Pumpkin-Shaped Cinnamon Rolls The Cutest Fall Treat

Learn to make adorable pumpkin-shaped cinnamon rolls—perfect for cozy fall mornings!

In this festive fall episode of Stephanie’s Recipe Journal, Stephanie shows you how to make soft, gooey cinnamon rolls shaped like cute little pumpkins! These creative rolls are perfect for autumn brunches, Halloween treats, or Thanksgiving breakfast. Easy to make and fun to share, they’re sure to become a seasonal favorite!

Ingredients

  • Rolls
    • 1/2 cup pumpkin puree
    • 2/3 cup heavy cream (at room temperature)
    • 1/3 cup milk (warmed 100o – 110o F)
    • 1 large egg (at room temperature)
    • 1/3 cup sugar
    • 4 cups all-purpose flour
    • 1 tbs active dry yeast
    • 1 1/2 tsp salt
    • 1/8 tsp nutmeg
    • Whole pecans for pumpkin stems
  • Filling
    • 2/3 cup light brown sugar
    • 1 1/2 tbs ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground ginger
    • 1/8 tsp salt
    • 1/2 cup unsalted butter (at room temperature)
  • Icing
    • 2 ounces cream cheese (at room temperature)
    • 2 tbs salted butter (at room temperature)
    • 1 tsp vanilla extract
    • 1 1/2 cups powdered sugar
    • Orange food coloring (optional)

Directions

  1. Proof the yeast in the lukewarm milk with a tablespoon of the sugar.
  2. Whisk the flour remaining sugar, salt, and nutmeg together. Set aside.
  3. In the bowl of a stand mixer fitted with a dough hook attachment, add the pumpkin puree, heavy cream, and egg. Stir to combine.
  4. Stir in the yeast mixture and add the flour/sugar.
  5. Turn on the mixer and knead the dough for 15 minutes. It should be sticking to the bottom of the bowl, but not the sides.
  6. Cover the bowl with plastic wrap and place in a warm spot for 1-2 hours, or until it has doubled in size.
  7. In the meantime, line two baking sheets with parchment paper and cut the strings to form the pumpkin shape. You need (4) 10-inch strings for each roll.
  8. Next, mix the cinnamon sugar filling. In a medium bowl, combine the brown sugar, cinnamon, ground ginger, nutmeg, salt, and butter, mixing it into a paste using a fork.
  9. After the dough has doubled in size, put it back in the mixer, and knead for another 5 minutes to get rid of any air bubbles.
  10. Roll the dough out into a 12×24 in rectangle, at about 1/4-inch thickness. Spread the brown sugar filling evenly over the dough leaving about a 1/2-inch border on the sides. Roll it tightly and cut it into 10 equal pieces.
  11. Using the cut pieces of kitchen twine (4 for each roll) lay them out in a star and wrap & tie each cinnamon roll to shape the pumpkins.
  12. Arrange the rolls on the prepared baking sheets with the string knot on the bottom. Cover loosely with plastic wrap and let rise for another 30-40 minutes.
  13. Preheat the oven to 350°F. After the second rise, bake for 20 minutes.
  14. While the rolls are baking, make the cream cheese icing. Mix the cream cheese together with the butter until fluffy and pale yellow. Add the vanilla extract and powdered sugar. Add the orange food coloring, if using.
  15. When the rolls are done baking, remove from the oven. Carefully remove the strings and drizzle icing over the rolls. Place a pecan in the center of each cinnamon roll. Enjoy!
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