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Pumpkin Bread Rolls with Cinnamon Butter Recipe

★★★★★

4.9 from 140 reviews
  • Author: Thomas
  • Total Time: 2 hours 25 minutes
  • Yield: 15 rolls 1x

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.

Ingredients

Scale

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)

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

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Find it online: https://mealmagicplace.com/pumpkin-bread-rolls-with-cinnamon-butter-recipe/