Pumpkin Shaped Cinnamon Rolls with Cream Cheese Frosting Recipe

Introduction

These Pumpkin Shaped Cinnamon Rolls are a delightful twist on a classic favorite, perfect for fall gatherings or festive treats. Soft, spiced, and topped with luscious cream cheese frosting, they bring a fun and seasonal flair to your baking.

Ingredients

• 1/2 cup (1 dl) 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 (1/2 dl) granulated sugar
• 2 1/2 cups (5 dl) all-purpose flour
• Orange food coloring
• 40 pieces of thick thread, 15-20 cm long
• 90 g butter, room temperature (for filling)
• 1/2 cup (1 dl) 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 (3.5 dl) powdered sugar
• 1 tablespoon vanilla extract (for frosting)

Instructions

1. Step 1: Bloom the yeast by mixing the warm milk, instant yeast, and granulated sugar in a large bowl. Let it sit for 10 minutes until foamy.
2. Step 2: Add the egg, salt, and half of the flour to the yeast mixture. Gradually add the butter and the remaining flour, mixing as you go. Add orange food coloring to achieve a pumpkin-like color and knead the dough until smooth. Cover and let it rise for 1.5 hours until doubled in size.
3. Step 3: Prepare the filling by combining the butter, brown sugar, ground cinnamon, and vanilla sugar or extract. Mix until smooth and creamy.
4. Step 4: Roll the dough out into a rectangle on a floured surface. Spread the filling evenly over the dough. Roll the dough tightly into a log, then slice into 10 equal rolls.
5. Step 5: Thread each roll onto a piece of thick thread, tying the thread loosely around each one to create a rounded pumpkin shape.
6. Step 6: Let the shaped rolls rest for 30 minutes. Brush them gently with an egg wash, then bake at 350°F (180°C) for 30-40 minutes, until golden and cooked through.
7. Step 7: While the rolls bake, prepare the cream cheese frosting by beating the cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, mixing until creamy.
8. Step 8: Once the rolls have cooled slightly, spread the cream cheese frosting over the top and serve.

Tips & Variations

• For a stronger pumpkin color, add a few drops of orange food coloring gradually until you reach the desired shade.
• Substitute vanilla sugar with vanilla extract if easier to find; both add a lovely aroma to the filling.
• Use kitchen twine as an alternative to thick thread to shape the pumpkins securely.
• Sprinkle chopped pecans or walnuts into the filling for added crunch and flavor.

Storage

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 20-30 seconds to soften before serving. For longer storage, freeze the rolls without frosting and thaw overnight in the refrigerator before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, after kneading, you can refrigerate the dough overnight. Let it come to room temperature and rise before rolling and shaping.

Can I skip the orange food coloring?

Yes, the coloring is optional and mainly for the pumpkin look. The rolls will still taste delicious without it.

Pumpkin Shaped Cinnamon Rolls with Cream Cheese Frosting Recipe

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★★★★★

4.4 from 75 reviews

• Author: Mariam
• Total Time: 2 hours 25 minutes
• Yield: 10 pumpkin-shaped cinnamon rolls 1x
• Diet: Vegetarian

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Description

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.

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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
• 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 (210 g) powdered sugar
• 1 tablespoon vanilla extract

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Instructions

1. Bloom the Yeast: 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.
2. Prepare the Dough: 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. Cover the dough with a clean cloth and let it rise in a warm place for 1.5 hours, or until doubled in size.
3. Prepare the Filling: 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.
4. Roll and Shape: 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.
5. Final Rest and Bake: 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.
6. Frost: 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.

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.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cinnamon rolls, pumpkin shaped rolls, cinnamon rolls with cream cheese frosting, fall dessert, Halloween treats, festive baked goods, pumpkin food coloring