Why You'll Love This Halloween Recipe
They look like a bakery made them but it's just clever twisting. The pumpkin shape is forgiving (lumpy = more pumpkin-like), and the orange-tinted frosting sells the whole thing.
Ingredients for Cinnamon Roll Pumpkins
- 2 cans (8 oz each) refrigerated cinnamon rolls with icing
- Orange gel food coloring
- Pretzel sticks (stems)
- Green gumdrops or mint leaves (optional leaves)
How to Make Cinnamon Roll Pumpkins Step by Step
- Heat the oven per package directions.
- Unroll each cinnamon roll into a rope; coil into a tight round pumpkin shape, tucking the end under.
- Arrange on a parchment-lined sheet, spacing 2 inches apart.
- Bake per package directions until golden.
- Tint the icing orange and spread over warm pumpkins.
- Push a pretzel stick into each top as the stem; add a gumdrop leaf if using.
💡 Tips for the Best Cinnamon Roll Pumpkins
Chill the dough 10 minutes if it's too soft to twist neatly. Don't space them too close — they spread. The icing goes on warm rolls so it melts into every swirl.
Halloween Party Serving Ideas
Serve warm with cold milk or hot cider — they're rich, so keep the sides simple.
Love this recipe?
Save it to your Halloween board so it's there when spooky season hits.
📌 Pin it for laterFrequently Asked Questions
Can I use homemade dough?
Yes — any cinnamon roll dough works; just roll, twist, and bake per your recipe.
How do I keep the pumpkin shape?
Coil tightly and tuck the end firmly underneath; they hold their shape as they bake.
Can I make them ahead?
Shape and refrigerate overnight; bake fresh in the morning.
What if I don't have orange coloring?
Mix a drop of red and yellow, or skip it — the shape alone reads 'pumpkin.'