Pumpkin Shaped Cinnamon Rolls

These Pumpkin Shaped 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.

Try our Heart Cinnamon Rolls for Valentine’s Day or our Shamrock Cinnamon Rolls for St. Patrick’s Day.

Disclosure – I may get a small commission for purchases made through affiliate links in this post.

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.

Check out these other related recipes at GraceLikeRainBlog.com

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