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Pumpkin flavoured bread rolls shaped like pumpkins on a black background with fresh mini pumpkins.

Pumpkin Bread Rolls

Pumpkin bread rolls - these cute little pumpkin flavoured dinner rolls are easier to make than you might think and the perfect centrepiece for an Autumn celebration!
Course Breakfast, Side Dish
Cuisine American, baking
Keyword bread rolls
Prep Time 40 minutes
Cook Time 20 minutes
Rising time 2 hours 15 minutes
Total Time 1 hour
Calories 238kcal
Author Domestic Gothess


  • 10 g (3 tsp) fast action/instant yeast
  • 160 ml (⅔ cup) milk (either dairy or unsweetened non-dairy is fine)
  • 50 g (¼ cup) light brown soft sugar
  • 240 g (1 cup) pumpkin puree not pumpkin pie filling
  • 1 large egg (or 1 flax egg)
  • 510 g (4 ¼ cups) Plain flour (all-purpose)
  • 1 ¼ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground coriander
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 80 g (⅓ cup) butter (or vegan block butter)
  • 2 Tbsp melted butter for brushing (or melted vegan butter)
  • sliced pecans for stalks (sliced lengthways)


  • In the bowl of an electric stand mixer whisk together the yeast, ½ tsp of the brown sugar and ⅓ of the milk until the yeast has dissolved. Let rest for 5 - 10 minutes until foamy.
  • Whisk in the rest of the milk, the sugar, pumpkin puree and egg (or flax egg).
  • Add the flour, salt and spices and stir to form a rough dough. Mix on a medium speed for a couple of minutes then gradually add the butter a tablespoon at a time, mixing well after each addition.
  • Turn the mixer up to high and continue to mix for about 5 to 10 minutes until the dough is smooth and elastic and pulls away from the sides of the bowl cleanly. It should still be quite soft and sticky but should not be wet, if it is then you can add in a little more flour as needed.
  • Transfer the dough to a large, lightly oiled bowl; cover and set aside to rise in a warm place until doubled in size, about 1-2 hours.
  • Knock back the risen dough and divide it into 12-15 even pieces (I made 12). Shape each one into a ball on a lightly floured surface. Line two baking sheets with baking parchment.
  • To shape the buns using scissors, oil your scissors (or a sharp knife) and make 8 cuts equally spaced around the ball of dough, leaving the centre uncut.
  • To shape the buns using string, take a long piece of string and find the halfway point. Place the half way point on top of the ball of dough and flip the whole thing over. Pull the two pieces of string together and cross them over to create a cross on the bottom of the ball. Flip it over again and do the same thing until the ball is divided into 8 equal pieces. Tie the string at the top and cut off any excess. Make sure that you don't pull the string too tight as the dough will expand a lot as it rises and in the oven.
  • Place the shaped buns well spaced apart on the prepared trays. Cover loosely with oiled clingfilm and set aside to rise until puffy and the dough springs back slowly if you press it with a finger, about 45 minutes.
  • Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. If you are using the scissors shaping method then use the oiled end of a wooden spoon to make a deep hole in the centre of each bun. Bake the buns for about 20 minutes until golden and they sound hollow when tapped on the bottom.
  • Remove the buns from the oven and allow to cool for a couple of minutes then very carefully remove the string (if you used that shaping method). Brush the buns generously with melted butter and push a sliced pecan into the centre of each to make the stalk. Best served on the day they are made; store in an airtight container.


For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.