Easy Pumpkin-Shaped Cinnamon Rolls

Easy pumpkin shaped cinnamon rolls – This recipe is so quick, simple and cute. Hardly a recipe and more like a fun craft project because it needs food coloring, frosting and candy eyeballs to make the magic happen!

Make these cinnamon roll pumpkins or cinnamon roll turkeys to delight your family for Halloween and during the Thanksgiving holiday at home!

How do you make pumpkin-shaped cinnamon rolls?

You can make pumpkin-shaped cinnamon rolls with store-bought Pillsbury cinnamon rolls. 

Or use the easy Instant Pot homemade cinnamon rolls from scratch recipe below.

Either way, you’re in for a sweet holiday treat that can’t be beat!

Instant Pot homemade cinnamon rolls recipe

Kitchen equipment

Instant Pot electric pressure cooker

Instant Pot 7-inch springform pan

Instant Pot baking sling

Rolling pin

Baking pan

Small rubber spatulas (2)

Parchment paper

Aluminum foil

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Ingredients for homemade cinnamon rolls

• cooking spray
• 2 cups of water

For the dough

• 2 ¼ cups all-purpose flour, plus more for dusting & kneading the dough
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• 1 teaspoon of salt
• 1 cup of whole milk
• 2 tablespoons of unsalted butter, melted

For the filling

• 2 tablespoons unsalted butter, melted & divided
• ⅓ cup of brown sugar
• 3 tablespoons of granulated sugar
• 1 tablespoon of ground cinnamon
• ⅛ teaspoon of salt

For the icing

• ¾ cup of powdered sugar
• 4 oz cream cheese, whipped
• 2 tablespoons of unsalted butter, softened
• ¼ teaspoon of vanilla extract
• 2 tablespoons of whole milk

How To Use Instant Pot - Should the Instant Pot valve be up or down?

Instant Pot introduces a new generation to pressure cooking and shows people how to instantly cook a healthy meal!

This guide is for you whether you recently bought a new Instant Pot or you’re already using it.

I’ll also answer frequently asked questions with helpful Instant Pot user tips. 

Starting with --> Should the Instant Pot valve be up or down?

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Instructions for Instant Pot homemade cinnamon rolls

1. Use cooking spray to grease a 7″ springform pan and set it aside (Pro tip: The 7″ size fits perfectly in the Instant Pot.)
2. Cut a piece of parchment paper into a 7-inch round size and set it aside. (This will be used to fit on top of the spring foam pan later.)
3. Instructions for making the dough: In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. 
4. Add the wet ingredients: milk and melted butter and mix with a rubber spatula until the dough forms.
5. Place the dough onto a lightly floured surface and knead for about 3 minutes until stiff. 
6. Use a rolling pin to roll the dough out to a 9×12″-size rectangle.
7. Instructions for making the filling: Brush the dough with 1 tablespoon of melted butter.
8. In a medium bowl, whisk together the brown sugar, granulated sugar, cinnamon, and salt. 
9. Sprinkle the cinnamon sugar filling over the dough and press it into the melted butter.
10. Starting from a long end, roll up the dough, forming one long log. Then smooth the seam on the log closed. 
11. Place seam-side down and cut the log into 8 equal pieces, each about 1 ½” wide.
12. Place the cinnamon rolls, cut-side up, into the prepared springform pan.
13. Brush the tops of the rolls with the remaining 1 tablespoon of melted butter. 
14. Place the parchment round on top and wrap the entire pan tightly with foil.
15. Open the Instant Pot lid and pour the water into the stainless steel inner pot. 
16. Place the covered springform pan onto the baking sling and lower the pan with the cinnamon rolls into the Instant Pot.
17. Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 25 minutes.
18. When the cooking time is finished, allow a natural pressure release for at least 15 minutes.
19. Instructions for making the icing: Meanwhile, to make the icing: Add the powdered sugar, cream cheese, butter, vanilla, and milk to a large bowl. Beat with an electric mixer for about 2 minutes until thoroughly combined and smooth.
20. Separate the frosting into two small bowls. One bowl with approx ¾ of the frosting and the other bowl with about ¼ of the frosting.
21. Add 2 drops of green food coloring to the separated smaller batch of frosting and stir until it’s completely green. 
22. With the remaining frosting, add 1 drop of red food coloring and 2 drops of yellow. Stir and fold in the food coloring until the mixture is orange.
23. Set the green and orange frosting aside.
24. To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
25. Use the baking sling handles to easily remove the springform pan from the inner pot.
26. Unwrap the pan, release the springform, and transfer the rolls to a serving platter.
27. Instructions for making the pumpkin-shaped rolls: Unroll each cinnamon roll just enough to tuck the last 2″ of the roll to make the pumpkin stem.
28. Use a small rubber spatula to paint the round, pumpkin shape of the cinnamon rolls orange.
29. With another small spatula, paint the pumpkin stems of the cinnamon rolls green.
30. Serve pumpkin-shaped cinnamon rolls warm, and enjoy!

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Can you use the canned dough to make this recipe?

What if you want to make this recipe quick and easy? 

Then this recipe with Pillsbury Grands cinnamon rolls is for you!

In this recipe, you make the pumpkin shapes before baking the rolls. And then paint the cinnamon rolls with food coloring frosting when the baking time is complete.

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Pillsbury easy pumpkin-shaped cinnamon rolls recipe

Serves: 5

Ingredients for easy pumpkin-shaped cinnamon rolls

• 1 can of Pillsbury Grands cinnamon rolls (Pro tip: Pillsbury Grands unroll for easy pumpkin stem shaping)
• The white frosting that’s included with the cinnamon rolls: divided into ¼ and ¾ batches
• Food coloring: green, red, and yellow

Instructions for the pumpkin-shaped Pillsbury Cinnamon Rolls 

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What do you think of this recipe?

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Like this post? Pin the below picture to your “Thanksgiving recipes” Pinterest board!

This post appeared first on ShaundaNecole.com on November 25, 2020.

Easy Pumpkin-Shaped Cinnamon Rolls

How do you make pumpkin-shaped cinnamon rolls?

Easily! Use Pillsbury Cinnamon Rolls or make them from scratch with this Instant Pot homemade cinnamon rolls recipe.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Pressure Release Time: 15 minutes minutes

Total Time: 55 minutes minutes

Course: Bread, Dessert

Cuisine: American

Servings: 8

Calories: 304kcal

Author: Shaunda Necole

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Equipment

• Instant Pot electric pressure cooker
• Instant Pot 7-inch springform pan
• Instant Pot baking sling
• Rolling Pin
• Baking pan
• Small rubber spatulas (2)
• Parchment paper
• Aluminum foil

Ingredients

Ingredients for Instant Pot homemade cinnamon rolls

• ¼ cooking spray approx
• 2 cups water

For the dough

• 2 ¼ cups flour all-purpose , plus more for dusting & kneading the dough
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup whole milk
• 2 tablespoons butter unsalted , melted

For the filling

• 2 tablespoons butter unsalted , melted, divided
• ⅓ cup brown sugar dark
• 3 tablespoons sugar granulated
• 1 tablespoon cinnamon ground
• ⅛ teaspoon salt

For the icing

• ¾ cup powdered sugar
• 4 oz cream cheese whipped
• 2 tablespoons butter unsalted, softened
• ¼ teaspoon vanilla extract
• 2 tablespoons whole milk

Instructions

Instructions for Instant Pot homemade cinnamon rolls

• Use cooking spray to grease a 7" springform pan and set it aside (Pro tip: The 7" size fits perfectly in the Instant Pot.)
• Cut a piece of parchment paper into a 7-inch round size and set it aside. (This will be used to fit on top of the spring foam pan later.)
• Instructions for making the dough: In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
• Add the wet ingredients: milk and melted butter and mix with a rubber spatula until the dough forms.
• Place the dough onto a lightly floured surface and knead for about 3 minutes until stiff.
• Use a rolling pin to roll the dough out to a 9x12"-size rectangle.
• Instructions for making the filling: Brush the dough with 1 tablespoon of melted butter.
• In a medium bowl, whisk together the brown sugar, granulated sugar, cinnamon, and salt.
• Sprinkle the cinnamon sugar filling over the dough and press it into the melted butter.
• Starting from a long end, roll up the dough, forming one long log. Then smooth the seam on the log closed.
• Place seam-side down and cut the log into 8 equal pieces, each about 1 ½" wide.
• Place the cinnamon rolls, cut-side up, into the prepared springform pan.
• Brush the tops of the rolls with the remaining 1 tablespoon of melted butter.
• Place the parchment round on top and wrap the entire pan tightly with foil.
• Open the Instant Pot lid and pour the water into the stainless steel inner pot.
• Place the covered springform pan onto the baking sling and lower the pan with the cinnamon rolls into the Instant Pot.
• Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 25 minutes.
• When the cooking time is finished, allow a natural pressure release for at least 15 minutes.
• Instructions for making the icing: Meanwhile, to make the icing: Add the powdered sugar, cream cheese, butter, vanilla, and milk to a large bowl. Beat with an electric mixer for about 2 minutes until thoroughly combined and smooth.
• Separate the frosting into two small bowls. One bowl with approx ¾ of the frosting and the other bowl with about ¼ of the frosting.
• Add 2 drops of green food coloring to the separated smaller batch of frosting and stir until it's completely green.
• With the remaining frosting, add 1 drop of red food coloring and 2 drops of yellow. Stir and fold in the food coloring until the mixture is orange.
• Set the green and orange frosting aside.
• To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
• Use the baking sling handles to easily remove the springform pan from the inner pot.
• Unwrap the pan, release the springform, and transfer the rolls to a serving platter.
• Instructions for making the pumpkin-shaped rolls: Unroll each cinnamon roll just enough to tuck the last 2" of the roll to make the pumpkin stem.
• Use a small rubber spatula to paint the round, pumpkin shape of the cinnamon rolls orange.
• With another small spatula, paint the pumpkin stems of the cinnamon rolls green.
• Serve pumpkin-shaped cinnamon rolls warm, and enjoy!

* Instructions for easy Pillsbury pumpkin-shaped cinnamon rolls are below.

Video

Notes

Easy Pillsbury pumpkin-shaped cinnamon rolls recipe

Serves: 5

Ingredients for Pillsbury pumpkin-shaped cinnamon rolls

• 1 can of Pillsbury Grands cinnamon rolls (Pro tip: Pillsbury Grands unroll for easy pumpkin stem shaping)
• The white frosting that’s included with the cinnamon rolls: divided into ¼ and ¾ batches
• Food coloring: green, red, and yellow

Instructions for the pumpkin-shaped Pillsbury Cinnamon Rolls 

1. Use cooking spray to grease a 9×13″ baking sheet.
2. Unroll the Pillsbury Grands cinnamon rolls onto the baking pan, tucking the last 2″ of the roll to make the pumpkin stem.
3. Bake your rolls per the package instructions.
4. While the cinnamon rolls are baking, separate the frosting into two small bowls. One bowl with approx ¾ of the frosting and the other bowl with about ¼ of the frosting.
5. Add 2 drops of green food coloring to the separated smaller batch of frosting and stir until it’s completely green. 
6. With the remaining frosting, add 1 drop of red food coloring and 2 drops of yellow. Stir and fold in the food coloring until the mixture is orange.
7. Set the green and orange frosting aside.
8. Remove the cinnamon rolls from the oven. 
9. Use a small rubber spatula to paint the round, pumpkin shape of the cinnamon rolls orange.
10. With another small spatula, paint the pumpkin stems of the cinnamon rolls green.
11. Serve pumpkin-shaped cinnamon rolls warm, and enjoy!

Nutrition

Calories: 304kcal | Carbohydrates: 55g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 527mg | Potassium: 135mg | Fiber: 1g | Sugar: 27g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 2mg

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