These Pumpkin Bread Rolls with Maple Cinnamon Butter not only look adorable, but they taste great and will make a great addition to any fall dinner table!
Fall is officially here, even if the temps are quite screaming it yet, and many of us are looking ahead to all that comes with fall. All things pumpkin are at the top of many lists, as every year the PSL lovers come out in full-force the moment their beloved drink is back. I’m not one for the PSL (sorrynotsorry), but I do love a good savory pumpkin dish. And I can’t think of a better menu item to add for Thanksgiving this year than these Pumpkin Bread Rolls with Maple Cinnamon Butter.
Not only are they a soft and delicious roll, but they are just too stinkin’ adorable not to have on your Thanksgiving table!! I mean, come on! Have you ever seen a more festive dinner roll? I certainly haven’t!!
What you need to make Pumpkin Bread Rolls with Maple Cinnamon Butter
Overview of ingredients – full list with measurements below in the printable recipe card!
For the Bread Rolls:
Instant yeast
Whole milk
Granulated sugar or honey
Unsalted butter
Pumpkin puree
Eggs
Salt
All-purpose flour
Pretzel sticks or twists
For the Maple Cinnamon Butter:
Unsalted butter
Powdered sugar
Maple syrup
Ground cinnamon
How to make Pumpkin Bread Rolls with Maple Cinnamon Butter
Full Printable Recipe Card Below!
For the Bread Rolls:
- In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt 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 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
- Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.
- Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly. With a paring knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 350°F. Using the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the “stem.” In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown. Place a pretzel stick or twist into the indentation of each roll.
For the Maple Cinnamon Butter:
- In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, maple syrup and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving.
- Serve the rolls warm with the maple cinnamon butter.
Looking for more recipes to add to your Thanksgiving dinner table? Try my Pumpkin & Cheddar Scalloped Potatoes or Pumpkin Mac ‘N’ Cheese!
Can you freeze Pumpkin Bread Rolls?
Absolutely!! You can either bake and freeze, then thaw at room temp and warm in oven as needed. You can also freeze the uncooked rolls, just prepare the dough up to the point where you would normally bake them, place them on a lined or greased cookie sheet and place in the freezer. Once frozen, remove and place in a resealable plastic bag for up to a month. When ready to bake, remove as many rolls as you’d like, allow to thaw in the fridge or at room temp and then bake as directed!
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Pumpkin Bread Rolls with Maple Cinnamon Butter
Ingredients
For the Bread Rolls:
- 2 1/4 tsp instant yeast
- 1 cup whole milk, heated to 110 degrees F
- 1/4 cup granulated sugar or honey
- 3 Tbsp unsalted butter, melted
- 1/2 cup pumpkin puree
- 2 large eggs, divided
- 1 tsp salt
- 3 3/4 cups all-purpose flour
- Pretzel sticks or twists, for the stems
For the Maple Cinnamon Butter:
- ½ cup unsalted butter, at room temperature
- ¼ cup powdered sugar
- 3 Tbsp maple syrup
- 1 tsp ground cinnamon
Instructions
For the Bread Rolls:
- In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt 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 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
- Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.
- Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly. With a paring knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 350°F. Using the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the “stem.” In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown. Place a pretzel stick or twist into the indentation of each roll.
For the Maple Cinnamon Butter:
- In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, maple syrup, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving.
- Serve the rolls warm with the maple cinnamon butter.
Nutrition
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