Pumpkin rolls with rosemary and sea salt recipe (2024)

Baking · · Recipes



Pumpkin rolls with rosemary and sea salt recipe (1)

These pumpkin rolls with rosemary and sea salt are the perfect fall bake. They are light, fluffy and coated with a slightly sweet honey butter glaze. Pumpkin is around here in the Southern Hemisphere too even though we are heading towards summer.

Pumpkin rolls with rosemary and sea salt recipe (2)

I’m a big fan of baking with the squash family. One of my all-time favourite scone recipes is made with butternut. It feels somehow healthier using a vegetable in a scone or roll and replaces some of the fat content. They turn a brilliant yellow and taste delicious. I’m also convinced they contribute moisture.

Pumpkin rolls with rosemary and sea salt recipe (3)

I slightly adapted this lovely receipt from Country Cleaver and updated the ingredients and method to metric too.

Pumpkin rolls with rosemary and sea salt recipe (4)

After making them I set them aside to prove next to my heater because it was a rather chilly day and this is my best way to ensure my bread rises properly.

I could have perhaps overproved them slightly. I also realised after they were nicely shaped in balls and tucked under the tea towel that I had left the sugar out. I am normally fastidious about re-reading a recipe after completion to ensure I haven’t left anything out.

Pumpkin rolls with rosemary and sea salt recipe (5)

Anyway, they tasted great without the sugar but I think I would have preferred the sweeter angle to these rolls. They would have also had asofter texture.

I had some leftover rosemary and honey butter that glazed the top and spread this on the rolls to eat. Absolutely delicious. I also added a slice of nice aged Cheddar which was heavenly.

Pumpkin rolls with rosemary and sea salt recipe (6)

Freezing bread rolls

To ensure the freshness and flavour of your bread rolls, follow these freezing and thawing instructions:


  1. Cool Completely: Allow the bread rolls to cool completely to room temperature before freezing.
  2. Wrap Carefully: Place them in a resealable freezer bag.
  3. Label and Date: Clearly label the package with the date of freezing to keep track of its freshness.
  4. Freeze Quickly: Place the wrapped rolls in the freezer, ensuring they are stored in a single layer initially to prevent sticking together. Once they’re firm, you can stack them.


  1. Refrigerator Thawing: For the best results, transfer the frozen rolls to the refrigerator and let them thaw overnight. This gradual thawing method preserves their texture and taste.
  2. Room Temperature Thawing: If you’re in a hurry, you can thaw the rolls at room temperature for a few hours, but consume them promptly once they’re thawed.
  3. Oven Reheating: To enjoy warm and crispy rolls, preheat your oven to 350°F (175°C), then place the thawed rolls on a baking sheet and bake for 5-10 minutes until they are heated through and slightly crispy on the outside.

Pumpkin rolls with rosemary and sea salt recipe (7)

These are dinner rolls designed to be eaten on the day and if made a little smaller could be perfect at a dinner party. You can adapt them using orange sweet potato or butternut.

Here are a few of my other favourite pumpkin recipes:

Roasted pumpkin with chilli yoghurt and coriander sauce

Spicy pumpkin and apple cake with cream cheese and maple frosting

Easy pumpkin and parmesan scones with thyme

Pumpkin rolls with rosemary and sea salt recipe (8)

Pumpkin rolls with rosemary and sea salt recipe (9)

Pumpkin rolls with rosemary and sea salt recipe (10)

Recipe – makes 16 – 20 adapted from Country Cleaver

Pumpkin rolls with rosemary and sea salt

Light and fluffy pumpkin rolls infused with rosemary with a honey butter glaze.

Print Recipe

Pumpkin rolls with rosemary and sea salt recipe (11)

Prep Time:1 hour hr 30 minutes mins

Cook Time:25 minutes mins



  • 1/2 cup water between 38 - 40C / 102F -110 F
  • 1/4 cup milk Between 38C - 40C / 102F -110 F
  • 2 1/2 tsp 1 10gm packet Instant dry yeast
  • 1 tsp sugar
  • 1/3 cup sugar
  • 2 large free-range eggs
  • 1 1/2 tsp Salt
  • 85 gm butter 6 Tbsp, melted and cooled
  • 2 1/2 tsp fresh rosemary finely chopped + extra for topping
  • 1 cup mashed pumpkin made from fresh preferable
  • 4 1/2-5 cups all-purpose flour or cake flour depending on how moist the pumpkin is and therefore the dough

Honey Butter glaze:

  • 1/4 cup Butter room temperature
  • 2 Tbsp Honey
  • Sea salt flakes to sprinkle
  • Chopped rosemary – optional garnish ( I added this to the butter you almost can't get enough of it.


  • Cook your pumpkin any way you prefer. I chopped it into big chunks and steamed it in a pot with a lid until soft. Allow to cool and drain. Then mash and drain off any excess water.

  • Heat the milk and water in a small bowl in the microwave until the desired temperature is reached. I use a thermometer here.

  • Add the 1 tsp sugar and yeast, stir and set aside to foam up for about 5 minutes.

  • Using a stand mixer the dough hook attached, add all the remaining ingredients. Slowly pour in the yeast, milk and waterand mix until a soft dough forms. It should start pulling away from the sides but will stick a little to the bottom. It really is a touch-and-feel process here. If it is too sticky, add a little more flour. I found I used just over 5 cups of flour.

  • Turn the dough out onto a lightly floured surface and give it a brief knead until it comestogether in a ball. Place in a greasedbowl, cover with plastic wrap or a tea towel and allow to prove in a warm place for aroundan hour. It should double in size.

  • When it's proven, return it to a lightly floured surf and cut it into 16 - 20 even pieces. Roll these into balls and place on a lined baking tray allowing space in between for the rolls to double in size. Cover with a tea towel and place back in a warm spot to prove for another hour.

  • Preheat the oven to 180C / 350F and bake for 20 - 25 minutes until golden brown.

  • Mix the butter, honey and additional finely chopped rosemary together and brush this liberally over the hot rolls as they come out of the oven. Sprinkle with sea salt flakes such as Maldon salt.

Servings: 16 - 20

Author: Sam Linsell


Find me on Instagram & Pinterest

Pumpkin rolls with rosemary and sea salt recipe (2024)


What is the secret to rolling a pumpkin roll? ›

Roll the cake while it's hot!

This is the secret to a perfectly-swirled roll cake. While the cake is still hot, use the parchment to transfer the cake from the baking pan onto a clean kitchen towel. Using the towel as a hot mitt, roll the cake into a tight spiral from the narrow side.

How to make pumpkin roll not crack? ›

How to keep pumpkin roll from cracking: The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking.

How long does a pumpkin roll last in the fridge? ›

Pumpkin rolls keep well in the refrigerator and freezer, so they're the perfect dessert to make ahead of time if you'd like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months.

Why are my pumpkin rolls cracking? ›

My pumpkin rolls always crack; what am I doing wrong??

You also want to pull the cake from the oven as soon as it is done baking. An over-baked cake is much more likely to crack, even if rolled while it is hot from the oven.

What is pumpkin roll filling made of? ›

Pumpkin Roll Ingredients

You likely have most of the ingredients you'll need on hand. If not, here's what to add to your grocery list: For the Cake: eggs, sugar, pumpkin puree, cinnamon, all-purpose flour, and baking soda. For the Filling: cream cheese, confectioners' sugar, butter, and vanilla extract.

Why is my pumpkin roll filling runny? ›

Also, it's crucial that your ingredients are all room temperature so that the cream cheese filling can be nice and sturdy. Otherwise, the filling will be too thin and will ooze out of the pumpkin roll. (If it seems too thin, just add more powdered sugar.)

Why did my homemade rolls get hard? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Why is my pumpkin roll wet or sticky? ›

As the pumpkin roll cools, it has a tendency to form a little bit of condensation on the outside. This can cause it to feel a little wet or sticky. That's where the powdered sugar comes in! Not only does it add a little bit of extra sweetness, but it helps absorb some of that excess moisture.

Why does my pumpkin bread crumble when I cut it? ›

Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.

Can I eat 7 day old pumpkin pie? ›

According to FoodSafety.gov, homemade pumpkin pie can be stored in the refrigerator for 3–4 days. To keep your pie as fresh as possible, be sure to wrap it loosely in plastic wrap or aluminum foil.

Can cream cheese sit out overnight? ›

Two hours or less. All soft and semi-soft cheeses held above 40 degrees Fahrenheit should be discarded according to the American Dairy Association.

Why did my pumpkin bread come out gummy? ›

If your pumpkin spice bread is gummy or undercooked in the center, it's typically because it either 1) needed more time to bake in the oven or 2) the batter was too wet, which led the bread to collapse in on itself a bit (this happens if you measure ingredients by volume, rather than by weight: it's easy to ...

Why is my pumpkin bread so dry? ›

There are a number of reasons your pumpkin bread came out dry. It's possible the particular flour you used was extra “thirsty” for liquid. Try cutting the amount of flour, or adding more milk. It's also possible your oven was too hot, or you baked the pumpkin bread for too long.

Why did my pumpkin roll stick to the towel? ›

If the pumpkin roll is sticking to the kitchen towel that you've rolled the cake in, then it could be because there wasn't enough powdered sugar on the towel. Moisture is another important factor.

Why does my Swiss roll crack when I unroll it? ›

Your cake may crack when you roll it if it's overbaked. A dry cake is more prone to cracking. Waiting too long to roll the cake will lead to cracking as well.

How to keep pumpkin roll from cracking reddit? ›

There were a couple of tips mentioned when I watched vids of roll cake.
  1. Make small cuts on surface all the way, in the direction of roll, which would also aid in the rolling of the cake. This helps prevents those large breakage.
  2. Transfer the cake on the baking paper onto another baking paper. Turn it upside down.
Oct 3, 2023


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