Pumpkin Shape Cinnamon Rolls

Pumpkin shaped canned cinnamon rolls. FEATURED.

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This recipe for Pumpkin Shape Cinnamon Rolls is so cute, you'll almost hate to eat them...almost!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: pumpkin shaped cinnamon rolls

Servings: servings

Calories: 150kcal

Author: Lois

Equipment

Ingredients

1 (8 count) can Pillsbury Cinnamon Rolls
6 pretzel twists

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Instructions

Preheat the oven to 350°F.
Cut a piece of kitchen string long enough to wrap around a cinnamon roll twice.
Lay the string across the top of a roll. Flip the roll over and cross the string. Continue wrapping and turning the roll until you have 8 even sections and your cinnamon roll resembles a pumpkin.
Tie the string tightly in a knot and trim any excess.
Place the rolls in a muffin pan that's been sprayed with nonstick spray.
Bake for 13-17 minutes, or until golden brown and cooked through. Mine took 15 minutes.
Let the rolls cool slightly. Then, carefully cut and remove the strings, pulling gently to avoid tearing the dough.
Transfer the frosting from the cinnamon roll can to a microwave safe bowl. Heat for only 5-10 seconds until slightly softened and easy to drizzle. Be careful not to overheat, or it will become too runny.
Once warmed, drizzle the frosting over the cooled pumpkin rolls.
Then place the curvy part of a pretzel twist in the center of each roll to resemble a pumpkin stem.

Notes

In case you accidentally overheat the frosting and it turns too liquid, don't worry! Simply whisk in a small amount of powdered sugar, about a teaspoon at a time, until you achieve the desired thickness for drizzling.

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