Instructions

• In a bowl, mix the warm milk with the yeast and sugar. Let it sit for about 10 minutes until the yeast begins to bubble and foam.
• Once the yeast has bloomed, add the egg, salt, and about half of the flour to the bowl. Mix until a dough starts to form. Gradually add the butter, one cube at a time, mixing until fully incorporated. Continue adding the remaining flour until the dough no longer sticks to the sides of the bowl. Add orange food coloring and knead the dough until the color is evenly distributed. Cover the dough and let it rest for 1.5 hours in a warm place until it doubles in size.
• In a small bowl, combine the softened butter, brown sugar, cinnamon, and vanilla. Mix until you have a smooth, spreadable filling.
• After the dough has risen, roll it out on a floured surface into a large rectangle. Spread the cinnamon-butter mixture evenly over the surface.
• Roll the dough from the long side into a log. Use a clean, thin sewing thread to slice the log into 10 even rolls. Place each roll on 4 pieces of string arranged in a crisscross pattern. Tie the strings loosely around each roll to create the pumpkin shape, making sure not to tie them too tightly so the dough can expand during baking.
• Let the pumpkin-shaped rolls rest for another 30 minutes. Preheat the oven to 350°F (180°C). Brush the tops of the rolls with egg wash. Bake for 30-40 minutes, or until the rolls are golden brown.
• While the rolls are baking, prepare the cream cheese frosting by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy and smooth.
• Once the rolls are baked and slightly cooled, remove the strings and frost with the cream cheese frosting. You can also add a small pretzel stick or green candy on top of each roll for a 'pumpkin stem' effect.