Rewind Hollow Free pages

Recipes from the Attic

Belle’s Pumpkin Cinnamon Roll Ghosts

Belle unrolls the outer third of each roll, leaves the spiral as the head and folds the loose strip into three little loops tucked under it.

  • Makes 8 ghosts
  • Bake about 15–18 min at 350°F (180°C)
A painted plate of two iced cinnamon roll ghosts, each a spiral head with two round eyes and loops for a tail, beside a small carved pumpkin on a blue checked cloth.

Ingredients

You’ll wantlined baking sheet and string.

Method

  1. Yeast: Stir 1 tbsp of the sugar into the warm milk, sprinkle in the yeast and wait 5-7 min till foamy.
  2. Dough: Mix in the rest of the sugar, pumpkin, butter, egg, vanilla, flour, salt and spices. Knead 5-7 min till smooth. Rise 30-45 min.
  3. Roll: Roll to 16x15 in, spread the filling, roll up tight and cut 8 rolls with string.
  4. Ghosts: Unroll the outer third of each roll, leaving the spiral as the head. Fold the loose strip into 3 little loops tucked under the head. Lay flat on the lined sheet. Proof 20 min.
  5. Bake: 350°F about 15-18 min, till just golden. Pull them early: the thin loops bake faster than a full roll.
  6. Ice: Spoon icing over each head and down the loops while warm. Dot on two icing eyes with a chocolate chip in each.
  7. Tip: Hold back the last 1/2 cup of flour. The dough should stay a little tacky.

Inspired by @howwehost.

Same dough as Belle’s Pumpkin Cinnamon Rolls, new ghost shape.