Pumpkin Sweet Rolls Recipe

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.

Pumpkin Butter Sweet Rolls

Course: Breakfast

Cuisine: American

Keyword: Cinnamon Rolls, Pumpkin Cinnamon Rolls, Sweet Rolls

Prep Time: 20 minutes

Cook Time: 20 minutes

Rising Time: 2 hours

Total Time: 2 hours 40 minutes

Servings: 6

Calories: 500 kcal

Print

What You Need

Sweet Rolls:

• 2¼ tsp Yeast Active, Dry
• ½ C Water warm
• ½ C Milk Warm
• 5 TBSP Butter softened
• 1 tsp Salt
• 1 Egg
• 3½ 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
• 3 TBSP Pumpkin Puree
• 1 TBSP Milk
• 1 tsp Pie Spice
• 1 tsp Maple Syrup

Utensils

• Stand Mixer
• Mixing Bowls
• Measure Cups
• Cast Iron Skillet
• Spatula

US Customary - Metric

Directions

Sweet Rolls

1. Dissolve yeast in warm water in mixing bowl.
2. Using the dough hook of your mixer, mix in all remaining ingredients except for the flour. Mix until smooth.
3. Add flour half a cup at a time until dough has formed a ball and is easy to handle.
4. Knead for about 5 minutes or until the dough bounces back after touching it.
5. Place in a greased bowl, cover with a towel and let rise for about 1 ½ hour or the dough has doubled in size.
6. Punch dough down and roll dough on a lightly floured surface, forming a 15x9 rectangle.
7. Spread Pumpkin Butter on the dough then sprinkle with sugar and pie spice.
8. Tightly roll the dough. If needed, stretch roll to make even.
9. 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)
10. Place in oven and bake until golden brown

Glaze

1. While the rolls are baking, mix powdered sugar and pumpkin puree in a small bowl to form a paste.
2. Slowly add milk and stir until smooth.
3. Add pie spice and maple syrup.
4. Transfer glaze to a ziplock baggie and drizzle over rolls while warm.

Nutrition Facts

Pumpkin Butter Sweet Rolls

Amount Per Serving

Calories 500 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 55mg18%

Sodium 497mg22%

Potassium 162mg5%

Carbohydrates 88g29%

Fiber 2g8%

Sugar 30g33%

Protein 10g20%

Vitamin A 2060IU41%

Vitamin C 1.3mg2%

Calcium 54mg5%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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