Pumpkin Butter Rolls with Creme Fraiche Frosting. Breakfast rolls filled with homemade pumpkin butter and topped with sweet and tart frosting!
Homemade Pumpkin Butter Rolls with Creme Fraiche Frosting: A Fall Baking Essential
Prepare to be enchanted by these utterly delightful pumpkin butter rolls, a true celebration of fall flavors and cozy indulgence. Imagine soft, pillowy rolls, generously swirled with rich, homemade pumpkin butter, and crowned with a luscious, tangy crème fraîche frosting. This recipe isn’t just about baking; it’s about embracing the warmth of the season, finding joy in simple kitchen victories, and even contributing to a wonderful cause. Every bite of these rolls tells a story of comfort and care, making them perfect for a special breakfast, a holiday brunch, or a comforting treat any day of the week.
The Inspiration: Julia Turshen’s “Small Victories” Cookbook
These exquisite pumpkin rolls are a loving adaptation from Julia Turshen’s phenomenal cookbook, Small Victories. Among the many cookbooks that grace our kitchens each season, this one has quickly become an absolute standout. Julia’s approach to cooking is refreshingly accessible, yet her recipes always manage to feel elevated and special. The book itself is a work of art, beautifully designed with truly gorgeous photographs that inspire you to get baking immediately. From adventurous dishes like homemade merguez sausage with herby yogurt to comforting classics like potluck quinoa and berry buttermilk cobbler, every single recipe feels like it was written just for me. It’s safe to say Julia and I share a deep culinary connection.
The central theme of Small Victories resonates deeply with anyone who loves to cook, or even those just starting their culinary journey: it’s about savoring the small triumphs in the kitchen. Whether it’s overcoming the initial intimidation of working with yeast, perfecting light and tender meatballs, or mastering the art of homemade biscuits using just your hands, Julia encourages us to celebrate every success. It’s a philosophy that champions the sheer joy of cooking, the creativity involved in crafting a meal, and perhaps most importantly, the profound act of giving back to our communities.
Baking for a Cause: Supporting No Kid Hungry
As Julia eloquently states in her book, “This cookbook, like most cookbooks, assumes that whoever is reading it has access to food and not only the desire, but also the time, energy, and means to cook. How great would it be if that were the case for everyone? I firmly believe that if you have the privilege of eating however much you want whenever you want, you should spend some time ensuring that others have the same opportunity.” These powerful words highlight a responsibility we share, especially those of us fortunate enough to enjoy the pleasures of home cooking.
A few weeks ago, I was honored to be invited to participate in Julia Turshen’s cookbook tour, an initiative designed to raise crucial awareness for childhood hunger through her partnership with No Kid Hungry. My answer was an immediate and resounding “YES!” The importance of giving back has been at the forefront of my mind recently, particularly with the holiday season approaching, and I truly cherish the opportunity to utilize this blog as a platform to amplify such a vital cause. No child should ever have to worry about where their next meal is coming from.
No Kid Hungry works tirelessly to end childhood hunger in America by ensuring all children get the food they need to thrive. They connect kids to healthy food where they live, learn, and play. If you find yourself in a position to contribute, even a modest donation of a dollar or two can make a world of difference. Every meal provided is a small victory against hunger, and these small acts of kindness collectively go a very long way. You can make a meaningful impact by donating to No Kid Hungry’s fundraiser here.
A Seasonal Twist: Homemade Pumpkin Butter Magic
Now, let’s dive back into those glorious pumpkin butter rolls! The original recipe in Small Victories featured enticing raspberry jam rolls, and the photograph immediately captured my imagination. However, with the holiday season in full swing and the crisp air beckoning for warming spices, I couldn’t resist giving these delightful rolls a festive, Thanksgiving-inspired makeover. The solution? A rich, aromatic homemade pumpkin butter filling, transforming them into a seasonal dream.
Imagine your favorite cinnamon rolls, but instead of cinnamon sugar, they’re bursting with the sweet, spiced goodness of pumpkin butter. The flavor profile immediately transported me back to the pumpkin butter pecan scones I created a few years ago. That same comforting, autumnal essence is present here, but wrapped in a soft, yeasted roll. It’s a taste that perfectly encapsulates the spirit of fall and the festive season.
The best part about making your own pumpkin butter for these rolls? You’ll likely have some delicious leftovers! A true “small victory” indeed. If you’re going the extra mile to craft homemade pumpkin butter rolls, it only makes sense to have a little extra to enjoy, right? This versatile spread can be generously slathered on morning toast, swirled into a bowl of creamy yogurt for a delightful breakfast, or dolloped onto warm pancakes or waffles for an extra special touch. And for the more adventurous, I’m quite certain it would make a fantastic addition to a creative fall cocktail or two!
My goal was to make the pumpkin butter recipe as straightforward and easy as possible. You’ll simply use one full 15-ounce can of pure pumpkin puree, ensuring no awkward leftovers from a partial can. Of course, if you’re feeling ambitious and have fresh pumpkins on hand, you could certainly opt for homemade roasted pumpkin puree for an even richer flavor. One of the greatest time-saving tips for this recipe is to prepare the pumpkin butter several days in advance, allowing you to streamline your baking process when it comes time to assemble the rolls. Alternatively, it’s simple enough to whip up while your dough is coming together.
The Divine Crème Fraîche Frosting
And let’s not forget the crown jewel of these rolls: the crème fraîche frosting! This topping was an absolute hit, perfectly balancing sweet and tart notes, and boasting a wonderfully drippable consistency. While I adore a classic cream cheese frosting, this crème fraîche version offers a delightful, lighter alternative (in texture, not necessarily calories, though it feels that way!). It provides a refreshing counterpoint to the rich pumpkin butter, creating a harmonious blend of flavors that will keep you coming back for more. The subtle tang of the crème fraîche cuts through the sweetness beautifully, making these rolls feel elegant and sophisticated.
One of my absolute favorite aspects of Julia Turshen’s Small Victories cookbook is the inclusion of numerous “spin-off” recipes for each main dish. These creative variations open up a world of possibilities in your kitchen. This particular dough recipe is no exception, with Julia offering an incredible six spin-off ideas! I’ve highlighted four of these versatile options in the recipe notes section below. With just a few tweaks, you can easily transform this basic dough into the original raspberry rolls, classic cinnamon rolls, savory garlic buns, or even wholesome buttery dinner rolls. This adaptability truly makes the recipe a powerful foundation for a multitude of occasions, demonstrating the “small victories” philosophy in action and inspiring endless culinary creativity.
Pumpkin Butter Rolls with Creme Fraiche Frosting
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Ingredients
Homemade Pumpkin Butter
- 1 (15-ounce) can pure pumpkin puree
- ½ cup (120 mL) apple cider or juice
- ½ cup (100 g) granulated sugar
- 2 tablespoons (30 mL) pure maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Pumpkin Butter Rolls:
- ¾ cup (180 mL) whole milk
- 2¼ teaspoons active dry yeast
- 2 large eggs
- 3¼ cups (390 g) unbleached all-purpose flour
- 2 tablespoons (24 g) granulated sugar
- 1 teaspoon kosher salt
- 4 tablespoons (2 oz; 60 g) unsalted butter room temperature
- ⅔ cup homemade pumpkin butter see recipe above
Creme Fraiche Frosting:
- ½ cup (60 g) powdered sugar sifted
- 1 tablespoon (15 mL) pure maple syrup
- ½ cup (115 g) creme fraiche
- ½ tsp pure vanilla extract
Instructions
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Prepare the pumpkin butter: In a medium saucepan, combine all of the ingredients and whisk together. It will be relatively thick. Bring to a low simmer and cook for 20 to 25 minutes, stirring every few minutes, or until the mixture has reduced and thickened. Set aside to cool completely before using. Store leftovers in an airtight container in the fridge for up to 1 to 2 weeks.
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Prepare the Dough: As the pumpkin butter is cooking, prepare the dough. In a small saucepan over medium heat, warm the milk until it is body temperature (or warm in a microwave in short 20 second increments). Transfer the warm milk to a large bowl and stir in the yeast. Let the mixture sit until the yeast is dissolved and looks cloudy (almost like miso soup), about 5 minutes. A few bubbles on the surface is also a good sign that your yeast is ready.
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Crack one of the eggs into a small bowl and beat with a fork. Add the beaten egg to the milk-yeast mixture, along with the all-purpose flour, granulated sugar, salt, and butter. Use a wooden spoon to mix everything together until the dough starts to pull away from the sides of the bowl. If after a minute or two of mixing it doesn’t pull away from the bowl, add a little more flour, 1 tablespoon at a time, until it does. If the dough seems far too dry and impossible to mix, add a little more milk, 1 tablespoons (15 mL) at a time, until it becomes more forgiving. This will depend on the humidity of your kitchen, use your instincts.
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Transfer the dough to a lightly floured work surface. Shape the dough into a large ball and knead it by pressing it with the heel of your hand and pushing it away from you, then immediately pulling it back, folding the top of the dough back on itself. Kneading is all about this push-and-pull. Turn the dough clockwise a little bit each time you push and pull it so that it gets evenly worked, and knead it until its surface is completely smooth and the whole thing feels both solid and soft at the same time, not unlike a baby’s bottom. It will take a solid 5 minutes of kneading.
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Put the dough back in the large bowl and cover the bowl with plastic wrap. Let the dough sit in the warmest spot in your kitchen until it’s soft and puffy and just about doubled in volume, about 1 hour.
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Return the dough to the lightly floured work surface and use a floured rolling pin to roll it into a large ovalish rectangle measuring roughly 18 in [46 cm] long and 12-inch [30.5 cm] wide. If the dough resists while you are rolling it, simply let it rest until it yields to the rolling pin; dough responds well to patience. Spread the surface of the dough evenly with ⅔ cup cooled pumpkin butter, leaving a ½-inch [12-mm] border. Starting from a long side, roll the dough up tightly so you end up with an 18-inch [46-cm] rope. Cut the rope into a dozen even slices (I like to cut it in half and then cut each half in half, and so forth, so that it’s easy to get even pieces). The ends might not have much pumpkin butter—you can still add them to the bunch to make a baker’s dozen.
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Line a half sheet pan with parchment paper. Arrange the buns, spiraled-butter-side up, on the prepared baking sheet in relatively even rows. The buns should be touching each other but not shoving each other and the seams on the rolls should be facing inward in the “huddle” so that they don’t unravel in the oven. Cover the buns loosely with plastic wrap and let rise at room temperature until they’ve risen a bit and are soft and puffy, about 1 hour. How to Make Ahead: Alternatively, let the rolls rise at room temperature for just 30 minutes, cover in plastic wrap, and refrigerate overnight. The next morning, pull them out and let return to room temperature, about 1 hour, before proceeding.
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Bake the Rolls: Meanwhile, preheat your oven to 350°F (180°C) with a rack in the center position. Crack the remaining egg into a small bowl and whisk it with 1 tablespoon (15 mL) water. Uncover the buns and brush them with the egg mixture (I use my hands for this so I get to be very gentle, achieve even coverage, and don’t have to wash a brush afterward). Discard whatever egg mixture is left over (or save for another use such as a tiny omelet).
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Bake the buns until they’re beautifully browned and the exposed butter is caramelized, about 25 to 30 minutes.
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Prepare the Frosting: While the buns are in the oven, in a small bowl, whisk together the sifted powdered sugar, maple syrup, crème fraîche, and vanilla until smooth. Drizzle the hot buns with the crème fraîche mixture—this should be a wonderfully messy moment. Serve immediately. These buns are best served warm out of the oven rather than at room temperature.
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If you know you will have extra buns, don’t top them with the crème fraîche. Store in an airtight container at room temperature for a couple of days or wrap tightly in plastic and freeze for up to 1 month (thaw at room temperature). Warm in a 350°F (180°C) oven for 10 minutes. Top the warmed buns with the crème fraiche mixture and serve.
Tips for Success & Versatile Variations:
This recipe provides a fantastic foundation for various sweet and savory rolls, demonstrating the true versatility of a good dough. Here are some incredible spin-off ideas, inspired by Julia Turshen’s creative spirit:
- FOR RASPBERRY ROLLS: Craving a burst of berry flavor? Simply replace the pumpkin butter with 2/3 cup of your favorite high-quality raspberry jam. The sweet-tart jam will provide a vibrant contrast to the rich dough, perfect for a lighter, fruitier breakfast or dessert.
- FOR CLASSIC CINNAMON ROLLS: If you’re a purist who adores the timeless appeal of cinnamon rolls, omit the pumpkin butter. Instead, spread the rolled-out dough evenly with a thin layer of softened butter, then sprinkle generously with brown sugar and a delicate dusting of ground cinnamon. Roll it up tightly and proceed with the recipe as instructed. For the frosting, substitute traditional cream cheese for the crème fraîche in the icing mixture for that quintessential cinnamon roll experience.
- FOR TERRIFIC GARLIC BUNS: For a savory twist that’s perfect alongside dinner, transform these into delectable garlic buns. Instead of a sweet filling, brush the dough with ½ cup [110 g] of melted butter. Then, sprinkle over six minced garlic cloves, a generous pinch of kosher salt, and a handful of finely chopped fresh parsley. Roll up the dough, slice, and bake as instructed. Skip the sweet frosting entirely for these savory delights!
- FOR BUTTERY DINNER ROLLS: Need a simple, elegant side for any meal? Divide the prepared dough into a dozen evenly sized pieces. Gently form each piece into a small, smooth ball by rolling it between your hands. Arrange these dough balls on a parchment paper-lined baking sheet, ensuring they are touching each other to create a pull-apart effect. Cover loosely with plastic wrap and let them rest and rise for 1 hour. Before baking, uncover and brush them with the egg wash. Bake in a 350°F [180°C] oven until they achieve a beautiful golden brown, approximately 20 minutes. For a final touch of richness, brush them with melted butter immediately after they come out of the oven, skipping any frosting.
Rolls adapted slightly and printed with permission from Small Victories by Julia Turshen. Pumpkin butter adapted heavily from AllRecipes.com.
A Sweet Ending to a Meaningful Bake
These Pumpkin Butter Rolls with Crème Fraîche Frosting offer far more than just a delicious breakfast or dessert. They embody the philosophy of “small victories” – the satisfaction of working with your hands, mastering new techniques, and creating something truly special from scratch. Each step, from activating the yeast to watching the dough rise, is a moment of culinary triumph. And beyond the joy of baking, this recipe connects us to a larger purpose, reminding us of the importance of community and the impact we can make through organizations like No Kid Hungry.
So, whether you’re gathering with loved ones for a holiday brunch, seeking a comforting treat on a crisp autumn morning, or simply looking for a fulfilling kitchen project, these pumpkin rolls are a perfect choice. They are a testament to the power of good food – to bring comfort, inspire creativity, and even drive positive change. Bake a batch, savor the warmth and flavors, and share the joy. It’s a sweet victory, in every sense of the word.