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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:
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
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.
This post was originally published in 2014 and has been updated with additional recipe tips, a step-by-step video, and baking science information.
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!
^^ This was my exact question. Has anyone else tried? Maybe using regular rise yeast instead of instant would facilitate that?
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?
oops found it
Where is the print button
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.
Just did a dry run for Thanksgiving. There is no pumpkin taste. Would have liked that. They are bland and pretty
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!!!
Once baked, how do I store them and how long will they keep fresh?
I am so excited. The dough is rising right now and can”t wait to put them in the oven!!
So cute!! Making these for my sons preschool tomorrow! Perfect festive snack. Thank you for sharing this
How do I account for high altitude?
I’m not sure, Tiffany. I’ve only ever lived at sea level.
How do I store these breads for later?
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
Could I get the make ahead instructions. Thanks
I can not use milk at my thanksgiving dinner. Any ideas on whether I could use scalded soy, almond or other milk? thank you
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.
I would love to make these but I have an egg allergy, any recommendations on how to substitute?
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!
May we use apple instead of pumpkin?
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!
Definitely not overly sweet. We love them because they taste good with everything else on the Thanksgiving table 🙂
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
Can i make these with bread flour instead of AP?
That should work!
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?
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.
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?
Wonderful! Hmm the butter may not have been whipped enough.
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!
So thrilled to hear that, Rita! I’m glad the explanations were helpful 🙂
I’m curious why the milk needs to be scalded– can you explain?
Thanks for the recipe!
Hi Emily, I explain that in detail in the video 🙂
Can I freeze these.they look great.
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!
I’m sorry Jenn, but I have little experience in gluten-free bread baking :/ Let me know if you give it a try!
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?
That should be fine!
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!
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?
I am trying this again and was wondering if anyone had added more pumpkin to get a stronger pumpkin flavor?
Looks wonderful and I will do it!
Dear Tessa,
i tried and the bread came our beautiful, the next morning i noticed the bread became dry. wonder why…any tips…
Can I let the dough rise overnight (in its “pumpkin” form) and bake it the next day? Or would the dough rise too much?
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.
Would white whole wheat flour work in this recipe ?
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.
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?
I’ve never tried!
These look wonderful. Can you think of any reason I couldn’t use my bread machine to make the dough? Thanks!
Should work fine in a bread machine!
Any idea how many carbs are in each roll? I have a diabetic son and the nutrition info would be very beneficial. Thank you.
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.
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.
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!
You should be okay with skin.
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?
Hi! Please read the post: “You can knead by hand, it should take about 5 to 7 minutes.”
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.
Hello! Please advise: “pumpkin puree” – is it a fresh mashed / blended pumpkin or I have to cook the pumpkin before?
Thank you 🙂
The recipe lists 2 eggs but the directions list 1. Could you please clarify?
Thanks! I can’t wait to try 🙂
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?
I really don’t know, unfortunately. I don’t have any experience using GF flour in bread baking.
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?
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.
So excited to try these! Thanks for such thorough directions and pictures, sooo helpful. 🙂
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.
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.
Those are sooo good I mixed whole wheat and all purpose I had to add about a half A cup though . Thank u
Oops read over too quickly found the flour 3 3/4 cups ap. Cannot wait to make them.
How much flour? 4 1/2cups of bread flour?
Have you ever used sweet potato’s? I will definitely try! Love the design. Perfect with my sweet potato soufflé cooked in a pumpkin .
No but I’m sure that would be wonderful!
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?
They’re definitely best fresh but they should keep fine – I would reheat briefly in the oven.
So gorgeous!
These are so cute! Such a fun idea for Fall!
These look delicious! Any alternative stem ideas for my nut allergic son? Thanks!
Hmmm maybe a shortened pretzel stick?
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!
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.
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! 🙂