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.
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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
