Pumpkin Cinnamon Roll Recipe
This easy pumpkin cinnamon roll recipe is perfect for fall - totally fun to make and festive for the cooler weather.
Servings: 5 large rolls
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Ingredients
- 1 - 17.5 oz containers of Pillsbury Grands Cinnamon Rolls
- Non stick baking spray
- Orange food coloring
Instructions
- 1. Open the can of dough and set aside the icing. Pre heat oven to 350 degrees F.
- 2. Unroll the end of each of the cinnamon rolls to create a "stem" shape.
- 3. Place rolls onto a parchment paper lined baking sheet.
- 4. Bake for 25 minutes or until the tops turn golden brown.
5. In a small bowl mix icing with food coloring.
6. Spread the orange icing over the warm cinnamon buns. - 7. Serve warm.
Notes
One container of Grands cinnamon rolls will make five large pumpkin cinnamon buns or ten small buns when the roll of dough is unwound and cut in half. I used leftover dough (about three large rolls) from our Cinnamon Roll Brains Recipe to make six small pumpkin buns.