Looking for an easy bake for Halloween or Thanksgiving? Or maybe the perfect side dish to accompany a main dish for a dinner party this fall? Well, look no further. These pumpkin sweet rolls are for you! If it's your first time making dinner rolls, don't worry. This recipe has simple step-by-step instructions to ensure beautifully fluffy and delicious results every time, and it doesn't hurt that these rolls are totally adorable. Pumpkin-shaped rolls? Sign us up!
Before we get started, here's a quick recipe preview. All of the ingredients are thrown into a stand mixer fitted with a dough hook. The mixer is left to run for about 10 minutes to build gluten until the dough is very elastic and smooth. Afterward, the dough is left to rise. It is then divided and wrapped with twine. Before baking, the rolls are brushed with melted butter. Lastly, almonds are plopped in the middle of each dinner roll to resemble a pumpkin stem.
Video of the Day
These pumpkin rolls are slightly sweet but not too sweet. They're absolutely delicious slathered with plain butter, honey cinnamon butter, or cream cheese. Enjoy them as a side to your meal or with a cup of warm coffee (pumpkin spice latte, anyone?) for ultimate cozy fall vibes.
Video: Pumpkin-Shaped Pumpkin Spice Rolls
Quick recipe overview
SERVINGS: 14 rolls
PREP TIME: 15 minutes
RISE TIME: 60–90 minutes
COOK TIME: 15–20 minutes
TOTAL TIME: 1 hour 30 minutes–1 hour 50 minutes
Things You'll Need
3 3/4 cups all-purpose flour
1/2 cup warm water or warm milk
1 1/2 cups canned pumpkin puree
2 1/4 tsp. active dry yeast or instant yeast
3 Tbsp. brown sugar or granulated sugar
1 1/2 tsp. pumpkin pie spice
1 tsp. salt
4 Tbsp. unsalted butter, whole milk or 1 large egg (whisked)
14 almonds
Twine
1. Combine wet and dry ingredients
In a stand mixer bowl, add flour, water, canned pumpkin, yeast, sugar, pumpkin spice, and salt. Mix with a dough hook until no dry spots remain.
How to make pumpkin spice
No pumpkin spice on hand? You can mix together 1/2 tsp. ground cinnamon and 1/4 tsp. each of ginger, allspice, cloves, and nutmeg.
2. Knead until smooth
Knead the dough for about 10 minutes on slow-medium speed or until the dough is smooth.
3. Let the dough rest
Spray the mixing bowl and dough with cooking spray. Cover the bowl with plastic wrap and let the dough rest at room temperature until it has doubled in size, about 60 to 90 minutes.
Alternatively, you can keep this in the fridge overnight and continue the next morning!
4. Divide the dough
Punch down the dough and transfer it to a floured surface. Divide it into 14 equal pieces.
Tip
Cover the dough with plastic wrap as you work so it doesn’t dry out.
5. Roll the dough into balls
Line baking trays with parchment paper or silicone mats. Preheat the oven to 350°F.
Roll each dough piece into a ball.
Tip
The next step may take a while. If your room is warm, we recommend storing about half of the balls on a tray in the fridge so they do not overproof.
6. Wrap the dough balls with twine
Lay down a long piece of twine on your work surface, and place dough ball at the halfway point. Bring the halves of twine together, cross them at the top center of the dough ball, and turn them at 90° to the first line of twine (like making a crossed bow on a gift box). Flip the dough ball over and do the same thing on the bottom. Repeat two more times, so the dough is divided into 8 equal sections, and knot the twine at the top. Repeat with remaining balls of dough.
7. Butter and bake the rolls
Melt 2 tablespoons of unsalted butter in a small bowl. Brush each roll all over, using a pastry brush. Alternatively, you can use milk or a whisked egg. Place the rolls on a baking sheet lined with parchment paper or a silicone mat, and bake for 15 to 20 minutes or until golden brown. Let them cool on the pan for a few minutes, then transfer to wire rack and let them cool completely.
Tip
If desired, right after baking you can brush on more melted butter to give the rolls extra shine.
8. Remove the twine
Use scissors to cut the twine off of each roll.
9. Add pumpkin stems
Press an almond into the top center of each roll to look like a pumpkin stem.
Enjoy! Store these pumpkin rolls in an airtight container at room temperature for up to five days or in the freezer for up to one month.