Easy Pumpkin Bread Rolls

Lauren Caris Short

By Lauren Caris Short

5 from 1 vote

Fall is officially upon us, and these Vegan Pumpkin Bread Rolls are great for making with kids (and adults!) They are soft, fluffy, super easy and make a great centrepiece for a party!

Vegan Pumpkin Bread Rolls. Great for making with kids!

I’m so excited to be sharing these vegan pumpkin bread rolls with you! I’ve been obsessed with them ever since I made them the first time. They are lightly sweet, deliciously fluffy and let’s face it… totally adorable.

Related: How to make sure your dough rises perfectly EVERY time!
It seems at this time of year, everything in the food blogging world goes pumpkin obsessed, and for good reason. Pumpkins are at their best in early fall, and with their versatile sweet/savoury flavour, you’d be crazy not to try out as many different recipes with these beauties as possible!

Vegan Pumpkin Bread Rolls. Great for making with kids!

These pumpkin bread rolls are shaped before they are baked using a piece of string. They are perfect for a tear and share type situation, and great for dipping in soups. The fact they have fresh pumpkin in them makes them super light and fluffy, and gives them a nice light, orange colour.

You can use canned pumpkin for these, just make sure it’s 100% pumpkin puree. I actually cooked my pumpkin fresh, then mashed the flesh, so either will work fine.

Vegan Pumpkin Bread Rolls. Great for making with kids!

Stick a little pumpkin seed in the top to finish them off and enjoy!

Print Recipe
5 from 1 vote

Easy Pumpkin Bread Rolls

Vegan Pumpkin Bread Rolls. Great for making with kids!
Servings: 8 rolls


  • 220 g Pumpkin puree
  • 1.5 tsp Active Dry Yeast
  • 160 ml Water
  • 1 tbsp Maple Syrup
  • 1 tsp Salt
  • 450 g All Purpose Flour


  • Add the water, yeast and maple syrup to a large bowl and mix thoroughly. Leave for about 5 minutes while you measure out the rest of the ingredients.
  • Add the pumpkin puree to the yeast mixture and stir to fully incorporate.
  • Add the flour and salt and stir until the mixture comes together. Turn out onto a floured surface and knead for 10 minutes until smooth. Alternatively, mix for 5 minutes in a stand mixer.
  • Place the dough into a greased bowl and let rise for 90 minutes or until doubled in size.
  • Once doubled, punch the excess air out of the dough and divide into 8 equal pieces. Roll each one into a ball and pinch the bottom together. Take a long piece of string and find the halfway point. Place the half way point on top of the ball and flip the whole thing over. Pull the two pieces of string together and cross them over to create a cross on the bottom of the ball. Flip it over again and do the same thing until the ball is divided into 8 equal pieces. Tie the string at the top and cut off any excess. See the pictures below for the process. Cover the 8 rolls with cling film and let rise again for 30 minutes. The dough will puff out around the string and make pumpkin shapes.
  • Preheat the oven to 170°C and bake the rolls for 15-20 minutes. Let them cool on a cooling rack before removing the string.

Images by Lauren Caris Short.

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0 thoughts on “Easy Pumpkin Bread Rolls”

  1. Hey Lauren, I made these and they turned out great but rose so much that the buns looked as though they had big tears where the string was!?

    • Hey Bec! Wow sounds like you have some MEGA dough proving skills! It’s hard to predict exactly how much dough will rise as everyones kitchen temperature/yeast is a little bit different. Maybe next time you could coat the string in flour before you put it on the buns to try and help get it out easier afterwards? I’m glad they turned out great though!

  2. I made these last night and they looked great, but when I tried to take the string off this morning it ripped chunks of bread out as it came away :(

    • Oh no! I probably wouldn’t leave it quite that long to take off the string, as it might stick more the longer it’s left on the bread. I let them cool for 20-30 mins then take it off. You still need to do it really gently as it’s quite soft bread. Hopefully they still tasted great!

    • Hi! Well the bread recipe itself is based on a sweet potato bread I made last year (with sun dried tomato layers), So I substituted pumpkin for sweet potato for that recipe. I’ve seen a lot of people making bread rolls look like pumpkins on Pinterest so I thought I would try it with my pumpkin bread recipe :) Thanks for the comment!