Pumpkin-Shaped Biscoff Cinnamon Rolls

If autumn baking is calling your name, these Pumpkin-Shaped Biscoff Cinnamon Rolls are the answer! Soft, fluffy pumpkin spice bread, swirled with a gooey Biscoff filling, finished with a creamy maple cream cheese glaze. Each roll is tied with string before baking, so it puffs up into the cutest little pumpkin shape. A cinnamon stick stem finishes them off for the perfect pumpkin look!

This recipe is kindly sponsored by Tala Cooking. I only recommend products I personally use, trust and love.

Your Ingredients List

• Milk: Warmed up to activate the yeast and gives the bread a soft texture and rich flavour.
• Fast-action dried yeast: The magic ingredient that makes the bread dough rise and puff up beautifully. I used one packet of Allinson’s Time Saver Yeast.
• Unsalted butter: Adds richness and softness to the bread dough. Also used in the Biscoff filling to make it extra gooey.
• White caster sugar: Sweetens the bread dough and gives the yeast a helpful boost.
• Egg + extra yolk: Add richness and structure, giving your rolls that soft, fluffy texture.
• Canned pumpkin purée: Brings moisture, natural sweetness, and that golden orange colour to your dough.
• Strong white bread flour: Gives the rolls strength so they can rise high and hold their pumpkin shape.
• Pumpkin spice: a cosy mix of cinnamon, ginger, nutmeg, cloves and allspice. This brings all the autumn flavour! I’ve included my homemade recipe further down this page.
• Biscoff spread and biscuits: Bring that gorgeous caramelised biscuit flavour! The spread melts into the cinnamon roll layers, making the rolls gooey and soft. Whereas the biscuits add crunch, texture, and even more Biscoff flavour.
• Light brown sugar: Sweetens the filling and caramelises in the oven, creating chewy pockets and a soft caramel flavour.
• For the glaze: Mix full-fat cream cheese, maple syrup, icing sugar and milk together for a creamy, tangy glaze with a cosy depth of flavour.
• Cinnamon sticks: Pressed into the middle of each roll after baking to complete the pumpkin look.

RECIPE AT A GLANCE

TASTE

Sweet pumpkin and cosy spices meet the signature caramelised biscuit flavour of Biscoff. All balanced with a tangy cream cheese glaze!

TEXTURE

Soft, fluffy, gooey, melty, buttery and creamy all in one bite! The Biscoff biscuits bring a little welcome crunch too.

SKILL

Don’t be intimidated, these pumpkin-shaped cinnamon rolls look fancy, but they’re very doable! The dough just takes a bit of time and patience with proving, but the steps are simple.

SERVES

You should be able to make about 10 pumpkin rolls from this recipe, depending on how big you slice the rolls.

These are the Best Cinnamon Rolls I’ve Ever Made!!!

Yes, that’s right! THE BEST!!! These aren’t just your average cinnamon rolls… they’re super soft, extra fluffy, filled with cosy spices, sweet but not too sweet, and absolutely loaded with Biscoff! Plus, the pumpkin shape makes the cinnamon rolls look so adorable and festive 🎃 They’re impressive enough to wow a crowd, but secretly simple to pull together with a bit of patience and string. I’m not ashamed to admit I ate three in one day… breakfast, lunch and dinner! These may be my favourite cinnamon rolls, but I’d still recommend trying these two irresistible flavour twists on my website: Chocolate Orange Cinnamon Rolls and Pecan and Maple Cinnamon Rolls.

How To Make Pumpkin Shaped Biscoff Cinnamon Rolls

Step 1: Make the pumpkin spice bread dough

Start by warming your milk then sprinkle over the yeast. Stir in your melted butter, sugar, eggs and pumpkin purée. Now add your flour, pumpkin spice and salt, and mix with a wooden spoon until it comes together into a rough dough. Pop it into your mixer with a dough hook (or knead by hand if you’re feeling strong) until smooth, springy and soft (roughly 8-10 minutes).

Step 2: First proof

Transfer the dough into a lightly greased bowl, cover it up and leave it somewhere warm and cosy. Yeast loves a snug spot, so choose the warmest place in your house, such as an airing cupboard, next to a radiator, or in a proving drawer (if you’re lucky enough to have one). Thanks to fast-action dried yeast, the dough should double in size in about 1–1.5 hours, so pop the kettle on while the magic happens. You can see a before-and-after comparison in the photographs below.

Step 3: Fill with Biscoff, slice and roll the dough

Time to get that filling ready! Mix your melted butter, warmed Biscoff spread and sugar together until you’ve got a sweet, caramelly paste. Then blitz or bash your Biscoff biscuits into fine crumbs.

Roll your dough out into a big rectangle, about 14×10 inches. Grab a spatula (a little offset spatula like Tala’s works wonders here) and spread the Biscoff filling evenly across the dough, making sure you go right to the edges. Scatter over the biscuit crumbs and gently press them in so they stick.

Slice the dough into 1-inch strips (Tala’s pizza cutter makes this super easy and neat) and then roll each strip up tightly from one end. The tighter you roll, the prettier your swirls will be with no gaps, meaning more filling in each bite. You should be able to make about 10 cinnamon rolls in total.

Step 4: Shape the cinnamon rolls into pumpkins

This step is really simple; all you need is some Tala cooking twine. Start by cutting four 20cm lengths of twine per cinnamon roll, then follow these steps working one roll at a time:

1. Lay four lengths of twine on your work surface in a star shape (overlapping the twine in the middle).
2. Pop a cinnamon roll in the centre of the star.
3. Wrap the opposite pieces around the roll and tie a loose knot so the strings create pumpkin “segments”.
4. Use scissors to cut off any excess twine, flip the roll knot-side down and arrange on a lined baking tray.

Step 5: Second proof and bake

Now it’s time for the second proof. Arrange your pumpkin rolls on lined baking trays, making sure you leave plenty of space between them. Loosely cover with clingfilm and a tea towel, then let the cinnamon rolls proof for another 30-45 minutes or until they’ve plumped up and taken on the shape of a pumpkin. You can see the difference in size and shape in the left and middle photographs below.

Bake you rolls at 180°C fan for 15-18 minutes. They should look golden and risen, with a gooey filling. Leave to cool for 20 minutes, then carefully cut the string, one piece at a time, and peel it away from the rolls.

Easy 5-minute Cream Cheese Glaze

The cream cheese glaze is honestly the easiest part, it takes just 5 minutes to whip up! All you do is whisk together cream cheese, milk, maple syrup and icing sugar until smooth and glossy. Spoon it over your pumpkin-shaped cinnamon rolls while they’re still slightly warm. This way, the glaze melts a little and seeps into all the swirly gaps for extra gooeyness. To finish, press a cinnamon stick into the centre of each roll for the cutest little pumpkin stem. Now tuck in and enjoy the deliciousness!

Recipe FAQ’s for baking Pumpkin Shaped Cinnamon Rolls

Pumpkin Spice Biscoff Cinnamon Rolls

Soft and fluffy Pumpkin Shaped Cinnamon Rolls with gooey Biscoff filling and maple cream cheese glaze!

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Prep: 1 hour hour

Cook: 15 minutes minutes

Proving Time: 2 hours hours

Total: 3 hours hours 15 minutes minutes

Servings: 10 Rolls

Ingredients

For the pumpkin spice bread dough:

• 80 millilitre Milk full fat or semi skimmed
• 1 packet Fast-action dried yeast I used Allinson's Time Saver Yeast (11g packet)
• 50 grams Unsalted butter melted
• 50 grams White caster sugar
• 1 medium Egg at room temperature
• 1 medium Egg yolk at room temperature
• 150 grams Canned pumpkin puree
• 460 grams Strong white bread flour plus extra for dusting
• 1 teaspoon Salt
• 2 tablespoons Pumpkin spice either shop bought or homemade

For the biscoff filling:

• 50 grams Unsalted butter melted
• 150 grams Biscoff Spread warmed in the microwave for 10 seconds
• 100 grams Light brown sugar
• 100 grams Biscoff biscuits crushed into fine crumbs

For the cream cheese frosting:

• 75 grams Full-fat cream cheese use cold from the fridge
• 4 tablespoons Milk
• 2 tablespoons Maple syrup
• 75 grams Icing sugar

Metric – US Customary

Instructions

Start by making the pumpkin spice bread dough:

• Measure the milk into a jug or bowl and microwave for 30-40 seconds. The milk needs to be 40°C/110°F to activate the yeast. No thermometer? Test the temperature by dipping your finger into the milk, it should feel like warm bathwater.
  80 millilitre Milk
• Pour the warm milk into the bowl of your electric mixer fitted with a dough hook. Sprinkle the dried yeast over the milk. Leave for 1 minute.
  1 packet Fast-action dried yeast
  
• Add the melted butter, sugar, whole egg, egg yolk and pumpkin puree. Use a wooden spoon to mix the ingredients together.
  50 grams Unsalted butter, 50 grams White caster sugar, 1 medium Egg, 1 medium Egg yolk, 150 grams Canned pumpkin puree
  
• Stir the bread flour, pumpkin spice and salt together in a bowl to combine. Then, add the ingredients to the bowl of your stand mixer and use a wooden spoon to mix them into a rough dough.
  460 grams Strong white bread flour, 2 tablespoons Pumpkin spice, 1 teaspoon Salt
  
• Turn the mixer to medium speed and knead for 8-10 minutes. The dough should look smooth, shiny and spring back if pressed with your finger. If it doesn't spring back, continue kneading for an additional 1-2 minutes.

  No mixer? Knead the dough by hand on a floured surface for 10-15 minutes.
  
• Place the dough in a large bowl that's been greased with oil or cooking spray. Loosely cover with clingfilm and a warm kitchen towel.
  
• Place the bowl in the warmest spot of your home (I put mine next to a radiator or in the airing cupboard) and leave to prove for 1-1.5 hours, or until the dough has doubled in size. It helps to take before and after photos to compare the difference.
  

Meanwhile prepare the Biscoff filling:

• Mix the melted butter, Biscoff spread and brown sugar to make a paste.
  50 grams Unsalted butter, 150 grams Biscoff Spread, 100 grams Light brown sugar
  
• Blitz the Biscoff biscuits to fine crumbs using a blender or food processor, or bash with a rolling pin.
  100 grams Biscoff biscuits
  

Fill and roll the dough:

• Lightly flour a worktop. Roll the dough out into a large rectangle (roughly 14×10-inch).
  
• Spread the Biscoff filling over the dough, taking it right to the edges.
  
• Scatter the biscuit crumbs on top and press them into the dough.
  
• Use a sharp knife or pizza cutter to slice the dough widthwise into 1-inch strips. Tightly roll up each strip. You should be able to make 9-10 cinnamon rolls.
  

Shape the rolls into pumpkins:

• Cut 4 lengths of cooking twine per cinnamon roll, each piece measuring 20cm.
• Working one cinnamon roll at a time, lay out 4 pieces of twine in a star shape, overlapping them in the middle. Place a roll in the centre.
  
• Tie each piece of twine into a knot around the roll and cut off the excess string. Don't tie too tightly, otherwise the twine will cut through the roll during the second proof and baking. The twine should just lightly touch the dough. Repeat for all cinnamon rolls.
  
• Flip the rolls over (knot side down) and arrange on several lined baking trays, leaving plenty of space between each.
  
• Loosely cover the rolls with clingfilm and a tea towel. Leave to prove for 30-45 minutes. They should puff up and take on the shape of a pumpkin.
  

Bake the pumpkin rolls:

• Preheat your oven to 180°C fan / 200°C conventional.
• Brush the pumpkin rolls with milk. Bake for 15-18 minutes until golden brown, risen, and the filling is gooey. Leave to cool for 20 minutes. Carefully cut the twine and peel it away from the rolls.
  

Meanwhile, prepare the cream cheese maple glaze:

• Whisk the cream cheese, milk and maple syrup together until smooth.
  75 grams Full-fat cream cheese, 4 tablespoons Milk, 2 tablespoons Maple syrup
  
• Sift in the icing sugar and whisk to combine.
  75 grams Icing sugar
  

Frost and decorate the rolls:

• Spoon the glaze over the cinnamon rolls. Finish by pressing a cinnamon stick in the middle. Enjoy!
  

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