Do you ever have those moments where you think, “Look at this awesome /[craft]/[idea] I came up with!? I’m so SMART!” Except when you go to search it on Pinterest, (I can’t be the only one who searches Pinterest to see if my ideas have been done before??) it turns out someone already beat you to it? I had that problem when I was making these cinnamon roll pumpkin pops.
I searched Pinterest, (why do I do this to myself?) and I had this momentary feeling of soul crushing disappointment at how unoriginal I was. OK, OK, it went away quickly. But sometimes I swear it feels like Pinterest is taking small jabs at me!
So rather than starting from scratch, I decided to combine the ideas. I whipped up these not-quite-original, yet not-quite-unoriginal cinnamon roll pumpkin pops!
And you know what? They are pretty darn awesome!? They’re super easy to make and so fun for this time of year! My kids absolutely loved them and BOOM. Pillsbury Cinnamon Rolls were even on sale this week!
Cinnamon Roll Pumpkin Pops
The full printable recipe is at the end, but here’s a list (including affiliate links to products on Amazon) of what you’ll need:
I used Pillsbury Cinnamon Rolls. Not the big Cinnabon style ones, just the regular ones that come with 8 in a tube.
If you use the big ones, you’ll have to split each cinnamon roll in half, otherwise they’ll be huge and they won’t stay on the sticks.
Open the tube and separate each of the cinnamon rolls. Unroll the end of each one and point it upwards in the shape of a pumpkin stem.
Mine didn’t really “unroll” so I had to cut it a little bit with a kitchen knife to get it to separate from the roll.
Insert the lolly pop stick into the bottom of each cinnamon roll pumpkin. Push it through so that it nearly reaches the other end. The stick needs to be in there pretty far so that the cinnamon rolls don’t just fall off when they’re baked.
Set the cinnamon roll pumpkin pops onto a parchment lined baking sheet.
Bake them at 375F for 10 to 12 minutes or until the cinnamon rolls look golden around the edges.
It’s better for them to be slightly over baked. Don’t underbake them or they won’t stay on the sticks.
Is anyone else surprised by how easy it is to make a pumpkin shape from cinnamon roll dough!? They look so awesome!
While the cinnamon rolls are baking, you’ll need to work on the icing so that it’s ready to go when they come out of the oven. Separate a little bit of the icing into the smallest bowl you have (or maybe a even into a small plastic salad dressing container if you have one?).
You only need to take out enough for the green stems. The rest will be for the orange pumpkins.
Use food colouring to colour the icing orange and green:
- For the small amount of green icing, I used 2 drops of green food colouring.
- And for the orange icing, I used 4 drops of yellow and 1 drop of red food colouring.
Stir them with a toothpick until the colours are completely mixed.
As soon as the cinnamon rolls come out of the oven, spread the icing onto them. You’ll want a little bit of green icing for the pumpkin stem and a nice round circle of orange for the rest of the cinnamon roll.
Aren’t they fun!?
My kids were soooo excited to eat these when they got home from school! My 3 year old little guy ate 2 of them. Maybe excessive, but it sure makes me happy when they like what I’ve baked for them!
Just look at that gooey, drippy icing. So good!
And so simple! These are such a cute and easy snack!
Cinnamon Roll Pumpkin Pops
- 1 tube of refrigerated cinnamon rolls the smaller tube with 8 per pack, not the large Cinnabon style ones
- 8 lolly pop sticks 6" length
- Food Colouring
- Preheat the oven to 375F.
- Open the tube of cinnamon roll dough and separate each cinnamon roll.
- Unroll the end of each cinnamon roll (cut it with a knife if you need to) and shape it into a pumpkin stem.
- Push a lolly pop stick into the bottom of each cinnamon roll pumpkin until it almost comes out the other end.
- Place each cinnamon roll pumpkin on a parchment lined baking sheet.
- Bake at 375F for 10 to 12 minutes until the cinnamon rolls are golden around the edges. It's better to slightly over bake them than to under bake them.
- While the cinnamon rolls are baking, separate a small amount of icing into a separate small bowl.
- Add 1 drop of red food colouring and 4 drops of yellow food colouring to the larger container to make orange icing. Then add 2 drops of green food colouring to the smaller bowl to make green icing. Stir each icing colour with a toothpick until combined.
- As soon as the cinnamon rolls come out of the oven, spread a small amount of green icing onto each "pumpkin stem".
- Spread a generous circle of orange icing onto the middle of each cinnamon roll pumpkin.
These cinnamon roll pumpkin pops are super easy, really quick to make, and kids absolutely LOVE them! This is such a fun dessert or snack idea for Halloween or Thanksgiving! You can whip up a batch in less than 20 minutes!
If you’re looking for more pumpkin shaped snack ideas, check out our Mini Pumpkin Pie Pops. These are so simple to make and they taste sooooooo good!
Don’t forget to check out our new book Low-Mess Crafts for Kids for 72 fun and simple craft ideas for kids! It makes a great gift!
Where to buy:
You can purchase Low-Mess Crafts for Kids from Amazon, or wherever books are sold: