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A white baking dish filled with fresh baked pumpkin dinner rolls.
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Pumpkin Dinner Rolls with Cinnamon Butter

These fluffy pumpkin dinner rolls are easy to make. Enjoy them as a side or sweet treat with cinnamon butter and a drizzle of honey!
Course Bread
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour 45 minutes
Total Time 2 hours 45 minutes
Servings 12
Calories 203kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

Ingredients

For the Pumpkin Dinner Rolls

For the Cinnamon Butter

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.
To make 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.
To use a bread machine: Add the ingredients to your bread machine in the order recommended by the manufacturer. Use the dough setting, then remove the dough, shape the rolls, and proceed with the second rise.
To store: Store leftover rolls in an airtight container at room temperature for up to 3 days.
To freeze: You can freeze the baked rolls by letting them cool completely and then placing them in an airtight container or freezer bag. They’ll keep for up to 2 months. Reheat in the oven or microwave before serving.
 
 

Nutrition

Serving: 1roll | Calories: 203kcal