Nothing says cozy autumn baking quite like a freshly baked pumpkin roll. These soft, pillowy rolls have a warm pumpkin flavor with hints of cinnamon and nutmeg. Whether you’re serving them for a weekend brunch, as a side to a hearty dinner, or as a sweet treat with coffee, this pumpkin rolls recipe is easy to make and sure to be a hit.
In this guide, you’ll learn how to make pumpkin rolls from scratch, with tips for getting that perfect soft texture and rich flavor every time.
Easy Pumpkin Rolls Recipe
Why You’ll Love This Pumpkin Rolls Recipe
- Soft and fluffy texture thanks to pumpkin purée in the dough.
- Perfectly spiced warm fall spices make them extra comforting.
- Make ahead friendly you can prepare the dough the night before and bake the next day.
Ingredients You’ll Need
Here’s what you’ll need to make these pumpkin rolls:
- 3 ¾ cups all-purpose flour (plus more for dusting)
- 2 ¼ teaspoons instant yeast (1 packet)
- ½ cup warm milk (about 110°F)
- ½ cup pumpkin purée (not pumpkin pie filling)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
For the glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
How to make pumpkin rolls
1. Prepare the Dough
- In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, whisk together flour, salt, cinnamon, and nutmeg.
- Add pumpkin purée, melted butter, egg, and the yeast mixture.
- Mix until a dough forms. Knead on a floured surface for 6–8 minutes until smooth and elastic.
2. First Rise
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.
3. Shape the Rolls
- Punch down the dough and divide it into 12 equal pieces.
- Roll each piece into a smooth ball and place on a greased baking pan.
4. Second Rise
- Cover and let rise for another 30–40 minutes until puffy.
5. Bake
- Preheat the oven to 350°F (175°C).
- Bake rolls for 18–22 minutes until golden brown on top.
6. Optional Glaze
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle over warm rolls before serving.
Tips for the Best Pumpkin Rolls
- Check your yeast – make sure it’s fresh for the best rise.
- Don’t add too much flour – the dough should be slightly sticky.
- Serve warm – pumpkin rolls taste best fresh out of the oven.
Serving Suggestions
- Pair with pumpkin spice latte for the ultimate fall breakfast.
- Serve alongside roasted turkey or ham for a holiday dinner.
- Spread with cream cheese frosting for a sweeter treat.
Storage and Make Ahead Tips
- Store rolls in an airtight container at room temperature for up to 2 days.
- Reheat in the microwave for 10–15 seconds to refresh.
- Freeze unbaked rolls after shaping, then thaw and bake when needed.
| Calories | 290 kcal |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugars | 24 g |
| Protein | 5 g |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Cholesterol | 65 mg |
| Sodium | 220 mg |
| Potassium | 180 mg |
| Calcium | 60 mg |
| Iron | 1.9 mg |
FAQs About Pumpkin Rolls Recipe
1. Can I use canned pumpkin purée?
Yes, just make sure it’s pure pumpkin, not pumpkin pie filling.
2. Can I make these rolls gluten-free?
Yes, use a 1:1 gluten-free flour blend, but texture may vary slightly.
3. Can I add filling to pumpkin rolls?
Absolutely you can add a cinnamon sugar filling for a sweet twist.
Easy Pumpkin Rolls Recipe
Soft pumpkin cake rolled with a sweet cream cheese filling for the perfect blend of spiced flavor and creamy richness. These Easy Pumpkin Rolls are a beautiful fall dessert, ideal for holidays, parties, or cozy gatherings.
Ingredients
- 3 ¾ cups all-purpose flour plus more for dusting
- 2 ¼ teaspoons instant yeast 1 packet
- ½ cup warm milk about 110°F
- ½ cup pumpkin purée not pumpkin pie filling
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
For the glaze (optional):
- 1 cup powdered sugar
- 2 –3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Prepare the Dough
- n a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, whisk together flour, salt, cinnamon, and nutmeg.
- Add pumpkin purée, melted butter, egg, and the yeast mixture.
- Mix until a dough forms. Knead on a floured surface for 6–8 minutes until smooth and elastic.
First Rise
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.
Shape the Rolls
- Punch down the dough and divide it into 12 equal pieces.
- Roll each piece into a smooth ball and place on a greased baking pan.
Second Rise
- Cover and let rise for another 30–40 minutes until puffy.
Bake
- Preheat the oven to 350°F (175°C).
- Bake rolls for 18–22 minutes until golden brown on top.
Optional Glaze
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle over warm rolls before serving.
Video
Notes
- Check your yeast – make sure it’s fresh for the best rise.
- Don’t add too much flour – the dough should be slightly sticky.
- Serve warm – pumpkin rolls taste best fresh out of the oven.
