Pumpkin Dinner Rolls With Cinnamon Butter (Video)

Our pumpkin dinner rolls stay soft for days, make great sliders, and are delicious spread with cinnamon honey butter. 

You might also like our Amish dinner rolls, our pretzel rolls, or our quick rise pumpkin cinnamon rolls!

Watch our step by step video!

Pumpkin Dinner Rolls

While pumpkin dinner rolls are the perfect complement to Thanksgiving dinner, they are also perfect for any time of year. My kids like using these for sliders in their lunches. They are ridiculously soft and stay soft for DAYS. What makes these rolls different than the rest? Canned pumpkin. The pumpkin gives them a golden color and richness, but they don’t have a lot of pumpkin flavor. If you’re looking for that signature pumpkin spice flavoring you can add a couple of teaspoons of pumpkin spice to the dough.

This recipe makes 24 rolls and you can easily make a half batch if you prefer. The rolls freeze well and are delicious served with cinnamon honey butter.

Cinnamon Honey Butter

My youngest is convinced that he simply cannot enjoy a slice of toast or a roll without cinnamon butter. I always have a small bowl on the counter. It’s perfect to spread on pancakes, waffles, French toast, rolls—or basically anything. The ingredients are simple: butter, powdered sugar, honey, and cinnamon, and it is the perfect spread for these rolls.

Pumpkin Rolls Ingredients

(scroll to the end of the post for an easy-to-follow printable version)

Rolls

• 1 cup warm water
• 2 packets active dry yeast (4 1/2 tsp. yeast)
• 1/4 cup sugar
• 1 egg
• 1 (15 oz.) can pumpkin puree (NOT pumpkin pie filling)
• 1/2 cup melted butter
• 1 1/2 tsp. salt
• 5 1/2 cups all-purpose flour (or bread flour)
• more butter for brushing over hot rolls

Cinnamon Honey Butter

• 1/2 cup butter, softened
• 1 Tbsp. honey
• 2 Tbsp. powdered sugar
• 1 1/2 tsp. ground cinnamon

How to Make Pumpkin Rolls

Combine water, yeast, and sugar. Cover and let sit for 5 minutes or until yeast looks foamy. You can do this in your large mixing bowl (or bowl of a stand mixer).

Add egg, canned pumpkin, and melted butter to the water and yeast mixture.

Add salt and flour (1 cup at a time) and stir until combined. You can mix the dough in a stand mixer on low speed or mix by hand (a Danish dough whisk works great for this).

Turn dough out onto a lightly floured surface and knead until smooth (if using a stand mixer use the dough hook attachment). This dough will be a little stickier than normal bread dough. Just add enough additional flour to keep your hands from getting too sticky while kneading.

Add a tablespoon or two of oil to a large bowl. Place dough in the greased bowl and turn the dough over once to coat in oil. Cover and let rise in a warm place for 1 hour.

After the dough has doubled in size, punch down and form into 24 rolls. Grease two 9×13 baking dishes (or a large baking pan) and divide the rolls between the two pans.

Cover and let rise for 30-40 minutes.

While the rolls rise preheat the oven to 350 degrees.

Bake rolls for 18-20 minutes.

Brush with melted butter while hot.

Combine ingredients for the honey butter and place in a small bowl. Split each roll in half and spread with cinnamon honey butter or regular butter. Enjoy!

Pumpkin Dinner Rolls Recipe

Pumpkin Dinner Rolls

Our pumpkin dinner rolls stay soft for days, make great sliders, and are delicious spread with cinnamon honey butter. 

5 from 1 vote

Print Pin Rate

Prep Time: 2 hours hours

Cook Time: 18 minutes minutes

Total Time: 2 hours hours 18 minutes minutes

Servings: 24 rolls

Calories: 150kcal

Ingredients

Rolls

• 1 cup warm water
• 2 packets yeast (4 1/2 teaspoons yeast)
• 1/4 cup sugar
• 1 egg
• 1 15 oz. can pumpkin (NOT pumpkin pie filling)
• 1/2 cup melted butter
• 1 1/2 teaspoons salt
• 5 1/2 cups all-purpose flour (or bread flour)
• more butter for brushing over hot rolls

Cinnamon Honey Butter

• 1/2 cup butter softened
• 1 Tbsp. honey
• 2 Tbsp. powdered sugar
• 1 1/2 teaspoons ground cinnamon

Instructions

Rolls

• Combine water, yeast, and sugar. Cover and let sit for 5 minutes or until yeast looks foamy.
• Add egg, canned pumpkin, and melted butter to the water and yeast mixture. Stir.
• Add salt and flour (1 cup at a time) and mix until thoroughly combined.
• Turn dough out onto a floured surface and knead until smooth (3-5 minutes). This dough will be a little stickier than normal bread dough. Just add enough flour to keep your hands from getting too sticky.
• Add a tablespoon or two of oil to a large bowl (you can also spray it with nonstick cooking spray). Place dough in the bowl and turn the dough over once to coat in oil. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1 hour.
• After the dough has doubled in size, punch down and form into 24 rolls. Grease two 9x13 baking dishes (or a large baking sheet) and divide the rolls between the two pans.
• Cover rolls and let rise for 30-40 minutes.
• While rolls rise preheat the oven to 350 degrees.
• Bake rolls for 18-20 minutes.
• Brush generously with melted butter while hot.

Cinnamon Honey Butter

• Whip cinnamon honey butter ingredients together with a hand mixer. Split rolls and spread over rolls.

Notes

• I preheat my oven for 60 seconds and then shut it off. It makes for the perfect warm spot for my rolls to raise.
• If you'd like pumpkin spice flavoring, add a couple of teaspoons in with the dry ingredients.

Nutrition

Calories: 150kcal