These pumpkin rolls, coated with cinnamon sugar, are the perfect autumn treat. With a subtle pumpkin flavor and a soft, airy texture, they’ll win over even those who aren’t fans of pumpkin. The rolls are fragrant with warm spices like cinnamon, ginger, nutmeg, and cloves, and are topped with a delightful cinnamon-sugar coating. Whether you shape them into pumpkins for a festive touch or keep them classic, these rolls are perfect for any fall occasion.
Why You’ll Love This:
You’ll love these pumpkin rolls for their soft, fluffy texture and subtle fall flavors. The recipe uses pumpkin purée to add moisture and a touch of sweetness, while the spices bring warmth and depth to each bite. The cinnamon-sugar coating adds a delightful crunch and a sweet, spiced finish. Plus, the dough is easy to work with, and the rolls can be shaped into pumpkins for a festive look, making them a fun and delicious addition to any autumn gathering.
Perfect Occasion:
These pumpkin rolls are perfect for fall gatherings, Halloween parties, or as a comforting treat with a cup of tea or coffee on a cozy autumn day. Shaping them into little pumpkins makes them especially fun for Halloween or Thanksgiving, but they can also be made in a classic shape for any time of the year. Serve them warm for breakfast, brunch, or as a sweet snack, and they’re sure to be a hit.
Decoration Tips:
For a festive touch, shape the rolls into little pumpkins using string or by making small cuts with scissors to form "pumpkin sections." After baking, you can add small pretzel sticks or pieces of cinnamon stick in the center to mimic pumpkin stems. If you’d like, drizzle them with a simple glaze made of powdered sugar and milk for extra sweetness. You can also experiment with adding more spices to the dough or topping them with chopped nuts for added texture.
Ingredients:
For the Dough:
- 150g pumpkin purée
- 200ml milk
- 50g butter
- 50g sugar (or 80-100g if your pumpkin isn’t very sweet)
- 450-500g all-purpose flour (depends on flour and purée consistency)
- 7g instant yeast (1 packet, designed for 500g of flour)
- A pinch of salt
- Spices (optional, or just cinnamon):
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
For the Coating:
- 70g butter (melted)
- 100g sugar
- 1.5 tbsp cinnamon
Instructions:
- Prepare the Pumpkin Purée:
- Cut the pumpkin into small pieces and bake or microwave until soft. To microwave, place the pumpkin pieces with 50ml water in a glass dish, cover, and cook on high (800 watts) for 5-6 minutes, stirring halfway through. You can also roast the pumpkin in the oven at 200°C for 25-30 minutes, covered with foil.
- Once the pumpkin is soft, mash it with a fork or blend it into a smooth purée.
- Make the Dough:
- In a bowl, mix the pumpkin purée with milk, melted butter, and sugar.
- In a separate bowl, combine the flour, yeast, salt, and spices.
- Gradually add the flour mixture to the wet ingredients, stirring until a soft, non-sticky dough forms. You may need to adjust the amount of flour based on the consistency of the purée.
- Knead the dough until it’s soft and elastic, then place it in a warm spot to rise for 1-1.5 hours, covered with a towel or plastic wrap.
- Shape the Rolls:
- After the dough has risen, punch it down and divide it into equal portions (about 13 rolls).
- Roll each portion into a ball. If shaping into pumpkins, use one of the following methods:
- String Method: Cut four equal pieces of cooking string, lay them in a crisscross pattern, and place the dough ball in the center. Loosely tie the string around the dough to create pumpkin sections. (Don’t tie too tightly as the dough will expand while baking.)
- Scissors Method: If you don’t have string, you can make small cuts around the edge of each dough ball to create a pumpkin shape.
- Second Rise:
- Place the rolls on a baking sheet lined with parchment paper. Cover with a towel and let them rise for another 25-30 minutes.
- Bake:
- Preheat your oven to 200°C (390°F). Bake the rolls for about 15 minutes, or until they turn golden brown.
- Cinnamon Sugar Coating:
- Once the rolls have cooled slightly, remove the string (if using). Brush the rolls with melted butter, then generously roll them in a mixture of cinnamon and sugar.
- Serve and Enjoy:
- Serve the rolls warm. For an extra festive touch, insert small pretzel sticks or cinnamon sticks into the tops to resemble pumpkin stems.
Enjoy your soft and fluffy pumpkin rolls, coated in sweet cinnamon sugar – perfect for autumn!