Pumpkin Bread Rolls with Cinnamon Butter

Pumpkin Bread Rolls with Cinnamon Butter is a delightful seasonal treat that embodies the warm, comforting essence of fall. These soft, pillowy bread rolls infused with the rich flavor of pumpkin and served alongside aromatic cinnamon butter are a testament to the cozy delights of autumn.

These delectable bread rolls are a celebration of seasonal ingredients, showcasing the earthy sweetness and velvety texture of pumpkin. From the moment these rolls start baking, the kitchen fills with the irresistible aroma of warm spices, signaling the arrival of the autumnal spirit. The combination of pumpkin puree, aromatic spices, and the light, airy texture of the rolls creates a truly memorable sensory experience.

Accompanying these delightful rolls is the pièce de résistance: cinnamon butter. This simple yet indulgent spread complements the subtle sweetness of the pumpkin rolls perfectly. The creamy butter infused with fragrant cinnamon and a hint of sweetness elevates each bite, adding a layer of warmth and decadence to the overall experience.

Embrace the warmth of fall and delight your senses with the inviting flavors of pumpkin and cinnamon. These Pumpkin Bread Rolls with Cinnamon Butter offer a delightful fusion of seasonal ingredients and comforting aromas, promising an unforgettable culinary journey through the heart of autumn’s bounty.


**For the Bread:**
– 1 packet (2 1/4 teaspoons) instant yeast
– 1 cup whole milk, scalded and cooled to lukewarm
– 1/4 cup (50 grams) granulated sugar
– 3 tablespoons (43 grams) unsalted butter, melted
– 1/2 cup (113 grams) pumpkin puree
– 1 large egg
– 1 teaspoon salt
– 3 3/4 cups (476 grams) all-purpose flour
– Sliced pecan pieces for “stems”

**For the Butter:**
– 1 stick (113 grams) unsalted butter, at room temperature
– 1/4 cup (31 grams) powdered sugar
– 1/4 cup (84 grams) honey
– 1 teaspoon ground cinnamon


**For the Bread Rolls:**

1. In the bowl of an electric mixer fitted with the dough hook, combine yeast, milk, sugar, melted butter, pumpkin, egg, and salt. Gradually add flour, kneading on medium-low speed until the dough pulls away from the bowl’s sides. Let the dough rest for 3 to 5 minutes, then knead for an additional 5 minutes until soft and smooth. Add more flour if the dough is too sticky.

2. Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise until doubled, around 45 minutes to 1 hour.

3. Punch down the dough and divide it into 15 equal pieces, shaping each into a ball. Flatten slightly and use a knife to cut 8 slices around the edges, resembling a pumpkin shape. Avoid slicing through the center. Let rise until doubled, about 45 minutes to 1 hour.

4. Preheat the oven to 350°F. Make an indentation in the center of each roll for the “stem.” Beat the remaining egg with water, brush it over the rolls, and bake for 15 to 20 minutes until golden. Insert a pecan piece into the indentation of each roll.

**For the Cinnamon Butter:**

1. In the bowl of an electric mixer with a whisk attachment, beat the room temperature butter until pale. Add powdered sugar, honey, and cinnamon, beating until light and fluffy, about 1 to 2 minutes.

2. Serve the warm rolls with the prepared cinnamon butter. It can be stored in the fridge for up to a week, brought to room temperature before serving. Enjoy these delightful rolls paired with the aromatic cinnamon butter!

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