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Pumpkin Rolls

Pumpkin rolls made with instant yeast for soft, pillowy pull-apart buns with warm pumpkin flavor. Baked until golden and brushed with a cinnamon honey butter glaze for glossy tops.
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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: 285
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 0.75 cup warm milk
  • 2.25 tsp instant yeast
  • 2 tbsp sugar
  • 0.5 cup pumpkin puree
  • 0.25 cup unsalted butter, melted
  • 1 egg
  • 3.25 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
Cinnamon honey butter glaze
  • 3 tbsp melted butter
  • 1 tbsp honey
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 baking dish

Method
 

Bloom the yeast
  1. Combine warm milk, instant yeast, and sugar in a bowl, then let rest 5 minutes until foamy.
  2. Add pumpkin puree, melted unsalted butter, and egg, then mix until smooth.
Make the dough
  1. Knead in all-purpose flour, salt, and pumpkin pie spice for 7-8 minutes until the dough is smooth and elastic.
First rise, shape, and second rise
  1. Cover the dough and rise for 1 hour, then punch down and divide into 12 equal portions.
  2. Shape each portion into a ball and place them in a greased 9x13 baking dish.
  3. Cover and let rise for 30-40 minutes while you preheat the oven to 375F.
Bake and glaze
  1. Bake at 375F for 18-20 minutes until the rolls turn golden.
  2. Brush the rolls immediately with the cinnamon honey butter glaze while warm.

Notes

For best pull-apart texture, keep the dough covered during rises to prevent a dry surface. Store baked rolls covered in the refrigerator for up to 4 days; rewarm in the oven at 300F for 5-7 minutes. Freeze baked rolls up to 2 months, thaw overnight in the fridge, then rewarm. For a lower-sugar option, use a sugar substitute in the dough while keeping the honey-based glaze unchanged.