Pumpkin Shaped Cinnamon Rolls with Cream Cheese Frosting Recipe

Introduction

These Pumpkin Shaped Cinnamon Rolls with Cream Cheese Frosting are a festive twist on a beloved classic. Soft, sweet, and subtly spiced, they’re perfect for autumn gatherings or any time you want to impress with a charming seasonal treat.

Ingredients

• 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 (500 g) all-purpose flour
• Orange food coloring
• 40 pieces of thick thread, 15-20 cm long

For the filling:

• 90 g butter, room temperature
• 1/2 cup (100 g) brown sugar
• 1 1/2 tablespoons ground cinnamon
• 1 tablespoon vanilla sugar or 1 tablespoon vanilla extract

For the cream cheese frosting:

• 170 g cream cheese
• 75 g butter, room temperature
• 1 3/4 cups (175 g) powdered sugar
• 1 tablespoon vanilla extract

Instructions

1. Step 1: Bloom the yeast by mixing the warm milk, instant yeast, and granulated sugar in a bowl. Let it sit for about 10 minutes until frothy.
2. Step 2: Add the egg, salt, and half of the flour to the yeast mixture. Gradually incorporate the butter and the remaining flour. Add orange food coloring and knead until the dough is smooth. Cover and let it rise for 1.5 hours until doubled in size.
3. Step 3: Prepare the filling by mixing together the butter, brown sugar, cinnamon, and vanilla until smooth and well combined.
4. Step 4: Roll the dough into a large rectangle on a floured surface. Spread the filling evenly over the dough.
5. Step 5: Roll the dough tightly into a log and slice it into 10 equal rolls.
6. Step 6: Place each roll on a piece of thick thread and tie loosely around each roll to create the shape of a pumpkin.
7. Step 7: Let the shaped rolls rest for 30 minutes to rise slightly. Brush the tops with egg wash to promote color.
8. Step 8: Bake the rolls in a preheated oven at 350°F (180°C) for 30-40 minutes or until golden brown.
9. Step 9: While the rolls cool, prepare the frosting by beating the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
10. Step 10: Once the rolls have cooled, generously spread the cream cheese frosting over them before serving.

Tips & Variations

• To deepen the pumpkin color, add orange zest or a pinch of turmeric along with the food coloring.
• Use maple syrup instead of brown sugar in the filling for a richer flavor.
• For a dairy-free version, substitute dairy ingredients with plant-based alternatives like vegan butter and cream cheese.
• Sprinkle chopped pecans or walnuts on the filling before rolling for added texture and taste.

Storage

Store the cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze without frosting for up to 2 months. Reheat gently in the microwave or oven and apply frosting after warming for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it overnight. Allow it to come to room temperature before shaping and baking.

What if I don’t have food coloring?

The food coloring is mainly for visual effect to enhance the pumpkin look. You can skip it without affecting the taste of the cinnamon rolls.

Pumpkin Shaped Cinnamon Rolls with Cream Cheese Frosting Recipe

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★★★★★

4.5 from 619 reviews

• Author: Aiden
• Total Time: 2 hours 35 minutes
• Yield: 10 pumpkin-shaped cinnamon rolls 1x

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Description

These Pumpkin Shaped Cinnamon Rolls with Cream Cheese Frosting are a delightful twist on classic cinnamon rolls, perfect for fall and Halloween. Soft, cinnamon-spiced dough is rolled with a rich brown sugar cinnamon filling and shaped into cute pumpkin forms using string. Finished with a luscious homemade cream cheese frosting, these rolls are festive, flavorful, and perfect for sharing with family and friends.

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Ingredients

Scale 1x2x3x

For the Dough:

• 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 for dough color)
• 40 pieces of thick thread, 15-20 cm long (for shaping pumpkins)

For the Filling:

• 90 g butter, room temperature
• 1/2 cup (100 g) brown sugar
• 1 1/2 tablespoons ground cinnamon
• 1 tablespoon vanilla sugar or vanilla extract

For the Cream Cheese Frosting:

• 170 g cream cheese
• 75 g butter, room temperature
• 1 3/4 cups (210 g) powdered sugar
• 1 tablespoon vanilla extract

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Instructions

1. Bloom the Yeast: In a small bowl, combine 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.
2. Prepare the Dough: In a large mixing bowl, add the egg, salt, and half of the flour. Gradually incorporate the bloomed yeast mixture, then add the softened butter and the remaining flour. Add orange food coloring gradually until the dough reaches a pumpkin-like color. Knead the dough by hand or with a stand mixer fitted with a dough hook until smooth and elastic. Cover the dough with a kitchen towel or plastic wrap and let it rise at room temperature for 1.5 hours or until doubled in size.
3. Prepare the Filling: In a medium bowl, mix the softened butter, brown sugar, ground cinnamon, and vanilla sugar or vanilla extract until the mixture is smooth and well combined.
4. Roll and Shape: Once the dough has risen, turn it out onto a floured surface and roll it into a large rectangle. Spread the cinnamon-sugar butter filling evenly over the dough. Roll the dough tightly from one long edge into a log. Slice the log into 10 equal rolls. Take each roll and place it onto a piece of thick thread; loosely tie the thread around the roll to create segmented lines resembling a pumpkin. Arrange the rolls on a baking tray lined with parchment paper, keeping them on the strings.
5. Final Rest and Bake: Let the shaped rolls rest and proof for 30 minutes to rise further. Preheat the oven to 350°F (180°C). Brush the rolls lightly with egg wash to create a glossy finish. Bake them in the preheated oven for 30-40 minutes until golden brown and cooked through.
6. Frost: While the rolls bake and then cool slightly, prepare the frosting. Beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and fluffy. Once the cinnamon rolls have cooled to warm or room temperature, generously spread the cream cheese frosting over them. Serve and enjoy!

Notes

• Ensure the milk is warm, not hot, to avoid killing the yeast.
• The orange food coloring is optional but adds a fun seasonal touch to the dough.
• Be careful not to tie the string too tightly around the rolls to allow room for rising.
• Let the rolls cool slightly before frosting to prevent the frosting from melting completely.
• Use thick, non-waxed string or kitchen twine for shaping the pumpkins to avoid burning during baking.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cinnamon rolls, cinnamon rolls, pumpkin shaped rolls, cream cheese frosting, fall dessert, Halloween dessert