Pumpkin Cinnamon Roll Pumpkins
Soft homemade dough creates fluffy pumpkin-shaped cinnamon rolls.Butter, brown sugar, and cinnamon form the sweet filling.Kitchen twine creates the signature pumpkin ridges.The rolls bake until golden, soft, and wonderfully fragrant.A creamy vanilla glaze adds a delicious finishing touch.Perfect for fall breakfasts, brunches, parties, and holiday gatherings
Ingredients
For the Dough
- ¾ cup warm whole milk
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Cinnamon Filling
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
For the Glaze
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
For the Pumpkin Stems
- 12 small pieces of pretzel sticks, or small cinnamon-stick pieces
For Shaping
- Kitchen twine or unflavored cotton cooking string
Instructions
Activate the Yeast
- Add the warm milk, yeast, and granulated sugar to a large mixing bowl.Stir gently and let it stand for approximately 5–10 minutes, until the yeast becomes foamy.
Make the Dough
- Add the egg, melted butter, vanilla, and salt.Gradually mix in the flour until a soft dough forms.Transfer the dough to a lightly floured surface and knead for approximately 6–8 minutes, until smooth and elastic.
Let the Dough Rise
- Place the dough in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap.Let it rise in a warm, draft-free place for approximately 1 hour, or until doubled in size.
Prepare the Filling
- Combine the brown sugar, cinnamon, nutmeg, and salt in a small bowl.
Roll Out the Dough
- Gently punch down the dough.Roll it into a rectangle approximately 15×10 inches.Spread the softened butter evenly over the dough, leaving a small border around the edges.Sprinkle the cinnamon-sugar mixture evenly over the butter.
Roll and Cut
- Starting from the long side, tightly roll the dough into a log.Cut the log into 12 equal pieces.
Create the Pumpkin Shapes
- Take one cinnamon roll and gently round it with your hands.Wrap a piece of kitchen twine around the roll to create approximately 6–8 sections, tying the twine loosely at the top.Do not pull the twine too tightly because the dough needs room to expand.Repeat with the remaining rolls.
Second Rise
- Place the shaped rolls on a parchment-lined baking sheet, leaving space between them.Cover loosely and let them rise for approximately 25–30 minutes.
Bake
- Preheat the oven to 350°F (175°C).Bake the rolls for approximately 20–25 minutes, or until lightly golden and cooked through.Avoid overbaking so the centers remain soft.
Make the Glaze
- Beat the cream cheese and butter until smooth.Add powdered sugar and vanilla and mix until creamy.Add milk gradually until the glaze reaches your preferred consistency.
Decorate
- Drizzle or spread the glaze over the slightly warm rolls.Insert a small piece of pretzel stick or cinnamon stick into the center of each roll to resemble a pumpkin stem.Serve warm.
Notes
- Use warm rather than hot milk when activating the yeast.
- The dough should be soft and slightly tacky but not excessively sticky.
- Do not wrap the kitchen twine tightly around the dough.
- Use food-safe, unflavored cotton kitchen twine.
- Remove all twine before serving.
- Allow enough space between the rolls for expansion.
- Pretzel sticks make easy edible pumpkin stems.
- These rolls are best served warm and freshly glazed.