Delicious Pumpkin Shaped Cinnamon Rolls for Fall Mornings

There’s something magical about waking up to the smell of warm cinnamon rolls, especially when they’re shaped like little pumpkins. These pumpkin shaped cinnamon rolls bring a festive touch to your breakfast or brunch, perfect for fall gatherings or cozy mornings at home. You’ll love how soft, gooey, and flavorful they are, plus the fun pumpkin shape adds a playful twist everyone will admire.

this Recipe

Making pumpkin shaped cinnamon rolls is easier than you might think, and the process is a wonderful way to get creative in the kitchen. Whether you’re baking for family or friends, this recipe will quickly become a seasonal favorite you’ll want to make year after year.

Why You’ll Love This Recipe

• Festive pumpkin shape adds charm to your breakfast table.
• Soft, tender dough with a sweet cinnamon filling.
• Easy to make with simple ingredients you likely have on hand.
• Perfect for fall celebrations or weekend brunches.
• Glaze adds a lovely sweet finish that enhances flavor.

Ingredients

Gather these ingredients to make your pumpkin shaped cinnamon rolls from scratch. They’re all common pantry staples, with just a touch of fall flair.

• 3/4 cup whole milk, warmed (about 110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour, plus extra as needed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, softened (for filling)
• 1 teaspoon ground cinnamon (for filling)
• 1/4 teaspoon ground nutmeg (optional, for filling)
• 1/2 cup powdered sugar (for glaze)
• 2 tablespoons milk (for glaze)
• 1/4 teaspoon vanilla extract (for glaze)
• 6 small pretzel sticks (for pumpkin stems)

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 30 minutes (includes rising time)
• Servings: 12 rolls
• Calories: Approximately 270 per roll

How to Make Pumpkin Shaped Cinnamon Rolls

1. In a small bowl, combine the warmed milk and yeast. Let sit for 5-7 minutes until foamy.
2. In a large mixing bowl, whisk together sugar, pumpkin puree, melted butter, and vanilla extract. Add the yeast mixture and stir to combine.
3. Gradually add flour, cinnamon, and salt to the wet ingredients, mixing until a soft dough forms. Knead on a floured surface for about 8 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise for 45 minutes or until doubled in size.
4. Roll the dough out into a 16×12-inch rectangle. Spread the softened butter evenly over the dough. Mix brown sugar, cinnamon, and nutmeg, then sprinkle over the buttered dough.
5. Starting at the long edge, tightly roll the dough into a log. Cut into 12 equal pieces with a sharp knife.
6. To shape each roll into a pumpkin, gently pinch the sides to create ridges, then insert a pretzel stick in the center as the stem. Place rolls on a parchment-lined baking sheet, cover, and let rise for 20 minutes.
7. Preheat the oven to 375°F. Bake the rolls for 16-18 minutes until golden brown and cooked through. Remove and let cool slightly.
8. While rolls cool, whisk powdered sugar, milk, and vanilla to create a smooth glaze. Drizzle over warm rolls before serving.

Tips for the Best Results

• Warm your milk to about 110°F to activate the yeast without killing it.
• Use fresh yeast for the best rise and flavor.
• Don’t over flour the dough; it should be soft and slightly sticky.
• Pinch the dough evenly around each roll to mimic pumpkin ridges clearly.
• Let rolls cool slightly before glazing to prevent glaze from running off.

Storage and Reheating

Store leftover pumpkin shaped cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap individually and freeze for up to 2 months.

To reheat, warm rolls in the microwave for 20-30 seconds or in a 300°F oven for 10 minutes. Add a fresh drizzle of glaze if desired for extra sweetness.

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree for this recipe, as canned pumpkin pie filling contains added spices and sugars that can alter the flavor and texture of your cinnamon rolls.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. You can gently press a finger into the dough—if the indentation remains, the dough has risen enough.

Can I make these rolls ahead of time?

Yes! You can prepare the rolls, shape them, and refrigerate overnight before baking. Just make sure to bring them to room temperature before baking to allow for proper rising.

What if I don’t have pretzel sticks for the pumpkin stems?

You can use small cinnamon sticks, thin carrot sticks, or even breadstick pieces to create the pumpkin stem effect if pretzel sticks aren’t available.