Soft Pumpkin Rolls with Spiced Butter

Soft pumpkin rolls with spiced butter bring cozy warmth to your kitchen. The moment I take these rolls out of the oven, the inviting scent of pumpkin and cinnamon fills the air. They’re soft, tender, and layered with a rich, spiced butter that makes every bite worth savoring. I’ve fine-tuned this recipe over a few seasons to achieve that perfect melt-in-your-mouth texture and a buttery spice blend that keeps you reaching for more. Whether you’re baking for a holiday breakfast or an autumn snack, these pumpkin rolls stand out for their flavor and softness.

Ingredients List

Here’s everything you’ll need to make your soft pumpkin rolls with spiced butter just right. I’ve spelled out ingredient details to avoid any confusion, so you know exactly what to grab before you start.

• 2 ¼ teaspoons (1 packet) active dry yeast
• ½ cup warm whole milk (about 110°F, not hot)
• ½ cup canned pure pumpkin (not pumpkin pie filling)
• ¼ cup granulated sugar
• ⅓ cup packed dark brown sugar
• ⅓ cup unsalted butter, melted plus 4 tablespoons softened for spiced butter
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 ½ teaspoons ground cinnamon, divided
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 3 ½ cups all-purpose flour, plus more for dusting
• ½ teaspoon salt
• ¼ cup powdered sugar (optional, for dusting)

Soft Pumpkin Rolls with Spiced Butter That Melt in 7 Minutes

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Soft Pumpkin Rolls with Spiced Butter melt in 7 minutes offering warm comforting flavor that satisfies your fall baking cravings fast

• Author: emma
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12 rolls
• Category: Breakfast
• Cuisine: American

Ingredients

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2 ¼ teaspoons active dry yeast

½ cup warm whole milk (about 110°F, not hot)

½ cup canned pure pumpkin (not pumpkin pie filling)

¼ cup granulated sugar

⅓ cup packed dark brown sugar

⅓ cup unsalted butter, melted

4 tablespoons unsalted butter, softened for spiced butter

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 ½ teaspoons ground cinnamon, divided

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

3 ½ cups all-purpose flour, plus more for dusting

½ teaspoon salt

¼ cup powdered sugar (optional, for dusting)

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Instructions

In a small bowl, stir yeast into the warm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.

In a large bowl, combine pumpkin, granulated sugar, brown sugar, melted butter, egg, vanilla, and half the cinnamon, nutmeg, cloves, and ginger. Whisk until smooth.

Once the yeast is bubbly, stir it into the pumpkin mixture. Mix well.

In another bowl, whisk together flour, salt, and remaining cinnamon. Gradually add this to the pumpkin mixture, stirring with a wooden spoon or dough hook on low speed. When the dough gets too stiff, knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic.

Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1½ hours, or until doubled.

Mix softened butter with remaining spices and a pinch of salt. Set aside to blend flavors.

Punch down dough and roll into a 15×10-inch rectangle on a floured surface. Spread spiced butter evenly over the dough.

Roll up tightly starting from the long edge. Slice into 12 even rolls. Arrange cut-side up in a greased 9×13-inch pan.

Cover the pan loosely and let rolls rise for 30-40 minutes until puffed.

Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes until golden brown and slightly firm to the touch.

Let rolls cool 10 minutes before serving. Dust with powdered sugar if desired.

Notes

Soft pumpkin rolls with spiced butter bring cozy warmth to your kitchen. Soft, tender rolls layered with a rich, spiced butter make every bite worth savoring. Perfect for holiday breakfasts or autumn snacks.

How to Prepare Soft Pumpkin Rolls with Spiced Butter

Making these soft pumpkin rolls with spiced butter is straightforward, but there are little details that make a big difference. I always like to pace myself and follow these steps in order to get the best results. You’ll want to prepare your yeast well and give your dough time to rise to get that soft texture.

1. Activate the yeast: In a small bowl, stir yeast into the warm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy. This means your yeast is alive and ready.
2. Mix wet ingredients: In a large bowl, combine pumpkin, granulated sugar, brown sugar, melted butter, egg, vanilla, and half the cinnamon, nutmeg, cloves, and ginger. Whisk until smooth.
3. Add yeast mixture: Once the yeast is bubbly, stir it into the pumpkin mixture. Mix well.
4. Add dry ingredients: In another bowl, whisk together flour, salt, and remaining cinnamon. Gradually add this to the pumpkin mixture, stirring with a wooden spoon or dough hook on low speed. When the dough gets too stiff, knead by hand on a lightly floured surface for about 8-10 minutes until smooth and elastic. Your dough should be slightly sticky but manageable.
5. First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm spot for 1 to 1½ hours, or until doubled in size.
6. Prepare spiced butter: While your dough rises, mix softened butter with remaining spices and a pinch of salt. Set aside so the flavors blend.
7. Shape the rolls: Once risen, punch down the dough and roll it into a 15×10-inch rectangle on a floured surface. Spread the spiced butter evenly over the dough.
8. Roll up and slice: Starting from the long edge, roll up tightly into a log. Use a sharp knife to slice the log into 12 even rolls. Arrange them cut-side up in a greased 9×13-inch pan, leaving a little space to grow.
9. Second rise: Cover the pan loosely and let rolls rise for about 30-40 minutes. They should puff up noticeably but not double again.
10. Bake: Preheat your oven to 375°F (190°C). Bake rolls for 20-25 minutes or until golden brown and slightly firm to the touch.
11. Cool and serve: Let rolls cool for about 10 minutes before serving. Dust with powdered sugar, if you like. These rolls are best served warm — the spiced butter melts beautifully into each bite.

Why You’ll Love Soft Pumpkin Rolls with Spiced Butter

• Soft, tender crumb that’s perfect for breakfast or dessert
• Spiced butter adds a cozy flavor that complements pumpkin wonderfully
• Simple ingredients you probably already have in your pantry
• Easy to make but impressive enough for gatherings or holidays
• Can be made ahead and reheated without losing softness

Ingredient Notes and Substitutions

I’ve learned a few things about choosing the right ingredients for these soft pumpkin rolls with spiced butter. The pumpkin should be pure, not pie filling, to avoid added sugars that change the dough’s texture. Whole milk gives the dough richness, but you can try 2% if needed.

Brown sugar adds moisture and depth. Don’t swap it for light brown sugar if you want the robust flavor I love. The spices can be tweaked slightly — if you like it less clove or nutmeg-heavy, reduce those by half. Unsalted butter is best so you control salt levels. For a dairy-free version, use vegan butter and a milk substitute, adjusting the dough moisture as needed.

Tips for Success with Soft Pumpkin Rolls with Spiced Butter

• Make sure your yeast is fresh and the milk is warm, not hot. Too hot kills the yeast, and too cold delays rising.
• Knead the dough until smooth but not stiff. Slightly sticky is perfect because it keeps the rolls soft.
• Don’t rush the rising times. The dough needs to double to develop that soft texture and flavor.
• Spread the spiced butter evenly so each roll has a good layer — that’s the best part!
• Bake until golden brown — it’ll still be a little soft but cooked through. Let the rolls cool before slicing if you want neat pieces.

Storage and Reheating Instructions

Leftover soft pumpkin rolls with spiced butter keep well covered at room temperature for up to 2 days. To store longer, wrap tightly and freeze for up to 2 months.

To reheat, warm individually in the microwave for about 15-20 seconds or place in a preheated 350°F (175°C) oven for 10 minutes covered with foil to keep them moist.

Reheated, these rolls taste nearly as good as fresh — that spiced butter softens beautifully again, making them great for busy mornings.

Nutrition Disclaimer

The nutritional values for soft pumpkin rolls with spiced butter can vary based on the exact ingredients and brands you use. This estimate does not provide precise calorie or nutrient counts. For accurate nutritional information, consider calculating it with your specific products.

Frequently Asked Questions

Can I make soft pumpkin rolls with spiced butter ahead of time?

Yes! You can prepare the rolls through the second rise, then cover and refrigerate overnight. Bring them back to room temperature before baking. This helps spread out your baking schedule and develops flavor.

What is the best type of pumpkin to use for this recipe?

Use canned pure pumpkin, not pumpkin pie filling. Pure pumpkin is simply cooked and mashed pumpkin without added spices or sugars. This keeps your dough consistent and lets you control the flavor.

Can I make these rolls vegan or dairy-free?

Yes, swap butter for a dairy-free margarine or vegan butter and use a plant-based milk like almond or oat milk. You might need to adjust flour slightly if the dough feels too sticky or dry.

How do I know when soft pumpkin rolls with spiced butter are fully baked?

They should be golden brown and spring back slightly when you press the tops. A lightly browned bottom and firm but soft texture are a good sign. Avoid underbaking, as the dough inside can be gummy.

Can I add frosting or glaze instead of the spiced butter?

You can, but I love the spiced butter because it’s rich without being too sweet. A simple cream cheese glaze works well if you want a sweeter topping, though. Just spread it on warm rolls to melt in.