These rolls are proof that a little effort goes a long way. Real pumpkin gives the dough a tender crumb and warm golden hue, and a few loops of kitchen twine before baking create those charming pumpkin ridges. A snapped-off piece of cinnamon stick finishes each one as a stem.
How the shape happens
Roll each portion into a ball, then tie loose loops of oven-safe twine around it like pumpkin segments — loose is key, because the dough puffs as it bakes. Snip the twine away once the rolls cool and tuck in a cinnamon stem.
For the softest crumb
Resist adding too much flour; a slightly tacky dough bakes up wonderfully pillowy. Let the rolls proof until puffy and nearly doubled, and brush them with butter straight out of the oven for a glossy, tender top.
On the table
They shine at Thanksgiving and any cozy fall dinner, especially alongside soups and stews. A little honey butter takes their gentle sweetness over the top.