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


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Pumpkin rolls with rosemary and sea salt recipe (2024)


How do you make a pumpkin roll without it cracking? ›

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 after? ›

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.

What is pumpkin roll 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 did my pumpkin roll crack? ›

A moist cake has less chance of cracking. Overbaking could also be the culprit. The thin layer of cake batter in the typical 15- by 10- by 1-inch baking pan takes only about 10 to 15 minutes to bake. Check your cake after 8 or 9 minutes and watch closely until it tests done.

How do you make a cake roll without cracking it? ›

Roll the cake while it's warm

Once your cake is out of the oven, leave it for 1-2 minutes, then flip it over onto your clean tea towel that's been dusted with cocoa powder. Generously dust the top of the cake with more cocoa powder, and then very carefully and gently roll her up.

Why does my pumpkin bread crack on top? ›

First, why the crack occurs: Since quick breads and pound cake batters tend to be thick and dense, the exterior bakes first. But as the center of the cake continues to bake, releasing moisture, it rises, pushing through the top crust, and creating a crack.

Can pumpkin roll sit out overnight? ›

A pumpkin roll holds up best when it is just coming out of the refrigerator. If it sits out too long, the filling gets warm and the roll starts to become loose. After the cutting the slices I need to serve, I like to wrap the remaining pumpkin roll in plastic wrap and store it in the fridge.

Does pumpkin roll need to be refrigerated overnight? ›

Make-Ahead: Once the pumpkin roll is assembled, wrapped in plastic wrap and refrigerated, it can be stored for up to 2 days before serving. To Freeze: Wrap the pumpkin roll tightly in plastic wrap, then in aluminum foil and place in a freezer-safe zip-top resealable bag.

Can I leave pumpkin bread out overnight? ›

Once bread is cool, wrap it tightly in plastic wrap. Store Pumpkin Bread at room temperature for up to five days. After three days, you may want to place the Pumpkin Bread in the refrigerator to prolong its life. Pumpkin Bread can keep in the refrigerator for up to 7 days.

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.

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.

How do you make pumpkin rolls not sticky? ›

Let me explain why it's important to roll the cake with a thin towel or parchment paper while it's warm. We roll the pumpkin roll cake in a towel or piece of parchment to prevent it from sticking to itself.

Why does my pumpkin bread fall apart? ›

Many pumpkin breads use oil, and that will help to release them from a nonstick pan. You will have less luck with a low-fat recipe or one that is high in sugar. Ones with a lot of mix-ins like nuts, chips, crumble etc. tend to fall apart more easily than a pumpkin bread that has less texture.

Why did my pumpkin bread come out dry? ›

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. Try reducing the oven temperature and cutting the baking time.

How do I stop my Swiss roll from cracking? ›

To ensure the swiss roll is assembled without a crack make sure to roll the cake sheet when warm.

How do you keep pumpkin pie filling from separating from the crust? ›

There are three options.
  1. Cool your pie more slowly. Both the crust and the filling shrink after baking. ...
  2. Blind bake your crust. This will prevent it from shrinking during cooking, so the only changing factor will be the filling.
  3. Line your raw pie dough with cookie crumbs before adding pumpkin.
Nov 29, 2015

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