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.