Pumpkin dinner rolls are the perfect compliment to any fall dinner recipe. They’re easy to make and turn out soft and fluffy every time!
Easy Pumpkin Crescent Rolls
Now that it’s fall, I have wasted no time in immersing myself in fall baking! It was quite the hardship for me over the summer, when the house was so hot that I couldn’t bake. There are plenty of delicious no-bake desserts, of course, but for me breads, pastries, and cookies are where it’s at!
These pumpkin crescent dinner rolls are so soft and light, and they taste amazing with some whipped honey butter on top! They would be perfect as a side with some delicious fall soup, or even for your Thanksgiving table!
How to Make Pumpkin Dinner Rolls
Prep – Preheat your oven to 375 degrees F. You’ll also want to line your baking sheet with parchment paper or a silicone baking mat.
Yeast Prep – I know a lot of people are intimidated by baking with yeast, but it’s really simple once you get the hang of it! Start by dissolving the yeast in warm water and a pinch of sugar in your mixing bowl. Allow the yeast to sit for about 5 minutes until it’s foamy.
Other Ingredients – Next, you’ll want to add the remaining brown sugar, salt, egg yolk, egg, pumpkin puree, pumpkin pie spice, and a quarter cup of butter to the bowl. Mix everything together until it has fully blended.
Slowly Add Flour – You will only want to stir in 2 cups of flour to start. Once that has mixed together, add 1/4 cup of additional flour at a time. Once the dough comes together and is slightly sticky to the touch, you’ll know it’s ready. Keep in mind you could potentially add up to 4 1/2 total cups of flour.
Knead It – When the dough is ready, knead it for about 8 minutes until it’s nice and smooth.
Rise Up – When smooth, place the dough into a greased bowl and let it rise for an hour.
Punch & Separate – After the dough rises, punch it down and then you’ll divide it into two pieces. Roll each piece out into a circle and cut each circle into twelve wedges. Roll each wedge up into a crescent shape and place them on your prepared baking sheet. I love seeing them all lined up on the baking sheet!
Bake – Bake the pumpkin crescent rolls for about 15 minutes. They come out of the oven golden brown and buttery, and so delicious. The pumpkin pie spice in the dough makes them smell amazing as they bake! My kids devoured these rolls with relish. They are definitely going to be a fall staple at our house!
Recipe Tips & Storage
Too Much Flour – The biggest mistake I made when I first started was to add too much flour to the dough. Adding too much flour can make your rolls a little Just add a little at a time, until it’s soft and smooth and not overly sticky.
Extra Homemade – If you want to add an extra homemade touch to these crescent rolls, you can substitute the canned puree with Homemade Pumpkin Puree.
Storage – Be sure to store any leftover dinner rolls in an airtight container to keep them from going stale.
More Pumpkin Flavored Recipes
- Pumpkin Chocolate Chip Scones
- Pumpkin & Cream Cheese Coffee Cake
- Pumpkin Spice Brownie Brittle
- 3 Ingredient Pumpkin Cookie Bites
- Fluffy Pumpkin Pancakes Recipe
Pumpkin Crescent Roll Recipe
- 1 tablespoon yeast
- 1/2 cup warm water
- 1/3 cup brown sugar
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 large egg
- 1 egg yolk
- 1 cup pumpkin puree
- 1/2 cup butter, softened, divided
- 3 1/2 - 4 1/2 cups flour
- In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of brown sugar. Let sit five minutes, until foamy.
- Add the remaining brown sugar, salt, pumpkin pie spice, egg, egg yolk, pumpkin puree, and 1/4 cup butter, and mix to combine. Stir in two cups of flour, and mix to combine. Add additional flour, 1/4 cup at a time, until the dough comes together and is only slightly sticky to the touch. Knead 5-10 minutes, until smooth.
- Place in a greased bowl and let rise one hour, or until doubled. When the dough has risen, gently punch the dough down and divide into two equal sized balls. Roll each ball out into a circle that is approximately 18 inches in diameter and spread with two tablespoons of the remaining butter.
- Using a pizza cutter, cut the dough into twelve equal sized wedges. Roll up, starting from the wide edge, into a crescent shape. Place on a greased or parchment lined baking sheet, and repeat with remaining dough. Roll the second ball of dough out, and repeat the process. You should be able to fit all 24 rolls on one large baking sheet.
- Bake at 375 degrees for 15-17 minutes, or until the rolls are just golden on top.