Not-Your-Grandma’s Pumpkin Rolls

Makes 8 large or 10 medium rolls

If there’s one recipe that’s become a favorite, it’s my Not-Your-Grandma’s Chocolate Rolls. When it went viral, the feedback I heard again and again was how incredible the dough is. So here it is again — the same pillowy base, now dressed up for fall with pumpkin filling and pumpkin cream cheese icing.

The secret behind that dough? Tangzhong — a simple technique where you cook a bit of flour and milk first. It lets the flour hold onto more liquid, giving you a higher-hydration dough that bakes up softer, fluffier, and stays fresher longer. One small step, huge payoff.

The filling has its own trick too: reducing the pumpkin purée before mixing it with butter. It keeps the flavor concentrated and prevents any excess moisture from leaking out.

And finally, the pumpkin cream cheese icing — simple, cozy, and dangerously addictive on top of warm rolls.

WHAT YOU’LL NEED

INGREDIENTS

Tangzhong

  • 170 g whole milk (¾ cup minus 1 tbsp)

  • 36 g bread flour (¼ cup)

Dough

  • 226 g whole milk, cold (1 cup)

  • 450 g bread flour (3 cups + 1 tbsp)

  • 9 g salt (2 ¼ tsp)

  • 11 g instant yeast (1 tbsp)

  • 37 g sugar (2 tbsp + 2 ½ tsp)

  • 85 g unsalted butter, room temp (6 tbsp)

Pumpkin Spice Butter Filling

  • 1 ¼ cup pumpkin purée (300 g)

  • ½ cup (1 stick) unsalted butter, room temp (113 g)

  • ¾ cup light brown sugar, packed (150 g)

  • 1 ½ tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ⅛ tsp ground allspice

  • Pinch of ground cloves

  • ½ tsp vanilla extract

  • ¾ tsp Diamond Crystal kosher salt (or ½ tsp Morton kosher)

Pumpkin Cream Cheese Icing

  • 4 oz cream cheese, softened (113 g)

  • 4 tbsp unsalted butter (56 g), softened

  • ¼ cup pumpkin purée (60 g)

  • 1 tsp vanilla extract

  • ½ tsp ground cinnamon

  • ¼ tsp Diamond Crystal kosher salt (or ⅛ tsp Morton kosher)

  • 1 ⅓ cups powdered sugar, sifted (160 g)

DIRECTIONS

Make the Tangzhong

  1. Combine the milk and flour in a small saucepan and place over medium heat. Whisk constantly until the mixture becomes thick and paste-like (around 2 minutes). Remove from heat and let cool for 10 minutes.

Make the Dough

  1. Place the Tangzhong in the stand mixer bowl. Add all dough ingredients except the butter. Mix with a spatula to roughly combine ingredients (dough will be shaggy).

  2. Place the bowl on the stand mixer fitted with the dough hook attachment and knead on low speed. Continue mixing until the dough passes the windowpane test, approximately 12-15 minutes (take a small piece of the dough, stretch it with your fingers, and see if you can see light through without it tearing).

  3. With the mixer on low, add softened butter in 3 stages. Continue mixing until the butter is fully incorporated, about 2-3 minutes. You’ll likely need to pause occasionally to scrape down the sides of the bowl and press the butter in. At first, the butter will only coat the outside of the dough, but eventually, it will incorporate.

  4. Shape the dough into a ball, place in a lightly greased large bowl, and cover with plastic wrap or a clean towel. Set aside to rise until about doubled in size, about an hour and a half.

Make the Pumpkin Butter Filling

  1. While the dough is rising, make the filling.

  2. In a skillet over medium heat, cook pumpkin purée for 8–10 minutes, stirring frequently, until reduced to around 150–175 g and thickened. It should darken slightly and lose excess moisture. Cool to room temperature.

  3. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and brown sugar for 2–3 minutes, until lightened and smooth. Add the reduced pumpkin, spices, vanilla, and salt. Beat until cohesive and smooth.

Shape the Rolls

  1. Grease a 4-quart baking dish (about 11¾” x 8” x 2½”) or line with parchment. You can also substitute a 9x13 pan.

    On a lightly floured surface, turn out the risen dough and roll into a 12x14” rectangle. Spread the pumpkin filling evenly over the surface.

  2. Starting on the long edge, roll the dough up tightly into a log. Trim off both ends with a sharp serrated knife. Then, using either your knife or unflavored dental floss, cut the log into 8–10 even rolls (about 1½ to 2 inches each). If using floss: slide it under the log, cross the ends over the top, and pull tightly through to cut cleanly.

  3. Place rolls in the prepared pan. Cover and let rise in a warm spot for 45–60 minutes, until visibly puffy.

Make the Icing

  1. While the rolls rise, make the icing. In a stand mixer fitted with the paddle attachment, combine all icing ingredients and beat on medium speed until smooth and fluffy, 2–5 minutes.

Bake & Serve

  1. Preheat oven to 350°F. Bake rolls until they get a slight color on top, 25-30 minutes. If you have a kitchen thermometer, their interior temperature should be 190°F.

  2. Let cool slightly before frosting.

RECIPE NOTES & TIPS

  • Unfrosted rolls keep best covered at room temperature for up to 2 days, or in the fridge for up to 5.

  • For accuracy and consistency, I recommend using a Digital Food Scale (the one I linked is affordable and reliable). If you don’t have one, cup measurements are included as well.

  • Don’t have a stand mixer? You can still make these! The dough can be kneaded by hand — just add the butter at the beginning to make it easier, and plan for 10–15 minutes of kneading (you may not hit a perfect windowpane, but the rolls will still turn out great). For the filling and icing, use an electric hand mixer or simply mix and whisk by hand.

  • Proofing depends on both dough and room temperature. In warmer kitchens, the dough may rise faster; in cooler ones, slower. Always rely on how the dough looks and feels rather than the clock.

  • I use King Arthur Bread Flour for its higher protein content, which gives the dough better structure. You can substitute all-purpose flour, but the rolls will bake up slightly softer and more cake-like.

  • To make ahead, prepare the dough through shaping. After placing the rolls in your pan, let them proof at room temp for ~20 minutes, then cover and refrigerate overnight. In the morning, set them out for 20–30 minutes before baking as directed.