A little Fall spin on my mother-in-law’s famous sweet rolls! Her original recipe called for leftover mashed potatoes, so I swapped that out for pumpkin puree along with some pumpkin pie spice to create these pumpkin spice sweet rolls. And just like that, another recipe was born and it’s a winner! For gluten-free, simply swap in, Caputo’s GF flour, or Bob’s Red Mill 1:1. My Gluten Free Dinner Rolls are another variation of that same beloved recipe.
Why You’ll Love These Pumpkin Spice Sweet Rolls
These rolls are everything I love about a classic sweet roll and give it a full-on Fall makeover. The pumpkin puree works just like the mashed potatoes did in the original recipe, keeping the dough incredibly tender and moist. With the kiss of warm pumpkin pie spice, a brown sugar and dark chocolate chip filling, with that dreamy cream cheese frosting on top-you have a roll that is absolutely perfect for a cozy Fall morning. I don’t really care for pumpkin spice that much, but I’m telling you what, these have me changing my mind entirely!
Ingredients You’ll Need
I love that this recipe uses simple pantry staples with just a few seasonal swaps. Here is a quick rundown before you dive in. Full amounts are listed in the recipe card below!
For the Rolls
The base of this dough is beautifully simple: milk, eggs, butter, sugar, and yeast. The pumpkin puree (which you most likely already have in your pantry) and pumpkin pie spice are what give these their gorgeous Fall flavor and that stunning golden color throughout the dough.
For the Filling
Softened butter, a couple sprinkles of brown sugar, pumpkin pie spice, and a handful of dark chocolate chips or even milk chocolate if you prefer. That’s it. Simple, and quite tasty combined together.
For the Pumpkin Cream Cheese Frosting
Whipped cream cheese, (use your favorite dairy free variety here as needed) powdered sugar, a splash of milk, and a little more pumpkin pie spice. It’s silky, it’s dreamy, and is honestly the Chef’s Kiss to these sweet rolls.
How to Make Pumpkin Spice and Chocolate Sweet Rolls
The full step-by-step instructions are in the recipe card below, but here is a quick overview of the process so you know what to expect!
Tips for the Best Pumpkin Spice Sweet Rolls Every Time
Room temperature ingredients matter. Cold eggs or cold butter can slow down your yeast activity, so make sure everything is at room temperature before starting. This one simple step makes a big difference in your final dough.
Don’t rush the rise. I know the wait is tough, but both rises are important for the best texture. A full hour for the first rise and at least 30 minutes for the second gives you that light, fluffy roll we are all after.
Frost them while they’re warm. Pull the rolls out, let them cool just 10 minutes, and then get that frosting on. It melts down into all the layers and creates the most incredible result.
Gluten Free Sweet Roll Option
Making these Pumpkin Spice Sweet Rolls gluten free is as simple as swapping your flour! I recommend Primal Palate GF Flour, Caputo’s GF flour, or Bob’s Red Mill 1:1 blend. All three work beautifully with a straight 1:1 swap and give you that same soft, tender roll without any of the gluten.
Storing and Freezing
These rolls are honestly best enjoyed warm and fresh the day they are made. That said, they freeze beautifully before frosting! Let them cool completely, wrap them up tight, and pop them in the freezer. When you’re ready to enjoy, just thaw, warm in a 325F oven, and then frost. It’s the perfect way to get ahead of the Fall and holiday baking rush!
Frequently Asked Questions
Can I make these pumpkin spice sweet rolls ahead of time?
Yes! You have a couple of options here. You can make the dough the night before, wrap it tightly in plastic wrap and place in your refrigerator. When ready to use, remove from the fridge and allow it to come to room temperature before rollin gout. Alternately, complete steps up to #6, cover with plastic and place in the refrigerator. When you’re ready to bake, remove them from the refrigerator, allow them to come to room temperature and rise in a warm location, then bake as directed. You can also bake them completely, remove them from the pan and place on a cooling rack and freeze before frosting. When ready to enjoy, remove them from the freezer, allow them to come to room temperature, warm slightly if desired, then frost and enjoy!
What is the difference between pumpkin puree and pumpkin pie filling?
This is such an important one! Pumpkin puree is just pure cooked pumpkin with nothing added. Pumpkin pie filling is pre-sweetened and has spices already added. Using this will throw off the balance of this recipe completely. Make sure your can just says “100% pumpkin” on the label!
Can I use a dairy free milk in this recipe?
You can! Any milk of your choice works here. I have used Maizly corn milk and it works beautifully. Just make sure whatever you use is warmed to around 110°F for the yeast blooming step.
What if I don’t have a stand mixer?
A stand mixer makes this so much easier, but you can absolutely make this dough using a hand mixer! Just mix everything together in a large bowl and before you add the additional 1 1/2 cups of flour in step #4, simply plop the mixture out onto a lightly floured work surface and knead the dough until it is smooth and slightly tacky. It’s a great arm workout!
Can I use a different gluten free flour?
I have tested this with Primal Palate GF Flour, Caputo’s GF flour, and Bob’s Red Mill 1:1, and all three work great. I would stick to a 1:1 blend style flour rather than a single-ingredient flour like almond or coconut flour, as those would use very different ratios and will not give you the same result.
How do I store leftover sweet rolls?
Store any leftovers, covered with plastic at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Warm them in the microwave for about 20 seconds before eating. They are so much better warm!
Can I leave out the chocolate chips?
You absolutely can! Adding chocolate chips was something my mother in law taught me decades ago, so I like to add them for a nostalgic twist as well as a tasty one. If you want a more classic pumpkin spice roll just leave them out. The brown sugar and pumpkin pie spice filling is absolutely delicious all on its own.
Pumpkin Spice and Chocolate Sweet Rolls (Gluten Free Option)
Course: BreakfastDifficulty: moderate16
servings30
minutes25
minutesIngredients
- rolls
1/4 cup Whole Milk, warmed to 110° (can sub almond milk or milk of choice)
2 1/4 tsp Quick Rise Yeast
1 Tbsp Granulated White Sugar, can sub honey or maple syrup
3 whole Eggs, room temperature
1/2 cup Pumpkin Purée, room temperature (NOT pumpkin pie filling!)
1/3 cup Butter, Salted, softened, can sub ghee as needed
1/4 cup Granulated White Sugar
1 Tbsp Pumpkin Pie Spice
2 tsp sea salt
1/2 cup Whole Milk, room temperature, can sub milk of choice
4 cups All Purpose Flour, +2-4 tbsp, can sub Caputo g/f flour 1:1
- filling
3 – 4 Tbsp Butter, Salted, softened, can sub ghee as needed
6 – 8 Tbsp Brown Sugar
2 tsp Pumpkin Pie Spice
2 – 3 Tbsp Dark Chocolate Chips, or your favorite chocolate chips
- frosting
3 – 4 Tbsp Cream Cheese, Whipped, can sub dairy free as needed
1 – 1 1/2 tsp Pumpkin Pie Spice
2 cups Powdered Sugar
2 – 3 Tbsp Whole Milk, can sub milk of choice
1 – 2 Tbsp Dark Chocolate Chips, for garnish, optional
Directions
- Prepare a large baking dish (or two medium sized) by spraying with avocado oil. You should get approximately 16 large rolls, so plan accordingly. Set aside while you prepare rolls.
- Add ¼ c milk, sugar and yeast to a measuring cup, stir well and allow to bloom.
- While the yeast blooms, add eggs, pumpkin puree, butter, sugar, pumpkin pie spice and salt,to the base of a stand mixer fitted with the whisk attachment, mix to combine. Or add to a large mixing bowl and use a hand mixer.
- Once yeast has bloomed, add that along with the remaining ½ cup of milk to the egg mixture along with 2½ cups of the flour and mix to combine well. Next, fit the stand mixer with the dough hook and add the remaining 1½ cup of flour about ⅓ at a time while the mixer runs, until the dough ball comes together. Depending on the size of your eggs, you may need an additional 2-3 tablespoons of flour to bring the dough together. You should have a nice soft and pliable dough that you can touch with your finger and not be sticky. For ease of rolling the dough out, I like to divide it in half.
- Roll one ball out into an approximate 10”x7” rectangle. Spread about 1-2 tablespoons of butter evenly over the top. In a small bowl, combine brown sugar and pumpkin pie spice until well combined, then sprinkle about half of it evenly over the butter, lightly pressing into the dough. If adding chocolate chips, sprinkle half of them randomly over the dough.
- Beginning with the long side, roll up into a log shape then cut into about 1¼“ rounds (or thicker if desired) then place in the prepared baking dish.Repeat with the other half of the dough.
- Cover with plastic and allow to rise in a warm spot in your kitchen for approximately 20 minutes and begin preheating your oven to 375°.
- When ready, remove plastic and bake for 20-25 minutes or until browned. Remove from the oven and allow to cool while you prepare frosting.
- Add all ingredients to a small mixing bowl and beat until fully combined, adding additional milk or powdered sugar to get the desired consistency.
- You can frost the pumpkin rolls while they’re still slightly warm or wait a bit longer to cool, totally your call. For a fun touch, add some grated or shaved chocolate up on top or even some chocolate sprinkles!
Notes
- For ease of serving, I like to cut around each roll before frosting them since they come out easier once the frosting is on top and the line isn’t always as easy to find!
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