Irresistible Pumpkin-Shaped Chocolate Cinnamon Rolls Recipe

Pumpkin-shaped chocolate cinnamon rolls are the ultimate fall treat that will have you feeling warm and fuzzy inside. Imagine pulling apart soft, gooey rolls filled with rich chocolate and fragrant cinnamon; it’s an aroma that makes you want to leap into your kitchen for a taste test. Halloween might be around the corner, but these delightful pastries are perfect for any occasion where comfort food is welcome.

These delightful treats not only look like pumpkins but also bring joy to gatherings, cozy weekends, or any time you crave something sweet. As you bite into their fluffy layers, you’ll experience a burst of flavors that dance on your tongue, leaving you eagerly wanting more. Trust me; once you’ve made these pumpkin-shaped chocolate cinnamon rolls, they’ll become your go-to recipe for impressing friends and family.

I made these magical pumpkin-shaped chocolate cinnamon rolls last Halloween, and my kids couldn’t get enough. With each roll they devoured, their eyes lit up like little jack-o’-lanterns.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture in your rolls; it makes all the difference.

• Active Dry Yeast: Make sure it’s fresh so your dough rises beautifully and becomes fluffy.

• Cinnamon Powder: Opt for ground cinnamon instead of whole sticks; it blends better into the filling.

• Granulated Sugar: This sweetener helps balance the flavors while creating a lovely golden crust.

• Milk: Use whole milk for creaminess that enhances the overall taste of the rolls.

• Butter: Melted butter adds richness; don’t skimp on this essential ingredient!

• Cocoa Powder: Cocoa brings out the chocolatey goodness; sift it well to avoid clumps.

• Eggs: Room temperature eggs help bind everything together smoothly.

• Pumpkin Puree: This adds moisture and a subtle pumpkin flavor that’s perfect for fall.

• Chocolate Chips: Opt for semi-sweet chips to complement the sweetness without being overwhelming.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pumpkin-Shaped Chocolate Cinnamon Rolls

Start by activating your yeast: In a small bowl, combine warm milk with sugar and yeast. Let it sit until bubbly—this usually takes about 5 minutes.

Prepare your dough: In a large mixing bowl, whisk together flour, cocoa powder, cinnamon powder, and salt. Add melted butter and eggs to your dry ingredients, then pour in the activated yeast mixture along with pumpkin puree. Mix until a sticky dough forms.

Knead like you mean it: Turn out the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. It should bounce back when poked gently.

Let it rise: Place your dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place until doubled in size—around 1 hour should do.

Roll it out: Once risen, punch down the dough gently before rolling it into a rectangle about ¼ inch thick. Spread melted butter over the surface generously before sprinkling sugar mixed with cinnamon and chocolate chips evenly across the dough.

Shape those pumpkins: Roll up your rectangle tightly from one end to another into a log shape. Cut into equal pieces—about 12 works well—and shape each piece into a pumpkin by pinching one end and twisting gently.

Final rise: Place your shaped rolls on a greased baking sheet lined with parchment paper. Let them rise again until doubled in size—about 30-45 minutes will suffice.

Bake them golden brown: Preheat your oven to 350°F (175°C). Bake those beauties for 20-25 minutes or until golden brown and utterly irresistible.

Glaze if desired: For an extra touch of sweetness, drizzle some glaze made from powdered sugar and milk over your cooled rolls before serving.

Enjoy every bite: Serve warm with coffee or tea while basking in compliments from friends and family who will surely be asking for seconds!

And there you have it! Your very own batch of pumpkin-shaped chocolate cinnamon rolls that not only look adorable but taste divine too! Sharing these is optional—but I promise they’ll disappear faster than you can say “pumpkin spice.”

Content: Using fresh pumpkin puree enhances flavor and adds moisture to your rolls, making them irresistibly soft. I once used canned puree and realized my rolls felt like bricks.

Perfecting the Cooking Process: Begin by mixing your dough, allowing it to rise before shaping into pumpkin shapes, then bake until golden brown. This sequence guarantees fluffy rolls with a delightful cinnamon aroma wafting through your kitchen.

Add Your Touch: Feel free to add chocolate chips or chopped nuts into the filling for added texture and flavor. You can swap store-bought icing for a homemade glaze if you’re feeling adventurous.

Storing & Reheating: Store leftover rolls in an airtight container at room temperature for up to three days. Reheat them in the microwave for about 10-15 seconds for that fresh-from-the-oven taste.

I’ll never forget the first time I made these rolls; my friends couldn’t believe how cute they looked and how delicious they tasted. We devoured them in minutes!

FAQ

Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour works but may result in denser rolls.

How do I make pumpkin puree from scratch?

Roast fresh pumpkins until soft, then blend until smooth for homemade puree.

What is the best way to shape these rolls?

Shape dough into small balls and pinch the top to create a pumpkin shape.

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Pumpkin-Shaped Chocolate Cinnamon Rolls

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Pumpkin-shaped chocolate cinnamon rolls are a delightful fall treat that combines soft, gooey rolls with rich chocolate and warm cinnamon flavors. Perfect for Halloween or any cozy gathering, these visually stunning pastries will impress friends and family while satisfying your sweet cravings. With an easy preparation process, they’re ideal for busy mornings or leisurely afternoons. Enjoy them fresh from the oven, drizzled with glaze for an extra touch of sweetness.

• Author: Jennifer
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: About 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fall Treat

Ingredients

Scale 1x2x3x

• 4 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 2 tsp cinnamon powder
• ½ cup granulated sugar
• 1 cup whole milk
• ½ cup unsalted butter, melted
• ½ cup cocoa powder
• 2 large eggs, room temperature
• 1 cup pumpkin puree
• 1 cup semi-sweet chocolate chips

Instructions

1. Activate the yeast: In a small bowl, combine warm milk with sugar and yeast; let sit until bubbly (about 5 minutes).
2. Prepare dough: In a large bowl, whisk together flour, cocoa powder, cinnamon, and salt. Add melted butter, eggs, and activated yeast mixture along with pumpkin puree; mix until sticky.
3. Knead dough: Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
4. First rise: Place in a greased bowl, cover with a towel, and let rise in a warm place until doubled (about 1 hour).
5. Roll out: Punch down the dough and roll into a rectangle (¼ inch thick). Spread melted butter on top; sprinkle with sugar mixture and chocolate chips.
6. Shape rolls: Roll tightly into a log; cut into about 12 pieces. Shape each piece into pumpkins by pinching one end and twisting.
7. Final rise: Place shaped rolls on a greased baking sheet lined with parchment; let rise until doubled (30-45 minutes).
8. Bake: Preheat oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.
9. Glaze if desired: Drizzle powdered sugar glaze over cooled rolls before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 14g
• Sodium: 190mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 40mg

Keywords: For added flavor, mix in nuts or other fillings. Store leftovers in an airtight container at room temperature for up to three days.