Pumpkin Stuffed Dinner Rolls

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Pumpkin Stuffed Dinner Rolls are a yeast bread made with pumpkin puree that is stuffed with sugar coated cream cheese 1 ounce blocks. The rolls are wrapped in cooking twine to resemble pumpkin grooves.  When rising and baked the dinner roll expands and looks just like a pumpkin.  Recipe inspired by Tastemade and Drizzle & Dip 



1 envelope rapid dry yeast
1/2 cup half and half 115-120 degrees

1 teaspoon granulated sugar
1/3 cup brown sugar
4 tablespoons butter, softened
11/2 teaspoons kosher salt

21/2 teaspoons pumpkin pie spice
2 eggs
1 cup pumpkin puree-tested Libby’s Solid Pumpkin
31/2 to 4 cups Bread flour-tested King Arthur
28 ounce packages cream cheese, cut into 1-ounce blocks and chilled

 Honey Butter Spread- Pretzel stem garnish

Rold Gold Honey Twisted Mini Pretzels

Mix together softened 4 tablespoons butter and 4 tablespoons honey in small mixing bowl. Set aside until rolls are baked.


  1. In a small glass measuring cup, microwave half and half to 115-120 degrees.
  2. In the bowl of a stand mixer fitted with paddle, add half and half, 1 cup bread flour, yeast, brown sugar, butter. Beat on low speed to mix.  Let sit 10 minutes.
  3. Add pumpkin puree, spices, salt, and eggs. Mix with the paddle attachment until well combined. Add additional 2- 1/2 cups to 3 cups flour. Be careful not to add too much flour, your dough should be medium soft pliable. Switch to the dough hook and knead dough for about 8 to 10 minutes, until it is smooth and soft.
  4. Place the dough in a greased bowl, cover it with tea towel or warming drawer, allow it to rise until doubled in size, about 60 minutes.
  5. On a floured surface/bench, punch down dough and knead for 3 minutes.  Divide the dough into 16 pieces.
  6. Roll each piece into a ball then flatten slightly to fill with a cube of chilled cream cheese.  Pinch dough together but do not roll the ball.  Place dough pinched side down on parchment lined baking sheet.
  7. Wrap each dough ball in cooking/kitchen twine, wrapping the twine around the dough ball to create a pumpkin shape. (Take care not to wrap the dough too tightly because it will become larger when it proofs and bakes.)
  8. Cover the pumpkin‐shaped dough balls loosely and set them aside to rise for one hour or risen until double in size.
  9. Bake rolls in preheated 350 degree oven for 15-20 minutes.
  10. Remove from oven and brush with honey butter mixture. Make an indention for the pretzel stem, but do not insert until you remove the twine.  You will use 1/2″ piece of twisted pretzel for the stem.
  11. Remove the twine with cooking scissors and insert pretzel stem on top of each. Serve warm.
  12. Pumpkin rolls will freeze well with out the stem.


  • Whole milk can be used instead of half and half
  • Active dry yeast can be used instead of Rapid Rise if desired, just proof your yeast with sugar first to make sure it is active.
  • Twine needs to be food grade, can find in baking aisle at grocery store.