Pumpkin Shaped Rolls 1

Pumpkin Dinner Rolls

These cuties have completely re-imagined what a dinner roll can be! Made from scratch with pumpkin puree and a pecan stem, these festive autumnal rolls will make an exciting centerpiece for your dinner table- for a little while anyway. Paired with the sweetened cinnamon butter, this transcendent bread tastes exactly like a cinnamon roll: SO GOOD!

AuthorCarley KnutsenDifficultyIntermediate

Rolls
 1 Packet (2 1/4 tsp) Instant Yeast
 1 cup Whole Milk
 ¼ cup Sugar
 3 tbsp Unsalted Butter (melted)
 ½ cup Pumpkin Puree
 2 Eggs (divided)
 1 tsp Salt
 3 ¾ cups Flour
 2 tsp Water
 15 Sliced Pecans (for the "stems")
Cinnamon Butter
 1 stick Unsalted Butter (room temperature)
 ¼ cup Confectioners' Sugar
 ¼ cup Honey
 1 tsp Cinnamon

Prep Dough
1

In a stand mixer, using the dough hook attachment, combine the yeast, warm milk, sugar, butter, pumpkin, one egg, and salt. Mix until well combined. Gradually add the flour and knead on medium low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3-5 minutes. Continue kneading the dough at the same speed for another 5 minutes, or until it's soft and smooth. If the dough seems too sticky, add more flour one tablespoon at a time. Transfer the dough into a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until it doubles in size; 45 minutes to 1 hour.

Divide Dough
2

Punch the dough down and turn it out onto a lightly floured surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to slightly flatten each ball. With a pairing knife, cut eight slices into the sides of each ball. Be careful not to slice too deep- you don't want to hit the center of the roll, just make the pumpkin like ridges. Cover the rolls and let rise until doubled in size; another 45 minutes to 1 hour.

Bake
3

Preheat the oven to 350 degrees. Using the end of a small utensil or your finger, poke an indentation in the center of each roll, creating a cavity for the stem. In a small bowl, beat the second egg and water together to make an egg wash. Brush each roll with the egg wash and bake for 15-20 minutes or until golden brown. Place a sliced pecan in the indentation at the top of each roll. Serve warm with cinnamon butter.

Cinnamon Butter
4

Beat the butter for 30 seconds or until it becomes pale. Add the rest of the ingredients and beat for about 2 minutes, until the mixture is light and fluffy. Serve immediately or store in the fridge for up to 1 week.

Ingredients

Rolls
 1 Packet (2 1/4 tsp) Instant Yeast
 1 cup Whole Milk
 ¼ cup Sugar
 3 tbsp Unsalted Butter (melted)
 ½ cup Pumpkin Puree
 2 Eggs (divided)
 1 tsp Salt
 3 ¾ cups Flour
 2 tsp Water
 15 Sliced Pecans (for the "stems")
Cinnamon Butter
 1 stick Unsalted Butter (room temperature)
 ¼ cup Confectioners' Sugar
 ¼ cup Honey
 1 tsp Cinnamon

Directions

Prep Dough
1

In a stand mixer, using the dough hook attachment, combine the yeast, warm milk, sugar, butter, pumpkin, one egg, and salt. Mix until well combined. Gradually add the flour and knead on medium low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3-5 minutes. Continue kneading the dough at the same speed for another 5 minutes, or until it's soft and smooth. If the dough seems too sticky, add more flour one tablespoon at a time. Transfer the dough into a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until it doubles in size; 45 minutes to 1 hour.

Divide Dough
2

Punch the dough down and turn it out onto a lightly floured surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to slightly flatten each ball. With a pairing knife, cut eight slices into the sides of each ball. Be careful not to slice too deep- you don't want to hit the center of the roll, just make the pumpkin like ridges. Cover the rolls and let rise until doubled in size; another 45 minutes to 1 hour.

Bake
3

Preheat the oven to 350 degrees. Using the end of a small utensil or your finger, poke an indentation in the center of each roll, creating a cavity for the stem. In a small bowl, beat the second egg and water together to make an egg wash. Brush each roll with the egg wash and bake for 15-20 minutes or until golden brown. Place a sliced pecan in the indentation at the top of each roll. Serve warm with cinnamon butter.

Cinnamon Butter
4

Beat the butter for 30 seconds or until it becomes pale. Add the rest of the ingredients and beat for about 2 minutes, until the mixture is light and fluffy. Serve immediately or store in the fridge for up to 1 week.

Pumpkin Dinner Rolls

Thanks to Handle The Heat for the recipe!

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