These fluffy pumpkin dinner rolls can be sweet or savory and are easy to make. Serve them with soups, stews, or roasted meats. Or, enjoy them as a sweet treat with cinnamon butter and a drizzle of honey!
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Pumpkin: Sweet or Savory
I love pumpkin everything, truth be told. The earthy yet slightly sweet flavor of this quintessential autumn squash gives it the delicious ability to be added to sweet or savory recipes. It’s even good pickled!
For a sweet craving, I make pumpkin butter, no bake pumpkin cups, pumpkin granola, and pumpkin pie roll ups. For pumpkin with a savory or not-sweet flavor, either pumpkin cornbread or pumpkin kombucha do the trick!
These pumpkin rolls, though, can really be either sweet or savory. They are just as delicious as a side to a meal or a treat on their own! Plus, they make a perfect fancy dinner roll for a holiday table.
Cinnamon butter is a perfect accompaniment to these pumpkin dinner rolls, since cinnamon can also go deliciously with either sweet or savory flavors. The warmth and coziness of fall is all wrapped up in these rolls!
Pumpkin Dinner Rolls
If you’ve never made dough that rises, don’t worry! This is a super easy way to start, and you’ll be so proud of how easily these come together and how delicious they turn out. You’ll impress a crowd!
Ingredients
Warm milk: To get the yeast ready to roll, the milk should be around 110°F (45°C).
Active dry yeast: The small packets usually have just about the right amount, but I always measure it to be sure. Ensure your yeast is fresh. It’s alive and needs to be fresh to work!
Note: If your yeast doesn’t become frothy during activation, it may be inactive, and you’ll need to start over with new yeast.
Granulated sugar: I like to use organic cane sugar, but feel free to use what you have!
Pumpkin puree: Either homemade or canned work just fine.
Unsalted butter: Melt this butter since this portion is just for the rolls, not the cinnamon butter.
Ground cinnamon: This is optional if you want the extra flavor.
All-purpose flour: I opt for organic all-purpose flour.
Egg: Beat the egg first to prepare it for the egg wash.
For the Cinnamon Butter
Unsalted butter: The butter for this part of the recipe needs to be soft, not melted.
Honey: I prefer to use raw honey for the many health benefits it provides.
Pinch of salt: Optional but recommended.
Nutmeg & vanilla: Optional if you’re in that mood.
Make The Pumpkin Dinner Rolls
First, bloom the yeast in a large mixing bowl. Combine the warm milk, yeast, and one tablespoon of sugar. Let this combo sit for about 5 minutes to let the yeast eat the sugar until it becomes frothy.
Once the yeast is bubbling, add the remaining sugar, pumpkin puree, melted butter, salt, and ground cinnamon to the yeast mixture. Mix it up until it’s well combined.
Gradually add the flour, 1 cup at a time, until a soft dough forms.
The amount of flour needed can vary depending on the moisture content of the pumpkin puree. Start with 3 1/2 cups of flour, and add more if necessary until the dough is soft but not sticky.
Then, turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Note: You can also use a stand mixer with a dough hook for this step.
Proper kneading is key to achieving a soft and fluffy texture. If kneading by hand, make sure the dough is smooth and elastic before letting it rise.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about an hour or until it’s doubled in size.
Note: For the best rise, place the dough in a warm, draft-free area. If your kitchen is cold, you can place the bowl in an oven that’s been slightly warmed (around 100°F/38°C) and then turned off.
Now, punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place it in a greased baking dish or on a baking sheet lined with parchment paper.
Cover the rolls with the towel again and let them rise for another 30-45 minutes or until they’re puffy.
Preheat your oven to 375°F (190°C). Brush the tops of the rolls with the beaten egg to give them a nice golden color.
Bake for 15-20 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
Remove the rolls from the oven and let them cool slightly before serving. They smell so good, your house will feel so cozy!
To Make The Rolls Ahead of Time
To make the rolls ahead of time, after the first rise, shape the rolls and place them in the baking dish. Cover with plastic wrap and refrigerate overnight.
Let them come to room temperature and rise slightly before baking, this might take about an hour. Proceed as normal from there.
To Make The Rolls In a Bread Machine
You can make these rolls in a bread machine, too! Just add the ingredients to your bread machine in the order the manufacturer recommends and put it on the dough setting.
Then, remove the dough, shape the rolls, and proceed with the second rise. That’s it!
Cinnamon Butter
Combine the softened butter, powdered sugar, honey, cinnamon, and a pinch of salt in a small bowl. Mix until smooth and creamy. Easy peasy!
Note: For a twist, you can add a pinch of nutmeg or a few drops of vanilla extract to the cinnamon butter for additional flavor.
Enjoy Autumn Flavor
Enjoy these fluffy home-baked pumpkin dinner rolls with cinnamon butter alongside soups, stews, or on a holiday dinner table. They really go great with almost any meal, and will give you the warm vibes your fall day needs.
Store any leftover rolls in an airtight container at room temperature for up to 3 days.
I like to double this recipe while I’m at it and freeze some. To freeze the baked rolls, let them cool completely, then place them in an airtight container or freezer bag.
They’ll keep in the freezer for up to 2 months, and you can freeze the cinnamon butter, too! Simply reheat them in the oven or microwave before serving. Then you’re just a moment away from fluffy pumpkin dinner rolls anytime!
More Fall Recipes
- Fermented Honey Cranberries
- Freezer Apple Pie Filling
- Quick Pickled Cranberries
- Mashed Butternut Squash
- Canning Cranberry Sauce
Pumpkin Dinner Rolls with Cinnamon Butter
Equipment
- Stand Mixer optional
Ingredients
For the Pumpkin Dinner Rolls
- 3/4 cup warm milk 110°F/45°C
- 2 ¼ teaspoons active dry yeast
- ¼ cup sugar
- ½ cup pumpkin puree
- 1/4 cup unsalted butter melted
- 1 teaspoon salt
- 1 teaspoon cinnamon optional, for extra flavor
- 3 ½ to 4 cups all-purpose flour
- 1 egg beaten (for egg wash)
For the Cinnamon Butter
- ½ cup unsalted butter softened
- 2 tablespoons powdered sugar
- 1 tablespoon raw honey
- 1 teaspoon cinnamon
- pinch salt optional
- pinch nutmeg optional
- 2 drops vanilla extract optional
Instructions
- In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5 minutes until it becomes frothy.
- Add the remaining sugar, pumpkin puree, melted butter, salt, and ground cinnamon to the yeast mixture. Mix until well combined. Gradually add the flour, 1 cup at a time, until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place it in a greased baking dish or on a baking sheet lined with parchment paper.
- Cover the rolls with the towel again and let them rise for another 30-45 minutes, or until puffy.
- Preheat the oven to 375°F (190°C). Brush the tops of the rolls with the beaten egg to give them a nice golden color. Bake for 15-20 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
- Remove the rolls from the oven and let them cool slightly before serving.
- In a small bowl, combine the softened butter, powdered sugar, honey, cinnamon, and a pinch of salt. Mix until smooth and creamy.
- Serve the warm pumpkin dinner rolls with the cinnamon butter.
Notes
- The amount of flour needed can vary depending on the moisture content of the pumpkin puree. Start with 3 1/2 cups of flour, and add more if necessary until the dough is soft but not sticky.
- For a twist, you can add a pinch of nutmeg or a few drops of vanilla extract to the cinnamon butter for additional flavor.
How about using whole wheat flour?
I haven’t tried it with this recipe, so I can’t say for sure, but you certainly can try it! You may need to add more milk than the recipe calls for since wheat requires more hydration than all-purpose flour.
This is lovely!!! Any way to make them gf?
Not that I know of, sorry!