Super Easy Pumpkin Shaped Cinnamon Rolls
I love easy pumpkin shaped cinnamon rolls. These cute pumpkins made from Pillsbury Grand Cinnamon Rolls are an easy canned cinnamon roll hack. It’s a clever pumpkin shaped dessert idea and everyone loves these homemade pumpkin treats.
Servings: 5
Ingredients
- 1 Can cinnamon rolls dough Pillsbury Grand Cinnamon Rolls
- 1 1/2 Cup icing sugar
- 1 1/2 Tbsp. milk
- 5 Drops food colouring gel, green
- 5 Drops food colouring gel, orange
Instructions
- Preheat the oven to 350 degrees F and line an average sized baking sheet with parchment paper.
- 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.
- 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. Do not 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.
- Allow the cinnamon rolls to sit and dry for a few minutes.
Notes
- The icing turns out to be just enough for the 5 cinnamon rolls. If you don’t direct the icing and just let it drop everywhere, you may have to make more, and they won’t turn out as pretty.
- Be careful to not mix the colors as they will make some unsightly colors if so.
- The spoons were the MVPs of this recipe. I used them to glide and direct the icing to make the perfect coverage. This recipe is super easy, but to make it the prettiest, you have to be patient when applying the icing.
- If desired, you can add the dye to the icing that comes with the cinnamon rolls instead of making your own. I found that it didn’t come with near enough frosting and the coverage wasn’t as great or pretty as the homemade. Totally up to you.
- You can use other brands and shades of green and orange food dye. Just know that it might look different than these if you do as all dyes are not made equal.
- It’s important the cinnamon rolls cool before adding the icing or it will thin it out and the colors will be dull and not as visible, ruining the look of the cinnamon rolls.
- You have to use the toothpicks or the stems won’t appear. When baking, without the toothpick, the rolls will just form back into place.
Nutrition
Calories: 143kcal | Carbohydrates: 36g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 7mg | Sugar: 35g | Vitamin A: 7IU | Calcium: 5mg | Iron: 1mg
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