Pumpkin Shaped Cinnamon Rolls
This easy pumpkin cinnamon rolls recipe turns refrigerated cinnamon rolls into festive pumpkin-shaped treats with cinnamon sugar and cute pretzel stems. They’re a fun and simple addition to a fall breakfast or brunch.
Servings: 5 cinnamon rolls
Cost: 14
Equipment
- bakers twine
- Parchment Paper
Ingredients
- 17.5 ounce Pillsbury Grand Cinnamon Rolls
- 1 tsp cinnamon
- 1 cup light brown sugar
- 5 Dots Cinnamon Sugar Pretzels
Instructions
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper.
- Using three pieces of kitchen twine, create a cross with two pieces of the twine and then place the third piece of twine through the middle of the cross.
- Place each cinnamon roll on top of the twine and gently pull and tie each piece of twine into the center of the cinnamon roll to create the pumpkin shape.
- Bake in the oven for 23 minutes, periodically checking on the rolls and reshaping them into pumpkins if needed.
- 6. Remove from the oven the remove the twine from the rolls. Microwave the provided icing for 15 seconds then brush the rolls with it.
- 7. In a bowl mix together the cinnamon and brown sugar.
- 8. Dip each roll into the cinnamon sugar mixture to evenly coat.
- 9. Break off little pieces of pretzel and insert into the center of each roll to create the pumpkin stems.
Notes
- Check the cinnamon rolls while baking. Gently reshape them as needed to help them keep their pumpkin shape.
- Pretzels: Regular pretzels can be used instead of cinnamon sugar pretzels for the stems.