Cranberry Pumpkin Rolls

Home > Roll Recipes > Pumpkin Rolls

pumpkin rolls


Try this Cranberry Pumpkin Roll recipe. These deep-gold rolls will look lovely in your Holiday breadbasket.




Pumpkin Rolls

Makes: 16 rolls

4 3/4 cups (20 ounces) Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/4 cup (1 3/4 ounces) firmly packed brown sugar, light or dark
1 1/2 teaspoons salt
1 tablespoon instant yeast
1 cup (8 ounces) canned pumpkin or squash
2 large eggs
1/4 cup (2 ounces) water
1/4 cup (2 ounces) soft butter
3/4 cup (4 1/2 ounces) dried cranberries or golden raisins
1/4 cup (1 1/2 ounces) diced crystallized ginger

Mix and knead all of the dough ingredients except the fruit and crystallized ginger—by hand, mixer, or bread machine—until you’ve made a soft, fairly smooth dough. Right at the end, knead in the fruit and crystallized ginger; save out 16 cranberries, to use as a garnish. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it’s almost double in bulk.

Turn the dough out onto a lightly greased surface, gently deflate it, and divide it into 16 pieces. Roll each piece into a ball. Place rolls onto a greased or parchment-lined baking sheet. Set aside, covered lightly, to rise for 1 hour, or until the rolls look puffy.

Use a pair of scissors to gently snip an “X” into the top of each roll; be careful, as you don’t want to totally deflate the rolls (they’ll inevitably settle a bit as you snip). Set a dried cranberry into each opening. Bake the rolls in a preheated 375°F oven for 20 to 25 minutes, until they’re lightly browned and a cake tester inserted in the center of one comes out clean. Remove them from the oven, set them on a rack, and brush with melted butter, if desired.

Used with permission: ©2008 The King Arthur Flour Company, Inc. All Rights Reserved.

Cathy Warner

Blogger at Bread Experience
I’m Cathy, the face behind the site.I work in the corporate world as a project manager and as you can imagine, my job can be very stressful at times. Baking bread is a wonderful stress reliever. I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>