Pumpkin Shaped cinnamon rolls
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Pumpkin Shaped cinnamon rolls

Okay I’m gonna be honest I like these way more than the pumpkin shaped bread with cream cheese filling. These are so fluffy and gooey, and when I tell you my kitchen and my whole house smelled amazing! I really wanted to add pumpkin purée in the dough but I ran out so food coloring it is to make them look like pumpkins😭

Serving Size:
10-12 buns
Time:
3 h
Difficulty:
2/5

For the dough:

  • 1 dl | 1/2 cup warm milk
  • 1 1/4 tsp instant yeast
  • 1 eggs room temp
  • 40 g room temp butter
  • 1/2 tsp salt
  • 1/2 dl | 1/4 cup sugar
  • 5 dl | 2 1/2 cups all purpose flour
  • Orange food coloring
  • 40 pieces thick thread (washed and dried), 15-20 cm long

For the filling:

  • 90 g room temp butter
  • 1 dl | 1/2 cup Brown sugar
  • 1,5 tbsp cinnamon
  • 1 tbsp vanilla sugar or vanilla extract

For the frosting:

  • 170g cream cheese
  • 75g room temp butter
  • 3,5 dl | 1 3/4 cup powdered sugar
  • 1 tbsp vanilla extract

Directions

  1. Start by blooming the yeast with the sugar and warm milk. Let bloom for 10 min.
  2. Then add all ingredients except the butter.
  3. When a dough is starting to form add the butter one cube at a time.
  4. When your dough don’t stick to the sides, set aside to rest for 1,5 hours.
  5. While the dough is resting make the filling by combining all ingrediens in a bowl, until smooth texture.
  6. When done proofing, roll out your dough, then spread the cinnamon – butter mixture.
  7. Use a washed and dried thin sewing thread to cut out perfect cinnamon rolls.
  8. Lay each cinnamon roll on 4 pieces of string in a crisscross pattern, place the roll in the center, and tie the strings loosely around it (be careful not to tie them too tightly, or they’ll bake into the dough).
  9. Let rest in room temperature for 30 min, then brush with egg wash.
  10. Bake in a preheated oven on 180 c for 30-40 min until golden.