Pumpkin Rolls

$- 2 cups all-purpose flour - 1 cup canned pumpkin puree - 1/4 cup packed brown sugar - 1/4 cup granulated sugar - 1/2 cup warm milk (around 110°F or 43°C) - 1/4 cup unsalted butter, melted and slightly cooled - 1 packet (2 1/4 teaspoons) active dry yeast - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1/4 cup chopped pecans or walnuts (optional, for added crunch) When you gather these ingredients, you set the stage for a delicious treat. The all-purpose flour gives the rolls their structure. Canned pumpkin puree adds moisture and flavor, making each bite soft and rich. Brown sugar adds a caramel-like sweetness, while granulated sugar balances the flavors. Warm milk is key for activating the yeast. It helps the rolls rise and become fluffy. Unsalted butter brings richness to the dough, and the active dry yeast makes everything light and airy. The spices, like cinnamon, nutmeg, and ginger, fill your kitchen with warm scents. They bring out the best in pumpkin. If you want a bit of crunch, add chopped nuts. They add texture and a nice surprise in every bite. For the full recipe, check out the detailed instructions. This recipe not only pleases the taste buds but also fills your home with cozy aromas. Start by mixing warm milk with the active dry yeast. Use about 1/2 cup of warm milk at 110°F (43°C). Stir until the yeast dissolves. Now, set this aside for about 5-10 minutes. You want to see it get frothy. This means your yeast is alive and ready to create fluffy rolls. In a large bowl, mix together the dry ingredients and wet ingredients. Combine 2 cups of all-purpose flour, brown sugar, granulated sugar, and spices. Add 1 cup of canned pumpkin puree, melted butter, and the beaten egg. Then, mix it all gently. Be careful not to overmix. You want a sticky dough that holds together but is not too dry. Transfer the sticky dough to a floured surface. Knead it for about 5-7 minutes. This helps develop gluten, which gives your rolls a nice texture. Once the dough feels smooth and elastic, place it in a greased bowl. Cover it with a damp cloth. Let it rise in a warm spot for 1-1.5 hours. You’ll know it’s ready when it has doubled in size. This step is key for light, fluffy rolls. To get the best texture, you must not overmix your dough. When you mix too much, you ruin the soft, fluffy nature of the rolls. You want to combine the ingredients just until they are mixed. This keeps the dough light and airy. For kneading, use a firm but gentle touch. Knead the dough for about 5-7 minutes. This helps build gluten, which gives your rolls structure. You want the dough to feel smooth and elastic. If it feels sticky, sprinkle a little flour, but don’t add too much. Even baking is key to great pumpkin rolls. Make sure your oven is preheated to 350°F (175°C) before placing the rolls inside. This helps them bake evenly. Turn the pan halfway through baking to ensure all sides cook well. To check for doneness, look for a golden-brown color on top. You can also tap the bottom of a roll. If it sounds hollow, it’s ready. If not, give it a few more minutes. Drizzle your pumpkin rolls with a simple glaze made from powdered sugar and a splash of milk. This adds a sweet touch that pairs well with the spiced flavor. Serving them warm enhances their cozy aroma. These rolls are perfect for fall gatherings or as a sweet breakfast treat. They make a great addition to holiday meals or cozy family brunches. Enjoy them fresh from the oven for the best experience. You can find the Full Recipe for more details! {{image_4}} You can easily make gluten-free pumpkin rolls with simple swaps. Use gluten-free flour blends instead of all-purpose flour. A great option is a blend of rice flour, tapioca flour, and potato starch. Look for brands like Bob’s Red Mill or King Arthur Flour. These mixes often have the right balance for good texture. - Almond flour - Coconut flour - Oat flour (ensure it’s certified gluten-free) To make vegan pumpkin rolls, swap out dairy and eggs. Instead of milk, use almond milk or oat milk. For butter, try coconut oil or vegan butter. Replace the egg with 1/4 cup unsweetened applesauce or a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for a few minutes. To keep your dough light, add an extra teaspoon of baking powder. This will help the rolls rise well. Knead the dough gently to keep it airy. For festive flavors, add seasonal spices like allspice or clove to the dough. You can also mix in dried cranberries or orange zest for a twist. This adds a nice holiday touch to your rolls. To make your rolls extra special, drizzle them with a cream cheese icing or a simple glaze. You can sprinkle some chopped nuts or festive sprinkles on top for color. Serve them on a beautiful platter at your holiday gathering. For the full recipe, check out the Pumpkin Spice Delight Rolls section above! To keep your pumpkin rolls fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. This method helps maintain their soft texture. The rolls stay fresh for about 3 days at room temperature. If you want to keep them longer, refrigerate for up to a week. Freezing is a great way to enjoy pumpkin rolls later. First, let them cool completely. Wrap each roll in plastic wrap and then place them in a freezer bag. This method keeps out air and prevents freezer burn. You can freeze the rolls for up to 2 months. To enjoy them, thaw in the fridge overnight. Reheat in the oven at 350°F for about 10 minutes. If you have leftover rolls, get creative! Try making bread pudding by tearing the rolls into pieces and soaking them in a mix of eggs and milk. You can also slice them for breakfast sandwiches or French toast. Want a fun treat? Make pumpkin roll trifle by layering pieces with whipped cream and spices. These ideas let you enjoy the rolls long after baking. You can tell if yeast is active by looking for bubbles. When you mix warm milk with yeast, let it sit for 5-10 minutes. If it becomes frothy, your yeast is alive. If it doesn’t foam, your yeast may be old. You should buy fresh yeast and try again. - Signs of active yeast: - Bubbles form on the surface - Mixture expands in size - Troubleshooting tips: - Ensure your milk is warm, not hot - Check the expiration date on the yeast packet Yes, you can make the dough ahead. Let it rise, then chill it in the fridge. This slows down the fermentation process. You can also let the dough rise overnight. - Overnight rising options: - Let the dough rise in the fridge for 12-24 hours - Bring it back to room temperature before baking - Storing uncooked dough: - Wrap it tightly in plastic wrap - Store in an airtight container Pumpkin rolls pair well with many foods and drinks. They taste great with coffee or tea. You can also serve them with cream cheese frosting or a scoop of vanilla ice cream. - Complementary dishes and beverages: - Coffee or chai tea - Cream cheese frosting or whipped cream - Pairing suggestions for gatherings: - Serve at breakfast or brunch - Great for holiday parties or cozy get-togethers For the full recipe, check out the detailed steps above. You learned about making delicious pumpkin rolls. We covered key ingredients like canned pumpkin and warm milk. I shared how to activate yeast and prepare the dough. We also explored tips for perfect texture and baking. You can even try variations for gluten-free or vegan options. Remember, storing leftovers properly keeps them fresh longer. Use the creative ideas for your day-old rolls. Now, go enjoy baking these tasty treats for your next gathering!$

Indulge in the warmth of the season with these Pumpkin Spice Delight Rolls! Perfect for a festive gathering or cozy breakfast, these rolls combine delicious spices and creamy pumpkin puree for a treat that everyone will love. With easy-to-follow directions and tips for the perfect glaze, you're just steps away from a mouthwatering delight. Click through to explore the full recipe and bring this fall favorite to your kitchen!

Print Recipe Pin Recipe

Ingredients

2 cups all-purpose flour

1 cup canned pumpkin puree

1/4 cup packed brown sugar

1/4 cup granulated sugar

1/2 cup warm milk (around 110°F or 43°C)

1/4 cup unsalted butter, melted and slightly cooled

1 large egg, lightly beaten

1 packet (2 1/4 teaspoons) active dry yeast

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 cup chopped pecans or walnuts (optional, for added crunch)

Instructions

Start by activating the yeast: In a small bowl, mix the warm milk and active dry yeast. Allow this mixture to sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is alive and active.

In a large mixing bowl, whisk together 2 cups of flour, both sugars, pumpkin puree, melted butter (make sure it isn't too hot), the beaten egg, ground cinnamon, nutmeg, ginger, and salt. Mix until all the ingredients are just combined—do not overmix.

Gradually pour the foamy yeast mixture into the flour mixture, stirring until a sticky dough begins to form.

If you’re opting for a nutty texture, gently fold in the chopped pecans or walnuts at this point for extra flavor and crunch.

Transfer the sticky dough onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. This develops the gluten and gives your rolls a lovely structure.

Lightly grease a bowl with cooking oil or butter, place the kneaded dough in the bowl, and cover it with a damp cloth. Let it rise in a warm area for 1-1.5 hours until it doubles in size.

Once the dough has risen beautifully, punch it down to release excess air. Roll it out on a floured surface into a rectangular shape approximately 1/2 inch thick.

Cut the dough into 10 equal strips. Beginning at the bottom of each strip, roll it up tightly to form a roll. Arrange each roll in a greased baking dish, fitting them snugly together.

Cover the dish with a clean cloth and allow the rolls to rise again for about 30 minutes, until puffy and airy.

Preheat your oven to 350°F (175°C). Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and smell heavenly.

Once baked, let the rolls cool in the pan for a few minutes before transferring them to a wire rack.

Prep Time: 30 mins | Total Time: 2 hrs | Servings: 10 rolls

- Präsentationstipps: For a delightful finishing touch, drizzle the rolls with a simple glaze made from powdered sugar and a splash of milk. Serve them warm to enhance the cozy flavor and aroma—ideal for a fall gathering or sweet breakfast treat!