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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
