Something about this time of year puts me in the mood for pumpkin! Pumpkin is defenitly a favorite at my house every Fall:) Lately I have been making our favorite pumpkin muffins, the best sweet pumpkin bread , pumpkin pancakes and even trying some new recipes like these Pumpkin Spice Rolls. A long time ago I had some incredibly good pumpkin rolls at a restaurant and so of course, I wanted the recipe! Ever since then, I have kept my eye out for pumpkin roll recipes. I have tried several over the years with just OK results until happily I tried this recipe and they turned out to be FANTASTIC! I think they are even better than the ones I had years ago! Seriously these are so good! I love how moist and tender they are and perfectly spiced! I am thinking that these would be fantastic with a warm bowl of soup and Grandma‘s famous honey butter! Yum!
Pumpkin Spice Rolls
Ingredients
- 4 tsp active dry yeast, or approximately 2 envelopes
- 1/4 cup milk
- 5 1/4 cups all-purpose flour
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/3 cup brown sugar
- 1 1/2 tsp salt
- 2 large eggs
- 1/4 cup melted butter
- 1 3/4 cup pumpkin puree, or a 15 oz can of pure pumpkin
- egg wash (1 egg lightly beaten with 1 tbsp of water)
Instructions
- Heat milk to between 110 and 115 degrees (feels slightly warm on the back of your hand) on the stove or in the microwave and pour into the bowl of your stand mixerl; stir in the active dry yeast, and let stand for at least 5 minutes. Meanwhile, in a large bowl, combine the first 6 ingredients, and mix well. In a separate large bowl, lightly beat the two eggs, then stir in the melted butter, and the pumpkin puree. After the yeast has been activated, add the wet indgredients directly into the bowl of your stand mixer, and stir to combine. Then add 1/2 of the dry ingredients (flour and spices) from the other large bowl, and stir to mix the dry and wet ingredients together. After it is well mixed, add the remaining 1/2 of the dry ingredients and mix again. Using the dough hook, allow your machine to knead the dough for you until it is smooth and still somewhat sticky (3-5 minutes). Transfer the dough to a lightly oiled bowl, and cover to let rise for approximately 1 hour (it will double in size). Then, remove the dough from the bowl, place it on a lightly floured surface. Lightly grease an bar pan cookie sheet or 2 8-9 inch pans. Working.with 1/2 of the dough, cut off 9-12 evenly sized portions (depending on how big you want them) and roll them into balls that can fit into your palm (they don’t need to be perfectly round. Space them in the pan so they are just barely touching the sides of one another; they will expand during the second rising time and during baking to completely fill the pan.
- Makes 18-24 rolls (the size pictured is 18 rolls)
- If you would prefer you could make 2 Braided loaves (or 9 rolls and 1 braided loaf) using the same method as Challah Bread directions (link to the recipe is below)
- After your dough is shaped, cover it loosely, and let it rise for another 1-1 1/2 hours. Meanwhile, preheat your oven to 350 . Once your bread is ready to bake, brush the top lightly with the egg wash, and sprinkle dinner rolls with chopped nuts or pepitas if desired. Bake bread for approximately 30-35 minutes, until browned, or until an instant read thermometer inserted in center reads 190 degrees. Remove the bread from the oven and allow to cool on a rack.
Recipe Source: Slightly adapted from Sweet Peas Kitchen via The Cilanthropist
These look great I love pumpkin anything. My question is would I be able to substitute almond or soy milk for the 1/4 cup of regular milk?
These look great I love pumpkin anything. My question is would I be able to substitute almond or soy milk for the 1/4 cup of regular milk?
These sounds especially yummy – I’m going to have to find time to make them soon. I have never made rolls with that have been brushed with egg, I always brush mine with butter. What does the egg wash do for them? Also – any way to print just the recipe without copying and pasting it into a word processing document? Thanks!!!
These sounds especially yummy – I’m going to have to find time to make them soon. I have never made rolls with that have been brushed with egg, I always brush mine with butter. What does the egg wash do for them? Also – any way to print just the recipe without copying and pasting it into a word processing document? Thanks!!!
These turned out great! I am so glad that you enjoyed them! They would be perfect for Thanksgiving or Christmas. 🙂
These turned out great! I am so glad that you enjoyed them! They would be perfect for Thanksgiving or Christmas. 🙂
I made these today, and they were great! Mine didn’t look as perfectly round as yours – I will have to remember to smooth them into better balls next time. But they were Delicious! Thanks!
I made these today, and they were great! Mine didn’t look as perfectly round as yours – I will have to remember to smooth them into better balls next time. But they were Delicious! Thanks!
delicious looking rolls Mel! I can’t wait to tryt hem!
delicious looking rolls Mel! I can’t wait to tryt hem!
Hello,
We bumped into your blog and we really liked it.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
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Hello,
We bumped into your blog and we really liked it.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.
To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”
Best regards,
Vincent
petitchef.com
Hi Rebecca,
Sorry about the confustion. I actually used a bar pan (a little smaller than a cookie sheet) but the rolls were big–you could make the dough into 24 smaller rolls if you wanted to use a larger pan. But yes you would need to 2 8-9 inch pans for the whole recipe! I fixed the directions now. Hope that helps:)
Hi Rebecca,
Sorry about the confustion. I actually used a bar pan (a little smaller than a cookie sheet) but the rolls were big–you could make the dough into 24 smaller rolls if you wanted to use a larger pan. But yes you would need to 2 8-9 inch pans for the whole recipe! I fixed the directions now. Hope that helps:)
I’m slightly confused by these directions. Half the dough makes 18 rolls, and you squeeze them all in one pan? Or the recipe makes 18 rolls total, and you put 9 rolls each into two 9-inch square pans? I’m guessing the latter…
I’m slightly confused by these directions. Half the dough makes 18 rolls, and you squeeze them all in one pan? Or the recipe makes 18 rolls total, and you put 9 rolls each into two 9-inch square pans? I’m guessing the latter…
I made Pumpkin Cloverleaf Rolls about a week ago but they were seasoned with herbs de Provence. I love that these rolls are seasoned with those classic fall/pumpkin spices. I bet these WERE divine with a big slather of honey butter!
I made Pumpkin Cloverleaf Rolls about a week ago but they were seasoned with herbs de Provence. I love that these rolls are seasoned with those classic fall/pumpkin spices. I bet these WERE divine with a big slather of honey butter!
I LOVE pumpkin and these look too good to pass up. Thanks for the recipe! I will be making these over the weekend.
I LOVE pumpkin and these look too good to pass up. Thanks for the recipe! I will be making these over the weekend.