Pumpkin-Shaped Pumpkin Bread Rolls
These soft, gently spiced pumpkin rolls are shaped into little pumpkins with a savoury cheese-stuffed centre and a crunchy pepita stem. They make a festive Halloween or Thanksgiving table centrepiece. The dough is enriched with pumpkin purée, butter, and a touch of warm spice, then baked until golden and brushed with butter for a satin finish.
These soft, gently spiced pumpkin rolls are shaped into little pumpkins with a savoury cheese-stuffed centre and a crunchy pepita stem. They make a festive Halloween or Thanksgiving table centrepiece. The dough is enriched with pumpkin purée, butter, and a touch of warm spice, then baked until golden and brushed with butter for a satin finish.
Ingredients
18 ingredients- Calories
- 285 kcal
- Fat
- 9g
- Carbs
- 42g
- Protein
- 8g
Whole recipe (10 servings): 2850 kcal
- 450 g strong white bread flour
- 2 tsp dried yeast
- 25 g caster sugar
- 1 tsp fine salt
- 1 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground cinnamon
- 200 g pumpkin purée (not pumpkin pie filling)
- 100 ml lukewarm water
- 1 large egg
- 1 large egg yolk
- 25 g unsalted butter, melted, plus extra for glazing
- 80 g cream cheese, cold
- 40 g mature Cheddar, grated
- 1 tbsp finely chopped fresh chives
- 1 large egg white
- 4 tbsp water (for egg wash)
- 10 whole pepitas (pumpkin seeds), for the stems
Method
19 steps- In a small bowl, whisk the yeast and sugar into the lukewarm water. Leave for 10 minutes until foamy.
- In a large bowl, combine the flour, salt, smoked paprika, black pepper, and cinnamon.
- In another bowl, beat the whole egg, egg yolk, melted butter, and pumpkin purée until smooth.
- Pour the yeast mixture and the pumpkin mixture into the dry ingredients. Stir with a wooden spoon until a soft, slightly tacky dough forms.
- Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. If it is too sticky, add flour a tablespoon at a time; if too dry, add a little more pumpkin purée.
- Place the dough in a lightly oiled bowl, cover, and leave in a warm place for 1 hour, or until doubled in size.
- Meanwhile, mix the cream cheese, Cheddar, and chives in a small bowl. Chill until needed.
- Line a large baking sheet with parchment paper.
- Knock back the dough and divide it into 10 equal pieces (about 95 g each).
- Flatten each piece into a disc. Place a scant tablespoon of the cheese filling in the centre, then bring the edges together and pinch to seal. Roll into a smooth ball.
- Place the ball seam-side down on the prepared baking sheet. Flatten slightly with your palm.
- Using a sharp knife or scissors, cut 8 even slits from the top down the sides, stopping about 1 cm from the centre, to create petals. Dip your little finger in flour and press a deep dimple into the centre.
- Repeat with the remaining dough, spacing the rolls 5 cm apart on the baking sheet.
- Cover the baking sheet loosely with oiled plastic wrap and leave to prove for 40 minutes, until puffy.
- Preheat the oven to 190°C (375°F) conventional or 170°C (340°F) fan.
- In a small bowl, beat the egg white with 4 tbsp water to make an egg wash. Brush gently over the risen rolls.
- Bake for 15–18 minutes, until golden brown and hollow-sounding when tapped on the base.
- Transfer to a wire rack. While still warm, brush with a little melted butter for a satin finish.
- Press a pepita into the dimple of each roll to resemble a pumpkin stem. Serve warm or at room temperature.
Recipe notes
Helpful tips
- For a deeper orange colour, use homemade roasted pumpkin purée.
- If you don't have pepitas, a small piece of pretzel or a slivered almond can work as a stem.
- The dough can be made ahead and refrigerated after the first rise for up to 24 hours; bring to room temperature before shaping.
Equipment
- Large mixing bowl
- Small bowls
- Wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Plastic wrap
- Sharp knife or kitchen scissors
- Pastry brush
- Wire rack
Storage
Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in a low oven or microwave before serving. Freeze baked rolls for up to 1 month; thaw at room temperature and warm through.
Additional tips
- Contains wheat, egg, and dairy. Ensure the dough is fully baked to an internal temperature of at least 90°C (195°F) for food safety. The cheese filling should be cold when stuffing to prevent it from leaking during baking. If any rolls are not eaten within 2 hours, refrigerate them.
Recipe inspiration
Inspired by The Bread Kitchen
Estimated nutrition
Per serving: 285 calories
Fat: 9 g · Carbs: 42 g · Protein: 8 g
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