Easy Cinnamon Roll Pumpkins Recipe posted by Staff Writer Pin Share Tweet Email Jump to Recipe Easy Cinnamon Roll Pumpkins Recipe These Easy Cinnamon Roll Pumpkins are a fun and delicious breakfast idea for Fall! They come together quickly, since the recipe uses Rhodes Bake-n-Serve Rolls instead of making the dough from scratch. And I’ll show you a simple trick to shape your dough like a pumpkin. It’s so easy! Related Recipes Mummy Cinnamon Roll Bread Pumpkin Cinnamon Roll Cake Recipe Cinnamon Roll Pumpkin Pancakes This post has been sponsored by Rhodes Rolls. All thoughts and opinions are my own. Ingredients 12 frozen Rhodes Bake-n-Serv Rolls, thawed 1/4 cup brown sugar 1 tsp cinnamon 3 tablespoons of butter, cold cinnamon sticks Half of this Easy Icing Recipe or this one if you prefer cream cheese icing. Supplies Baker’s twine scissors cooling rack Directions Let the dough thaw and rise according to package directions. Or see the recipe notes in the post for speed thaw + rise methods. Preheat oven to 350ºF. Mix together the brown sugar and the cinnamon. Cut each cinnamon stick into 4 small pieces (see the video). Once the dough has thawed, gently press the dough with one finger to test. If the dough “bounces” back (meaning you can no longer see an indentation after a few seconds), it’s ready. Gently flatten a piece of dough with your fingers. Spoon 1/2 a teaspoon of the brown sugar mixture into the center. Cut the butter into tablespoons, and then quarter each tablespoon into smaller pieces (for 12 pieces total). Press a piece of butter into the center of each piece of dough, on top of the brown sugar. Carefully wrap the dough around the filling, so that no filling is loose or showing. Pinch the top to gently seal (it’s okay if it doesn’t stay perfectly closed). Keep the seam on top and loosely wrap the dough with the twine to create a pumpkin shape (see the video). Line baking sheet with foil or parchment paper and lightly grease with nonstick cooking spray. Place the rolls on the prepared pan and bake for 15-17 minutes until lightly browned. Let cool for 5-10 minutes before gently removing the twine. Spoon the glaze over the rolls. Press a cinnamon stick into the top of each roll to complete the pumpkin. Continue to Content Easy Cinnamon Roll Pumpkins Recipe Yield: 12 Prep Time: 20 minutes Cook Time: 15 minutes Additional Time: 1 minute Total Time: 36 minutes These Easy Cinnamon Roll Pumpkins are a fun and delicious breakfast idea for Fall! They come together quickly, since the recipe uses Rhodes Bake-n-Serve Rolls instead of making the dough from scratch. And I'll show you a simple trick to shape your dough like a pumpkin. It's so easy! Print Ingredients 12 frozen Rhodes Bake-n-Serv Rolls, thawed 1/4 cup brown sugar 1 tsp cinnamon 3 tablespoons of butter, cold cinnamon sticks Half of this Easy Icing Recipe Supplies Baker's twine scissors cooling rack Instructions Let the dough thaw and rise according to package directions. Or see the recipe notes in the post for speed thaw + rise methods.Preheat oven to 350ºF. Mix together the brown sugar and the cinnamon.Cut each cinnamon stick into 4 small pieces (see the video).Once the dough has thawed, gently press the dough with one finger to test. If the dough "bounces" back (meaning you can no longer see an indentation after a few seconds), it's ready.Gently flatten a piece of dough with your fingers. Spoon 1/2 a teaspoon of the brown sugar mixture into the center. Cut the butter into tablespoons, and then quarter each tablespoon into smaller pieces (for 12 pieces total). Press a piece of butter into the center of each piece of dough, on top of the brown sugar.Carefully wrap the dough around the filling, so that no filling is loose or showing. Pinch the top to gently seal (it's okay if it doesn't stay perfectly closed).Keep the seam on top and loosely wrap the dough with the twine to create a pumpkin shape (see the video).Line baking sheet with foil or parchment paper and lightly grease with nonstick cooking spray. Place the rolls on the prepared pan and bake for 15-17 minutes until lightly browned.Let cool for 5-10 minutes before gently removing the twine.Spoon the glaze over the rolls. Press a cinnamon stick into the top of each roll to complete the pumpkin. Notes I used a heating pad to speed up the thaw and rise process for my Rhodes Bake-N-Serv frozen dinner rolls. It only took about 45 minutes!Another speed rise method: Heat oven to 300ºF. Turn off heat and crack the door to let heat escape for a few minutes. Meanwhile, place the frozen dough balls on a cookie sheet (not touching) and cover with a damp kitchen towel. Place the cookie sheet in the oven to thaw and rise for about 30 minutes. Nutrition Information: Yield: 12 Serving Size: 1 Amount Per Serving: Calories: 61Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 42mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 0g Pin this recipe to your Halloween or Thanksgiving Recipes Pinterest board to save it for later!
