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Pumpkin Rolls

Pumpkin rolls with soft, pillowy pull-apart texture made from a yeast dough flavored with pumpkin puree and pumpkin pie spice. Baked until golden and brushed immediately with a cinnamon honey butter glaze.
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Prep Time 30 minutes
Cook Time 20 minutes
rising 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 0.75 cup warm milk
  • 2.25 tsp instant yeast
  • 2 tbsp sugar
  • 0.5 cup pumpkin puree
  • 0.25 cup unsalted butter, melted
  • 1 egg
  • 3.25 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
Cinnamon Honey Butter Glaze
  • 3 tbsp melted butter
  • 1 tbsp honey
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Activate and mix dough
  1. Combine warm milk, instant yeast, and sugar, then rest for 5 minutes to activate the yeast. The mixture should look slightly foamy after resting.
  2. Add pumpkin puree, melted unsalted butter, and the egg, then mix until the batter/dough base is evenly combined.
Knead and first rise
  1. Knead in all-purpose flour, salt, and pumpkin pie spice for 7-8 minutes until smooth. Stop when the dough feels elastic and cohesive.
  2. Cover and rise for 1 hour. The dough should puff up noticeably, then be ready for punching down.
  3. Punch down the risen dough to release air, then divide into 12 equal portions.
  4. Shape each portion into a ball and place them in a greased 9x13 baking dish, spaced evenly.
  5. Rise the rolls for 30-40 minutes while you preheat the oven to 375F. They should look puffy and slightly risen in the dish.
Bake and glaze
  1. Bake at 375F for 18-20 minutes until golden on top. The rolls should look set and lightly browned.
  2. Brush the rolls immediately with the cinnamon honey butter glaze while they are warm. Use a shiny, even coat so it soaks into the tops.

Notes

For best texture, make sure the warm milk is warm (not hot) so the yeast blooms without killing it. Store airtight at room temperature for up to 2 days or refrigerate up to 4 days; rewarm 10 minutes in a 300F oven. Freeze baked rolls airtight for up to 2 months—thaw overnight in the fridge and rewarm. For a lighter option, swap in a plant-based butter and honey alternative that measures like honey to keep the same glaze consistency.