Homemade cinnamon rolls have been on my fall baking bucket list for years… then Reagan and I saw these super cute pumpkin shaped cinnamon rolls and I knew it was time.

Plus I am trying to slowly eat less and less processed foods so it was time to ditch canned cinnamon rolls. But if homemade does not in work for your phase of life, canned will work for the pumpkin shape if you like.

You can have soft, gooey cinnamon rolls that rival any bakery’s—right in your own kitchen. And trust me, once you taste these, you’ll never go back to store-bought.

I used this recipe from The Mindful Meringue to get started, but I also made a few tweaks to elevate them just a little.

*All of these products are linked with an affiliate link meaning I earn from qualifying purchases at no extra cost to you.

Ingredients

Dough

• 4 1/2 – 3/4 cups  Bread Flour separated (1st: 2 cups, then 2 cups, then 1/2 cup, then optional 1/4 cup)
• 1/3 cup  Granulated Sugar
• 2 packets Instant Yeast
• 1 1/3 cup  Milk
• 1/3 cup Salted Butter cut into cubes
• 1 Egg large, room temperature
• Orange zest

Cinnamon Filling

• 1/4 cup Salted Butter
• 1 1/2 cup  Brown Sugar
• 2 tbsp Cinnamon

Buttercream Frosting

• 2 sticks Salted Butter
• 2 cups  Powdered Sugar
• 1 tsp Vanilla Bean Paste or vanilla extract
• 2-3 tbsp milk

Directions

Dough

• Combine 2 cups of flour with sugar and yeast. Whisk together to aerate the mixture. Set aside.
• In a separate bowl heat butter with milk in a microwave for 45 seconds (Note: butter will not be completely melted and the milk should be warm not hot)
• Add the butter mixture, the zest of an orange and egg to the flour mixture. Mix together with a wooden spoon or your dough hook until a thick, wet mixture is formed.
• Add 2 cups of flour and mix well. Add the last 1/2 cup of flour until a soft dough is formed.
• Knead together dough until it becomes smooth, and soft. If the dough is still sticky add another 1/4 cup.
• Let the dough rest for 10 minutes, uncovered.
• Roll dough into a 15″ by 12″ rectangle.

Cinnamon Filling & Assembly

• Spread softened butter over surface of the dough, leaving a 1/2″ border along the long edge that is butter free.
• Combine brown sugar with cinnamon. Spread cinnamon mixture over butter layer.
• Roll dough from the 15″ end into a thick log towards the 1/2″ border.
• Cut into 12 pieces by scoring the surface of the log and cutting through with a serrated knife
• Place cinnamon rolls into a buttered 9″x13″ pan.* Cover with a towel and let it rise in a warm location for 1 hour
• Preheat oven to 350F. Bake for 30 minutes or until edges are golden brown. Let cool for 10-15 minutes.

Butter Cream Frosting

• In your mixer, beat the butter till smooth.
• Add the powdered sugar, vanilla, and milk. Mix well, starting slow so the powdered sugar doesn’t go flying.
• Spread a generous layer of butter cream icing onto the tops of the warm cinnamon rolls. Serve and enjoy!

Pumpkin Shaped Cinnamon Rolls

To make the cinnamon rolls pumpkin shaped you need butchers twine and kitchen scissors.

After you have sliced your cinnamon rolls you will tie 3-4 pieces of butchers twine around the cinnamon roll. Place the twine in a star/cross shape and put your cinnamon roll on top of it. Bring the twine up and around the cinnamon roll and tie it at the top.

Cover the cinnamon rolls with a towel and allow them to rise for 1 hour.

Bake for 20-25 minutes to keep them from drying out since they will not be nestled next to each other.

Add a cinnamon stick to the center for a stem and an edible leaf

Make It a Girl’s Day

Reagan is the one who inspired this recipe so of course instead of just baking, I had to make it a whole event with her.

We did a crafty girl’s day where we made pumpkin cinnamon rolls, decorated claw clips, and I had a homemade pumpkin cream iced chia latte. So good!

I will post those soon to share with you.

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