Happy almost fall! Shall we celebrate with a basket of beautiful pumpkin bread rolls? We SHALL!!! These beautiful baby rolls are starring our favourite season starlet- the pumpkin, along with crumbly pecan streusel, and a warm cinnamon glaze. All made from scratch in half an hour.
I became a little obsessed with Half- Hour breads(did you notice?). I was sick of people saying they loved fresh bread but didn’t have the time to make it. To braid it. To bake it. To knead it. To wait and wait and wait. LOL. I get it! I really do and man, I am HERE for you.
Stole the show our Half Hour Honey Challah did, didn’t she. Then we made a cheesy pull apart bread for weeknight I-dont-have-the-time(or any leftover bread) to make garlic bread. And thennnnnnn, we made some fall heavy pumpkin challah rolls- in muffin form.
I originally created this recipe for a magazine feature in (The Ami Food Magazine- photos by Malky Levine), and I’m really excited to finally get to share it here with you guys!
You’ll love these Pumpkin rolls because:
+well, they are really friggin easy. I mean, half hour easy. #SOLD
+they are topped with crumbly streusel dotted with crunchy pecans that you might just want to eat straight from the bowl.
+they are drizzled with a sweet cinnamon-tinged glaze, oh mah lawdyyyy.
+if you ever wanted a fall fill- me -up breakfast roll that tasted like a fallen leaf from heaven well, you got one.
What kind of pumpkin should I use?
If you are like me and live in a Middle Eastern country where one cannot find canned pumpkin puree(along with other non essential but very annoying other things), than you’ll be asking this question the other way around.
Can I use canned pumpkin puree?
Well, you luck American-liver you can! You can pop some pureed pumpkin straight from a can into the batter. Or, you can take a real pumpkin and boil and puree it yourself and use that. Kind of like hunting your own meat honestly. I can’t say fresh tastes better, necessarily, but you’ll definitely appreciate your own hard work. And it’s healthier. DO YOU.
Why are they so easy and fast?
To get our pumpkin challah rolls on the table from nothing>everything in 30 minutes flat, we are using a couple tricks.
You read it right my friend, that is 2 TABLESPOONS of instant yeast! This extra yeast gives us a super fast rise, so no waiting around while you’re bread doubles in size. It doesn’t. There is only one rise for ten minutes!
–So Much Flavour
(see what Rhonda and a hundred others say……)
“……the recipe for the half hour honey olive oil challah but omg you should all go to your kitchens now and make it!!! I sacrificed one to taste it right away ….oh my yum!!!
No one will notice the giant bite out of it right?!”
Rhonda Schnitzer Rubin
A lot of people say bread tastes better the longer it rises. (cue the sourdough bread trend and overnight cinnamon buns). Sometimes they’re right. And sometimes the normal of us need to have bread just as tasty without waiting all night. You know, sometimes. To combat our “loss of flavour” from such a short rise, we infuse this dough with other delicious things.
Honey, which keeps the bread moist, even on day two.
Brown Sugar, which gives the dough an extra rich flavour and even deeper colour.
Cinnamon and vanilla, for extra flavour and more fall flavours.
Pumpkin, our star, also keeps the bread moist and adds flavour and colour.
Streusel, for the topping, adds the perfect oooomph and is really the cherry on top.
I said these were muffins disguised as bread, or the other way around, and that’s because they are really half half. They LOOK like muffins. To get this beautiful perfect shape, you’ll roll out pieces of dough, knot them, and let them rise inside of a muffin tin. This gives them each a uniform shape and perfect muffin-top. I use this baking hack for really pretty bread rolls to. Pop them in a woven fall basket and your table decor is half way there!
Whats the timeline.
5 minute yeast proof. Mix yeast with a drop of sugar and warm water, and let it sit till it gets nice and foamy and bubbly.
Add the rest of ingredients for the dough and knead for a couple minutes. Add flour 1/8 cup at a time as necessary- if the dough sticks to your fingers, it needs a little more flour!
Divide the dough into 24 pieces, and shape the rolls. Roll each out into a short snake, and make a pretzel shaped knot(instructions are in the recipe directions). Place the knots into an oiled muffin tin.
10 minute rise. Let the pumpkin rolls rest for ten minutes. In this time, make the streusel and the glaze. Brush with egg wash(this helps the streusel to stick) and sprinkle with pecan streusel…..
12 minute bake. Once the rolls have cooled a little, drizzle with cinnamon glaze, and devour!
I hope you love these Half Hour Pumpkin Rolls with Pecan Streusel and Cinnamon Glaze, like we do! Tell me all about them in the comments below, and share your photos on Instagram with @estee_bestie!
Half Hour Pumpkin Rolls with Pecan Streusel and Cinnamon Glaze
- 2 Tbs instant yeast
- 1 cup warm water
- ⅛ tsp sugar
- ⅓ cup canola oil or olive oil
- ¼ cup honey
- ¼ cup brown sugar
- 2 M eggs
- 1 cup pumpkin puree freshly pureed or canned
- 1 tsp vanilla extract
- 2 tsp salt
- ½ tsp cinnamon
- 5 cups flour plus more for rolling
- ½ cup flour
- 1/4 cup sugar
- 2 tsp vanilla sugar
- 6 tsp oil
- 4 Tbs chopped pecans
- 1 Tbs brown sugar
- 1 1/2 cup confectioners sugar powdered sugar
- ¼ tsp cinnamon
- ⅛ cup hot water
- 1 egg
- 1 tsp water
- Combine yeast, warm water, and ⅛ tsp sugar in a bowl. Let sit until frothy and bubbly, about 5 minutes.
- While the yeast is proofing, make streusel. Combine flour, sugar, vanilla sugar, oil, and pecans in a bowl and crumble with your fingers until clumps form. If it needs to hold together more, add ½ tsp oil.
- To the yeast mixture, add oil, honey, brown sugar, eggs, and pumpkin puree. Mix. Add salt, cinnamon, and 2 cups of flour. Mix to combine. Add the rest of the flour slowly, until the dough comes together.
- Sprinkle your work surface with flour and turn the dough out. Knead for a couple minutes, adding flour ⅛ cup at a time as necessary, until the dough is easy to work with and no longer so sticky.
- Spray 2 muffin tins with cooking spray.
- Cut the dough with a very sharp knife into 24 pieces.
- Roll each piece out into a rope- add more flour to your work surface here if necessary. Make a knot by crossing the right end over the left and bringing it around the back and through the center. Continue with the right strand that is now sticking out of the center and pull it over to the left and tuck it under the knot, creating a pretzel shape.
- Place knots into muffin tins and let rest for 10 minutes.
- Preheat the oven to 400f/200celcius.
- Combine egg and water for the egg wash and brush over the knots with a pastry brush.
- Sprinkle the tops with pecan streusel, pressing it down a little so it sticks.
- Bake for about 12 minutes.
- While the rolls are baking, make the glaze. Combine brown sugar, confectioners sugar, cinnamon and hot water, and mix till smooth.
- Let the rolls cool before drizzling with glaze. Enjoy!