Discover the joy of fall mornings with our delightful recipe for Pumpkin Shaped Cinnamon Rolls. This whimsically shaped breakfast treat boasts the warming flavors of cinnamon and pumpkin, providing a sweet start to your autumn days. Get ready to fill your home with the inviting scent of baked goods and fall spice. Become a home bakery sensation today!
These Pumpkin Cinnamon Rolls are a great breakfast option this fall or any time of year. You’ll love how quick and easy it is to make this extra special breakfast for your family and friends.
It’s so much fun to make cute food for the kids.
I don’t know what it is about fancy food, but kids just seem to be more willing to try it and like it.
We just keep coming up with cute and easy ways to serve refrigerated cinnamon rolls.
It’s such an easy way to liven up the breakfast table.
And it hardly takes more time to making regular cinnamon rolls.
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Key to Success #1 – Use Pillsbury Grands Pumpkin Spice Rolls
You’ll be amazed at how simple it is to turn cinnamon rolls into large, puffy pumpkins.
However, there are a few things you must remember.
First, make sure you’re using a can of refrigerated cinnamon roll dough that can be unrolled into a long strip of dough.
Some refrigerated cinnamon roll dough is more like a sweet biscuit with a spiral shape stamped into the top of it using cinnamon and sugar.
The Pillsbury Grands Pumpkin Spice rolls, though, can actually be unrolled into a long strip of dough so they will work perfectly for these Pumpkin Cinnamon Rolls.
The Pumpkin Spice Rolls are a limited edition offering from Pillsbury so they may be hard to find.
But you can use any variety of Pillsbury Grands cinnamon rolls.
Key to Success #2 – Allow the Rolls to Cool Before Frosting
For each Pumpkin Cinnamon Roll, take a roll of dough and unroll it about 1 inch from the end.
Tent the end to form a stem at the top of each pumpkin, and place it on a parchment paper-lined baking sheet.
Bake the Pumpkin Cinnamon Rolls for 20-23 minutes at 350 degrees F.
When the Pumpkin Shaped Cinnamon Rolls are puffy and light brown, they are finished baking.
They should be taken out of the oven and left to cool for at least 10 minutes on the baking sheet.
The icing will melt into the cinnamon rolls if you add it while the rolls are still hot.
But they will be delicious either way.
I know it’s often hard to wait, especially when you have hungry mouths to feed before school.
And they will still be so pretty with the melted frosting if you frost them while warm.
Key to Success #3 – Tint the Frosting Using Gel Food Coloring
While you’re waiting for the Pumpkin Shaped Cinamon Rolls to cool, tint the icing that came with the cinnamon roll dough.
We’ll be tinting about 3/4 of the frosting orange to frost the body of the pumpkin.
For the other 1/4 of the frosting, we’ll tint it leaf green for the pumpkin stem.
If you want a little more frosting, you can add a few teaspoons of powdered sugar to the frosting along with a few drops of milk.
See the note in the recipe card for more details.
I highly recommend using gel food coloring so that it will not affect the consistency of your icing.
Gel food coloring is highly pigmented so it only takes a few drops to color the cinnamon roll frosting.
Americolor gel food coloring in Orange is the perfect shade for a lively little pumpkin.
And Americolor gel food coloring in Leaf Green makes a perky pumpkin stem.
But you can customize the colors to your preference.
Gently stir the gel food coloring into the frosting until the color is consistent.
Once the rolls have cooled slightly, use a butter life to spread the orange frosting all over the round part of the Pumpkin Rolls.
Use a little dab of green frosting on the pointed pumpkin stem.
Save this Pumpkin Shaped Cinnamon Rolls recipe to your favorite Fall Breakfast Ideas board or your Cinnamon Roll Recipes board.
- 1 can (17 oz) Pillsbury Grands Pumpkin Spice Rolls
- orange gel food coloring
- green gel food coloring
- Preheat oven to 350 degrees F.
- Place each roll of dough on a parchment paper-lined baking sheet and crimp the ends to form the stem of the pumpkin.
- Bake 20-23 minutes until the pumpkin rolls are puffy and light brown. Remove from the oven and allow the pumpkin rolls to cool for at least 10 minutes.
- Divide the frosting that came with the pumpkin spice rolls into two small bowls. Put about 3/4 of the frosting into one bowl and 1/4 into the other. Add 1-2 drops of orange gel food coloring to the larger bowl of frosting. Add 1-2 drops of green gel food coloring to the smaller bowl of frosting. Stir both well.
- Use a butter knife to spread the orange frosting on the round body of the pumpkin rolls. Spread a dab of green frosting on the pumpkin's stem.
If you want more frosting, you can add 1-2 tablespoons of powdered sugar and a few drops of milk to each bowl of frosting. Stir well.
You can substitute any variety of Grands refrigerated cinnamon roll dough if you are not able to find the Pillsbury Grands Pumpkin Spice Rolls.
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Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 166Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 143mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 2g
Nutrition Information Provided For Educational and Informational Purposes Only.
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