When fall rolls around it’s so easy to get excited about all the adorable decor, crave-worthy flavors, and even the warm-scented candles. It means the holiday season is right around the corner which often comes with family gatherings. Who doesn’t love it all. We are jumping with these Pumpkin Rolls just for the Halloween and we force ourselves to include pumpkin in kids eating. They are perfect for ANY fall festivity and they’re as delicious as they are adorable. The rolls are incredibly soft with hint of pumpkin flavor. The shape is very easy to make. Form the balls, set them on a tray, press with your hand slightly and using a knife make several slices around the ball like petals on a flower. Make sure not to slice through the middle! This is going to give us our pumpkin appearance.That is – simple and easy.
Place the pumpkin rolls on a parchment baking sheet, cover, and let rise again until doubled in size, about 15-20 minutes. Once the rolls are risen, use a small round object, such as the end of a wooden pastry brush handle or your finger, to make deep indentations in the center of each roll. This will make room for a cinnamon “stem.” Bake for 20 minutes, or until golden brown. Serve warm with melted chocolate or jam! The little segments of the pumpkin shape happen to break away easily and are perfect for jam dipping.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 24
- Difficulty Level Easy
Ingredients
- 1 packet instant yeast
- 1 cup whole milk, lukewarm
- 1/4 cup sugar
- 40 g unsalted butter, melted
- 1 cup baked pumpkin
- 2 large eggs, 1 egg yolk reserved for brushing
- 1/2 teaspoon salt
- 600 all-purpose flour + 100 g if needed
- Cinnamon stalks
- Serving
- Melted chocolate
- Jam
Nutrition Info
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1 roll = 124 calories
Instructions
- In the bowl of an electric mixer fitted with the dough hook attachment, stir all the ingtredients except flour. Mix and add gradually the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
- Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour.
- Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 2 equal parts. Use the first one and cut 12-15 balls. Repeat with the second half or freeze for future use.
- Use the palm of your hand to flatten each ball slightly. With a pairing knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape. Cover and let rise until doubled in size, about 20-30 minutes.
- Meanwhile, preheat the oven to 180 C. Using the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the cinnamon “stem.” Place sliced sticks into the indentation of each roll. In a small bowl beat the remaining egg yolk with 1 teaspoons of water and brush all over the rolls. Bake the rolls for 20 minutes until golden brown.
- Serve the rolls warm with the melted chocolate or jam.
- Servings : 24
- Ready in : 120 Minutes
- Course : Dessert and Snacks, Main courses
- Recipe Type : Biscuits, Breakfast, Cakes, Pies and pastry, Dessert, Finger foods, Freezer-friendly
- Ingredient : Butter, Caw-milk, Dry yest, Eggs, Flour, Milk, Pumpkin, Salt, Sugar, Yeast
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