• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me
  • All Recipes
  • Shop
  • Work With Me
  • Contact

Rainbow Nourishments logo

menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • About Me
  • Shop
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Bread » Yeast Bread and Cinnamon Rolls

    Published: Sep 27, 2021 · Modified: Dec 3, 2021 by Anthea

    Vegan Pumpkin Dinner Rolls

    Pin
    Tweet
    Share
    214 Shares
    JUMP TO RECIPE
    4.84 from 6 votes

    Soft and fluffy pumpkin dinner rolls which are vegan, eggless and so easy to make! You'll need only 6 key ingredients for this simple recipe.

    This recipe combines two of my popular yeast bread recipes, my vegan brioche buns and vegan pumpkin cinnamon rolls! These dinner rolls are perfect for Winter, Fall, Thanksgiving or when you want a hearty side for dinner.

    Dozen of golden pumpkin buns in baking tray.

    Simple pantry ingredients & substitutions

    To make the pumpkin bread rolls, you'll need:

    Flatlay of ingredients for the vegan pumpkin dinner rolls.

    Notes about the ingredients

    Plain or all-purpose or bread flour. You can also use whole wheat or spelt flour, though it'd make your pumpkin rolls more dense.

    Vegan block butter. Alternatively, you can use vegan butter spread (margarine) but will have to slightly decrease the amount of milk you use.

    Pumpkin puree can either be canned or homemade.

    Cane sugar, brown sugar or coconut sugar will work. You can even use maple syrup! Even though these pumpkin dinner rolls are savory, we need a little sugar to help feed the yeast.

    Instant dried yeast (or rapid rise yeast) which helps the pumpkin dinner rolls rise quicker compared to other types of yeast. However, you can still use can use active yeast, regular yeast or fresh yeast.

    Pumpkin spice which is optional.

    A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

    Close up of pumpkin dinner rolls in baking tray showing fluffy texture.

    Preparing the dough for the pumpkin buns

    If you're using instant yeast, you can simply add it to your mixing bowl with the rest of the ingredients!

    However, if you're using active, regular or fresh yeast, you'll need to bloom it first Simply mix the yeast with the milk from the recipe and wait until it bubbles. Once it does, simply add all your other ingredients to your mixing bowl. This step is shown in the first image of the collage below.

    The dough can be kneaded by hand on a lightly floured surface or in a stand mixer. If you knead it by hand, consider it a free warm workout :). If you use a stand mixer, it's easy peasy!

    Initially, the dough will be quite sticky and shaggy (like the image in the bottom left hand corner). However, the more you knead the dough, the more it'll come together. Kneading strengthens the gluten strands in the dough which helps it stay in one piece!

    Four image collage of the ingredients and pumpkin dough in the bowl of a stand mixer.

    How to tell when the dough has been kneaded enough

    Technically, you only need to knead the dough for 5 minutes. However, if you prefer rolls which are more 'bready' (rather than slightly cakey), the longer you knead the better!

    The dough is ready when:

    • It doesn't stick to the side of the bowl or your kneading surface. The dough should be tacky but not sticky.
    • It's soft, supple and stretchy.
    • It passes the 'windowpane' test. This is where you can stretch a piece of the dough to create a 'window' and it doesn't break.

    All of these help create soft and fluffy vegan pumpkin dinner rolls!

    Two hands stretching the dough of the pumpkin rolls demonstrating the windowpane test.

    First rise for the dough

    Once you've made the dough, let it rest in a bowl in a warm spot in your house!

    As there's quite a bit of butter in this dough, we need to make sure the butter remains warm enough so the dough can rise. King Arthur Baking recommends that dough rises at a temperature of 24°C to 26°F (75°F to 78°F) if you want to wait only 1-2 hours.

    When the dough doubles in size (or thereabouts) you can go ahead and shape your bread!

    Shaping and resting the dough again

    Divide your dough into 12 equal parts and shape them into balls. You can be as rough or particular as you want. Honestly, it doesn't matter what your buns look like!

    However, if you don't mind being a bit fussy, each pumpkin dinner roll should weigh 60-70g. To shape the buns, I'd recommend folding all the end bits underneath the dough and rolling each bun until they're smooth. For a step by step guide, check out Baking Mad's Youtube video.

    At this point, the dough has been worked enough that you need to rest them again. When the buns are puffy again, they're ready to bake :).

    Shortcuts for quick vegan dinner rolls!

    If you're in a rush or just don't have the patience to wait for dough to rise, here are a few shortcuts:

    1. Use instant dried yeast as it makes the dough rise quicker than other types of yeast.
    2. Skip the first rise of the dough. Once you've kneaded all the ingredients together, you can go ahead and shape the pumpkin buns. However, you'll still need to wait for the dough to rise after they've been shaped.
    3. Make the dough the day before and let it rise in an airtight container in the fridge overnight! Remove the dough from the fridge and when it's soft/malleable enough, you can shape the dough into dinner rolls.
    Pumpkin dinner rolls casually arranged on baking tray.

    Customizing these dinner rolls

    Can I make these rolls gluten free?

    I haven't tried this recipe with a 1:1 gluten free flour blend so can't vouch for results.

    Can I use whole wheat flour?

    Yes! Whole wheat flour is a little more absorbent so you may need to add a little more dairy free milk to get a soft dough.

    Can I use coconut oil instead of butter?

    Yes, you can use any oil instead of the butter. However, keep in mind that it may make the rolls more dense. If you use oil, I'd also recommend adding a generous pinch of salt to mimic that buttery flavor.

    Do I have to use a 11 x 6 inch baking pan?

    If you'd like pull apart rolls, I'd recommend a 11 x 6 inch baking pan, a large skillet pan or something slightly smaller. However, if you'd prefer stand alone rolls (something like burger buns), feel free to space the rolls apart!

    Hand removing one pumpkin dinner roll revealing stretchy texture.

    More vegan yeast bread recipes

    • Buttery Vegan Brioche (classic and healthier options)
    • Buttery Vegan Brioche Buns
    • Vegan Pumpkin Cinnamon Rolls (with pecans)
    • Vegan Sticky Cinnamon Buns (with maple glaze)

    Follow Rainbow Nourishments on Instagram, Facebook, and Pinterest, and subscribe via email to receive all of our latest recipes!

    Print Recipe
    4.84 from 6 votes

    Vegan Pumpkin Dinner Rolls

    Soft and fluffy pumpkin dinner rolls which are vegan, eggless and so easy to make! You'll need only 6 key ingredients for this simple recipe.
    Prep Time15 mins
    Cook Time25 mins
    Resting Time2 hrs
    Total Time2 hrs 40 mins
    Cuisine: Vegan
    Servings: 12 dinner rolls
    Author: Anthea

    Ingredients

    Pumpkin Dinner Rolls

    • 3 ¼ cups (405g) all-purpose plain flour, or bread flour plus extra for dusting
    • 1 cup (200g) pumpkin puree
    • ½ cup (120g) dairy-free milk, warm
    • ½ cup (115g) vegan butter, softened (note 1)
    • 1 tablespoon granulated sugar, coconut sugar or maple syrup
    • 2 ¼ teaspoons instant dry yeast, equivalent to 1 packet (note 2)
    • 1 teaspoon pumpkin spice, or ½ tsp ground cinnamon, ¼ tsp ground nutmeg and ¼ tsp ground ginger (optional)
    • Pinch of any good quality salt, if using unsalted butter

    Glaze

    • 1 tablespoon any light-coloured sweetener, such as rice malt syrup or maple syrup
    • 1 tablespoon oil or water

    Instructions

    To make the pumpkin dinner rolls:

    • If you are using active dry yeast, regular yeast or fresh yeast, mix it with the warm milk in a large mixing bowl. Wait for 5-10 minutes until the mixture starts to bubble.
    • Add all the dinner roll ingredients to the bowl of your stand mixer with the hook attachment. If kneading by hand, mix the ingredients in a large bowl then knead on a lightly floured surface.
    • Knead the dough for at least 5-10 minutes or until the dough becomes soft and elastic. If the dough is a little dry, add a little more milk and knead again. If the dough is still sticking to the side of the bowl, add a little flour and knead again. The softer your dough, the softer your dinner rolls will be!

    Resting the dough:

    • Leave the dough in the bowl and cover with a tea towel. Place the bowl in a warm area until it doubles in size. This will take at least 1 hour. For extra tips to ensure your bread rises, read the section 'first rise' in the post above. See note 3 about overnight proofing.
    • When the dough has doubled, divide it into 12 even parts (about 60-70g each). Shape each part into a smooth and round ball.
    • Arrange the balls on a greased baking tray (mine was 11 x 6 inches or 28 x 15cm). Cover the tray with a tea towel and leave it in a warm area to rest for another 30 minutes to 1 hour. The dough should increase in size by around 50%.

    Baking the dinner rolls:

    • When the dinner rolls are puffy again, preheat the oven to 180°C (350°F).
    • Bake the rolls the oven for 25-30 minutes. The buns are ready when the surface is golden brown and you can insert a skewer in between 2 buns and there's no wet dough on it. If the buns are browning too quickly but aren't fully cooked, carefully cover with alumium foil or another tray, as long as it doesn't touch the rolls.

    Serving the dinner rolls:

    • To make the glaze, simply mix both ingredients in a small bowl. While the rolls are hot from the oven, brush them with the glaze.
    • Enjoy the pumpkin rolls warm. Like all home made yeast bread, these are best eaten the day they are baked. Alternatively, store the buns in an airtight room temperature for 3 days or in the freezer for up to 1 month. Warm up the buns before you serve them!

    Notes

    1. If you only have access to vegan butter spread (vegan margarine), use 1-2 tbsp less dairy free milk.
    2. Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, check the packet instructions to see if you need to use a little extra yeast. If you use another type of yeast, make sure you bloom it beforehand.
    3. For an overnight proof, place the dough in an airtight container in the fridge. Just make sure you let the dough come to room temperature before you shape it the next day.

    Nutrition

    Serving: 1dinner roll | Calories: 190kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Sodium: 77mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2960IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

    Vegan Pumpkin Dinner Rolls
    Pin
    Tweet
    Share
    214 Shares

    Reader Interactions

      Leave a Comment and Rating! Cancel reply

      You have to agree to the comment policy.
      Recipe Rating




    1. Kristen W. says

      November 13, 2021 at 7:28 am

      Hello,
      I haven’t made these yet, but new to vegan baking and have a question. Can I prep the dough, portion it out and freeze them raw to prep for thanksgiving? Then just let thaw and rise like regular frozen bread dough? I don’t want to bake them ahead of time if I can help it.

      Reply
      • Anthea says

        November 14, 2021 at 7:38 pm

        Yes that's absolutely possible! If you let the dough rise, portion it out then freeze them, just make sure you let it come to room temperature and rise again before baking (for the best fluffiness factor). I hope that helps!

        Reply
    2. Debi says

      October 25, 2021 at 2:30 pm

      5 stars
      I just made these rolls yesterday and I think there might be one left !!They came out delicious and soft and my family has devoured them! The recipe was easy to follow and I’ll be making them again soon.

      Reply
    3. Dorian Gray says

      September 30, 2021 at 5:22 am

      Made them yesterday, they came out absolutely perfect and we all enjoyed them so much. Lovely fluffy clouds of pumpkin! Soft, aromatic and hard to resist!

      Thank you! 💜

      Reply
      • Anthea says

        October 10, 2021 at 8:00 pm

        Aw, that's such a dreamy description of the pumpkin buns! I'm so happy you enjoyed these - reminds me to make them again soon. Thank you so so much for leaving your feedback x

        Reply
    4. Sally says

      September 27, 2021 at 4:47 pm

      5 stars
      I loved making these, they were so tasty!

      Reply
      • Anthea says

        October 10, 2021 at 8:00 pm

        Yay! I'm so glad to hear!

        Reply

    Primary Sidebar

    About Anthea

    Hi, I'm Anthea and welcome to Rainbow Nourishments! Here I share wholesome vegan recipes with a twist. Enjoy!

    More about me →

    Popular Recipes

    • Vegan Strawberry Cupcakes
    • Vegan Lemon Tart
    • Easy Vegan Lemon Blueberry Cake
    • Vegan Strawberry Cake
    • Vegan Whole Orange Cake
    • Jam donut babka (vegan)

    Seasonal Recipes

    • Vegan Lemon Poppy Seed Muffins
    • Vegan Strawberry Cake (gluten-free + 6 ingredients)
    • Vegan Strawberry Cheesecake
    • Vegan Lemon Olive Oil Cake
    • Vegan Blueberry Muffins
    • Vegan Blueberry Lemon Bars

    Get my cookbook

    Cover of Incredible Plant Based Desserts

    Footer

    ↑ back to top

    Featured in

    Banner with 10 logos where Rainbow Nourishments has been featured.

    More

    About
    Work with Me
    Contact

    Shop

    Get my cookbook

    Follow Me

    COPYRIGHT © 2022 · RAINBOW NOURISHMENTS · PRIVACY POLICY ·  ACCESSIBILITY POLICY