As the crisp air of autumn settles in and the scent of pumpkins fills the air, there’s no better way to embrace the season than with a warm, fragrant batch of Pumpkin Spice Pull-Apart Rolls. These soft, fluffy rolls are packed with comforting spices and drenched in a sweet vanilla glaze that perfectly captures the essence of fall. Imagine biting into a warm roll, the cinnamon-pumpkin spice sugar filling bursting in your mouth as the vanilla glaze adds a final touch of sweetness. It’s a cozy treat you can pull apart with ease, and it will quickly become a family favorite. If you’re ready to experience this bakery-style delight, let’s dive into the recipe and explore how you can make these pumpkin spice rolls from scratch.
What Are Pumpkin Spice Pull-Apart Rolls?
Pumpkin Spice Pull-Apart Rolls are a soft, sweet bread made from pumpkin brioche dough that’s flavored with autumn spices, including cinnamon and pumpkin pie spice. The dough is rolled out, spread with a cinnamon-pumpkin spice sugar filling, and stacked into layers. After a second rise and baking, the result is a beautiful, pull-apart loaf that’s as irresistible as it is fragrant. The optional vanilla glaze drizzled on top adds the perfect finishing touch. These rolls are a beautiful dessert for a fall brunch, a cozy snack, or even a Thanksgiving treat.
Origin of Pumpkin Spice Pull-Apart Rolls
While pull-apart rolls are a classic in many kitchens, the inclusion of pumpkin spice is a nod to the warming flavors of autumn. The combination of pumpkin, cinnamon, and other spices has become synonymous with fall baking, and pumpkin spice flavors have taken over everything from lattes to pies. The idea of using pumpkin in bread is an American tradition, particularly in the fall months when pumpkins are in abundance. These pumpkin spice rolls capture the best of that tradition, blending comfort food with festive flavors.
Ingredients and Quantities
For the Dough:
- ¾ cup (180ml) warm milk (about 110°F / 43°C)
- 2 ¼ tsp (1 packet) active dry yeast
- 3 Tbsp granulated sugar
- ½ cup (120g) pumpkin purée (not pie filling)
- 1 large egg
- ¼ cup (60g) unsalted butter, melted
- 3 ¼ cups (400g) all-purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
Pumpkin-Spice Sugar Filling:
- ½ cup (100g) brown sugar
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ cup (55g) unsalted butter, melted
For the Glaze (optional but amazing):
- ½ cup (60g) powdered sugar
- 1–2 Tbsp milk or cream
- ½ tsp vanilla extract
Step-by-Step Directions and Preparation Method
1. Activate the Yeast
To begin, combine the warm milk, active dry yeast, and 1 tsp of sugar in a large bowl or stand mixer. Stir gently and let it sit for about 5–10 minutes, allowing the yeast to activate. You’ll know it’s ready when the mixture becomes foamy and bubbly, which indicates that the yeast is working its magic. This is a crucial step to ensure your dough rises properly.
2. Make the Dough
Once the yeast is activated, add the remaining sugar, pumpkin purée, egg, melted butter, salt, cinnamon, and pumpkin pie spice. Mix everything together until fully incorporated. Slowly begin adding the flour, one cup at a time, mixing as you go, until a soft dough begins to form.
When the dough reaches a soft consistency, knead it for 6–8 minutes, either by hand or with a mixer fitted with a dough hook. You want the dough to be smooth and elastic, not too sticky but also not dry. If it’s too sticky, add a little more flour, and if it’s too dry, add a tiny splash of warm water or milk.
Once you’re satisfied with the texture, place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours or until it doubles in size. You can place it near a warm oven or on top of a heated stove to create the perfect environment for rising.
3. Prepare the Filling
While your dough is rising, it’s time to prepare the pumpkin-spice sugar filling. In a small bowl, combine the brown sugar, cinnamon, and pumpkin pie spice. Have the melted butter ready for brushing onto the dough. This filling will create that perfect spiced sweetness that you’ll love.
4. Roll Out & Assemble
Once the dough has risen, punch it down to release the air. Now, roll it out on a lightly floured surface into a rectangle shape, about 12×18 inches. Brush the entire surface with the melted butter, making sure every inch is covered. Then, evenly sprinkle the spiced sugar mixture over the buttered dough.
Now comes the fun part — stacking. Cut the rectangle into 5 even strips, and then stack them on top of each other. After stacking, slice the stack into 5 squares. Arrange the squares upright in a greased 9×5-inch loaf pan (like a deck of cards). Alternatively, you can use a round pan to create a pull-apart ring. The arrangement doesn’t need to be perfect — as the dough rises, the rolls will naturally expand and fill the pan.
5. Second Rise
Cover the assembled rolls and let them rise for another 30–40 minutes. This will allow the dough to puff up, and when baked, it will create those gorgeous layers of pull-apart rolls that we all love.
6. Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 30–35 minutes or until they turn a beautiful golden brown. The rolls should feel set in the center, and the edges will be slightly caramelized. If you notice that the rolls are browning too quickly, you can tent them loosely with foil during the last 10 minutes of baking to prevent burning.
7. Glaze
Once the rolls are done baking, remove them from the oven and let them cool slightly. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle this smooth, sweet glaze over the warm rolls. The glaze will melt into the rolls, adding a finishing touch that enhances the pumpkin-spice experience.
Tips & Variations
- Nuts: Add chopped pecans or walnuts to the filling for added crunch and flavor.
- Cream Cheese Frosting: Instead of the glaze, try spreading a rich cream cheese frosting over the rolls for a more decadent treat.
- Spices: Feel free to adjust the cinnamon and pumpkin pie spice amounts depending on your preference for spice. You could also add a pinch of ginger or nutmeg to make the rolls even more aromatic.
- Storage: Store your rolls covered at room temperature for 1 day or refrigerate them for up to 4 days. To reheat, simply warm them gently in the oven or microwave for a few seconds before serving.
FAQs
1. Can I use canned pumpkin pie filling?
It’s best to use pure pumpkin purée for this recipe, not pumpkin pie filling, as the pie filling contains added spices and sugar. You want to control the flavors yourself!
2. Can I make the dough ahead of time?
Yes! If you’d like to prep these rolls in advance, you can prepare the dough and let it rise in the refrigerator overnight. The next day, let it come to room temperature before continuing with the recipe.
3. Can I freeze the rolls?
Absolutely! You can freeze the baked rolls (without glaze) by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes.
4. How do I know when the rolls are done baking?
The rolls should be golden brown on top, and the center should feel firm and set. You can also insert a toothpick into the center to check if it comes out clean.
Conclusion
In conclusion, Pumpkin Spice Pull-Apart Rolls are the perfect treat to bring warmth and coziness into your home during the fall months. The combination of soft, fluffy pumpkin dough, spiced sugar filling, and a sweet vanilla glaze makes these rolls irresistible. Whether you’re enjoying them at breakfast, as a snack, or as part of a festive meal, they’re sure to become a beloved tradition. Try this recipe, and you’ll be greeted with the irresistible scent of pumpkin spice that fills the air, making your kitchen smell just like autumn. Enjoy!
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Pumpkin Spice Pull-Apart Rolls: The Ultimate Cozy Autumn Bake
- Total Time: 55 mins
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Pumpkin Spice Pull-Apart Rolls are a soft, sweet bread made from pumpkin brioche dough that’s flavored with autumn spices, including cinnamon and pumpkin pie spice. The dough is rolled out, spread with a cinnamon-pumpkin spice sugar filling, and stacked into layers. After a second rise and baking, the result is a beautiful, pull-apart loaf that’s as irresistible as it is fragrant. The optional vanilla glaze drizzled on top adds the perfect finishing touch. These rolls are a beautiful dessert for a fall brunch, a cozy snack, or even a Thanksgiving treat.
Ingredients
For the dough:
¾ cup (180ml) warm milk (about 110°F / 43°C)
2 ¼ tsp (1 packet) active dry yeast
3 Tbsp granulated sugar
½ cup (120g) pumpkin purée (not pie filling)
1 large egg
¼ cup (60g) unsalted butter, melted
3 ¼ cups (400g) all-purpose flour
1 tsp salt
1 tsp ground cinnamon
½ tsp pumpkin pie spice
🍂 For the pumpkin-spice sugar filling:
½ cup (100g) brown sugar
2 tsp cinnamon
1 tsp pumpkin pie spice
¼ cup (55g) unsalted butter, melted
🍮 For the glaze (optional but amazing):
½ cup (60g) powdered sugar
1–2 Tbsp milk or cream
½ tsp vanilla extract
Instructions
1. Activate the yeast:
In a large bowl or stand mixer, combine warm milk, yeast, and 1 tsp sugar.
Let stand 5–10 minutes, until foamy.
2. Make the dough:
Add remaining sugar, pumpkin purée, egg, melted butter, salt, cinnamon, and pumpkin spice.
Gradually add flour, mixing until a soft dough forms.
Knead for 6–8 minutes (by hand or mixer) until smooth and elastic.
Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1½ hours, or until doubled in size.
3. Prepare the filling:
In a small bowl, mix brown sugar, cinnamon, and pumpkin spice.
Have the melted butter ready for brushing.
4. Roll out & assemble:
Punch down the dough and roll it into a rectangle about 12×18 inches.
Brush the entire surface with melted butter.
Sprinkle evenly with the spiced sugar mixture.
Cut the rectangle into 5 even strips, stack them on top of each other, then cut the stack into 5 squares.
Arrange the stacks upright in a greased 9×5-inch loaf pan (like a deck of cards).
(You can also layer them in a round pan for a pull-apart ring.)
5. Second rise:
Cover and let rise again for 30–40 minutes, until puffy.
6. Bake:
Preheat oven to 350°F (175°C).
Bake for 30–35 minutes, until deep golden brown and the center feels set.
If it browns too quickly, tent loosely with foil during the last 10 minutes.
7. Glaze:
Whisk together powdered sugar, milk, and vanilla until smooth.
Drizzle over the warm rolls.
Pull apart and enjoy warm — they’re soft, spiced, and slightly caramelized on the edges 😍
Notes
These Pumpkin Spice Pull-Apart Rolls are perfect for cozy autumn mornings. Serve warm with a pat of butter or a drizzle of maple glaze for an extra comforting treat!
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Bread / Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 270
- Sugar: 14g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Pumpkin rolls, fall pull-apart rolls, cinnamon pumpkin rolls, spiced pull-apart rolls
