Pumpkin Shaped Cinnamon Rolls

Cute Cinnamon Rolls for Fall

You’re absolutely going to fall for these adorable and delicious Pumpkin Shaped Cinnamon Rolls. They’re the perfect autumn breakfast treat and would be so sweet to serve at your Thanksgiving Day brunch! All you need are store-bought pumpkin spice cinnamon roll dough and colorful sprinkles. So easy to make and so yummy. They’re sure to be a hit this season!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Canned Grands! Pumpkin Spice Cinnamon Rolls – If you can’t find the pumpkin flavored cinnamon rolls, you can use Original Grands! Cinnamon Rolls or the Jumbo Cinnamon Rolls from Trader Joe’s (just be sure they unravel).
• Pumpkin Spice Icing, from the cinnamon roll cans – if using the icing from the regular flavored cinnamon rolls, you could spice it up with a teaspoon of pumpkin pie spice for the added flavor and festiveness.
• Orange sprinkles
• Green sprinkles

Supplies:

• Large sheet pan
• Parchment paper
• Kitchen tongs

Watch Me Make It!

Step into the kitchen with me to make these adorable cinnamon rolls shaped like pumpkins.

How to Make Pumpkin Shaped Cinnamon Rolls

• Preheat the oven to 350°F. Line a large sheet pan with parchment paper.
• Open the can of cinnamon rolls and set the icing to the side.
• Space the cinnamon rolls out on the prepared sheet pan.
• Pull out about 2 inches of the end of each cinnamon roll and shape it into the pumpkin’s stem by folding the end piece in half and pinching the dough together at the top of the cinnamon roll.
• Place the pumpkin-shaped shaped cinnamon rolls in the oven and bake according to the directions on the can. Halfway through the baking time, remove the cinnamon rolls from the oven and reinforce the stem shape with tongs and/or carefully with your hands as they’ll be warm.
• Place the cinnamon rolls back in the oven to finish baking. Once baked, remove the pumpkin-shaped cinnamon rolls from the oven and let set for a few minutes.
• Meanwhile, heat the icing in the microwave until of drizzling consistency, about 5-10 seconds.
• Topping one pumpkin cinnamon roll at a time, drizzle some of the icing all over the round portion and the stem. Use a spreader to spread the icing and cover it completely.

• Add the orange sprinkles to the round portion.

• Repeat with the remaining cinnamon rolls. Serve and Enjoy!

Storage

Leftover cinnamon rolls can be stored covered at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 4 days.

Reheat individual rolls for about 15-20 seconds in the microwave or cover rolls loosely with foil and reheat in a 300°F oven for about 5 minutes until warmed through.