This recipe is one of our favorites for fall each year. You can make these Pumpkin Sweet Rolls for breakfast, or for a special weekend treat! We make them a few times each year along with Apple Cider, and my family always devours them in no time.
This recipe uses my Pumpkin Butter recipe. It’s a no-bake recipe and takes just a few minutes to whip up! If you like special fall breakfast ideas like this one, check out these Turkey Face Donuts I make every year for Thanksgiving!
What you need
- 2¼ tsp active dry yeast
- ½ C warm water
- ½ C warm milk
- 5 TBSP butter (softened)
- 1 tsp salt
- 1 egg
- 3½ C flour (additional can be added if needed)
- 2 TBSP Pumpkin Butter
- ¼ C sugar
- 2 tsp pie spice
- 1 C powdered sugar
- 1 TBSP milk
- 3 TBSP Pumpkin Puree
- 1 tsp pie spice
- 1 tsp maple syrup
How to Make Pumpkin Sweet Rolls
Dissolve yeast in warm water in mixing bowl.
Using the dough hook of your mixer, mix in all remaining ingredients except for the flour. Mix until smooth.
Add flour half a cup at a time until dough has formed a ball and is easy to handle. Knead for about 5 minutes or until the dough bounces back after touching it.
Place in a greased bowl, cover with a towel and let rise for about 1 ½ hours or the dough has doubled in size.
Punch dough down and roll dough on a lightly floured surface, forming a 15×9 rectangle.
Spread Pumpkin Butter on dough then sprinkle with sugar and pie spice.
Tightly roll the dough. If needed, stretch roll to make even. Slice the roll into 1 ½ inch pieces.
Place in a greased pan, leaving room in between so they can double in size (approximately 30 minutes). Bake until golden brown
While the rolls are baking, mix powdered sugar and pumpkin puree in a small bowl to form a paste.
Slowly add milk and stir until smooth.
Add pie spice and maple syrup.
Transfer glaze to a ziplock baggie and drizzle over rolls while warm.
These are best when they’re still warm from the oven! They’re ooey gooey and delicious! They’re absolutely perfect for those crisp fall mornings!