Our family loves a special breakfast treat, and these pumpkin cinnamon rolls do not disappoint! They’re cute and festive for fall, but most importantly, they are super easy to make. Using pre-made cinnamon roll dough decreases the time and the number of ingredients you need.
I typically use the regular Pillsbury Cinnamon Rolls, but for this recipe, I use the Pillsbury Grands! Cinnabon Rolls worked well. The larger size makes them easier to handle, and the end result is a bigger roll.
What You Need:
1 can Pillsbury Grands! Cinnabon Rolls
3-4 cinnamon sticks (to make the stems)
baking sheet
parchment paper
How to Make Pumpkin Cinnamon Rolls:
Preheat your oven according to the instructions on the can.
Remove the cinnamon rolls and space them out on a baking sheet lined with parchment paper. The parchment paper prevents them from sticking to the pan.
Cut 4 pieces of kitchen twine for each cinnamon roll. You want each piece to be long enough to easily tie. My pieces were about 9 or 10 inches long.
Lay the twine in a star pattern and place the cinnamon roll in the center.
Tie the pieces of twine across the cinnamon roll tightly enough to make an indentation but not too tight. Then cut any excess twine and flip the cinnamon roll over.
Bake the cinnamon rolls according to the directions on the can. You’ll know they’re done when they are golden brown.
Once they’re cooked, cut a cinnamon stick in half and stick one of the halves into the center of each roll to create a little “stem” for your pumpkin cinnamon roll.
Finally, drizzle your pumpkin cinnamon rolls with the cream cheese icing included in the can. I removed the metal lid and microwaved it for about 10 seconds to get a runnier consistency.
Discard the cinnamon stick when you’re ready to eat. Then enjoy your delicious and festive fall breakfast!
