Pumpkin Pie Rolls Recipe

When autumn arrives, kitchens everywhere come alive with the warm aromas of cinnamon, nutmeg, and baked pumpkin. Among the many treats that celebrate the season, Pumpkin Pie Rolls stand out as a delightful fusion of classic pumpkin pie flavors and soft, fluffy rolled bread. These sweet rolls capture the essence of fall in every bite, combining the comforting spices and creamy pumpkin filling of a traditional pie with the tender, yeasty texture of homemade bread.

Pumpkin pie rolls are more than just a dessert—they are a celebration of seasonal ingredients, heritage baking techniques, and the cozy rituals of home cooking. Whether enjoyed fresh from the oven for breakfast, as an afternoon snack with a cup of coffee, or as a centerpiece for holiday brunch, these rolls embody the spirit of warmth and togetherness.

The recipe brings together the best of two worlds: the rich, spiced pumpkin filling reminiscent of the classic American pumpkin pie, and the soft, slightly sweet dough that wraps around it in elegant swirls. Each roll is a miniature pumpkin pie wrapped in bread, making them perfect for sharing, gifting, or simply indulging yourself during the crisp fall months.

In this comprehensive guide, we will explore every aspect of pumpkin pie rolls—from selecting the right pumpkin puree and spices to mastering the art of rolling and shaping dough for perfect swirls. You’ll learn how to achieve the ideal balance between tender bread and luscious filling, as well as tips for glazing, baking, and storing your rolls.

Moreover, this article will delve into the history and cultural significance of pumpkin in American baking, the rise of pumpkin-flavored treats as a seasonal phenomenon, and why pumpkin pie rolls have become a beloved autumn classic in many households. We will also offer variations for dietary needs, such as gluten-free and vegan adaptations, and creative twists like adding nuts, cream cheese frosting, or a drizzle of caramel.

Whether you are a seasoned baker looking to expand your repertoire or a novice eager to try your hand at something new and festive, pumpkin pie rolls offer a rewarding baking experience that fills your kitchen with the scents and flavors of fall. By the end of this guide, you will be equipped with the knowledge, techniques, and inspiration to make pumpkin pie rolls that are as beautiful as they are delicious.

Let’s begin this flavorful journey by diving into the history and cultural roots of pumpkin desserts and the evolving tradition of sweet rolls—a perfect backdrop to understanding why pumpkin pie rolls hold such a special place in autumn celebrations.

How to Make Pumpkin Pie Rolls – Step-by-Step Instructions

 Ingredients

For the Dough:

• 3 ½ cups all-purpose flour (plus extra for dusting)

• 1 packet (2 ¼ tsp) active dry yeast

• ½ cup warm milk (about 110°F / 43°C)

• ½ cup canned pumpkin puree (not pumpkin pie filling)

• ⅓ cup granulated sugar

• ⅓ cup unsalted butter, melted

• 1 large egg

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

For the Filling:

• ½ cup brown sugar, packed

• 2 teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ⅓ cup unsalted butter, softened

• Optional: ½ cup chopped pecans or walnuts

For the Glaze:

• 1 cup powdered sugar

• 2 tablespoons milk or cream

• ½ teaspoon vanilla extract

Equipment Needed:

• Large mixing bowl

• Stand mixer with dough hook (optional)

• Rolling pin

• Baking sheet or round cake pan

• Parchment paper or silicone baking mat

• Small bowl for glaze

• Pastry brush

Step 1: Activate the Yeast

• Warm the milk to about 110°F (warm to the touch but not hot).

• In a small bowl, combine the warm milk with yeast and a pinch of sugar.

• Stir gently and let it sit for 5–10 minutes until foamy and bubbly.

Tip: If the yeast does not foam, it may be inactive—start over with fresh yeast and warm milk.

Step 2: Prepare the Dough

• In a large bowl or the bowl of a stand mixer, combine the flour, sugar, salt, cinnamon, nutmeg, and ginger.

• Add the melted butter, pumpkin puree, egg, and the activated yeast mixture.

• Mix until the dough begins to come together.

If using a stand mixer, use the dough hook attachment on low-medium speed for 7–10 minutes until the dough is smooth, elastic, and slightly sticky. If mixing by hand, knead on a lightly floured surface for 10–12 minutes.

Step 3: First Rise

• Shape the dough into a ball and place it in a greased bowl.

• Cover with a clean kitchen towel or plastic wrap.

• Let it rise in a warm, draft-free area for 1–1.5 hours or until it doubles in size.

Step 4: Prepare the Filling

• In a small bowl, mix the brown sugar, cinnamon, nutmeg, and ginger.

• Spread the softened butter evenly over the dough during shaping (next step).

Step 5: Roll Out the Dough

• Once risen, punch down the dough gently to release air.

• On a floured surface, roll the dough into a large rectangle approximately 12 x 18 inches, about ¼ inch thick.

Step 6: Add the Filling

• Spread the softened butter evenly over the rolled dough.

• Sprinkle the cinnamon-sugar spice mixture over the butter.

• If using, scatter chopped nuts evenly on top.

Step 7: Roll and Cut

• Starting from the long edge, carefully roll the dough tightly into a log.

• Pinch the seam to seal it.

• Use a sharp knife or dental floss to cut the log into 12 equal pieces (about 1½ inches thick).

Step 8: Second Rise

• Line a baking sheet with parchment paper or grease a round cake pan.

• Place the rolls cut-side up, spaced about 1 inch apart.

• Cover loosely with a towel and let rise for another 30–45 minutes until puffy.

Step 9: Preheat the Oven

• While rolls are rising, preheat the oven to 350°F (175°C).

Step 10: Bake

• Bake the rolls in the preheated oven for 20–25 minutes, or until golden brown and cooked through.

• If the tops brown too quickly, tent loosely with foil halfway through baking.

Step 11: Prepare the Glaze

• In a small bowl, whisk together powdered sugar, milk or cream, and vanilla until smooth and pourable.

• Adjust thickness by adding more milk (thinner) or powdered sugar (thicker).

Step 12: Glaze and Serve

• Allow the rolls to cool for 10 minutes.

• Drizzle or brush the glaze over the warm rolls.

• Serve immediately for best flavor and texture.

Tips for Perfect Pumpkin Pie Rolls

• Use canned pumpkin puree, not pumpkin pie filling, to avoid excess sugar and spices.

• Don’t over-flour the dough; it should be slightly sticky but manageable.

• Kneading well develops gluten, resulting in tender, fluffy rolls.

• Keep your oven temperature steady and avoid opening the door often to prevent sinking.

• For an extra festive touch, add cream cheese frosting or sprinkle chopped pecans on top of the glaze.