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!

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Easy Cinnamon Roll Pumpkins Recipe

This post has been sponsored by Rhodes Rolls. All thoughts and opinions are my own.

Ingredients

Supplies

  • Baker’s twine
  • scissors
  • cooling rack

Easy Cinnamon Roll Pumpkins Recipe

Directions

  1. Let the dough thaw and rise according to package directions. Or see the recipe notes in the post for speed thaw + rise methods.
  2. Preheat oven to 350ºF. 
  3. Mix together the brown sugar and the cinnamon.
  4. Cut each cinnamon stick into 4 small pieces (see the video).
  5. 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.
  6. Gently flatten a piece of dough with your fingers. Spoon 1/2 a teaspoon of the brown sugar mixture into the center. 
  7. Cut the butter into tablespoons, and then quarter each tablespoon into smaller pieces (for 12 pieces total). 
  8. Press a piece of butter into the center of each piece of dough, on top of the brown sugar.
  9. 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).
  10. Keep the seam on top and loosely wrap the dough with the twine to create a pumpkin shape (see the video).
  11. 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.
  12. Let cool for 5-10 minutes before gently removing the twine.
  13. Spoon the glaze over the rolls. Press a cinnamon stick into the top of each roll to complete the pumpkin.

Easy Cinnamon Roll Pumpkins Recipe

 
These Easy Cinnamon Roll Pumpkins are a fun and delicious breakfast idea for Fall! #recipe #halloween #thanksgiving #breakfast #pumpkin #cute #easy #idea

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!

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

  1. Let the dough thaw and rise according to package directions. Or see the recipe notes in the post for speed thaw + rise methods.
  2. Preheat oven to 350ºF. 
  3. Mix together the brown sugar and the cinnamon.
  4. Cut each cinnamon stick into 4 small pieces (see the video).
  5. 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.
  6. Gently flatten a piece of dough with your fingers. Spoon 1/2 a teaspoon of the brown sugar mixture into the center. 
  7. Cut the butter into tablespoons, and then quarter each tablespoon into smaller pieces (for 12 pieces total). 
  8. Press a piece of butter into the center of each piece of dough, on top of the brown sugar.
  9. 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).
  10. Keep the seam on top and loosely wrap the dough with the twine to create a pumpkin shape (see the video).
  11. 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.
  12. Let cool for 5-10 minutes before gently removing the twine.
  13. 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!

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!

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