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Pumpkin Rolls

Pumpkin rolls are fluffy, golden pull-apart buns made with instant yeast, pumpkin puree, and a soft cinnamon honey butter glaze. After a smooth knead and rising time, the baked rolls are brushed immediately so the tops shine and stay tender.
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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 Warm to about 100–110°F (no hotter than needed to activate yeast).
  • 2.25 tsp instant yeast Use instant/rapid-rise yeast for quicker dough development.
  • 2 tbsp sugar
  • 0.5 cup pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 0.25 cup unsalted butter, melted Melt and cool slightly so it doesn’t scramble the egg.
  • 1 egg
  • 3.25 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
Cinnamon Honey Glaze
  • 3 tbsp melted butter
  • 1 tbsp honey
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Bloom yeast
  1. Combine warm milk, instant yeast, and sugar, then let rest 5 minutes until foamy.
  2. Add pumpkin puree, melted butter, and egg, then mix until mostly combined.
Knead and rise
  1. Knead in all-purpose flour, salt, and pumpkin pie spice for 7–8 minutes until smooth and elastic.
  2. Cover and rise for 1 hour until puffed.
  3. Punch down, then divide the dough into 12 equal portions.
Shape and bake
  1. Shape each portion into a ball and place in a greased 9x13 baking dish.
  2. Let rise 30–40 minutes while you preheat the oven to 375°F.
  3. Bake for 18–20 minutes until the tops are golden.
Glaze
  1. Brush the warm rolls immediately with the cinnamon honey glaze made from melted butter, honey, and cinnamon.

Notes

For extra soft rolls, use warm (not hot) milk and knead until the dough feels smooth and elastic. Store airtight at room temperature up to 2 days, or refrigerate up to 4 days; rewarm gently before serving. Freeze baked rolls up to 2 months; thaw overnight and reheat. For a lighter option, use low-fat milk and reduce butter slightly, keeping yeast and flour amounts the same.