Charming Pumpkin Shaped Cinnamon Rolls with Cream Cheese Frosting
As the days grow shorter and the air turns crisp, the season calls for a touch of whimsy and a lot of warmth in the kitchen. These Pumpkin Shaped Cinnamon Rolls are the perfect way to answer that call. This isn’t just a cinnamon roll recipe; it’s a creative and delicious project that transforms a classic pastry into a charming, festive treat. Each roll is a masterpiece of soft, buttery dough, a sweet and spicy cinnamon filling, and a luscious cream cheese frosting. The secret to their delightful shape is a simple technique using kitchen thread, making them a fun and impressive dessert to share. Combining the comforting flavors of a classic cinnamon roll with a touch of seasonal creativity, these pumpkin-shaped rolls are the perfect indulgence for a cozy morning or a festive celebration. Their inviting aroma and charming appearance will bring a smile to anyone’s face.
Why You’ll Love This:
- A Charming and Unique Look: The delightful pumpkin shape makes these cinnamon rolls truly special. They look incredibly festive and are a perfect way to add a bit of seasonal charm to your breakfast or dessert table. This is a simple technique that yields a visually stunning result, proving that you don’t need to be a pastry chef to create a showstopper.
- Unbelievably Soft and Fluffy: The dough is a dream to work with and bakes up into an unbelievably soft and pillowy roll. The combination of warm milk, butter, and yeast creates a tender, fluffy crumb that is the perfect base for the rich cinnamon filling.
- Classic Flavor with a Twist: These rolls have the timeless taste of a classic cinnamon roll, with a buttery, spiced filling that is perfectly complemented by the tangy cream cheese frosting. The balance of flavors is a guaranteed crowd-pleaser that everyone will love.
- A Fun and Rewarding Project: Making these rolls is a fun and creative process that is perfect for a weekend afternoon. The shaping technique is surprisingly simple and the result is so rewarding, making this a great recipe to get the whole family involved in.
Perfect Occasion:
These Pumpkin Shaped Cinnamon Rolls are a versatile dessert that fits into many different settings with ease and elegance. They are the perfect addition to a fall-themed brunch or a holiday gathering like Thanksgiving. Their warm, spiced flavor and charming appearance make them a festive and delicious treat for a Halloween party or a cozy morning at home. You can also serve them at a special breakfast for the family, where their unique shape will be a fun surprise. The rolls’ homemade charm and comforting flavors make them the star of any table, offering a familiar yet special touch that feels both effortless and elegant. No matter the event, these rolls are sure to be a beloved and memorable part of the meal.
Serving and Decoration Tips:
- A Perfect Pumpkin Stem: For a simple and charming final touch, you can add a small pretzel stick or a piece of green candy to the center of each roll. This creates a realistic “pumpkin stem” that makes the rolls look even more festive and delightful.
- A Drizzle of Glaze: The cream cheese frosting is the perfect finishing touch for these rolls. You can either spread the frosting over the rolls while they are still slightly warm, which will cause it to melt into a beautiful glaze, or you can wait until they are cool and pipe it on for a more structured look.
- A Sprinkle of Spices: For an elegant and simple garnish, you can sprinkle a little extra ground cinnamon or a dash of nutmeg over the frosting. This adds a pop of color and signals the warm, spiced flavors within.
- Serve with Coffee: The rich, buttery rolls and tangy frosting are the perfect partner for a hot cup of black coffee or a creamy latte. The flavors of the coffee will complement the sweet and spiced rolls, creating a cozy and comforting combination.
Ingredients:
- For the Dough (Makes 10 Rolls):
- 1/2 cup (1 dl) warm milk
- 1 1/4 teaspoon instant yeast
- 1 large egg, room temperature
- 40g 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 (washed and dried), 15-20 cm long
- For the Filling:
- 90g butter, room temperature
- 1/2 cup (1 dl) brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1 tablespoon vanilla sugar or 1 tablespoon vanilla extract
- For the Cream Cheese Frosting:
- 170g cream cheese
- 75g butter, room temperature
- 1 3/4 cups (3.5 dl) powdered sugar
- 1 tablespoon vanilla extract
Instructions:
Step 1: Bloom the Yeast and Prepare the Dough
In a large mixing bowl, combine the warm milk with the instant yeast and granulated sugar. The warmth of the milk is crucial as it activates the yeast. Let the mixture sit for about 10 minutes until it begins to bubble and foam. This confirms that your yeast is active and ready to go. Once the yeast has bloomed, add the large egg, salt, and about half of the all-purpose flour to the bowl. Mix until a dough starts to form. Gradually add the softened butter, one cube at a time, mixing until it is fully incorporated into the dough. Continue adding the remaining flour until the dough is soft and no longer sticks to the sides of the bowl. Add a few drops of orange food coloring and knead the dough until the color is evenly distributed and the dough is smooth and elastic. Cover the dough and let it rest for 1.5 hours in a warm, draft-free place until it doubles in size.
Step 2: Prepare the Filling and Roll Out the Dough
While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, brown sugar, ground cinnamon, and vanilla sugar or extract. Mix with a spoon or spatula until you have a smooth, spreadable filling. Set it aside. After the dough has risen, gently punch it down to release the air and transfer it to a lightly floured surface. Use a rolling pin to roll the dough out into a large rectangle. The dough should be about a quarter-inch thick. Use a spatula to spread the cinnamon-butter mixture evenly over the entire surface of the rolled-out dough, leaving a small border at the top and bottom of the long side.
Step 3: Cut and Shape the Rolls
Beginning from the long side, tightly roll the dough into a log. Use a clean, thin sewing thread to slice the log into 10 even rolls. This creates a clean, precise cut that won’t flatten the rolls. Now it’s time to create the pumpkin shape. For each roll, take 4 pieces of string and arrange them in a crisscross pattern on your work surface. Place each roll in the center of the strings. Gently lift the strings and tie them loosely around each roll, making sure not to tie them too tightly so the dough can expand during baking. The strings will create the classic pumpkin segments as the rolls rise and bake.
Step 4: Final Rest and Bake
Place the pumpkin-shaped rolls in a baking dish, making sure to leave a little space between each one. Let the rolls rest for another 30 minutes in a warm place for a second rise. While they are resting, preheat your oven to 350°F (180°C). Once they have rested, brush the tops of the rolls with a light layer of egg wash. Bake for 30-40 minutes, or until the rolls are golden brown and cooked through. They will be incredibly fragrant and look perfectly puffy.
Step 5: Make the Frosting, Cool, and Frost
While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, use an electric mixer to beat the room temperature cream cheese and butter together until the mixture is smooth and combined. Gradually add the powdered sugar and vanilla extract, beating on low speed until the sugar is incorporated, then increase the speed to medium and mix until the frosting is creamy and smooth. Once the rolls are baked, let them cool slightly on a wire rack. While they are still warm, carefully remove the strings that created the pumpkin shape. Frost with the cream cheese frosting. For a final touch, you can add a small pretzel stick or a piece of green candy on top of each roll for a perfect “pumpkin stem” effect. Enjoy!
Make Ahead Options
These Pumpkin Shaped Cinnamon Rolls are the perfect make-ahead dessert, which makes them ideal for a special breakfast or a holiday morning. You can prepare the dough, roll it out, and shape the rolls the night before. After you have tied them with the string and placed them in the baking pan, cover them tightly with plastic wrap and store them in the refrigerator overnight. In the morning, take the rolls out and let them come to room temperature while the oven preheats (about 30 minutes). Bake as instructed. This allows you to have warm, fresh-baked rolls without having to do all the work in the morning. The cream cheese frosting can also be made a day in advance and stored in the refrigerator.
Storage Tips for Pumpkin Shaped Cinnamon Rolls
- Room Temperature: Once the rolls have cooled and been frosted, they can be stored in an airtight container at room temperature for up to 2 days. This will keep them soft and fresh.
- Refrigerator: To extend their freshness, especially due to the cream cheese frosting, you can store the rolls in an airtight container in the refrigerator for up to a week. The frosting will firm up slightly, but the rolls will remain moist and delicious.
- Freezer: For longer storage, you can freeze the baked rolls without the frosting. Once they have cooled completely, wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy, thaw them at room temperature and then prepare the fresh frosting just before serving.
Tips for the Best Pumpkin Shaped Cinnamon Rolls
- Use Room Temperature Ingredients: For a smooth, pliable dough, it’s essential that your milk is warm and that your egg and butter are at room temperature. This will allow them to incorporate more smoothly into the dough.
- Knead the Dough: Don’t skimp on the kneading time. This is what develops the gluten and gives the rolls their signature soft, chewy texture.
- Don’t Tie the String Too Tightly: When you are shaping the rolls with the string, be sure to tie it loosely. The dough will expand as it rises and bakes, and you want to give it plenty of room to puff up and create the beautiful pumpkin shape.
- Check Yeast Freshness: The most common reason for a dough not rising is old yeast. Always check the expiration date on your yeast package. If your yeast doesn’t become bubbly after 10 minutes, it’s likely no longer active.
- Brush with Egg Wash: The egg wash on top of the rolls is what gives them that beautiful golden-brown color and a nice, shiny finish when they come out of the oven.
Pumpkin Shaped Cinnamon Rolls Variations & Substitutions:
- Different Fillings: While the cinnamon-sugar filling is a classic, you can easily substitute it with another filling. A rich apple pie filling, a pecan filling, or a simple cream cheese filling would all be delicious alternatives.
- Different Frostings: The cream cheese frosting is a classic, but you can also use a simple powdered sugar glaze or a rich maple glaze. Simply whisk together powdered sugar and milk for a simple glaze, or add a bit of maple syrup for a fall-themed flavor.
- Nutty Crunch: For an added crunch and nutty flavor, you can sprinkle some finely chopped pecans or walnuts into the cinnamon filling before you roll up the dough.
- Spicier Rolls: For a spicier roll, you can add a hint of ground ginger or allspice to the cinnamon filling. This will add a more complex and warm flavor profile that pairs beautifully with the sweet dough.
What to Serve with Pumpkin Shaped Cinnamon Rolls:
These rolls are a delightful treat on their own, but they are also the perfect partner for a variety of beverages. A warm cup of black coffee or a creamy latte is a classic pairing that complements the rich, sweet flavors of the roll. For a cozier feel, serve them with a mug of warm apple cider or a spicy chai tea latte. The warm spices in the drinks will harmonize beautifully with the cinnamon in the rolls. For an indulgent dessert, you can serve them alongside a scoop of vanilla bean ice cream or a generous dollop of whipped cream on the side. The contrast of warm and cold is simply divine.
Pumpkin Shaped Cinnamon Rolls FAQs:
- Why isn’t my dough rising?
The most common reasons for a dough not rising are that your yeast is old or that your milk was too hot, which killed the yeast. Ensure your yeast is fresh and that your milk is warm, not hot. A warm, draft-free spot is also essential for a good rise. - What if I don’t have instant yeast?
You can use active dry yeast instead of instant yeast. The only difference is that active dry yeast needs to be activated first. To do this, mix the yeast with the warm milk and a teaspoon of sugar in a bowl and let it sit for about 10 minutes until it is foamy. Then, proceed with the recipe as instructed, adding the rest of the ingredients. - What kind of thread should I use?
You should use a clean, thick cotton or kitchen twine thread. It’s important that it is not too thin, as it may break when you tie the rolls. You should also ensure the thread is washed and completely dry before you use it. - Can I use a different color food coloring?
Yes, you can. While orange food coloring is used to create the pumpkin color, you can use any color you like. For a more subtle look, you can leave the food coloring out entirely. - Why did my rolls lose their shape?
If your rolls lost their shape, it is likely that the strings were tied too tightly, preventing the dough from expanding. It is also possible that the rolls were not given enough time to rise before baking. Be sure to tie the strings loosely and let the rolls rest for the final 30 minutes.
Pumpkin Shaped Cinnamon Rolls with Cream Cheese Frosting Recipe Card
Ingredients
For the Dough:
- 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
- For the Filling:
- 90 g butter room temperature
- 1/2 cup 1 dl 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 3.5 dl powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Bloom the Yeast: Mix warm milk, yeast, and sugar. Let sit for 10 minutes.
- Prepare the Dough: Add egg, salt, and half the flour. Gradually add butter and remaining flour. Add orange food coloring and knead. Cover and let rise for 1.5 hours.
- Prepare the Filling: Mix butter, brown sugar, cinnamon, and vanilla until smooth.
- Roll and Shape: Roll dough into a rectangle. Spread filling. Roll into a log and slice into 10 rolls. Place rolls on strings, tie loosely to create a pumpkin shape.
- Final Rest and Bake: Let rolls rest for 30 minutes. Brush with egg wash. Bake at 350°F (180°C) for 30-40 minutes.
- Frost: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mix until creamy. Frost the rolls once they have cooled.