Description
Delightfully festive and delicious pumpkin-shaped cinnamon rolls with a sweet cinnamon brown sugar filling, topped with creamy homemade cream cheese frosting. Perfect for autumn celebrations, these rolls combine soft, buttery dough tinted with orange food coloring, and a touch of vanilla, cinnamon, and rich cream cheese frosting for an irresistible treat.
Ingredients
Scale
Dough Ingredients
- 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 (as needed for dough tinting)
- 40 pieces of thick thread (washed and dried), 15-20 cm long
Filling Ingredients
- 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
Cream Cheese Frosting Ingredients
- 170g cream cheese
- 75g butter, room temperature
- 1 3/4 cups (3.5 dl) powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Bloom the Yeast: In a bowl, combine the warm milk with the instant yeast and granulated sugar. Let it sit for about 10 minutes until the yeast bubbles and foams, indicating it is active.
- Prepare the Dough: Stir in the egg and salt, then add about half of the flour. Mix until a rough dough forms. Gradually incorporate the butter, adding one cube at a time, mixing thoroughly each time until fully incorporated. Add the remaining flour until the dough no longer sticks to the bowl. Add orange food coloring to tint the dough evenly and knead lightly. Cover and let the dough rest in a warm place for 1.5 hours until doubled in size.
- Prepare the Filling: In a small bowl, mix the softened butter, brown sugar, ground cinnamon, and vanilla sugar or extract until smooth and spreadable.
- Roll Out the Dough: On a floured surface, roll the risen dough into a large rectangle. Spread the cinnamon-butter filling evenly across the dough.
- Cut and Shape the Rolls: Roll the dough tightly from the long side into a log. Using a clean, thin sewing thread, cut the log into 10 evenly sized rolls. Place each roll on four pieces of string arranged in a crisscross pattern. Loosely tie the strings around each roll to create the pumpkin shape, allowing space for the dough to expand during baking.
- Final Rest and Bake: Let the pumpkin-shaped rolls rest for another 30 minutes. Preheat oven to 350°F (180°C). Brush the tops of the rolls with egg wash for a golden finish. Bake for 30-40 minutes or until golden brown.
- Make the Frosting: While baking, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy and smooth.
- Cool and Frost: After baking, allow the rolls to cool slightly. Remove the strings carefully and frost the rolls with the cream cheese frosting. Optionally, top each roll with a small pretzel stick or green candy to mimic a pumpkin stem.
- Enjoy: Serve these festive pumpkin-shaped cinnamon rolls warm or at room temperature for a delightful seasonal treat.
Notes
- Use fresh yeast for best rising results.
- Orange food coloring is optional but enhances the pumpkin effect.
- The threads should be tied loosely to prevent dough from being compressed.
- Store leftovers in an airtight container and refrigerate. Reheat gently before serving.
- For a vegan version, substitute dairy and egg ingredients with plant-based alternatives and ensure vegan sugar.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American, Scandinavian-inspired
Nutrition
- Serving Size: 1 roll (approx. 100g)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: pumpkin cinnamon rolls, cream cheese frosting, fall dessert, halloween treat, cinnamon roll recipe, festive baking
