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.