• Preheat the oven to 350°F and line an average sized baking sheet with parchment paper. 

Prepare and Bake the Cinnamon Rolls

• Place the cinnamon rolls on the baking sheet, evenly spaced apart, with the end of the cinnamon roll facing to the left.  
• Grip the end of the cinnamon roll and gently unroll it about 3 inches. Pinch it at the top of the cinnamon roll and make a little peak, about ½ an inch in height. Roll the rest of the flap like normal. 
• Secure the middle of the pinch with a toothpick. Repeat for all cinnamon rolls. 
• Place in the oven and bake for 15 minutes or until cooked through. 
• Remove and let cool fully. 

Make and Add the Icing

• Once cooled, place 1 cup of the powdered sugar and 1 tablespoon of the milk in a small mixing bowl and mix thoroughly. You don’t want your icing to be too thin, you want it nice and thick, but still runny enough it will coat things well.  
• Add the orange dye and mix until no streaks appear.  
• Slowly and carefully spoon the orange onto the rolled portion of the cinnamon rolls, being careful to direct it with the spoon to cover every visible part of the roll. Don't cover the visibly peaked part you created with the toothpick. 
• Place the rest of the milk and powdered sugar in a separate bowl and mix well. 
• Add the green food dye to the bowl and mix until no streaks appear. 
• Using a clean spoon, coat the stem portion that was covered by the orange icing. Direct the icing as you did with the orange and be sure it covers every portion of the pumpkin stem.

Let Them Dry

• Allow the cinnamon rolls to sit and dry for a few minutes before serving.