Friday, November 20, 2020

Pumpkin, Paneer, and Cranberry Rolls #CranberryWeek

The pumpkin bread base is one of the favorites in our home. They are very soft, delicious, and addictive. The pumpkin is not overwhelming. but is mild in flavor. I can sneak the pumpkins to a picky eater who doesn't want to see chunks of pumpkin on the plate. As we love fresh-baked bread, other than making it as loaves, or rolls, I add fillings to them too. Paneer is Indian cottage cheese and used fresh crumbly ones in this recipe along with cranberries and of course almonds. Cranberries and almonds are divine and my favorite combination. These rolls are not very sweet. Paneer has a mild sweet taste and the dried cranberries are sweet too. A sugar glaze is optional but we like it this way. 

They are the perfect ones to have as a breakfast roll along with coffee or tea. They are a perfect snack too. Any spices like cinnamon or cardamom can be added to enhance the flavor. The bread uses heavy cream instead of butter. I roasted the pumpkins and used them. Feel free to use canned ones (make sure it is pumpkins alone and not pie filling). Also, steamed and pureed pumpkin can also be used. I make fresh paneer often at home and used them. The paneer can be made ahead of a day too and make sure to store them in the refrigerator. Store-bought paneer blocks can be finely grated and used too.

It is a better idea to refrigerate the leftovers for extending shelf life as they have paneer (cheese) in them. When needed, just pop in the warm settings in your oven for a few minutes and serve. 

This is the 5th-day post for the #CranberryWeek. I enjoyed sharing recipes in the group and it was exciting to read and learn from others the new ideas for using cranberries. 


Makes 12 rolls

All-purpose flour - 3 cups
Heavy cream - 2/3 cup
Milk - 1/3 cup
Pumpkin puree - 1/2 cup
Salt - 1 tsp
Sugar - 1/4 cup
Yeast - 1.5 tsp
Butter - 2 tbsp, melted for brushing the rolls

For paneer

makes 1 cup fresh paneer

Milk - 4 cups
Lemon juice - 1 tbsp

For the filling

Fresh paneer - 1 cup, crumbled 
Dried sweetened cranberries - 1/2 cup
Almonds - 1/2 cup


In a heavy-bottomed saucepot, boil the milk on a medium flame. Make sure it doesn't burn at the bottom. When it starts to boil, add the lemon juice. The milk will begin to curdle. Simmer for a minute till all the milk curdles completely. Strain, rinse with water, and hang it on cheesecloth to drain the water completely for about 30 minutes. 

Pulse the dried cranberries and almonds in a food processor to a coarse texture, but not powdery. Transfer to a bowl, and add the paneer. Mix well and set aside in the refrigerator.

Add the wet ingredients followed by the dried ones to the pan of the bread machine. Finally, add yeast and set it on the dough cycle. 

Once the first rise is done, transfer the dough to a surface well dusted with flour. Punch, roll and repeat for 2-3 minutes. Then roll the dough into a1/4 inch thick rectangle. Brush the dough with melted butter. Spread the paneer cranberry almond mixture onto the dough rectangle. 

Roll gently from one end similar to how you would roll for cinnamon buns. Cut into 12 slices and arrange on a silicone or parchment-lined baking tray. Cover and let it rise for 30 min. 

Preheat the oven to 350. brush the rolls with butter. Bake for 18-19 minutes. Take it out when the edges change color and when tapped, the bottom should sound hollow. Brush with melted butter. Transfer to a cooling rack and cool for 15 minutes. 

Serve warm. 

Friday Cranberry Recipes for #CranberryWeek

Cranberry Broccoli Slaw by Cindy's Recipes and Writings
Cranberry Fluff Salad by Cheese Curd In Paradise
The Madras Cocktail by Family Around the Table
Cranberry and Onion Pinwheels by A Kitchen Hoor's Adventures
Cranberry Pecan Pinwheels by Kate's Recipe Box
Orange Cranberry White Chocolate Biscotti by Sweet Beginnings
Pecan Crusted Chicken Tenders w/ Cranberry Ketchup by Savory Moments
Pumpkin, Paneer, and Cranberry Rolls by Magical Ingredients (you are here)
White Chocolate Cranberry Fudge by House of Nash Eats
Christmas Cranberry Martini by Our Crafty Cocktails

Thanks, Christie from A Kitchen Hoor’s Adventures for hosting #CranberryWeek on such short notice! 


I used my bread machine to knead and for the first proof. If you are kneading, initially the dough may be a little sticky, use 1 or 2 tbsp flour and knead to a smooth dough. Allow it to proof for 1 hour.


  1. I never had anything with paneer. It all sounds like such a good combo!

  2. I love paneer - this is such a delicious idea! These look really good.

  3. I've made cheese but not paneer. I'll have to try that because it's used in so many recipes I want to try! Including this one.