Fall girlies to the front of the line, it’s time to make pumpkin shaped cinnamon rolls. We all know and love the early crisp mornings, the smell of cinnamon in the air, and the urge to make the everyday feel just a little more special. That’s exactly where these pumpkin shaped cinnamon rolls come in.
Now, before you imagine a full day of proofing dough and kneading spices, let me reassure you, this is the shortcut version. I used the limited edition pumpkin flavored cinnamon rolls you can find right in the refrigerated aisle of many grocery stores. They already taste like autumn in a bite, and with just a little shaping trick, they transform into the cutest little pumpkins. The finishing touch? A Pirouette cookie stick pressed into the center to mimic a stem. Some people use cinnamon sticks but you can’t eat those lol Suddenly, a simple store-bought roll feels like something you’d see on a brunch spread or holiday table.
What I love most about this idea is that it feels thoughtful without being complicated. These are the kinds of recipes I gravitate toward in this season: low effort, high impact. My kids light up when they see them on the table, and honestly, I do too. It’s proof that festive food doesn’t have to be over the top to make a memory.
These rolls are also versatile. Serve them warm for a Saturday breakfast, bring them to a fall potluck, or make them part of your Thanksgiving brunch menu. They’re cute enough to impress guests but easy enough to whip up on a busy morning before school drop-off.
If you’re looking for a way to capture a little fall magic in your kitchen without spending hours, this is it. Cozy, seasonal, and ready in under 30 minutes—it’s the kind of recipe that makes autumn mornings feel a little sweeter.
Tips, Storage & Reheating
- Storage: If you actually have leftovers (rare in my house), let them cool completely, then store in an airtight container in the fridge for 3–4 days.
- Reheat: Remove the cookie stems, place the rolls on a baking sheet, loosely cover with foil, and warm at 300°F for 5–7 minutes. The icing will soften and melt a bit, but they’ll still taste amazing.
Pumpkin Shaped Cinnamon Rolls
Ingredients
- 1 can of limited edition pumpkin-flavored cinnamon rolls, with icing included
- Icing, comes in the can
- Pumpkin pie spice, optional, for a little extra fall flavor
- Twine
- Pirouette cookie sticks, these become your stems
Instructions
- Prep your twine. Cut 4 pieces of twine for each roll and lay them out in a star shape.
- Place the roll. Set one cinnamon roll right in the center of your twine cross.
- Tie it up. Gently tie each piece of twine around the roll so it creates indents. Don’t pull too tight—just enough to mimic those pumpkin ridges.
- Bake. Place the tied rolls on a baking sheet or in a dish and bake according to the package directions.
- Cool and untie. Once they’re golden and baked through, let them cool a few minutes before carefully snipping and removing the twine.
- Ice and sprinkle. Spread the icing on top, then dust with a pinch of pumpkin pie spice before the icing sets.
- Add the stem. Break Pirouette cookie sticks into smaller pieces and press one into the center of each roll to look like a pumpkin stem.
Nutrition information is automatically calculated, so should only be used as an approximation.
