Delicious Pumpkin Rolls

    2 hours 40 mins

    Soft, slightly sweet pumpkin rolls made with canned pumpkin.

    33 people made this

    Makes: 32 

    • 14 g active dry yeast
    • 355 ml warm water (110 degrees F/45 degrees C)
    • 50 g brown sugar
    • 2 teaspoons salt
    • 2 eggs
    • 115 g melted butter
    • 245 g canned pumpkin
    • 875 g all-purpose flour
    • 55 g butter, softened (optional)

    Prep:20min  ›  Cook:20min  ›  Extra time:2hr rising  ›  Ready in:2hr40min 

    1. Dissolve yeast in warm water and stir in sugar, salt, melted butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
    2. Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
    3. Bake at 375 degrees F (190 degrees C) for 15-20 minutes.

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    Reviews and ratings
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    Reviews in English (30)


    I added the whole can of pumpkin, and it didn't seem to affect the rising time. Did increase the pumpkin flavor. Lovely rolls, will make again.  -  24 Aug 2008  (Review from Allrecipes US | Canada)


    This recipe turned out well for me. However, instead of rolling up the dough into small weenie dog-like wraps as directed, I made small round loafs, about the size of a toddler's fist, and they turned out great.  -  06 Nov 2005  (Review from Allrecipes US | Canada)


    We loved these crescents. I used 5 Cups white and 2 Cups wheat flour. I let them rise all afternoon, so they were large.  -  16 Oct 2002  (Review from Allrecipes US | Canada)