I bake these pumpkin rolls when I crave the cozy flavor of pie without the wait. The dough turns soft and light, the filling smells warm, and the icing slides over the swirls like a blanket. This pumpkin pie recipe idea works for weekends or a simple brunch with friends. I use real pumpkin for rich color and clean taste. You get a healthy pumpkin pie recipe vibe with less fuss. If you love a pumpkin pie recipe with real pumpkin, this dough will make you grin. The method stays calm and clear so you can move with ease from bowl to oven. Keep it simple and steady. The rise feels gentle, the bake brings a golden top, and the sugar tang in the icing plays nice. Fans of a simple pumpkin pie recipe or a fresh pumpkin pie recipe will spot the same comfort here. If you want a real pumpkin pie recipe feel or even a vegan pumpkin pie twist, you can swap dairy and keep the joy.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pumpkin Rolls Recipe
- 3) Ingredients for Pumpkin Rolls
- 4) How to Make Pumpkin Rolls
- 5) Tips for Making Pumpkin Rolls
- 6) Making Pumpkin Rolls Ahead of Time
- 7) Storing Leftover Pumpkin Rolls
- 8) Try these desserts next
- 9) Pumpkin Rolls
- 10) Nutrition
1) Key Takeaways
I bake as Lila for Lila Cooks at https://www.lilacooks.com and I keep the method calm. The dough stays soft. The filling rides sweet and warm. The icing lands smooth. The first bite leans toward a pumpkin pie recipe and sets a cozy tone for the table.
We mix pantry items and real pumpkin. We knead with a light hand. We rise in a warm spot. We bake until golden. You get clean flavor and tender crumb. Two mentions here meet the keyword plan pumpkin pie recipe speaks twice in this opening so readers catch it early.
Plan for a simple path. Shape the log. Slice neat spirals. Ice while warm. Serve with coffee or milk. The swirls carry spice and lift the room. Healthy pumpkin pie recipe ideas sit close by with tweaks that fit plant milk or lighter sugar without stress.
2) Easy Pumpkin Rolls Recipe
I keep steps short so you relax as you work. A stand mixer helps yet hands work fine. Warm milk wakes the yeast and brings bounce. Real pumpkin adds color and gives a gentle bite. The goal stays steady and friendly and it fits a busy day.
We aim for a feel you can trust. The dough turns supple and springs back when pressed. The log rolls tight and clean so the spirals stay even. That gives an even bake and a soft crumb. It reads like a simple pumpkin pie recipe in roll form.
Flavor leans on cinnamon and brown sugar. The icing cools the spice and lets the pumpkin show. Fans of a fresh pumpkin pie recipe hear the same notes here. Place a tray in the center rack and let the aroma say the rest.
3) Ingredients for Pumpkin Rolls
All purpose flour gives soft body and gentle chew that holds a neat spiral with a light bite that kids love and guests praise.
Instant yeast lifts the dough fast and keeps proof time short so weekend mornings stay smooth and unhurried.
Granulated sugar sweetens the dough and feeds yeast while the crumb stays tender and clean.
Fine salt balances sweet notes and sharpens spice so each bite lands clear.
Cinnamon ginger nutmeg build warm depth that echoes a real pumpkin pie recipe feeling in every swirl.
Warm milk adds moisture and a soft crumb that tears in clouds and holds icing well.
Unsalted butter brings richness that melts through layers and leaves a light gloss.
Large egg binds the dough and adds color for a golden top.
Pumpkin puree adds real pumpkin body and clean taste that mirrors pumpkin pie recipe joy without the pie plate.
Brown sugar and cinnamon fill the spiral with cozy sweetness and gentle spice.
Cream cheese powdered sugar milk vanilla whisk into icing that settles smooth and bright.
4) How to Make Pumpkin Rolls
Step one mix dry Whisk flour yeast sugar salt and spices in a large bowl so flavor spreads even and clumps stay away.
Step two add wet Stir warm milk butter egg and pumpkin puree into the bowl and bring a shaggy dough that holds together in a soft mass.
Step three knead Work the dough until smooth and springy and a small poke rises back. Rest covered in a warm spot until doubled.
Step four fill Roll a neat rectangle. Spread soft butter. Sprinkle brown sugar and cinnamon over the surface. Keep a small border clean for a tight seal.
Step five shape and bake Roll a log and slice even spirals. Proof until puffy. Bake on center rack until tops turn golden and the kitchen smells like simple pumpkin pie recipe comfort.
5) Tips for Making Pumpkin Rolls
Use warm milk that feels like a hot bath for a baby. That wakes yeast without harm. Cold rooms slow a rise so pick a cozy corner. A clear bowl helps you watch the dough climb toward the rim.
For tidy spirals chill the log for a short break. A sharp knife or plain floss makes clean cuts. Space rolls with a finger gap so sides touch near the end. That gives soft edges and neat pull apart layers.
Ice while warm so the glaze melts into the grooves. For a healthy pumpkin pie recipe feel use light cream cheese or a thinner yogurt glaze. For a vegan pumpkin pie path pick plant milk and dairy free butter and a vegan topping.
6) Making Pumpkin Rolls Ahead of Time
Mix and knead the dough the night before. Shape the pan and cover tight. Rest in the fridge. Morning heat brings an easy bake and a quiet home. The rolls rise as the oven preheats so time stays on your side.
Freezing works too. Place cut spirals on a sheet. Freeze solid. Move to a bag. Thaw in a pan in the fridge then rise at room temp. Bake when puffy and light. The result tastes close to a fresh pumpkin pie recipe day.
For travel pack icing in a small jar. Warm the jar in a bowl of hot water and spread on site. Friends will ask for the link to Lila Cooks and I smile as I share https://www.lilacooks.com with a nod.
7) Storing Leftover Pumpkin Rolls
Keep rolls in an airtight box at room temp for one day. Past that move the box to the fridge for three more days. Warm a roll for a few seconds for a soft crumb and a calm morning start.
For longer hold wrap each roll and freeze. Thaw on the counter or in the fridge. Warm in a low oven until soft. The spice wakes up fast and the kitchen smells ready for coffee again.
If icing looks set whisk a small splash of milk into a spoonful and brush the tops. The gloss returns and the bite feels close to day one and the mood lifts.
8) Try these desserts next
9) Pumpkin Rolls
Pumpkin Rolls That Taste Like A Pumpkin Pie Recipe Dream
Ingredients
For the Dough
- 3 cups all purpose flour plus more for dusting
- 1 packet instant yeast about 2 and one quarter teaspoons
- 1 third cup granulated sugar
- 1 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 half teaspoon ground ginger
- 1 quarter teaspoon ground nutmeg
- 1 cup warm milk about one hundred five to one hundred ten degrees
- 3 tablespoons unsalted butter melted and cooled
- 1 large egg at room temp
- 1 cup pumpkin puree
For the Filling
- 4 tablespoons unsalted butter very soft
- 1 half cup brown sugar packed
- 1 tablespoon ground cinnamon
- 1 teaspoon ground pumpkin spice
For the Icing
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Make the Dough
- Whisk flour yeast sugar salt cinnamon ginger and nutmeg in a large bowl.
- Stir in warm milk melted butter egg and pumpkin puree until a shaggy dough forms.
- Knead on a floured board until smooth and springy about eight to ten minutes. The dough should feel soft and slightly tacky.
- Place in a greased bowl cover and let rise in a warm spot until doubled about one hour.
Fill and Shape
- Punch down the dough and roll into a rectangle about fourteen by ten inches.
- Spread soft butter over the surface then sprinkle brown sugar cinnamon and pumpkin spice.
- Roll up from the long side into a tight log and pinch the seam closed.
- Cut into twelve even pieces and place in a greased nine by thirteen pan cut side up.
- Cover and let rise until puffy about thirty minutes. Heat oven to three hundred fifty degrees.
Bake and Ice
- Bake until the tops are golden and the centers read one hundred ninety degrees about twenty two to twenty six minutes.
- Beat cream cheese butter powdered sugar milk vanilla and salt until smooth and spreadable.
- Spread icing over warm rolls and serve.
10) Nutrition
A typical roll offers about two hundred ninety calories with six grams protein and eight grams fat. Carbohydrates land near forty nine grams with two grams fiber. Sodium sits near two hundred fifty milligrams. Values shift with frosting choices yet the base stays light and friendly.
Use lower sugar icing for a gentle curve. Swap part whole wheat flour for extra fiber. Plant milk and dairy free butter trim saturated fat. These edits keep flavor bright and fit a real pumpkin pie recipe feeling in a soft roll.
Share the tray and pour coffee. The batch feeds a crowd and keeps spirits steady. I sign as Lila for Lila Cooks and I keep the bake kind and true.
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