Pumpkin Bread Rolls with Cinnamon Butter
Filed Under: Bread | Fall | Halloween | Savory | Thanksgiving | Videos

Pumpkin Bread Rolls with Cinnamon Butter

November 2nd, 2022
4.91 from 22 votes
4.91 from 22 votes

Pumpkin Bread Rolls with Cinnamon Butter are slightly sweet and SO festive, with their easy and adorable pumpkin shapes. Your family will LOVE these!

Yield: 15 bread rolls

Prep Time: 20 minutes

Cook: 20 minutes

Pumpkin Bread Rolls with Cinnamon Butter - EVERYONE loves these!

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.

pumpkin bread rolls smeared with cinnamon butter

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!

pumpkin shaped yeasted dinner rolls, perfect for your thanksgiving table

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.

pumpkin puree types (homemade, canned and organic) in bowls, lined up next to one another for comparison

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:

  1. 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.
  2. 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. 
  3. The final rise may be longer than directed in the recipe because the dough will still be cool.

Make Further Ahead:

  1. After its first rise, shape the dough into pumpkins as directed.
  2. Cover well with plastic wrap and immediately place in the freezer for up to 2 months.
  3. When you’re ready to bake, loosen the plastic wrap and defrost to room temperature.
  4. Let rise until an indentation made with your finger into the dough remains.
  5. Proceed with the recipe as written.


  1. Prepare the dough, shape the pumpkin rolls, and begin baking as instructed in the recipe.
  2. Bake for half the baking time, or until the bread begins to hold its own shape.
  3. Remove from the oven, cool completely, then wrap well in plastic wrap and tin foil.
  4. Label the remaining bake time and temperature on the bread before storing.
  5. Refrigerate overnight or store in the freezer for up to 1 month.
  6. When ready to bake, bring to room temperature and bake for the remaining time from the recipe in the oven.
  7. Feel free to wrap and freeze bread rolls individually to bake off as many as needed.

lineup of homemade pumpkin bread rolls

More Fall Recipes You’ll Love:

4.91 from 22 votes

How to make
Pumpkin Bread Rolls with Cinnamon Butter

Yield: 15 bread rolls
Prep Time: 20 minutes
Cook Time: 20 minutes
Inactive Time 2 hours
Total Time: 2 hours 40 minutes
Pumpkin Bread Rolls with Cinnamon Butter are slightly sweet and SO festive, with their easy and adorable pumpkin shapes. Your family will LOVE these!


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


For the bread rolls:

  1. 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.

  2. 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.

  3. 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.

  4. 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:

  1. 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.

  2. Serve the rolls warm with the cinnamon butter.

Recipe Video

Recipe Notes

Adapted from my Ultimate Dinner Roll recipe.
Course : Side Dish
Cuisine : American
Keyword : dinner roll recipe, dinner rolls, fall, fall baking, pumpkin, pumpkin rolls, thanksgiving

This post was originally published in 2014 and has been updated with additional recipe tips, a step-by-step video, and baking science information.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Amy Woods — November 17, 2016 at 2:09 pm

    Hello, You mentioned in your video that there were make ahead instructions on your blog. I haven’t been able to locate them. Can you help? Thanks!

  2. #
    Ann — November 15, 2016 at 8:51 pm

    ^^ This was my exact question. Has anyone else tried? Maybe using regular rise yeast instead of instant would facilitate that?

  3. #
    Susan — November 2, 2016 at 9:55 am

    After the rolls have risen a second time and formed into unbaked pumpkin rolls, can I store in the refrigerator the day before Thanksgiving, and then on Thanksgiving Day take them out, bring them to room temperature, brush with egg wash, and then bake? Does refrigerating the unbaked rolls overnight deflate or compromise the successful outcome of these pumpkin rolls?

  4. #
    Lena — November 2, 2016 at 9:22 am

    oops found it

  5. #
    Lena — November 2, 2016 at 9:20 am

    Where is the print button

  6. #
    Katey Hakizimana — October 31, 2016 at 11:59 am

    I have made these at least three years in a row and and they are now a Halloween tradition with White Chicken Chili. Yum! Thank you.

  7. #
    Loretta — October 30, 2016 at 12:48 pm

    Just did a dry run for Thanksgiving. There is no pumpkin taste. Would have liked that. They are bland and pretty

  8. #
    tiffany dobolek — October 29, 2016 at 3:08 pm

    I’ll let you know how it turns out. I am at 8,800ft in Harris Park, Bailey, CO. I just moved up here from Denver and I’m learning how to bake and cook all over again! 🙂 I am going to add a few tbsp of flour and 1/8cup water… we’ll see what happens! I think I may have to leave them in the oven longer also.. So far everything takes longer to bake.. fingers crossed!!!

  9. #
    Tatiana Semenov — October 28, 2016 at 3:10 pm

    Once baked, how do I store them and how long will they keep fresh?

  10. #
    Cindie — October 27, 2016 at 1:39 pm

    I am so excited. The dough is rising right now and can”t wait to put them in the oven!!

  11. #
    Megan — October 27, 2016 at 9:48 am

    So cute!! Making these for my sons preschool tomorrow! Perfect festive snack. Thank you for sharing this

  12. #
    tiffany dobolek — October 26, 2016 at 5:19 pm

    How do I account for high altitude?

    • #
      Tessa — October 28, 2016 at 10:54 am

      I’m not sure, Tiffany. I’ve only ever lived at sea level.

  13. #
    Yazmin — October 26, 2016 at 9:25 am

    How do I store these breads for later?

  14. #
    Dom — October 22, 2016 at 8:30 am

    just wanted you to know that I made these today and they were divine! I’ve changed them slightly and have written about them on my blog (with a link back to you of course)… they’re not as sweet as I thought they would be. We love them toasted with honey! Thanks for the inspiration x

  15. #
    Connie Guimond — October 22, 2016 at 8:03 am

    Could I get the make ahead instructions. Thanks

  16. #
    Louise — October 19, 2016 at 9:22 pm

    I can not use milk at my thanksgiving dinner. Any ideas on whether I could use scalded soy, almond or other milk? thank you

  17. #
    sophia — October 19, 2016 at 7:47 am

    This sounds awesome. Not really a fan of pumpkin but this has only 1/2 cup of the puree, I’m gonna give it a try. When I print your recipes, they are so well designed…love it. Just a suggestion, the typeface you have chosen to use is so thin and light. It’s great on the screen but it prints out so faint that it’s a struggle to read.

  18. #
    Krista — October 18, 2016 at 5:51 pm

    I would love to make these but I have an egg allergy, any recommendations on how to substitute?

  19. #
    DeAnna Wolf — October 18, 2016 at 12:44 pm

    I made these and they are delicious. Not sweet at all, a great dinner roll. And that butter, yum! Added a tad of nutmeg, so good!

  20. #
    Sandra — October 17, 2016 at 3:45 pm

    May we use apple instead of pumpkin?

  21. #
    debbie bain — October 16, 2016 at 5:14 pm

    How sweet are these rolls? I’m thinking of making these for thanksgiving instead of the usual dinner rolls ,but I don’t want a roll as a desert!

    • #
      Tessa — October 16, 2016 at 6:33 pm

      Definitely not overly sweet. We love them because they taste good with everything else on the Thanksgiving table 🙂

  22. #
    debbie bain — October 16, 2016 at 5:12 pm

    How sweet are these rolls? I was thinking of having these in place of the usual Dinner roll, but I don”t want my rolls to be like a desert!! ty

  23. #
    jaimy — October 16, 2016 at 1:33 pm

    Can i make these with bread flour instead of AP?

    • #
      Tessa — October 16, 2016 at 2:25 pm

      That should work!

  24. #
    Brandi — October 14, 2016 at 10:57 am

    Just curious if anyone has the answer to GF flour. I just tried it today… and they came out more like a corn meal or biscuit- really heavy and grainy. Is this because of the GF flour? I made 3 batches at once, so it’s really frustrating that all 3 came out this way. Should I just suck it up and do AP flour and pretend there isn’t any gluten in them?

    • #
      Tessa — October 14, 2016 at 1:31 pm

      GF flour doesn’t work well for bread since gluten is essential for the dough to develop its structure. There are some GF flour products made specifically for bread, but in general you’re much better off following bread recipes that were specifically formulated to be GF.

  25. #
    Joanne — October 5, 2016 at 12:04 pm

    Hi I made the rolls and they are amazing and so easy and delicious.

    However I followed the butter recipe to a tea b it was dark in colour and runny. Not sure what I did wrong?

    • #
      Tessa — October 10, 2016 at 10:40 am

      Wonderful! Hmm the butter may not have been whipped enough.

  26. #
    Rita Zelig — October 5, 2016 at 5:39 am

    You are my VERY FAVORITE person in the world! Because of you I made the very best Apple Streusel Challahs! I Love You Tessa! And now for Succoth, which is our festival of harvests, I will be able to create these adorable little pumpkin rolls! Thank you so much for explaining, flour to liquid to yeast ratios, etc. It’s such a HUGE relief to understand that much better! G-d Bless You Always! Yea me! Pumpkin Rolls here I come!

    • #
      Tessa — October 10, 2016 at 10:43 am

      So thrilled to hear that, Rita! I’m glad the explanations were helpful 🙂

  27. #
    Emily — October 3, 2016 at 8:54 am

    I’m curious why the milk needs to be scalded– can you explain?

    Thanks for the recipe!

    • #
      Tessa — October 4, 2016 at 6:23 am

      Hi Emily, I explain that in detail in the video 🙂

  28. #
    Sil — September 29, 2016 at 5:08 am

    Can I freeze these.they look great.

  29. #
    Jenn — September 21, 2016 at 2:28 pm

    Oh my gods, we need these in my house!

    But I’m gluten intolerant. Do you know if one-to-one would work or would AP be better or what? I may have to experiment. We need these!

    • #
      Tessa — September 21, 2016 at 4:43 pm

      I’m sorry Jenn, but I have little experience in gluten-free bread baking :/ Let me know if you give it a try!

  30. #
    Lura — August 22, 2016 at 7:56 am

    Can I reduce the amount of sugar? I know yeast needs sugar but I don’t typically like my dinner rolls so sweet. Aside from taste, would cutting the amount in half hurt the texture or otherwise mess up the result?

    • #
      Tessa — August 22, 2016 at 11:38 am

      That should be fine!

  31. #
    Kristi Minor — May 19, 2016 at 9:00 am

    OMG! Made these and they were amazing! Even my picky brother loved them and asked for me to make them next time he ate with us! The butter is easy and perfect proportions! Some of my pumpkins were deformed but that was my own fault for not taking my time. Some turned out perfect though!

  32. #
    Kristn — December 15, 2015 at 4:17 pm

    I liked these very much. The texture was great, however i wanted more pumpkin flavor. Any ideas on how I could add more pumpkin to the mixture without throwing everything else off?

    • #
      Kristn — November 24, 2021 at 11:50 am

      I am trying this again and was wondering if anyone had added more pumpkin to get a stronger pumpkin flavor?

  33. #
    Gayle mccreery — November 21, 2015 at 7:00 pm

    Looks wonderful and I will do it!

  34. #
    mimi — June 25, 2015 at 1:09 am

    Dear Tessa,

    i tried and the bread came our beautiful, the next morning i noticed the bread became dry. wonder why…any tips…

  35. #
    Emalee — December 11, 2014 at 5:04 am

    Can I let the dough rise overnight (in its “pumpkin” form) and bake it the next day? Or would the dough rise too much?

    • #
      Tessa — December 11, 2014 at 8:59 am

      Hmm I’m really not sure I haven’t tried it with this specific recipe, though I’d be a little weary because you really don’t want the rolls to loose their pumpkin shape! If possible, I would let the mass of dough rise overnight then let it come to room temp before shaping it. Or you could even freeze the baked rolls to make them ahead of time, I’ve left come detailed instructions for that in above comments.

  36. #
    Pixie — November 26, 2014 at 3:38 pm

    Would white whole wheat flour work in this recipe ?

    • #
      Tessa — November 26, 2014 at 9:31 pm

      I haven’t tried it but I think it would be okay, though you might want to start with half white whole wheat half all-purpose to see how that goes. Wouldn’t want the rolls to end up too heavy and dense due to the wheat flour.

  37. #
    Sally — November 19, 2014 at 1:36 pm

    I love this! These are perfect for Thanksgiving. Is shaping the bread into the pumpkin shape do-able with a more brioche like bread recipe?

    • #
      Tessa — November 20, 2014 at 10:49 am

      I’ve never tried!

  38. #
    jen browder — November 19, 2014 at 9:19 am

    These look wonderful. Can you think of any reason I couldn’t use my bread machine to make the dough? Thanks!

    • #
      Tessa — November 20, 2014 at 10:48 am

      Should work fine in a bread machine!

  39. #
    Tad — November 2, 2014 at 10:27 am

    Any idea how many carbs are in each roll? I have a diabetic son and the nutrition info would be very beneficial. Thank you.

    • #
      Tessa — November 3, 2014 at 9:33 am

      Sorry, I don’t know! I’m not a nutritionist and don’t feel comfortable providing that info, so I’d suggest popping the recipe into a nutrition calculator website.

  40. #
    Sam — November 1, 2014 at 8:05 pm

    Thanks for posting a fun Fall recipe. I’m not sure what “instant yeast” is though. Does that mean quick-rising yeast or just regular? Thanks in advance for clarification.

  41. #
    Kristina — October 29, 2014 at 4:01 pm

    Just wondering if you have to use whole milk or if you could get away with skim. That is normally all we have in the house! Thanks!

    • #
      Tessa — October 29, 2014 at 5:47 pm

      You should be okay with skin.

  42. #
    Amber E — October 24, 2014 at 2:01 pm

    Wanting to make these to sell tomorrow along with some muffins. I don’t have an electric or hand mixer though. I have made bread once or twice before without using a mixer. Would these be fairly difficult to do by hand? I love the muffin recipe I have, but I want to have something shaped like a pumpkin and I don’t have a pan with little pumpkin shapes in it.

    If these would be too difficult, what is another option for doing something with a pumpkin shape that I could do by hand?

    • #
      Tessa — October 24, 2014 at 2:11 pm

      Hi! Please read the post: “You can knead by hand, it should take about 5 to 7 minutes.”

  43. #
    lupe martinez — October 23, 2014 at 9:29 am

    rose- the second egg is to brush on the rolls before baking. Iryna-pumpkin puree is canned pumpkin (or homemake “mashed” pumpkin if you prefer). not to be confused with canned pumpkin pie mix.

  44. #
    Iryna — October 18, 2014 at 1:56 am

    Hello! Please advise: “pumpkin puree” – is it a fresh mashed / blended pumpkin or I have to cook the pumpkin before?
    Thank you 🙂

  45. #
    Rose — October 17, 2014 at 3:38 pm

    The recipe lists 2 eggs but the directions list 1. Could you please clarify?

    Thanks! I can’t wait to try 🙂

  46. #
    Natasha — October 13, 2014 at 3:12 pm

    I made these for thanksgiving and their delicious! Being my first time making bread, it was surprising simple and extremely easy to understand. The pictures really helped!

    One question though, can you substitute the flour for gluten-free four?

    • #
      Tessa — October 15, 2014 at 3:43 pm

      I really don’t know, unfortunately. I don’t have any experience using GF flour in bread baking.

  47. #
    Jaime — October 12, 2014 at 8:58 pm

    These look great! Quick question.. If I don’t wanna make all the roles at once… Can I freeze the dough until I want to bake them another time?

    • #
      Tessa — October 12, 2014 at 10:39 pm

      Hi Jaime! I would not recommend freezing the dough. Instead I would bake the rolls first then freeze: Bake the rolls normally and let cool completely. Wrap all the rolls tightly in a sheet of foil then place in a resealable bag. Freeze up to 1 month. Take the foil-wrapped rolls out of the freezer bag and loosen the foil. Place the loosely-wrapped package of rolls directly on an oven rack and bake at 300°F for 20 to 25 minutes, until the rolls are piping hot to the touch and warm all the way through. Serve these rolls immediately and while still warm as they tend to become dry once cooled. Do not reheat.

  48. #
    Kiana Jensen — October 12, 2014 at 6:46 pm

    So excited to try these! Thanks for such thorough directions and pictures, sooo helpful. 🙂

  49. #
    Peachie Octaviano Have — October 12, 2014 at 2:11 am

    Hi, these look fabulous! I want to try and serve them on our Halloween brunch. I am considering of baking them for freezing. Is this advisable? Thanks in advance.

    • #
      Tessa — October 12, 2014 at 10:37 pm

      While they’re best fresh, you can freeze the baked rolls: Bake the rolls normally and let cool completely. Wrap all the rolls tightly in a sheet of foil then place in a resealable bag. Freeze up to 1 month. Take the foil-wrapped rolls out of the freezer bag and loosen the foil. Place the loosely-wrapped package of rolls directly on an oven rack and bake at 300°F for 20 to 25 minutes, until the rolls are piping hot to the touch and warm all the way through. Serve these rolls immediately and while still warm as they tend to become dry once cooled. Do not reheat.

  50. #
    alfa — October 9, 2014 at 7:59 pm

    Those are sooo good I mixed whole wheat and all purpose I had to add about a half A cup though . Thank u

  51. #
    Annette — October 5, 2014 at 3:42 pm

    Oops read over too quickly found the flour 3 3/4 cups ap. Cannot wait to make them.

  52. #
    Annette — October 5, 2014 at 2:51 pm

    How much flour? 4 1/2cups of bread flour?

  53. #
    Gail Jones — October 5, 2014 at 11:25 am

    Have you ever used sweet potato’s? I will definitely try! Love the design. Perfect with my sweet potato soufflé cooked in a pumpkin .

    • #
      Tessa — October 5, 2014 at 12:11 pm

      No but I’m sure that would be wonderful!

  54. #
    Laurie — September 23, 2014 at 6:29 pm

    These look adorable and delicious! I would love to make them for my daughter’s “our little pumpkin is turning one” birthday party, but not sure I would have time to make them the morning of. If I made them a day or two ahead of time, would they keep okay?

    • #
      Tessa — September 23, 2014 at 7:01 pm

      They’re definitely best fresh but they should keep fine – I would reheat briefly in the oven.

  55. #
    Gaby — September 13, 2014 at 8:00 am

    So gorgeous!

  56. #
    Rachel @ Baked by Rachel — September 12, 2014 at 7:31 am

    These are so cute! Such a fun idea for Fall!

  57. #
    Kimber — September 12, 2014 at 7:20 am

    These look delicious! Any alternative stem ideas for my nut allergic son? Thanks!

    • #
      Tessa — September 13, 2014 at 8:48 am

      Hmmm maybe a shortened pretzel stick?

  58. #
    Serena — September 12, 2014 at 5:35 am

    They look so lovely! I’m glad that I found this recipe because Halloween is a big thing in our family. Many neighbors come to visit us so this is a perfect thematic piece for the party. I used to eat gluten-free things but then, I realized that even some restaurants which have a gluten-free sign might not be 100% gluten-free. Eventually, I decided to stop this lifestyle and I started eating generally healthy food. I like your recipes because they bring me back to my home where my mom used to bake a lot. You also brought me back to baking with traditional ingredients. Thank you for that, Tessa!

  59. #
    Amber Rodman — September 12, 2014 at 5:30 am

    So excited to see these. I am a pumpkin fan and I make my own pumpkin puree every year for the whole season. Its normally two days in the kitchen to roast all the pumpkin and store it for cooking. These great little rolls will be a fantastic side or appetizer in my Harvest Party with all my friends.

  60. #
    Katharine — September 12, 2014 at 4:55 am

    I LOVE these! They are super cute! I’m going to have to find an excuse to make these, although I don’t think that’ll be hard! 🙂

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