Cream Cheese Filled Pumpkin Dinner Rolls

Cream Cheese Filled Pumpkin Dinner Rolls is the name of this recipe I am sharing with you all today.  When I saw this recipe posted by One Love One Kitchen I thought to myself, oh my I have to try this.  Cream Cheese is delicious on everything, even use it for a spread and when I make pasta.

This cream cheese filled pumpkin dinner rolls are very elegant looking and perfect to take any get-together.  Dinner rolls are common to have as a side on lunch and even dinner.  My mother-in-law can make delicious dinner rolls, however, we never tried this kind of dinner rolls.  Looking at these pumpkin dinner rolls just makes me hungry.

This cream cheese filled pumpkin dinner rolls are very easy to make and definitely a crowd pleaser.  The combination of pumpkin and cream cheese is just perfect.  Well, let’s get started with this recipe.

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Cream Cheese Filled Pumpkin Dinner Rolls
Print Recipe
This cream cheese filled pumpkin dinner rolls are perfect to carry with you on any occasions or even make it at home just for lunch or dinner.
  • CourseAppetizer, Side Dish
  • CuisineAmerican
Servings Prep Time
5 people 1-2 hours
Cook Time
30 minutes
Servings Prep Time
5 people 1-2 hours
Cook Time
30 minutes
Cream Cheese Filled Pumpkin Dinner Rolls
Print Recipe
This cream cheese filled pumpkin dinner rolls are perfect to carry with you on any occasions or even make it at home just for lunch or dinner.
  • CourseAppetizer, Side Dish
  • CuisineAmerican
Servings Prep Time
5 people 1-2 hours
Cook Time
30 minutes
Servings Prep Time
5 people 1-2 hours
Cook Time
30 minutes
Ingredients
  • 1 evelope active dry yeast
  • ½ cup whole milk calded & allowed to cool to 110 degree
  • 1 tsp granulated sugar
  • cup brown sugar
  • 4 tbsp butter softened
  • 1 ½ tsp kosher salt
  • 2 tsp pumpkin pie spice
  • 2 eggs
  • cup pumpkin puree
  • 4 cups all-purpose flour
  • 8 ounces cream cheese cut into ½ - ounce blocks and chilled
  • 20 pecan halves sliced into thirds vertically
  • cup butter melted
Servings: people
Instructions
  1. In a small bowl, place yeast, 110-degree milk, and granulated sugar. Allow the yeast to bloom for about 10 minutes until frothy.
  2. In the bowl of a stand mixer, add yeast, brown sugar, butter, salt, spices, eggs, pumpkin puree and flour. Mix with the paddle attachment until well combined. Switch to the dough hook and knead dough for about 8 to 10 minutes, until it is smooth and soft.
  3. Place the dough in a greased bowl, cover it with linen and allow it to rest for about an hour, or until it has doubled in size.
  4. Divide the dough into 16 pieces. Fill each dough ball with a cube of cream cheese. Wrap each dough ball in kitchen twine, wrapping the twine around the dough ball to create a pumpkin shape. (Take care not to wrap the dough too tightly because it will become larger when it proofs and bakes.) Cover the pumpkin-shaped dough balls loosely and set them aside to proof for between 1 and 1 1/2 hours, or until the dough is puffy and has doubled in size. Create an indentation in the top of each pumpkin where the pecan stem will sit after the rolls have baked.
  5. Preheat oven to 350 degrees. Bake the rolls for 20 to 25 minutes. Remove from oven when baked through and golden brown; brush with melted butter. Allow rolls to cool for a few minutes, then remove the twine and place a pecan stem on top of each. Serve warm.
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