Pumpkin Shaped Cinnamon Rolls – The Perfect Fall Breakfast or Snack

These Pumpkin Shaped Cinnamon Rolls with Cream Cheese Frosting are a fun and festive way to enjoy the classic cinnamon roll. Perfect for fall and especially around Halloween and Thanksgiving, these soft, sweet rolls shaped like pumpkins are a delightful treat that both kids and adults will love. With the warmth of cinnamon and a luscious cream cheese frosting, they’re an irresistible breakfast, snack, or dessert. They’re also a great way to bring some seasonal charm to your table.

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Ingredients Overview: What You’ll Need

For the Dough:

• All-Purpose Flour: The base for the dough, which creates a soft, fluffy texture.

• Sugar: Sweetens the dough and feeds the yeast.

• Active Dry Yeast: Helps the dough rise and makes it light and fluffy.

• Salt: Enhances the flavor of the dough.

• Milk: Adds richness and helps activate the yeast.

• Butter: Adds flavor and moisture to the dough.

• Egg: Provides structure and richness to the dough.

• Pumpkin Puree: The star ingredient for both flavor and the beautiful color.

For the Cinnamon Sugar Filling:

• Brown Sugar: Adds depth and a slight caramel flavor.

• Cinnamon: The key spice for that classic cinnamon roll taste.

• Butter: Softened butter to help spread the filling evenly on the dough.

For the Cream Cheese Frosting:

• Cream Cheese: For the creamy, tangy base of the frosting.

• Butter: For richness and smoothness in the frosting.

• Powdered Sugar: Sweetens the frosting and gives it a smooth texture.

• Vanilla Extract: Adds a touch of flavor to the frosting.

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Step-by-Step Instructions: How to Make Pumpkin Shaped Cinnamon Rolls

These pumpkin-shaped cinnamon rolls are surprisingly easy to make with a few steps. Here’s how to create this fun fall treat:

Step 1: Prepare the Dough

In a large bowl, dissolve 1/4 cup sugar in 1 cup warm milk (about 110°F). Sprinkle 2 1/4 teaspoons active dry yeast over the milk and let it sit for about 5 minutes until it becomes foamy.

Add 1/2 cup softened butter, 1/2 cup pumpkin puree, 1 egg, and 1 teaspoon salt to the mixture. Stir to combine.

Gradually add 3 1/2 to 4 cups of all-purpose flour, one cup at a time, until the dough starts to come together. Once the dough begins to pull away from the sides of the bowl, transfer it to a floured surface and knead for 5–7 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 to 1 1/2 hours, or until doubled in size.

Step 2: Prepare the Cinnamon Sugar Filling

While the dough is rising, make the filling. In a small bowl, combine:

• 1/2 cup brown sugar

• 1 tablespoon cinnamon

• 1/4 cup softened butter

Mix until smooth and set aside.

Step 3: Shape the Cinnamon Rolls

Once the dough has risen, punch it down to release the air. Roll it out on a lightly floured surface into a rectangle about 12×18 inches.

Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges. Starting from the long side, tightly roll the dough into a log. Pinch the seams to seal it.

Cut the rolled dough into 12 even pieces using a sharp knife or dental floss. Arrange the rolls in a greased 9×13-inch baking dish, leaving space between them so they can rise again.

Step 4: Shape the Rolls into Pumpkins

Once you’ve arranged the rolls in the pan, you can shape them like pumpkins by pinching the top center of each roll to form a “stem” shape. Use a knife or scissors to make small cuts around the edges of each roll, creating segments like a pumpkin.

Cover the rolls loosely with plastic wrap and let them rise for another 30–45 minutes, or until they have puffed up.

Step 5: Bake the Cinnamon Rolls

Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 18–22 minutes or until golden brown on top.

Step 6: Make the Cream Cheese Frosting

While the rolls are baking, prepare the cream cheese frosting by beating together:

• 8 oz cream cheese (softened)

• 1/4 cup butter (softened)

• 1 teaspoon vanilla extract

• 2 cups powdered sugar

Beat until smooth and creamy.

Step 7: Frost the Rolls

Once the rolls are done baking, let them cool slightly in the pan for about 10 minutes. Then, spread the cream cheese frosting generously over the warm rolls, letting it melt into all the nooks and crannies.

For added decoration, you can pipe additional frosting into the center of the “pumpkin” top to resemble a pumpkin stem, or sprinkle a little cinnamon over the frosting for extra flavor.

Step 8: Serve and Enjoy

These pumpkin-shaped cinnamon rolls are best served warm! Enjoy them with a hot cup of coffee or tea, and watch as everyone marvels at your festive, delicious creation.

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Tips, Variations, and Substitutions

Tips for Perfect Pumpkin Shaped Cinnamon Rolls:

• Don’t Overmix the Dough: When mixing the dough, stop as soon as it comes together. Overmixing can make the rolls dense.

• Check the Oven Temperature: Ovens vary, so start checking for doneness at 18 minutes. The rolls should be golden brown on top and soft on the inside.

• Chill the Dough for Overnight: If you want to make these ahead of time, you can let the dough rise overnight in the fridge. Just let it come to room temperature before rolling and shaping.

• Be Generous with the Butter: The cinnamon sugar filling should be spread generously to ensure a rich, gooey texture in each bite.

Variations:

• Apple Cinnamon Filling: Add small bits of apple to the cinnamon-sugar filling for an extra layer of flavor.

• Nutmeg and Cloves: Add 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves to the filling for more of a fall-spiced flavor.

• Caramel Drizzle: Drizzle a little warm caramel sauce over the frosting for added sweetness.

Substitutions:

• Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free version of these cinnamon rolls.

• Dairy-Free: Swap out the butter and cream cheese with dairy-free alternatives and use almond milk in place of regular milk for a dairy-free version.

• Egg-Free: Use an egg substitute like flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) to make this recipe egg-free.

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Serving Ideas & Best Occasions

When to Serve:

• Fall and Halloween: Perfect for a spooky Halloween breakfast or an autumn-inspired brunch.

• Thanksgiving: These pumpkin-shaped cinnamon rolls are a delightful twist on traditional rolls and add a festive touch to your Thanksgiving spread.

• Christmas Morning: A wonderful holiday treat for Christmas morning, especially with a hot drink.

What to Serve With It:

• Pumpkin Spice Latte: Pair these cinnamon rolls with a pumpkin spice latte or your favorite fall drink for a cozy breakfast or snack.

• Apple Cider: Hot or cold apple cider complements the cinnamon and pumpkin flavors beautifully.

• Fresh Fruit: Serve with a side of fresh fruit like berries or sliced apples to balance out the richness of the rolls.

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Nutritional Information (Approximate per Roll)

• Calories: 350–400 per roll (depending on frosting and portion size)

• Fat: 18–22g (from butter and cream cheese)

• Carbs: 45–50g (from flour and sugar)

• Protein: 4–5g (from eggs and dairy)

• Fiber: 2–3g (from pumpkin and flour)

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Frequently Asked Questions (FAQ)

1. Can I make these ahead of time?

Yes! You can prepare the dough, shape the rolls, and refrigerate them overnight. In the morning, let them come to room temperature and bake as directed.

2. Can I freeze these cinnamon rolls?

Yes, you can freeze the unbaked rolls after shaping them. Just wrap them tightly and freeze for up to 2 months. When you’re ready to bake, let them thaw in the fridge overnight and then bake as usual.

3. Can I use store-bought dough for these cinnamon rolls?

Yes, if you’re short on time, you can use store-bought dough. Just follow the instructions on the package and shape the dough into a pumpkin for a quicker version of this recipe.

4. How do I make these spicier?

Add 1/4 teaspoon ground ginger and 1/4 teaspoon allspice to the filling for a more intense, fall-inspired flavor.

5. How can I store leftovers?

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week or freeze them for up to 2 months.

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