• Prep Time: 30 minutes
  • Cooking Time: 20 minutes
  • Serves: 15

Pumpkin Dinner Rolls

  • Recipe Submitted by on

 Ingredients List

  • Pumpkin Dough
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/4 cup warm water (120-130 degrees F)
  • 3/4 cup warm milk (120-130 degrees F)
  • 1 cup canned pumpkin puree
  • 1/3 cup butter, melted
  • 1/4 cup brown sugar, packed
  • 1 1/4 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • Pinch cayenne pepper
  • 4 1/2 -5 cups flour, plus more for dusting
  • Savory Butter Option
  • 3 tablespoons butter, melted divided
  • sesame seeds
  • Whipped Brown Sugar Butter Option
  • 1/2 cup butter, softened
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pumpkin Roll Stems
  • 15 pecan slices


In the bowl of your standard mixer, dissolve yeast in warm water and let sit 5-10 minutes or until slightly foamy. (If it doesn't foam, start again)
Add all remaining Dough ingredients except flour and whisk gently to combine. Add 3 cups flour and stir until combined.
Fix mixer with dough hook and generously spray hook with nonstick cooking spray.
With the mixer running on low, gradually mix in 1 1/2 cups more flour. Once dough has pulled away from the bowl, knead on medium-low speed for approximately 5 minutes (or by hand for 10) until dough is smooth and elastic. If dough seems too sticky (it should still be somewhat sticky for light rolls), gradually add up to 1 cup additional flour, one tablespoon of flour at a time.* (I used a total of 5 cups flour)
Remove dough and spray mixing bowl with nonstick cooking spray. Knead dough a few times on a lightly floured surface, then knead dough into a ball and place back into your greased mixing bowl. Cover tightly with greased plastic wrap and let rise at room temperature until doubled in size, about 2 - 2 1/2 hours.
Remove dough and punch down. Divide dough into 15 equal pieces, then roll each into a ball and place equally spaced on a greased baking sheet (or use a nonstick slip mat). NOTE: If you do not want your rolls to touch, then use two baking sheets instead.
Flatten each ball with the palm of your hand. Using scissors or a knife (I find scissors much faster), make 8 equally spaced cuts about ½ inch deep around the outside of each ball, leaving the center uncut.
Cover rolls with a towel or greased plastic wrap and allow to rise until almost double in size.
Using the handle of a wooden spoon, poke a deep hole into the top center of each roll (this will be the hole for your stem).
Brush rolls with either 1 ½ tablespoon melted butter OR 1 ½ tablespoons melted Brown Sugar Butter (recipe follows). If using butter only, then also, sprinkle with sesame seeds.
Bake rolls at 350 degrees F for approximately 20 minutes or until golden brown and sound slightly hollow when tapped.
Remove from oven and brush with 1 ½ tablespoons additional melted butter or melted Brown Sugar Butter.
Insert pecan pieces into pumpkin rolls for stems.
Serve with butter or remaining Brown Sugar Butter. Also delicious with honey.
BROWN SUGAR BUTTER: Beat butter, brown sugar, and cinnamon together with an electric mixer until creamy and smooth. Remove 3 tablespoons to a small bowl to melt.

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