Cranberry-Pumpkin Rolls

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Cranberry-Pumpkin Rolls

star rating (30) rate this recipe »
Published prior to 2008

These deep-gold rolls will look lovely in your holiday breadbasket. Follow our step-by-step directions, with photos, for making these rolls at Flourish,
 our King Arthur Flour blog.

4 3/4 cups (20 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/4 cup (1 3/4 ounces) firmly packed brown sugar, light or dark
1 1/2 teaspoons salt
1 tablespoon instant yeast
3/4 cup (6 ounces) canned pumpkin or squash
2 large eggs
3/4 cup (6 ounces) water
1/4 cup (2 ounces) unsalted butter, softened
3/4 cup (4 1/2 ounces) dried cranberries or golden raisins
1/4 cup (1 1/2 ounces) diced crystallized ginger

Mix and knead all of the dough ingredients except the fruit and crystallized ginger — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough. Pumpkin varies in water content, so add extra water or flour if needed. Right at the end, knead in the fruit and crystallized ginger. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost double in bulk.

Turn the dough out onto a lightly greased surface, gently deflate it, and divide it into 16 pieces, roughly 2 3/4 ounces each. Roll each piece into a ball. Place rolls in the lightly greased cups of a couple of standard muffin pans (which will help them maintain their round shape); or onto a greased or parchment-lined baking sheet. Set aside, covered lightly, to rise for 1 hour, or until the rolls look puffy.

Bake the rolls in a preheated 350°F oven for 25 to 30 minutes, until they're lightly browned and the center of one reads 190⁰F on an instant-read thermometer. Remove the pans from the oven and turn the rolls out onto a rack to cool. Serve warm or at room temperature. Yield: 16 rolls.


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  • star rating 11/29/2014
  • Barb from Keene, NH
  • Very tasty rolls. The next time, I'd like to bake the dough in loaf pans, to get a product similar to raisin bread, to slice and toast. Does anyone have an idea how many standard-sized loaves this would make? Two or three?

    Hi Barb- That recipe would make 2 standard loaves which you would bake at the same temperature for an extended time. If you have any further questions, please feel free to call our Baker's Hotline at 855-371-2253. Happy Baking! Jocelyn@KAF

  • star rating 11/28/2014
  • Carol from CT
  • wow these are great. I made them for Thanksgiving. They were done just after dinner started so we ate them hot. Even my sister took some home with her and she rarely takes any leftovers. they are easy too. I accidently added 1/4 tsp of nutmeg but they still were really good. I was looking at this recipe for a long time too and when I thought my pies were done and I could just bring them I thought to try the rolls and they were a big hit.
  • star rating 11/26/2014
  • Lori M from Stockbridge, GA
  • I had been looking at this recipe for awhile and decided to dive in. WHAT WAS I WAITING FOR? These rolls are fantastic. So light and so flavorful. I omitted the crystalized ginger but added chopped pecans. They are delish and will be on our Thanksgiving table this year!
  • star rating 12/29/2013
  • knhund from KAF Community
  • OMG!!! Made these for Thanksgiving. I am new to baking and found this recipe so easy to make. Whipped up a batch the night before Thanksgiving and let my Mother and husband taste them. Both agreed they were delicious. It was not until the next day, at dinner, that I tasted them and told my family, "you never told me they had so much incredible flavor"! I was truly shocked as with it being a bread I just had no idea they would be so delightful. Obviously I was not the only one to think so as about 20 of them that were left over disappeared during the night :) I would highly recommend this recipe all year long. Happy Baking!
  • star rating 12/21/2013
  • sgg1 from KAF Community
  • These are always a hit and the fighting begins when who gets to take some home! That's assuming there are any left!
  • star rating 12/07/2013
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  • star rating 11/18/2013
  • unapanadera from KAF Community
  • I love the ingredients and wanted to make something for a ham dinner. I think these flavors work really well together and the rolls taste fabulous. I chopped up the crystallized ginger and it provides a hint of flavor. I think it just melted into the rolls. I also chopped the cranberries a little bit so there are smaller bites of them. I brushed the tops of the rolls with egg yolk before they went in the oven and then a little melted butter when they came out. I followed the suggestion of some of the other bakers and took them out a few minutes early. I found they had already reached the recommended 190 degrees. I have enough left over to add to the breadbasket for thanksgiving! This recipe is a keeper! 🍞
  • star rating 10/18/2013
  • Carol from Kerrville, TX
  • I originally tried this recipe from a KAF catalog. I made it with the crystallized ginger and my family thought the ginger was too overpowering. I decided to try them again and omit the ginger. We like them a lot made with cranberries only. This time, I used about half KAF white whole wheat flour. I believe I very slightly overbaked them because I didn't hear my timer going off at 25 minutes. This recipe is definitely a keeper without the ginger.
  • star rating 10/03/2013
  • Kathleen from Middlebury, VT
  • star rating 12/20/2012
  • SA from Santa Fe
  • Love 'em. Skipped the crytalized ginger (not a fan) and increased the cranberries to 6 oz, sub'd 1/2 white whole wheat flour and added 1 cup chopped pecans. And since a can of pumpkin is 15 oz, I used 7.5 instead of 6 oz. Have made these several times and they are always fabulous.
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