Pumpkin Bread Rolls with Cinnamon Butter
User Reviews
4.9
46 reviews
Excellent
Pumpkin Bread Rolls with Cinnamon Butter
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Pumpkin Bread Rolls with Cinnamon Butter are slightly sweet and SO festive, with their easy and adorable pumpkin shapes. Your family will LOVE these!
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Ingredients
For the rolls:
- 1 instant yeast 2 1/4 teaspoons, packet
- 1 cup whole milk scalded and cooled to lukewarm
- 1/4 cup granulated sugar 50 grams
- 3 tablespoons unsalted butter melted
- 1/2 cup pumpkin puree
- 1 egg large
- 1 teaspoon salt
- 3 3/4 cups all-purpose flour 476 grams
- pecan for the “stems”, sliced pieces
For the butter:
- 1 unsalted butter at room temperature, stick, 113 grams
- 1/4 cup powdered sugar 31 grams
- 1/4 cup honey 84 grams
- 1 teaspoon ground cinnamon
To finish:
- 1 egg large
Instructions
For the bread rolls:
- In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
- Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.
- Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly. With a pairing knife, cut 8 slices around each ball to make the pumpkin shape, being careful not to slice all the way into the center. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 350°F. Use the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the “stem.” In a small bowl, beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown. Place a sliced pecan piece into the indentation of each roll.
For the cinnamon butter:
- In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving.
- Serve the rolls warm with the cinnamon butter.
Notes
- Adapted from my Ultimate Dinner Roll recipe.
Genuine Reviews
User Reviews
Overall Rating
4.9
46 reviews
Excellent
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