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Amazing Pumpkin Shaped Cinnamon Rolls: 1 Easy Recipe

Pumpkin Shaped Cinnamon Rolls
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These charming Pumpkin Shaped Cinnamon Rolls with Cream Cheese Frosting are a festive twist on a classic favorite, perfect for fall celebrations. Soft, fluffy dough is tinted orange and filled with a spiced cinnamon-sugar mixture, then shaped into adorable pumpkin forms using thread. Topped with a rich, creamy cream cheese frosting, these rolls are as delightful to look at as they are to eat.

Ingredients

Scale
  • 1/2 cup (100 ml) warm milk
  • 1 1/4 teaspoon instant yeast
  • 1 large egg, room temperature
  • 40 g butter, room temperature
  • 1/2 teaspoon salt
  • 1/4 cup (50 g) granulated sugar
  • 2 1/2 cups (320 g) all-purpose flour
  • Orange food coloring, as needed
  • 40 pieces of thick thread, 15-20 cm long
  • 90 g butter, room temperature (for filling)
  • 1/2 cup (100 g) brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1 tablespoon vanilla sugar or 1 tablespoon vanilla extract
  • 170 g cream cheese (for frosting)
  • 75 g butter, room temperature (for frosting)
  • 1 3/4 cups (210 g) powdered sugar
  • 1 tablespoon vanilla extract (for frosting)

Instructions

  1. In a small bowl, combine the warm milk, instant yeast, and granulated sugar. Stir gently and let the mixture sit for about 10 minutes until it becomes foamy, indicating the yeast is active for these pumpkin shaped cinnamon rolls.
  2. In a large mixing bowl, add the egg, salt, and half of the all-purpose flour. Gradually incorporate the bloomed yeast mixture. Slowly add the softened butter and then the remaining flour, kneading the dough until smooth and elastic. Add a few drops of orange food coloring and knead until the dough is uniformly colored, giving it that pumpkin-like hue. Cover the dough with a clean cloth and let it rise in a warm place for 1.5 hours, or until doubled in size, which is key for homemade pumpkin shaped cinnamon rolls.
  3. In a medium bowl, mix together the softened butter, brown sugar, ground cinnamon, and vanilla sugar or extract until you have a smooth, spreadable filling for your pumpkin spice cinnamon buns.
  4. After the dough has risen, roll it out on a floured surface into a large rectangle. Spread the cinnamon filling evenly over the dough. Carefully roll the dough into a log shape from one long edge. Slice the log into 10 equal rolls. Thread each roll onto a piece of thick thread. Tie the thread loosely around each roll at multiple points to create the shape of a pumpkin with segmented ridges. This is how to make pumpkin shaped cinnamon rolls.
  5. Place the threaded rolls on a baking sheet lined with parchment paper. Let the rolls rest for 30 minutes to rise slightly. Brush the tops gently with egg wash to give a golden finish after baking. Preheat the oven to 350°F (180°C) and bake the rolls for 30-40 minutes until golden brown and cooked through. These will be your delicious fall themed cinnamon rolls.
  6. In a mixing bowl, beat the cream cheese and softened butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until the frosting is light and fluffy. Once the rolls have cooled completely, generously frost each pumpkin roll before serving. Enjoy your cinnamon rolls shaped like pumpkins!

Notes

  • Ensure the milk is warm, not hot, to prevent killing the yeast.
  • Use thick cotton thread to shape the pumpkin rolls; avoid synthetic threads for food safety.
  • Allow rolls to cool completely before frosting to prevent melting.
  • Orange food coloring can be adjusted to achieve your preferred pumpkin shade.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Nutrition

Find it online: https://keepityummy.com/pumpkin-shaped-cinnamon-rolls/

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