When you hear pumpkin rolls do you think of pumpkin dinner rolls? Or perhaps a pumpkin swiss roll cake? Well, these are neither but equally as delicious. If you love pumpkin, you will love these. They have all the flavors of pumpkin pie but nestled into a soft fluffy dough and perfectly served at breakfast.
I love a good breakfast pastry. So while pumpkin loaf at your favorite coffee shop might be the go-to, these pumpkin rolls could become your new favorite. Imagine if pumpkin pie and a cinnamon roll were combined and that’s what these are. Super soft, enriched, brioche-like dough (the same dough from my Peach Rolls with Cookie Butter Frosting) and a spiced pumpkin butter filling. What more could you want? Oh that’s right a white chocolate cream cheese frosting. Before you worry, it’s only a little hint of white chocolate and it’s not overly sweet.
Now these rolls were only tested using my own pumpkin butter. If you don’t want to spend the time making your own, you can find it places like Trader Joes. However, making it is fairly quick, and only takes about 30 minutes and you can use canned pumpkin puree. If you use a premade variety, you may need to add more spices depending on the blend of whatever variety you choose.
Pumpkin Rolls Key Ingredients
- Pumpkin Butter – Pumpkin butter is like a concentrated form of pumpkin puree. It’s cooked down and some sugar and spice is added. You can also have it on top of toast or really anything you want to add pumpkin flavor to. You can make the linked version which is my recipe or a premade type from the grocery store.
- White Chocolate – White chocolate and pumpkin are all-stars together. We use the sweetness of the white chocolate paired with the spice of the rolls and the tang of the cream cheese to just get all the best flavor notes.
- Milk – As always, milk adds so much tenderness to any enriched dough. Make sure to use whole or 2% so you aren’t getting rid of all that milk fat which makes your dough extra soft.
- 330 g Bread Flour 2¾ cup
- 1 tsp Sea salt
- 2 tsp Instant yeast
- 2 tbsp Granulated sugar
- 1 large Egg + 1 yolk room temperature
- ⅔ cup Whole or 2% Milk warm
- 3 tbsp Unsalted butter room temperature
Filling + Frosting
- 1 cup Pumpkin Butter room temperature
- 4 oz Cream cheese room temperature
- 50 g White chocolate
- 3 tbsp Powdered sugar
- In the bowl of your stand mixer with dough hook attached, combine flour, salt, sugar, yeast, egg and egg yolk, and milk and mix on low until a rough dough forms.
- Add in butter, 1 tbsp at a time, waiting until fully incorporated before adding the next.
- Mix dough on low until you have a smooth sticky dough. I kneaded my dough for about 15 minutes.
- Remove dough from bowl, lightly grease bowl. Shape dough into a ball and place back in bowl. Cover and let rise in a warm area for 1-2 hours or until dough has doubled in size.
- Line a 9×13" baking pan with parchment and set aside.
- When dough is ready, punch down and remove from bowl to work space.
- Roll out the dough to approximately an 12×15" rectangle.
- Spread your pumpkin butter over the dough, leaving a ½" border on the short sides.
- Roll your dough on the short side into a log shape, sealing the long edge when you finish rolling.
- Using either a serrated knife or thread/unflavored floss, cut the dough into 12 equal size pieces roughly 1" inch.
- Place the rolls into the prepared pan.
- Cover your pan and allow your rolls to rise for another 30-45 minutes or until they have puffed up in size.
- While your rolls are proofing, preheat your oven to 350°F.
- When rolls are ready, put in the oven on the center rack and bake for about 25 minutes. The tops of your rolls will be golden brown when they are done.
- Remove from oven and allow to cool in the pan.
- While your pumpkin rolls cool, prepare your frosting.
- In a small glass bowl, add your chopped white chocolate and place in the microwave. Microwave for 30 seconds, stir well, and then place back in for another 10-15 seconds. Remove and stir completely until melted. If you need further heating, do so in small amounts to not seize the chocolate.
- In a another small bowl, add cream cheese and melted white chocolate. Add 3 tbsp of powdered sugar and whisk together until combined.
- Spread your frosting over your pumpkin rolls. Enjoy!Pumpkin rolls can be stored in an airtight container for 1-2 days if frosted, and 2-4 days if unfrosted.