Pumpkin Bread Rolls with Cinnamon Butter Recipe

Introduction

These pumpkin bread rolls with cinnamon butter are a delightful fall treat that combines fluffy, soft bread with a rich, spiced spread. Perfect for breakfast or an afternoon snack, they bring warm flavors and festive charm to your table.

Ingredients

• 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 fine sea salt
• 3 3/4 cups (476 grams) all-purpose flour
• Sliced pecan pieces, for the “stems”
• 1 stick (113 grams) unsalted butter, at room temperature (for cinnamon butter)
• 1/4 cup (31 grams) powdered sugar
• 1/4 cup (84 grams) honey
• 1 teaspoon ground cinnamon
• 1 large egg (for egg wash)

Instructions

1. Step 1: In a large mixing bowl fitted with a dough hook, combine the yeast, lukewarm milk, sugar, melted butter, pumpkin puree, one egg, and salt. Mix until well blended.
2. Step 2: Gradually add the flour while kneading on medium-low speed. Continue until the dough pulls away from the bowl sides, then rest for 3–5 minutes.
3. Step 3: Knead the dough again for about 5 minutes until soft and smooth. Add more flour by tablespoons if too sticky.
4. Step 4: Transfer dough to a greased bowl, cover with plastic wrap, and let it rise until doubled in size, about 45 minutes to 1 hour.
5. Step 5: Punch down the dough and turn onto a floured surface. Divide into 15 equal pieces, shape into balls, and gently flatten each.
6. Step 6: Using a paring knife, cut 8 shallow slices around each ball, forming a pumpkin shape without cutting through the center. Cover and let rise until doubled, about 45 minutes to 1 hour.
7. Step 7: Preheat oven to 350°F (175°C). Make a small indentation in the center of each roll using the end of a utensil or fingertip.
8. Step 8: Beat the remaining egg with 2 teaspoons of water and brush the egg wash over the rolls. Bake for 15–20 minutes until golden brown.
9. Step 9: Place a sliced pecan piece into each indentation to resemble pumpkin stems.
10. Step 10: For the cinnamon butter, beat room-temperature butter until pale. Add powdered sugar, honey, and cinnamon; beat until light and fluffy.
11. Step 11: Serve the warm rolls generously spread with the cinnamon butter.

Tips & Variations

• Use canned pumpkin puree or homemade for best flavor. Avoid pumpkin pie filling as it has added spices.
• For a dairy-free option, substitute milk and butter with plant-based alternatives.
• Try adding chopped nuts or raisins into the dough for extra texture.
• Brush rolls with melted butter instead of egg wash for a softer crust.

Storage

Store the pumpkin rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Keep the cinnamon butter covered in the fridge for up to 1 week; bring to room temperature before serving. Reheat rolls gently in the microwave or oven for a warm, fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to activate active dry yeast in warm water with a pinch of sugar before mixing it into the dough. Instant yeast can be added directly to the ingredients.

What if I don’t have pumpkin puree?

You can substitute with sweet potato puree or canned butternut squash puree for a similar texture and flavor, though the taste will vary slightly.

Pumpkin Bread Rolls with Cinnamon Butter Recipe

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★★★★★

4.9 from 140 reviews

• Author: Thomas
• Total Time: 2 hours 25 minutes
• Yield: 15 rolls 1x

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Description

These Pumpkin Bread Rolls with Cinnamon Butter are soft, fluffy, and bursting with warm fall flavors. The bread rolls are enriched with pumpkin puree and shaped like little pumpkins with pecan “stems,” then served with a sweet, cinnamon-spiced butter that perfectly complements the tender bread. Ideal for cozy breakfasts or festive gatherings.

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Ingredients

Scale 1x2x3x

For the Bread Rolls

• 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 fine sea salt
• 3 3/4 cups (476 grams) all-purpose flour
• Sliced pecan pieces, for the “stems”

For the Cinnamon 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
• 1 large egg (for egg wash)
• 2 teaspoons water (for egg wash)

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Instructions

1. Prepare Dough: In the bowl of an electric mixer fitted with a dough hook, combine yeast, lukewarm milk, sugar, melted butter, pumpkin puree, one egg, and salt. Mix until well combined. Gradually add flour and knead on medium-low speed until dough pulls away from the bowl sides.
2. Knead and Rest: Turn off mixer, let dough rest 3-5 minutes, then continue kneading for 5 more minutes until soft and smooth. Add flour tablespoon by tablespoon if sticky.
3. First Rise: Transfer dough to a greased large bowl, cover with plastic wrap, and let rise until doubled, about 45 minutes to 1 hour.
4. Shape Rolls: Punch down dough, turn out onto floured surface. Divide into 15 equal pieces and shape into balls. Flatten each slightly, then cut 8 slices around each to resemble pumpkins without cutting all the way through. Cover and let rise until doubled, about 45 minutes to 1 hour.
5. Preheat and Prepare for Baking: Preheat oven to 350°F (175°C). Make a small indentation in the center of each roll with a utensil or finger for the “stem.” Beat remaining egg with 2 teaspoons water and brush over the rolls.
6. Bake Rolls: Bake rolls for 15 to 20 minutes until golden brown. Immediately press a sliced pecan piece into the indentation of each roll to form the “stem.”
7. Make Cinnamon Butter: In a mixer with whisk attachment, beat room temperature butter for 30 seconds until pale. Add powdered sugar, honey, and cinnamon; beat 1-2 minutes until fluffy.
8. Serve: Serve rolls warm with a dollop of cinnamon butter. Store butter covered in the refrigerator for up to 1 week; bring to room temperature before serving.

Notes

• Use lukewarm milk to activate yeast properly without killing it.
• Adjust flour quantity if dough is too sticky to ensure proper texture.
• Scalding milk means heating it until just before boiling, then cooling to lukewarm.
• The pecan pieces add a charming decorative touch as pumpkin stems.
• Let cinnamon butter come to room temperature before serving for easy spreading.
• Rolls are best served warm but can be reheated gently if needed.
• Store cinnamon butter in an airtight container in the fridge for up to one week.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: pumpkin bread rolls, cinnamon butter, pumpkin rolls, fall bread recipe, holiday baking, soft pumpkin bread