As much fun as it is to try to play around with my favorite pumpkin recipes and create new versions, I still like to make the original classics too. So last weekend, I remade the original pumpkin spice bread rolls I fell in love with.

Lightly spiced, super fluffy, these bread rolls are the perfect accompaniment to a Thanksgiving feast or any dinner really. You can eat them plain, stuff them with proteins or veggies, use them to mop up sauce, the possibilities are endless.

I made these for Thanksgiving last year and am contemplating on doing it again this year as well. Though I do have a few more dinner roll recipes to try out before I make a final decision.

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Pumpkin Spice Rolls

Ingredients:

4 3/4 cups All-Purpose Flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup brown sugar
1 1/2 teaspoons salt
1 tablespoon instant yeast
15-ounce can pumpkin
2 large eggs
1/4 cup melted butter

Directions:

1. Combine all of the dough ingredients, and knead them with the dough hook attachment on your mixer for five minutes. Dough will still be sticky. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 1/2 hours. It will expand, but not a huge amount.

2. Turn the dough out onto a lightly floured surface, divide it in half. Working with the half dough, divide into 9 pieces. Roll the 9 pieces of dough between your palms until they are smooth round balls. Place balls into a 8 x 8 baking pan lined with parchment paper. Repeat process with other half of dough, placing balls into another baking pan. Cover both pans with a proof cover or lightly greased plastic wrap, for about 90 minutes.

3. Bake the bread in a preheated 350°F oven for 30 minutes.

Recipe from King Arthur's Flour

   

8 Responses to “Pumpkin Spice Rolls”

  1. Sheena Moss — October 23, 2012 at 12:51 am

    Can you tell me of a substitute for a “can of pumpkin” please – I live in UK.

    • Kirbie replied: — October 23rd, 2012 @ 8:51 am

      It’s a can of pumpkin puree. I don’t know how to substitute that in the UK other than making your own, but it might not be the same consistency as the canned version.

  2. Jinxi — October 23, 2012 at 10:11 am

    oo these look so nice and fluffy. Hehe. I’ll have to try it out!

    • Kirbie replied: — October 23rd, 2012 @ 10:48 am

      It’s the same base recipe as the pumpkin cinnamon swirl bread. You could make both at once. =)

  3. Julia | JuliasAlbum.com — October 23, 2012 at 12:21 pm

    These pumpkin rolls are gorgeous! Would love to try this recipe.

    • Kirbie replied: — October 23rd, 2012 @ 12:30 pm

      Definitely try it out! It’s my favorite pumpkin roll recipe I’ve come across so far.

  4. ElleGiff — October 23, 2012 at 5:44 pm

    These look divine. Do you have the calorie count per roll? Thank you!

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