This recipe grew out of my Pumpkin Spice Sweet Rolls, which themselves grew out of my late mother-in-law Patsy’s famous sweet roll dough. Her secret was using, mashed potatoes in her original version, which provides a lovely starchy base and incredible tenderness to the roll. I swap in pumpkin puree, which does the exact same thing and fills the whole kitchen with that warm, spiced fall fragrance that I will never get tired of. If you have made my Gluten Free Dinner Rolls, you already know this dough. It is that reliable and that forgiving.
Now, if you’ve ever pulled a pan of sweet rolls out of the oven and thought to yourself that some kind of “Fall” or “pumpkin forward” twist would be fun, you’re not wrong! The answer is most certainly pumpkin and chocolate hazelnut spread and of course chopped hazelnuts. These Pumpkin Hazelnut Sweet Rolls are everything I love about a cozy fall morning wrapped up in one gloriously gooey pan, and I’m guess they will be on repeat in our kitchen soon as well.
The filling is simple on purpose. Chocolate hazelnut spread, roughly chopped hazelnuts, and that is it. No fussy caramel, no complicated spice blends. Just a generous, even layer that bakes into something deeply rich and nutty against that pillowy pumpkin dough. The frosting is a quick pumpkin cream cheese swirl with one more drizzle of hazelnut spread on top, and honestly, that finishing touch is the chef’s kiss that makes the whole pan.
Why You Will Love These Pumpkin Hazelnut Sweet Rolls
Let me give you the short version, since there is so much to love! The pumpkin dough is tender and ever so golden from the puree, plus the warmth of a kiss of pumpkin pie spice that is just right without being overwhelming. The chocolate hazelnut filling adds a richness that makes these feel more special than your average sweet roll. The cream cheese frosting is light and tangy, which balances out all that cozy sweetness. And the whole thing comes together in one bowl and one pan, which I deeply appreciate on a busy fall morning.
These also happen to be a beautiful brunch centerpiece if you are hosting. They look impressive, smell incredible, and disappear fast. You have been warned.
Ingredients You Will Need
Here is a quick rundown before you dive in. Full amounts are in the recipe card below.
For the Pumpkin Dough
The base is a simple yeasted dough built on pantry staples. I use Maizly chocolate cornmilk as the liquid, which adds a subtle depth that plays beautifully with the hazelnut filling. Feel free to substitute whole milk of your favorite nut milk here. Pumpkin puree, one egg, salted butter, sugar, and pumpkin pie spice round things out, along with my current favorite secret ingredient, a touch of vanilla baking salt from am.Niccoli that gives the whole dough a warmth you cannot quite put your finger on but absolutely notice.
For the flour, I reach for Lehi Mills unbleached bread flour, a local brand to me here in Lehi, UT. The higher protein content gives a soft, slightly chewy texture that makes a great sweet roll. See the gluten free section below for my tested GF swaps. Speaking of Lehi Mills, you may be familiar with the 1984 movie “Footloose” starring Kevin Bacon. The character Ren, worked at a flour mill (see picture to the right) and it is most certainly the same Lehi Mill that still stands today. That dirt road is most certainly now “Main Street” today, and incredibly busy but the building and great flour is still a very real thing!
For the Hazelnut Filling
You need a good quality chocolate hazelnut spread – keep it simple here! There are so many different varieties nowadays, pick your favorite and “spread away” then add those roughly chopped hazelnuts. That combo of creamy, chocolatey spread and crunchy nut pieces baked into the spiral is next level enjoyment. Make sure that whatever hazelnut spread you do use is one you would happily eat straight off a spoon.
For the Pumpkin Cream Cheese Frosting
Whipped cream cheese (use your favorite dairy free as needed), a little more pumpkin pie spice, cornmilk (or your milk of choice), powdered sugar to taste, and then one more spoonful of chocolate hazelnut spread for the swirl on top. The frosting comes together so quickly and goes on while the rolls are still ever so slightly warm so it melts down into all the layers. The hazelnut swirl on top is of course not required, but certainly does let your taste buds know what is inside those swirls.
How to Make Pumpkin Hazelnut Sweet Rolls
The full step-by-step instructions are in the recipe card below. Here is a quick overview so you know what to expect before you start.
You will bloom your yeast in the warm chocolate cornmilk first. While that gets frothy, you mix the butter, sugar, spices, egg, and pumpkin puree. Add the bloomed yeast mixture and then gradually bring in the flour until a soft, slightly tacky dough forms. Knead it until smooth and elastic.
Roll the dough out into a large rectangle, spread the chocolate hazelnut filling generously, scatter the chopped hazelnuts over the top, and roll it up tightly from the long edge. Slice into rolls, place them into a prepared baking dish, then a quick rest/rise, and bake until golden. Frost while still slightly warm and serve.
Tips for the Best Results Every Time
Use room temperature ingredients. Cold butter and cold eggs can slow your yeast down and affect how the dough comes together. Pull everything out ahead of time and this dough will reward you.
Frost warm, not hot. Let the rolls cool for about 10 minutes or so after they come out of the oven, carefully cut around each roll to separate then frost. The pre slicing and warmth helps the frosting melt inbetween the layers, but if they are too hot it will just run right off.
Ways to cut your rolls vs the method I share in the recipe: Cut cleanly with unflavored dental floss, simple sewing thread or a sharp serrated knife. This keeps your spirals gorgeous and your rolls uniform. Slide the floss/thread under the log, cross it over the top, and pull. Perfect cuts every time.
Gluten Free Pumpkin Hazelnut Sweet Rolls
Making these gluten free is straightforward. I have this with Caputo’s GF Flour at a 1:1 swap and both work beautifully. You could also try Bob’s Red Mill 1:1 or King Arthur Measure for Measure. Stick to a 1:1 blend style flour versus a single-ingredient flour like almond, cassava or coconut, which would require completely different ratios.
How to Store and Freeze
These rolls are genuinely best warm and fresh from the oven. That said, leftovers keep well covered 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.
To freeze, let the rolls cool completely then place them on a cooling rack so they’re not touching and place in the freezer. Once solid, you can then place them in a zipper bag and store in the freezer. This way when you’re ready to enjoy, thaw at room temperature, or place in the microwave for roughly 30 seconds. They come out wonderfully and this is a great make-ahead strategy for holiday mornings when you want something special without the morning rush.
Frequently Asked Questions
Can I make these ahead of time?
Yes, a couple of ways. You can make the dough the night before, wrap it tightly, and refrigerate it overnight. In the morning, bring it to room temperature and proceed with rolling and filling. Or you can assemble the rolls in the pan through step 5, cover tightly, and refrigerate overnight. The next morning, remove from the refrigerator, let them come to room temperature and complete their second rise in a warm spot, then bake as directed.
What if I do not have a stand mixer?
No problem at all. Mix everything together in a large bowl with a hand mixer, then turn the dough out onto a lightly floured surface and knead by hand for 6 to 8 minutes until smooth and elastic. It is a great arm workout and the dough behaves exactly the same.
Can I use a different nut in the filling?
Absolutely. Pecans or walnuts would both be wonderful here and lean right into that fall flavor profile. Roughly chop them to about the same size as the hazelnuts and use the same amount. If you have a nut allergy, you can leave the nuts out entirely and just use the chocolate hazelnut spread for the filling.
Is pumpkin puree the same as pumpkin pie filling?
They are not the same and this distinction matters. Pumpkin puree is just cooked, pureed pumpkin with nothing added. Pumpkin pie filling is pre-sweetened and already spiced, which would throw off the balance of this recipe completely. Look for a can that says 100% pumpkin on the label and you are good to go.
Can I leave out the hazelnuts?
You can. The chocolate hazelnut spread on its own is still a wonderful filling. The chopped hazelnuts add texture and a little crunch that I love, but the rolls are still delicious without them. If you have a nut sensitivity, check your hazelnut spread label carefully as many brands process on shared equipment.
More Fall Baking You Will Love
If these rolls have you in full fall baking mode, here are a few more recipes worth adding to your list:
- Pumpkin Spice and Chocolate Sweet Rolls
- Gluten Free Sandwich Bread
- The OG Paleo Pie Crust
- Apple Cider Pie Filling
- Glazed Apple Hand Pies
If you make these Pumpkin Hazelnut Sweet Rolls, I would love to hear how they turned out! Leave a comment below or tag me on Instagram so I can see your beautiful rolls. Fall baking is my favorite season in this kitchen and these are absolutely at the top of the list this year.
Pumpkin Hazelnut Sweet Rolls (Gluten Free Option)
Course: BreakfastDifficulty: Moderate8
servings30
minutes35
minutesthe pumpkin and chocolate combo perfect for Fall!
Ingredients
- pumpkin roll
3/4 cup Chocolate Cornmilk – Maizly, can sub milk of choice
1 1/8 tsp Quick Rise Yeast
1/3 cup Granulated White Sugar
1/3 cup Butter, Salted, can sub dairy free as needed
1 1/2 tsp Pumpkin Pie Spice
3/4 tsp Vanilla Baking SALT – am.Niccoli, can sub sea salt
1 whole Egg, room temperature
1/2 cup Pumpkin Purée, room temperature
2 1/2 – 3 cups Unbleached Bread Flour – 5 lbs – Lehi Mills, can sub flour of choice or see g/f options above
4 – 5 Tbsp Cornmilk – Maizly, room temperature, optional step
- filling
2/3 cup Chocolate Hazelnut Spread, variety of choice
2 – 4 Tbsp Hazelnut, roughly chopped
- frosting
2 – 3 Tbsp Cream Cheese, Whipped, can sub dairy free as needed
3/4 tsp Pumpkin Pie Spice
1 – 2 Tbsp Cornmilk – Maizly, can sub milk of choice
1 – 1 1/4 cups Powdered Sugar
- optional garnish
3 – 4 Tbsp Chocolate Hazelnut Spread, variety of choice
1 – 2 Tbsp Hazelnut, roughly chopped
Directions
- Prepare a medium sized baking dish by spraying with avocado oil. You should get approximately 8-9 rolls, set aside while you prepare rolls.
- Add 1 tablespoon of the sugar and yeast to a measuring cup, pour in warm milk, stir well and allow to bloom.
- While the yeast blooms, add remaining sugar, butter, pumpkin pie spice, salt, egg and pumpkin puree 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 1 cup of the flour to the mixture and mix to combine well. Next, fit the stand mixer with the dough hook and add the remaining 1½ cup of flour about ⅓ cup 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.
- Roll dough into an approximate 10”x7” rectangle. Spread hazelnut spread over the top and sprinkle hazelnuts evenly.
- Use a pizza cutter or knife to cut strips, starting on the long side, approximately 1-1½ “ wide. You should get 8-10 if you cut 1½ “ strips and more than that if you cut 1” strips, totally your call and preference. Once strips are cut, roll up each strip one at a time, creating your “sweet roll” and place in the prepared baking dish.
- Cover and allow to rise for 20-25 minutes in a warm place in your kitchen, preheating your oven to 350°.
- When rolls are ready to go, remove the cover and slowly pour warm maizly evenly over the top of rolls, as well as around the sides. As the rolls bake, they will absorb the liquid and create such a luscious texture.
- Bake for 30-35 minutes or until browned or until internal temperature reaches 190°. Remove from the oven and allow to cool while you prepare frosting.
- For frosting, add cream cheese, pumpkin pie spice, maizly, and powdered sugar to a small mixing bowl and beat until fully combined, adding additional liquid or powdered sugar to get the desired consistency.
- You can frost the rolls* while they’re still slightly warm or wait a bit longer to cool slightly, totally your call. Once rolls are frosted, you can add the optional swirl of hazelnut spread and chopped hazelnuts as desired.
- Serve and enjoy! Best enjoyed the day you make them, but can be stored at room temperature for up to 4 days.
- They also freeze well! Simply set individual rolls on a cooling rack and place the rack in the freezer. Once frozen solid, you can place them in a freezer zipper bag and then enjoy when desired.
Notes
- Before frosting, I like to separate my rolls by cutting around each one first which makes getting them out of the pan easier, but that’s optional.
