Pumpkin Hazelnut Sweet Rolls
Pumpkin infused dough, filled with chocolate hazelnut spread and chopped hazelnuts. That little extra hazelnut spread up on top with the swirl of the frosting is the chef’s kiss. So great this time of year and the perfect way to begin a holiday morning! I’ve used Maizly Chocolate Corn Milk in the dough for a little extra chocolate flavor as well. If you need to make this gluten free, you can use the Primal Palate Gluten Free All Purpose Flour or Caputos Gluten Free Flour as a 1:1 swap, easy peasy.
PREP TIME
30 minutes
COOK TIME
30 minutes to 35 minutes
INGREDIENTS
22
Serves: 8-9
Ingredients
pumpkin roll
- .75 cup.75 cup.75 cup Chocolate Cornmilk - Maizly, can sub milk of choice
- 1.125 tsp1.125 tsp1.125 tsp Quick Rise Yeast
- .33 cup.33 cup.33 cup Granulated White Sugar
- .33 cup.33 cup.33 cup Butter, Salted, can sub dairy free as needed
- 1.5 tsp1.5 tsp1.5 tsp Pumpkin Pie Spice - Primal Palate
- .75 tsp.75 tsp.75 tsp Vanilla Baking SALT - am.Niccoli
- 1 whole1 whole1 whole Egg, room temperature
- .5 cup.5 cup.5 cup Pumpkin Purée, room temperature
- 2.5 - 3 cups2.5 - 3 cups2.5 - 3 cups Unbleached Bread Flour - 5 lbs - Lehi Mills, can sub flour of choice or see g/f options above
- 4 - 5 Tbsp4 - 5 Tbsp4 - 5 Tbsp Cornmilk - Maizly, room temperature, optional step
filling
- .66 cup.66 cup.66 cup Chocolate Hazelnut Spread, variety of choice
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp Hazelnut, roughly chopped
frosting
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Cream Cheese, Whipped, can sub dairy free as needed
- .75 tsp.75 tsp.75 tsp Pumpkin Pie Spice - Primal Palate
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Cornmilk - Maizly
- 1 - 1.25 cups1 - 1.25 cups1 - 1.25 cups Powdered Sugar
optional garnish
- 3 - 4 Tbsp3 - 4 Tbsp3 - 4 Tbsp Chocolate Hazelnut Spread, variety of choice
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Hazelnut, roughly chopped
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare a medium sized baking dish by spraying with avocado oil. You should get approximately 8-9 rolls, set aside while you prepare rolls.
- Add 1 tablespoon of the sugar and yeast to a measuring cup, pour in warm milk, stir well and allow to bloom.
- While the yeast blooms, add remaining sugar, butter, pumpkin pie spice, salt, egg and pumpkin puree to the base of a stand mixer fitted with the whisk attachment, mix to combine. Or add to a large mixing bowl and use a hand mixer.
- Once yeast has bloomed, add that along with 1 cup of the flour to the mixture and mix to combine well. Next, fit the stand mixer with the dough hook and add the remaining 1½ cup of flour about ⅓ cup at a time while the mixer runs, until the dough ball comes together. Depending on the size of your eggs, you may need an additional 2-3 tablespoons of flour to bring the dough together. You should have a nice soft and pliable dough that you can touch with your finger and not be sticky.
- Roll dough into an approximate 10”x7” rectangle. Spread hazelnut spread over the top and sprinkle hazelnuts evenly.
- Use a pizza cutter or knife to cut strips, starting on the long side, approximately 1-1½ “ wide. You should get 8-10 if you cut 1½ “ strips and more than that if you cut 1” strips, totally your call and preference. Once strips are cut, roll up each strip one at a time, creating your “sweet roll” and place in the prepared baking dish.
- Cover and allow to rise for 20-25 minutes in a warm place in your kitchen, preheating your oven to 350°.
- When rolls are ready to go, remove the cover and slowly pour warm maizly evenly over the top of rolls, as well as around the sides. As the rolls bake, they will absorb the liquid and create such a luscious texture.
- Bake for 30-35 minutes or until browned or until internal temperature reaches 190°. Remove from the oven and allow to cool while you prepare frosting.
- For frosting, add cream cheese, pumpkin pie spice, maizly, and powdered sugar to a small mixing bowl and beat until fully combined, adding additional liquid or powdered sugar to get the desired consistency.
- You can frost the rolls* while they’re still slightly warm or wait a bit longer to cool slightly, totally your call. Once rolls are frosted, you can add the optional swirl of hazelnut spread and chopped hazelnuts as desired.
- Serve and enjoy! Best enjoyed the day you make them, but can be stored at room temperature for up to 4 days.
- They also freeze well! Simply set individual rolls on a cooling rack and place the rack in the freezer. Once frozen solid, you can place them in a freezer zipper bag and then enjoy when desired.
Notes
Before frosting, I like to separate my rolls by cutting around each one first which makes getting them out of the pan easier, but that’s optional.
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About This Recipe
Show nutritional information
Baked Goods Breakfast Nightshade Free Other Pescetarian Shellfish Free Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 623 |
| Fat: | 24 g |
| Carbohydrates: | 95 g |
| Protein: | 12 g |
| Cholesterol: | 22 g |
| Sodium: | 282 mg |
| Fiber: | 5 g |
| Sugars: | 33 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
2 responses to “Pumpkin Hazelnut Sweet Rolls”
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You know I’m all about these sweet rolls. Yum!
Awww, thanks Debbie – this is a fun twist on a classic sweet roll!!