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!
Pumpkin Sweet Rolls Recipe
This recipe does use yeast. Don’t let that discourage you. Yeast is not complicated to work with. Keep in mind, you want your liquid to be warm enough to activate, but not so hot that it kills the yeast. Aim for a temperature of about 135 degrees. Test your liquid with a thermometer if you are in doubt.
I highly recommend using butter and not margarine in this recipe. The butter will add flakiness and a burst of flavor in each bite. While it is more expensive than margarine, it is well worth the price in terms of taste.
Related: Fall Activities You Can Do Indoors
What you need
Rolls:
- 2 ¼ tsp active dry yeast
- ½ C warm water
- ½ C warm milk
- 5 TBSP butter (softened)
- 1 tsp salt
- 1 egg
- 3 ½ C flour (additional can be added if needed)
Filling:
- 2 TBSP Pumpkin Butter
- ¼ C sugar
- 2 tsp pie spice
Glaze:
- 1 C powdered sugar
- 1 TBSP milk
- 3 TBSP Pumpkin Puree
- 1 tsp pie spice
- 1 tsp maple syrup
Related: Instant Pot Butternut Squash Risotto Recipe
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 the 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 hour or the dough has doubled in size.
Punch dough down and roll dough on a lightly floured surface, forming a 15×9 rectangle.
Related: Simple Fall Wreath DIY
Spread Pumpkin Butter on the dough then sprinkle with sugar and pie spice.
Tightly roll the dough. If needed, stretch the roll to make it 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.
Related: Spiced Cranberry Sauce Recipe
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.
You may notice that I didn’t add cinnamon to the recipe, pumpkin pie spice already has it included. Combined with ginger, nutmeg, and cloves, it adds the perfect pop of flavor. Not to mention the mouth-watering aroma these pumpkin butter sweet rolls produces. Your house will smell so inviting as these are baking!
Related: Rustic Flannel Wreath
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! But, to be fair, you simply must try them in several ways. Fresh from the oven, warm, and if you happen to have any that last long enough, try one chilled with a glass of milk and let me know how you prefer them.
What You Need
Sweet Rolls:
Filling:
- 2 TBSP Pumpkin Butter
- ¼ C Sugar
- 2 tsp Pie Spice
Glaze:
- 1 C Powdered Sugar
- 3 TBSP Pumpkin Puree
- 1 TBSP Milk
- 1 tsp Pie Spice
- 1 tsp Maple Syrup
Directions
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 hour or the dough has doubled in size.
-
Punch dough down and roll dough on a lightly floured surface, forming a 15x9 rectangle.
-
Spread Pumpkin Butter on the 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 and place in a greased pan, leaving room in between so they can double in size (approximately 30 minutes)
-
Place in oven and bake until golden brown
Glaze
-
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.
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Stacie @ Divine Lifestyle says
Those look absolutely yummy! Pumpkin is the perfect flavor to add in to sweet rolls. It’s like a tiny pumpkin pied stuffed into a pastry product! Om nom nom.
Jeanette says
I always make sweet rolls at Christmas time I have never thought about throwing Punkin in them. I think this year I will definitely do that.
Claudia Krusch says
This recipe looks so delicious and easy to make. I am sure it will be a big hit in my house. I will have to try making some this weekend.
Connie says
I love pumpkin in all of it’s forms. These look delicious.
Amy Desrosiers says
These look so good! I love pumpkin sweet rolls and so need to try these with my family.
Carol Bryant says
Okay I thought I was all all pumpkin’d out and nope, I see this recipe and I want more.
These look delectable and oh so yummy in the morning with tea. This is a must have now for me.
TColeman says
I love pumpkin everything and these look amazing. They would make for a sweet treat that is sure to please.
Brianne says
What a great idea to add pumpkin to cinnamon buns! These look delicious!
Jeni Hawkins says
What the WHAT!? Those pictures have me wanting some NOW! My mouth is watering! I have company coming this weekend – this is the perfect Sunday breakfast!
Kathy says
Just like cinnamon rolls but made for fall. I love fall flavors!
Toni | Boulder Locavore says
These rolls look AHHmazing! This will be a huge hit with my family!
Jenn says
My mouth is seriously watering. This is a pumpkin recipe I have not seen before. Can’t wait to try it.