Pumpkin Cinnamon Roll Recipe
This adorable pumpkin cinnamon roll recipe is an easy fall breakfast made with canned cinnamon rolls and festive orange icing — perfect for brunch!
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
- Open the can of dough and set aside the icing. Preheat oven to 350 degrees F.
- Unroll the end of each of the cinnamon rolls to create a "stem" shape.
- Place rolls onto a parchment paper-lined baking sheet.
- Bake for 25 minutes or until the tops turn golden brown.
- In a small bowl, mix icing with food coloring.
- Spread the orange icing over the warm cinnamon buns.
- Serve warm.
Notes
- Homemade cream cheese icing can also be added to the top of the buns, but using the icing that comes with the cinnamon rolls is just as good in our opinion!
- We've tried different brands, but Pillsbury rolls are always better than any other store brand.
- 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.