Description
Soft Pumpkin Rolls Recipe: Fluffy pumpkin-infused dough rolled up with warm spices, perfect for fall baking and festive gatherings.
Ingredients
Scale
- 4 cups (500g) all-purpose flour, plus extra for dusting
- 1 cup (245g) pumpkin puree (not pumpkin pie filling)
- 1/3 cup (67g) granulated sugar
- 1 large egg, at room temperature
- 1/4 cup (57g) unsalted butter, melted
- 1 cup (240ml) warm milk (around 110°F/43°C)
- 2 1/4 teaspoons (7g) active dry yeast (1 standard packet)
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 tablespoons (28g) butter, melted (for brushing)
Instructions
- Step 1: Prepare the Yeast Mixture In a large bowl, combine the warm milk (110°F/43°C) with the sugar, stirring until dissolved. Sprinkle the active dry yeast over the milk mixture and let it sit undisturbed for 5-10 minutes. You’ll know it’s ready when it becomes foamy and aromatic – this means your Soft Pumpkin Rolls will rise beautifully.
- Step 2: Create the Dough Base While waiting for the yeast to activate, whisk together the pumpkin puree, melted butter, and egg in a separate bowl until smooth. Once your yeast mixture is foamy, pour in this pumpkin mixture and stir to combine. The liquid will take on a gorgeous orange hue that will give your rolls their distinctive color.
- Step 3: Add Dry Ingredients In another bowl, whisk together 3½ cups of flour, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add this to your wet ingredients, stirring with a wooden spoon until a shaggy dough forms. The spice fragrance will be intoxicating as you work – a preview of the wonderful aroma that will fill your kitchen later.
- Step 4: Knead to Perfection Turn the dough onto a lightly floured surface and knead for 8-10 minutes, adding the remaining flour as needed until you have a smooth, slightly tacky dough that springs back when lightly pressed. This kneading develops the gluten structure that gives your Soft Pumpkin Rolls their perfect texture.
- Step 5: First Rise Place your dough in a lightly oiled bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for about 1-1½ hours until doubled in size. This patient waiting period is when the magic happens – the yeast creates air pockets that will make your rolls irresistibly fluffy.
- Step 6: Shape the Rolls Gently punch down the risen dough and divide it into 15 equal portions. Shape each portion into a smooth ball by pulling the edges toward the center and pinching to seal, then rolling between your palms. Place the rolls in a greased 9×13-inch baking dish, allowing a little space between each for the second rise.
- Step 7: Second Rise and Bake Cover the shaped rolls and let them rise again for 45-60 minutes until puffy and nearly doubled. Preheat your oven to 375°F (190°C) during the last 20 minutes of rising. Just before baking, brush the tops with melted butter for a beautiful shine. Bake for 20-25 minutes until golden brown and an instant-read thermometer inserted in the center registers 190°F (88°C).
- Step 8: Serve and Enjoy Brush the hot rolls with remaining melted butter for extra richness and flavor. Allow to cool slightly before serving – these Soft Pumpkin Rolls are at their absolute best when still warm from the oven, revealing their tender, fluffy interior when pulled apart.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 7g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg