pumpkin rose rolls


Happy Fall! It’s been great having the last couple of days off, which has allowed me to update more times this week than in previous weeks.

‘Tis the season. Pumpkin season. It is almost a rule that if you have a baking blog, and it is Autumn, you pretty much need to have at least one recipe with pumpkin in it. I wanted to use up an already opened can of pumpkin puree that has been sitting in the fridge for a long time. I did the sniff test, took a little sample, and it seemed fine. Doesn’t that sound appetizing? If canned pumpkin makes you cringe, you can always roast some sugar pumpkins and puree it, if you prefer. I prefer the canned stuff.


I decided to make some rose rolls, after coming across this recipe.


Although I thought of making a glaze, I realized that I like them the way they are without glaze; they are only slightly sweet, which seems to be my preference for things nowadays. I also felt that the glaze would hide the rose, which seemed to be the whole point of this. If you really want to put a glaze on it, it might be better not to take the time to shape them into roses, and just make regular cinnamon rolls. They will still be good. About the process of making the rose shape, there are different approaches to make the petals that you can find online, feel free to use those other approaches if you want.


These would almost be good as a snack, or even a bread side for a Thanksgiving meal, although if you do that, you may want to scale down the sweetness. I hope you enjoy!

Pumpkin Rose Rolls – makes 24 rose rolls (adapted from this pumpkin fantail cinnamon roll recipe from Barbara Bakes, and inspired to make rose rolls from here.)


1 cup whole wheat pastry flour

2 + 3/4 cups all-purpose flour

1/4 cup sugar (+ 1/2 teaspoon sugar for the yeast)

2 + 1/4 teaspoon instant yeast

1/2 teaspoon salt

1/2 cup milk

4 ounces unsalted butter

3/4 cup unsweetened pumpkin puree

1 Tablespoon vanilla

1 large egg, lightly beaten in a bowl

*spice sugar, recipe below


In a small saucepan, melt the butter on stove top on medium heat and immediately remove once most of it is melted to cool slightly. The rest will melt even when you take it out. You want it to be lukewarm but not too hot when used. Set aside.

Measure out pumpkin, vanilla, and egg together into a bowl and whisk slightly. Set aside.

Heat milk to lukewarm (110 degrees F) in microwave or stove top, being careful not to get it too hot, otherwise it would kill the yeast. Add the 1/2 teaspoon sugar and stir to dissolve. Add the yeast and let sit to bloom. It should be frothy at about 10 minutes. Dump and start over with new milk and sugar and yeast if it doesn’t.

In a bowl for a stand mixer, sift the flours, 1/4 cup sugar, and salt, then whisk to mix thoroughly. Place bowl to stand mixer with dough hook attachment. Set aside.

Make a well in the flour mixture in the bowl of the stand mixer and add the yeast/milk mixture, the butter, and the pumpkin/vanilla/egg mixture. Mix on medium with dough hook for about 5 minutes until a smooth, sticky dough forms hugging the dough hook. Knead briefly, adding more flour, but only if it is really sticky. Otherwise, form into a ball, and with a medium large bowl greased with vegetable oil, turn ball of dough once to coat the entire surface of the dough ball, cover with plastic wrap and let the bowl sit undisturbed for about an hour to an hour and a half, until the dough doubles in size.

Meanwhile, make the spice sugar. Combine the sugar with the cinnamon and pumpkin pie spice in a bowl and stir with a whisk. Set aside.

Grease two 12 count muffin tins with butter. Set aside.

When dough has doubled in size, punch down dough and divide into two equal pieces. Wrap one of them in plastic as you work on the other.

Divide the first half of dough into 36 even little balls. You can either use a scale and divide it by weight, or first rolling it up into a log and dividing it in half, then quarters, and so on, until you have 36 even pieces.

Form each little ball into a circle, then flatten like a little pancake. Spread each pancake with soft butter, then top with the cinnamon spice sugar. You can also just leave the spice sugar in a bowl and dredge each buttered side down into the sugar.

Lay one pancake on the work surface, and lay a second pancake over the first one, but with the bottom edge of the second pancake directly starting at the middle of the first pancake, laying over the upper side of the first pancake, so that the second pancake is above the first one, but also laying on the work surface. Repeat until you have six pancakes lined up, exactly like these coins pictured below:


Starting from side closest to you, roll upward the six pancakes together, then flatten somewhat and slice in half from the middle. If you do not flatten it, the “petals” of each rose roll might fall off too easily! This creates two rose rolls. Place each in two separate muffin tins.

Repeat this until you have 12 rose rolls. Repeat making 12 rolls with the second piece of dough. You should be able to make 24 rolls with the dough. (This is the recipe I used for the rolling process, which has pictures on what I was doing, because I’m not sure I was clear enough at describing this adequately.)

Place in buttered muffin tins, one in each muffin mold.

This is where you can either bake them off after letting it sit out for 30 minutes in the muffin tins, or else you can refrigerate overnight, covered in plastic wrap. If you do the latter, let it sit out to warm up slightly. I did the latter, since it was quite cold from the fridge, I let mine sit out for an hour before baking it off. Bake at 350 degrees F. It bakes in about 18 minutes. Remove immediately and let cool on a wire rack. Serve warm.

*spice sugar

1/2 cup sugar

1 Tablespoon cinnamon

1/2 teaspoon pumpkin pie spice

1/2 cup unsalted butter, very soft and spreadable


Combine all in a small bowl and whisk together. Set aside.


26 responses to “pumpkin rose rolls”

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