Pumpkin Shaped Cinnamon Rolls with Cream Cheese Frosting

These pumpkin-shaped cinnamon rolls with cream cheese frosting are a fun and festive twist on a classic treat. Fluffy, soft, and swirled with cinnamon sugar, they’re made to look like adorable little pumpkins—perfect for autumn mornings, Halloween brunches, or Thanksgiving breakfast spreads.

Why You’ll Love This Recipe

I love how these cinnamon rolls turn an everyday favorite into something extra special for fall. The pumpkin shape adds charm without complicating the process, and the cream cheese frosting melts right into every warm, gooey swirl. They’re cozy, eye-catching, and always a hit at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Active dry yeast
• Warm milk
• Granulated sugar
• Salt
• Eggs
• Unsalted butter (softened)

For the filling:

• Brown sugar
• Ground cinnamon
• Unsalted butter (softened)

For shaping:

• Kitchen twine or food-safe string
• Cooking spray or oil (to coat the twine)
• Pecan halves (for the pumpkin “stem”)

For the cream cheese frosting:

• Cream cheese
• Unsalted butter
• Powdered sugar
• Vanilla extract
• Milk (to thin, if needed)

Directions

1. I start by proofing the yeast in warm milk with a pinch of sugar. Once it’s foamy, I mix in the remaining sugar, eggs, softened butter, and salt, then gradually add flour to form a soft dough. I knead it until smooth and elastic, then let it rise in a warm place for about an hour or until doubled in size.
2. I roll out the dough into a large rectangle, spread it with softened butter, and sprinkle the cinnamon sugar mixture evenly on top.
3. I roll the dough tightly into a log and slice it into even pieces—about 12 rolls.
4. To shape each roll into a pumpkin, I cut four pieces of kitchen twine, lightly coat them with oil or spray, and crisscross them under each roll. I tie the strings loosely over the top to create 8 segments, then place the rolls on a baking sheet lined with parchment paper.
5. I let them rise again for about 20–30 minutes, then bake at 350°F for about 20–25 minutes until golden brown.
6. While they bake, I make the frosting by beating together cream cheese, butter, powdered sugar, and vanilla until smooth.
7. Once the rolls are out of the oven, I let them cool slightly, remove the strings, and insert a pecan half in the center to complete the pumpkin look.
8. I drizzle or spread cream cheese frosting on top while the rolls are still warm for that perfect gooey finish.

Servings and timing

This recipe makes about 12 pumpkin-shaped cinnamon rolls. It takes around 2.5 hours total: 20 minutes to prep the dough, 1 hour for the first rise, 15 minutes for filling and shaping, 30 minutes for the second rise, and 20–25 minutes to bake.

Variations

Sometimes I add pumpkin puree and pumpkin pie spice to the dough for an extra seasonal twist. I also like to mix chopped pecans or walnuts into the filling for crunch. For a different finish, I use maple glaze instead of cream cheese frosting. And when I’m short on time, I use store-bought cinnamon roll dough and just shape and decorate them like pumpkins.

Storage/Reheating

I store any leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I microwave them for about 20 seconds or warm them in a low oven until soft and gooey again. If I’ve already frosted them, I keep them in the fridge so the frosting stays fresh.

FAQs

How do I keep the string from sticking to the rolls?

I always spray or coat the twine with a little oil before tying it around the dough. This keeps it from sticking and helps it come off cleanly after baking.

Can I make these ahead of time?

Yes, I often prep the rolls the night before, shape them, and refrigerate overnight. In the morning, I let them come to room temperature and rise before baking.

Do I have to use string to make the pumpkin shape?

Using string gives the most defined pumpkin look, but if I’m in a pinch, I slightly score the rolls with a knife to mimic the pumpkin ridges.

Can I freeze these cinnamon rolls?

Yes, I freeze them before or after baking. If I freeze them unbaked, I thaw and let them rise before baking. If already baked, I reheat and frost them before serving.

Can I use store-bought dough?

Absolutely. If I’m short on time, I grab canned cinnamon roll dough, cut and shape them the same way, and just add the frosting and pecan stem after baking.

Conclusion

These pumpkin-shaped cinnamon rolls with cream cheese frosting are a charming way to celebrate the season. I love how festive they look and how indulgent they taste, with that perfect mix of fluffy dough, spiced sweetness, and creamy frosting. They’re a seasonal favorite I look forward to baking every fall.

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