Red Currant Bakery

Food Photography · Recipe Development

  • Home
  • About Me
  • Recipes
    • Afternoon Kaffee
    • Breakfast
    • Cake
    • Cookies
    • Savory
  • Work with Me
Afternoon Kaffee, Breakfast, Recipes  /  August 28, 2021

Pumpkin Buchteln | Pumpkin Yeast Rolls

by Red Currant Bakery
Jump to Recipe Print Recipe

Think soft and fluffy dinner rolls but sweet and full of pumpkin flavor, these pumpkin buchteln are the perfect addition to breakfast or brunch!

Overhead of a table with plates with pumpkin buchteln/ yeast rolls and honey butter.

What are Buchteln?

Buchteln are very traditional in Germany and this recipe is based on a recipe that was passed down to me by my Oma. They originated in the Bohemia region of Czechia and then became a part of Austrian and German culture.
These buns are usually filled with something such as jam but these are full of pumpkin flavor and topped with cinnamon sugar.

Pumpkin Puree vs Pumpkin Pie filling?

Pumpkin pie filling tends to have a lot of sugar added to it and some have the spices already added. In order to control all of these elements it is important to buy pure pumpkin puree rather than pumpkin pie filling.

Can chocolate chips be added?

Yes! If you’re like me, you love chocolate chip pumpkin bread. To add chocolate chips, simply knead 150 grams of chocolate chips into the proofed dough before shaping the buchteln.

You may also like…

  • Image of Chocolate Sweet Buns
    https://redcurrantbakery.com/chocolate-buchteln-sweet-yeasted-rolls/
  • Vanillekrapfen lined up in a silver baking sheet with a piping bag.
    https://redcurrantbakery.com/vanillekrapfen-sweet-cream-filled-rolls/
  • Coffee Cake Gugelhupf on a cooling rack with cinnamon sugar being poured over top.
    https://redcurrantbakery.com/coffee-cake-gugelhupf/

Tips for making Pumpkin Buchteln

  1. Whenever you are making a yeasted dough make sure to knead it for a while, the dough should become one clean ball with relatively smooth sides. Keep kneading for a couple minutes after it comes together. For this recipe, the dough is very soft so I tend to turn the mixer to medium speed, to make the process go faster, but this is not recommended for kitchen aid mixers.
  2. You can use the stand mixer to knead in the chocolate chips; however, I find it easiest to do it by hand. Do not worry about the chocolate chips falling out, if they do just stick them back in the dough and continue kneading until the chocolate chips are fully dispersed.
  3. If you want the buchteln to have shiny tops, brush the top with 1 teaspoon of melted butter or use the paper wrapper from the butter and wipe it on the tops of the buns immediately after they come out of the oven.

Ingredients for Buchteln

  • All Purpose Flour: Any all purpose flour will work for these! I have not yet tried any other flours with this recipe.
  • Eggs: I use standard large eggs from the store. This recipe uses one full egg and one egg yolk. The egg yolk adds extra richness to the rolls.
  • Sugar: This recipe uses sugar in the buns and is sprinkled with cinnamon sugar after baking.
  • Milk: The buchteln use milk as the liquid in the dough; however, they will also work with non-dairy milks such as almond or light coconut milk.
  • Butter: The butter adds moisture to the buns as well as makes them softer! It’s important that the butter is at room temperature, otherwise it will cool down the dough and be difficult to incorporate.
  • Yeast: In this recipe, instant yeast is used. However, if you are using active dry, simply bloom the yeast in the milk alone first and then proceed with the recipe.
  • Vanilla extract: I like to add a teaspoon of vanilla to give the buns extra flavor and enhance the chocolate.
  • Pumpkin Puree: As mentioned before, any pumpkin puree will work as long as it isn’t pumpkin pie filling.
  • Cinnamon, nutmeg, ginger: All of these ground spices create the classic pumpkin spice flavor. Extra cinnamon is used for the cinnamon sugar topping.

Ingredients for Honey Butter

  • Honey: Any honey will work for this.
  • Butter: It’s important that the butter is very soft to incorporate the honey well.
9"x13" metal pan with 15 pumpkin buchteln topped with cinnamon sugar.

How to make Pumpkin Yeast Rolls

Make the buchteln dough

  • Start by warming the milk until it is just warm to the touch – it should not exceed 100 degrees F.
  • In the bowl of a stand mixer, whisk together the flour, sugar, and yeast. Then add in the remaining ingredients.
  • Knead the mixture with the dough hook on the stand mixer for 10-15 minutes on low to medium speed. This dough is soft so while it should eventually pull away from the sides and bottom of the bowl it could take an extra five minutes.
  • Remove the dough and shape it into a ball. Lightly grease the mixing bowl that you were just using and place the ball of dough back in. Then cover the bowl with a towel or plastic and place somewhere warm for 30-45 min. The dough should double in size.

Honey Butter

  • In a medium bowl use a spoon or spatula to vigorously stir the butter and honey together. Make sure the butter is very soft otherwise it will be difficult to incorporate the honey.
  • Set aside.
Mixing bowl with honey and butter mixed together.

Shaping & Baking

  • After the dough has doubled, divide it into 15 even pieces.
  • Working with one portion at a time, flatten into a 3″-4″ disk. Then, holding the disk in one hand, use the other hand to bring up the sides of the disk into the center. There should now be one smooth side and one side with all of the edges tucked up.
  • Place the dough smooth side up on a clean work surface. Shape your hand into a slight claw and roll the dough around in a circular motion on the surface until the seam at the bottom has sealed.
  • Place the fully sealed buns into a 9×13 baking pan. There should be 3 buns across and 5 buns down. Ensure that the buns are evenly spaced so they have room to expand.
  • Preheat the oven to 350 degrees F.
  • Cover the pan with a towel or plastic and place somewhere warm for another 30 min until the buns have grown and are now fully touching each other.
  • Bake the buns on the middle rack for 20-25 min until they are a deep golden brown.
  • While they bake combine the sugar and cinnamon in a small bowl.
  • Immediately after they come out of the oven, brush the tops with melted butter and sprinkle liberally with the cinnamon sugar.
  • Serve the pumpkin buchteln, while still warm, optionally with a side of honey butter.
Image that requests readers to rate and review the recipe.
9"x13" metal pan with 15 pumpkin buchteln topped with cinnamon sugar.
Print Recipe

Pumpkin Buchteln | Pumpkin Yeast Rolls

Think soft and fluffy dinner rolls but sweet and full of pumpkin flavor, these pumpkin buchteln are the perfect addition to breakfast or brunch!
Prep Time20 mins
Cook Time20 mins
Proofing time1 hr
Total Time1 hr 40 mins
Course: Afternoon Kaffee, Breakfast
Cuisine: German
Keyword: Pumpkin, sweet buns, Yeasted Dough
Servings: 15
Calories: 318kcal

Equipment

  • Stand Mixer

Ingredients

Dough

  • 500 grams ap flour
  • 125 grams granulated sugar
  • 10 grams instant yeast
  • 150 ml milk lukewarm
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 60 grams butter softened
  • 225 grams pumpkin puree
  • 2 1/4 tsp cinnamon ground
  • 1 tsp ginger ground
  • 1 tsp nutmeg ground

Topping

  • 30 grams butter melted
  • 1 tsp cinnamon ground
  • 50 grams granulated sugar

Honey Butter

  • 160 grams butter softened
  • 40 grams honey

Instructions

Mixing the Dough

  • Heat the milk until it is just lukewarm.
  • In a large stand mixing bowl, add flour, sugar, and yeast, and whisk together.
  • Add in the remaining ingredients
  • Knead with the dough hook on low speed for 15 min or until the dough is a smooth cohesive ball of dough.
  • Shape the dough into a ball and place in a greased bowl. Cover the bowl with a towel / or proofing bag and set it somewhere warm to rest for 30 minutes.

Honey butter

  • In a medium bowl, vigorously stir/mix the butter and honey together. Scoop into a serving bowl and set aside

Assembling & Baking

  • Preheat the oven to 350 F.
  • Divide the dough into 15 equal pieces by weight.
  • Working with one piece of dough at a time, shape each piece of dough into a 3" – 4" disk.
  • Working around the edge of each disk, bring up the sides of the dough into the center of the disk.
  • This will leave you with one smooth side and one side with all of the folds and edges of the dough.
  • Place the dough smooth side up on a clean work surface. Then use your hand as a claw around the dough to roll it around until the seam side of the dough is fully sealed and you can barely see any lines left.
  • Place each ball into the 9" x 13" pan.
  • They should be arranged so that there are 3 balls across and 5 down the pan.
  • Cover the pan and place somewhere warm for another 30 min.
  • After the 30 min have passed, bake the pan of buns on the center rack of the oven for 20-25 min until they reach a deep golden brown.
  • While they bake, stir together the cinnamon and sugar for the topping.
  • Immediately after baking, brush with the melted butter and sprinkle liberally with cinnamon sugar.
  • Serve warm with a side of honey butter.

Notes

These are best eaten fresh out of the oven, but they can be stored in the fridge in an airtight container and then reheated individually in the microwave!

Nutrition

Serving: 1roll | Calories: 318kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 130mg | Potassium: 100mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2802IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Read our privacy policy here. Thank you for supporting Red Currant Bakery.

Post navigation

A Guide to baking with Yeast | Hefeteig
Franzbrötchen | Flaky German Cinnamon Rolls

Related posts

German Butter Cake (Butterkuchen)
Afternoon Kaffee, Breakfast, Cake, Recipes  /  June 2, 2021
by Red Currant Bakery  /  23 Comments

German Butter Cake (Butterkuchen)

Cherry Coffee Cake (Kirschkuchen)
Afternoon Kaffee, Breakfast, Cake, Recipes  /  May 22, 2022
by Red Currant Bakery  /  18 Comments

Cherry Coffee Cake (Kirschkuchen)

Chocolate Mousse Torte | Schokomousse Torte
Afternoon Kaffee, Cake, Recipes  /  August 19, 2021
by Red Currant Bakery  /  16 Comments

Chocolate Mousse Torte | Schokomousse Torte

3 comments

  • Siggy
    March 3, 2022

    If I don’t have instant yeast and need to “prove” my yeast first, how should I modify this recipe? Thanks.

    Reply
    • Red Currant Bakery
      March 3, 2022

      Hi! I all you need to do is warm the milk slightly and pour the yeast over the top. Stir to combine and cover with a towel; then, let it sit for about 10 minutes. Then you can follow the recipe and when it says to add in the milk, add in the milk and yeast combo. I hope that helps!

      Reply
      • Siggy
        March 4, 2022

        Thank you so much! I will report back after I make these this weekend. I was searching and searching for the right yeast bread recipe to use up a leftover can of pumpkin puree. This recipe is just what I was looking for.

        Reply

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Latest Recipes

  • Overhead view of a plum cake, dusted with powdered sugar and cut into slices.Plum Cake
  • Overhead view of a mohnkuchen cut into slices, dusted with powdered sugar, with some tipped over to show the poppyseed layer.Mohnkuchen (German Poppy Seed Cake)
  • Baked Lemon Cheesecake topped with lemon curd.Baked Lemon Cheesecake

Categories

About Me

Audrey Leonard - Owner of Red Currant Bakery

Hi my name is Audrey! I am a
passionate baker and a
professional photographer. I
started my baking blog as a way
to bring my love of the German
desserts, to the U.S. and share
them with others. I immediately
found a love of food photography
along the way and have turned
it into a career.

Follow Me

  • Email
  • Facebook
  • Instagram
  • Pinterest

Categories

Pages

  • Home
  • Recipes
  • Work with Me
  • About Me
  • Recipe Newsletter
  • Disclosure & Privacy Policy
  • Shop

Latest Recipes

  • Plum Cake
  • Rye Sourdough Bread
  • Mohnkuchen (German Poppy Seed Cake)
  • Cherry Hand Pies with Puff Pastry (Kirschtaschen)
  • Baked Lemon Cheesecake
  • Elara Pro by LyraThemes.com
  • Made by LyraThemes.com