Pumpkin Spice Rolls

photo of a basket of Pumpkin Spice Rolls
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.
photo of a pan with rolls
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.
close-up photo of a roll with more in the background
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.photo of a basket of rolls

Pumpkin Spice Rolls

Prep Time: 30 minutes
Cook Time: 30 minutes
Course: Side Dish
Cuisine: American
Servings: 18 rolls
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.

Ingredients:

  • 4 3/4 cups all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/3 cup brown sugar
  • 1 1/2 tsp salt
  • 1 tbsp instant yeast
  • 1 (15-oz) can pumpkin puree
  • 2 large eggs
  • 1/4 cup butter melted

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.

Notes:

Recipe source: King Arthur's Flour

Nutrition Facts
Pumpkin Spice Rolls
Amount Per Serving (1 roll)
Calories 176 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 24mg8%
Sodium 204mg9%
Potassium 102mg3%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 3780IU76%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 2mg11%
Net Carbs 30g60%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

8 comments on “Pumpkin Spice Rolls”

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

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

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

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

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