this recipe is!
Pros: Fun, adorable seasonal twist on bread rolls. These will become highly requested for every holiday dinner!
Cons: None at all!
Would I make this again? Absolutely.
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These Pumpkin Bread Rolls are as delicious as they are adorable, and perfect for any fall gathering.
The rolls are incredibly soft with a hint of pumpkin flavor. Plus, the butter is utterly delicious.
And the best part is that both the rolls and the butter are surprisingly easy to make!
The idea for the shape of these Pumpkin Bread Rolls came from Beyond Kimchee blog. I wanted to make pumpkin bread rolls, and I was inspired to shape them this way thanks to Beyond Kimchee’s adorable pumpkin shaping technique.
I think that extra step makes these rolls so adorable, memorable, and beautiful for any holiday table.
I hope you give these cute pumpkin bread rolls a try this Thanksgiving!
How to Make Pumpkin Bread Rolls with Cinnamon Butter
Which Yeast Is Best to Use For Pumpkin Bread Rolls?
Instant yeast, also called rapid rise or quick rise yeast, helps these pumpkin rolls rise faster. You can buy my favorite yeast on Amazon. This type of yeast is specifically formulated to allow you to skip yeast proofing (the step where you combine the yeast with warm liquid and allow it to sit for a few minutes until it becomes bubbly). Instant yeast can be directly added in with all of the other ingredients.
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, you can swap instant yeast for active dry yeast at a 1:1 ratio. Active dry yeast will take about 20% longer to rise. Here’s how to slightly speed up that process:
- Combine the active dry yeast with the warm water and warm milk called for in the recipe and allow it to proof for 5 minutes, until frothy.
- Then add to the bowl with the other ingredients and proceed with the recipe as written.
What Type of Pumpkin Should I Use in Bread Rolls?
- I used store-bought canned pumpkin puree for this Pumpkin Scones recipe.
- I don’t recommend using homemade pumpkin puree for this recipe, as homemade puree tends to contain more liquid, which can be detrimental to a yeasted bread recipe.
- Note: Be sure NOT to use canned pumpkin pie filling for this recipe – it is not the same thing as pumpkin puree.
- Check out my Fresh vs. Canned Pumpkin article for the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin.
How to Knead Pumpkin Bread Rolls
This Pumpkin Roll dough comes together quite easily in your stand mixer. If kneading by hand, be sure to knead the dough properly so your pumpkin rolls hold their shape and bake up nice and fluffy. To learn more about this, see my instructions for how to knead by hand here.
How To Tell If You Have Over-Proofed Your Pumpkin Bread Rolls
This can happen easily if your kitchen is very hot, or if you’re super busy and forget to check on the rolls. If your rolls have over-proofed, they will likely deflate while egg washing, or look deflated once baked. Over-proofed rolls will look a little sad, but they should still taste fine.
How to Store Pumpkin Bread Rolls
Store baked, cooled Pumpkin Bread Rolls in an airtight container for up to two days at room temperature.
How to Freeze Pumpkin Bread Rolls
Store in an airtight container in the freezer for up to two months. Let defrost at room temperature before serving.
How to Make Pumpkin Bread Rolls Ahead of Time
Make 1 Day Ahead:
- After kneading the dough, remove the dough to a container wrapped in plastic wrap. Leave room for the dough to rise (it will still happen even in the colder environment, but more slowly). This will be the dough’s first rise.
- Once you’re ready to proceed with shaping the dough into little pumpkins, remove it from the fridge, punch it down, and allow it to rest and come to room temperature (about 30 minutes) before shaping as the recipe instructs.
- The final rise may be longer than directed in the recipe because the dough will still be cool.
Make Further Ahead:
- After its first rise, shape the dough into pumpkins as directed.
- Cover well with plastic wrap and immediately place in the freezer for up to 2 months.
- When you’re ready to bake, loosen the plastic wrap and defrost to room temperature.
- Let rise until an indentation made with your finger into the dough remains.
- Proceed with the recipe as written.
Parbaking:
- Prepare the dough, shape the pumpkin rolls, and begin baking as instructed in the recipe.
- Bake for half the baking time, or until the bread begins to hold its own shape.
- Remove from the oven, cool completely, then wrap well in plastic wrap and tin foil.
- Label the remaining bake time and temperature on the bread before storing.
- Refrigerate overnight or store in the freezer for up to 1 month.
- When ready to bake, bring to room temperature and bake for the remaining time from the recipe in the oven.
- Feel free to wrap and freeze bread rolls individually to bake off as many as needed.
More Fall Recipes You’ll Love:
- Pumpkin Spice Coffee Cake
- Best Ever Pie Crust
- Crowd-Pleasing Sweet Potato Casserole
- French Silk Pie
- Peanut Butter Pie
Pumpkin Bread Rolls with Cinnamon Butter
Ingredients
For the bread:
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 cup whole milk, scalded and cooled to lukewarm
- 1/4 cup (50 grams) granulated sugar
- 3 tablespoons (43 grams) unsalted butter, melted
- 1/2 cup (113 grams) pumpkin puree
- 1 large egg
- 1 teaspoon salt
- 3 3/4 cups (476 grams) all-purpose flour
- Sliced pecan pieces, for the “stems”
For the butter:
- 1 stick (113 grams) unsalted butter, at room temperature
- 1/4 cup (31 grams) powdered sugar
- 1/4 cup (84 grams) honey
- 1 teaspoon ground cinnamon
To finish:
- 1 large egg
Instructions
For the bread rolls:
- In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
- Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.
- Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly. With a pairing knife, cut 8 slices around each ball to make the pumpkin shape, being careful not to slice all the way into the center. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 350°F. Use the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the “stem.” In a small bowl, beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown. Place a sliced pecan piece into the indentation of each roll.
For the cinnamon butter:
- In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving.
- Serve the rolls warm with the cinnamon butter.
Recipe Notes
This post was originally published in 2014 and has been updated with additional recipe tips, a step-by-step video, and baking science information.
Can you use a bread maker to make the dough? How would that change the recipe?
I absolutely loved these! They were a huge hit last Thanksgiving among family, even the picky eaters! The butter is a perfect pair. Oh so simple and delicious!
I made these last Thanksgiving and absolutely loved them! They were a huge hit among the family, especially when paired with the butter. Simple and oh so rewarding!
These rolls are amazing!! I’ve made them three times now and each time I messed up (1-forgot to add salt until it was already all mixed, 2-did not punch down after taking out of fridge and let rise for 4+ hours before shaping, 3- had a hard time punching down out of the fridge) BUT nonetheless, they turned out fine EVERY TIME so the recipe is pretty forgiving! I used scissors to cut them into the pumpkin shape and was super easy! I made them for Thanksgiving and Christmas and par-baked them prior. They came out great!! I love the way you explain how the ingredients all work together – like Alton Brown but more layman’s terms! THANK YOU, I LOVE YOUR SITE and continue finding awesome recipes!
Hi and thank you for the delicious and cute rolls.
I have a question, I like to add more flavor to my pumpkin rolls. so I thought to add another 1/2 cup pumpkin puree (total of 1 cup) and of course I have to add more flour ( how much????) or maybe reduce the amount of milk? I was wondering if you had this experience or if you have any tips for me.
Thank you,
Mahsa
These are absolutely delicious and a favorite for Thanksgiving dinner.
I wonder if I can make these ahead of time and frozen for later use
So yummy, cute and easy to make! I can’t wait to do it again. The butter is unbelievable! I used a razor blade instead of a paring knife to cut the rolls. Great great great recipe!
These rolls are AMAZING! They are soft and fluffy with a perfect subtle pumpkin flavor that really gets kicked up by the yummy butter. Thanks!
WOW, Tessa, these were AMAZING!!! They were so light, fluffy, and chewy. Just the perfect texture. And that honey butter, YUM!!! I actually left out the powdered sugar since we don’t like things too sweet and it was perfect.
I made these in 2016 for Halloween, we had Trick or Treaters come to the door with their parents and they could smell the rolls baking, needless to say, the parents got a better treat than the children. (The children got them too, if they wanted them, and most wanted more!)
This is a great recipe and it makes wonderful rolls. The cinnamon butter tops them off with just the right amount of flavor.
I lost half of my recipe and I am so glad that you have it updated, I am making them today for a sewing group that meets twice a month with potluck treats and meals. Tonight is the night for “Spooktacular” treats, I bet they will love these!
Lovely, but I had to add loads more flour to get a workable dough that wasn’t sticky and gloopy (I am using scales)
Pretty disappointed with this recipe, the bread didn’t really have any flavor and was a bit chewy. I followed the recipe exactly and while they look cute, it’s more style over substance as they don’t taste great.
I like the general idea, so I’ll probably tweak the recipe, I think it either needs a stronger sweeter or savory flavor. Like an egg yolk/sugar wash, maybe with a little more sugar in the dough, would improve them alot. Or increase the salt in the dough for a savory roll with some flavor. I’ve never made something off this site before though, so I might just look for another recipe source entirely.