Pumpkin Spiced Dinner Rolls with Cinnamon Butter

Vickie Parks


Just in time for Fall. These pumpkin spiced rolls add a festive touch to your Thanksgiving dinner.


★★★★★ 1 vote

2 Hr 20 Min
15 Min


  • 1 cup
  • 1 (1/4-oz) pkg
    active dry yeast (or 2 1/4 tsp if using bulk yeast)
  • 2 Tbsp
    sugar (white granulated or light brown)
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/8 tsp
    ground cloves
  • 1/8 tsp
    ground nutmeg
  • 1 tsp
  • 3 Tbsp
    butter, melted and cooled
  • 1 large
    egg, beaten
  • 3/4 cup
    canned pumpkin puree or pure pumpkin (don't use pumpkin pie filling)
  • 4 1/3 cups
    all-purpose flour
  • 2 Tbsp
    melted butter (to brush on rolls)
  • 2 Tbsp
    poppy seeds or very finely crushed dried pumpkin seeds (pepitas) - optional

  • 1/2 cup
    unsalted butter, softened (1 stick)
  • 2 Tbsp
  • 1 tsp
    ground cinnamon

How to Make Pumpkin Spiced Dinner Rolls with Cinnamon Butter


  1. Scald milk in a saucepan over low heat until reaches 110° (and it should coat the back of a spoon). Pour warm milk into mixing bowl of a standing mixer. Gently stir the dry yeast and 1 Tbsp sugar into the warm milk, and let it stand 5 to 10 minutes. It should start to bubble and foam a bit.
  2. In a small bowl, combine the cinnamon, ginger, cloves, nutmeg, salt and remaining 1 Tbsp sugar; set aside.
  3. In a separate bowl, stir melted butter into the beaten egg. Add the pumpkin puree and stir well. After the yeast has been activated (appears foamy and swollen), add the pumpkin mixture to the mixer bowl and stir well. Add half of the flour and half of the spice mixture, and stir just until combined. Add remaining flour and spice mixture, and mix again until dough is smooth and dough easily pulls away from the sides of mixer bowl.

    NOTE: The pumpkin puree has a lot of liquid, so the dough might appear sticky at this point. But resist the urge to add more flour as kneading (in the next step) will help to disperse the liquids and make the dough smoother.
  4. Using the dough hook of your electric mixer, knead the dough for 4 to 5 minutes or until it's smooth but still somewhat sticky. Transfer dough to a lightly oiled bowl, cover bowl, and let stand at room temperature until doubled in size, about 1 hour.
  5. Very lightly spray the bottom of a 9x13-inch baking dish with a nonstick cooking spray; set aside.
  6. After the dough is doubled, separate dough into 12 portions. Roll each portion into a ball. (To make the surface smooth, grab bits of dough from the top and pull it to the bottom, pinching dough at the bottom to keep it in place. Continue to do this until the top surface is smooth.) Place each formed roll in the prepared 9x13-inch baking dish, about 1 inch apart, smooth side up.
  7. Cover baking dish loosely, and set aside to rise again, about 1 hour.
  8. Preheat oven to 350°F.
  9. Brush the melted butter on top of each roll. If using seeds, sprinkle the tops with a pinch or two of poppy seeds or crushed pumpkin seeds. Place baking dish in oven, and bake 25 to 27 minutes or until the tops are lightly browned. Remove baking pans from oven, and let cool until ready to serve.
  10. While rolls are baking, prepare the cinnamon butter by stirring the softened butter, honey and cinnamon until smooth and creamy. Serve the Cinnamon Butter alongside the Pumpkin Spiced Dinner Rolls.

Printable Recipe Card

About Pumpkin Spiced Dinner Rolls with Cinnamon Butter

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Sodium

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