Pumpkin Shaped Cinnamon Rolls

Directions

1. Preheat your oven to 350°F and line a standard baking sheet with parchment paper.
2. Place the cinnamon rolls on the baking sheet with some space between them, making sure the end of each roll faces left.
3. Hold the end of one cinnamon roll and gently unroll it about 3 inches. Then pinch it at the top to create a small peak about ½ inch tall. Roll the remaining flap back up as usual.
4. Stick a toothpick through the middle of the pinched area to secure it. Repeat for all cinnamon rolls.
5. Bake in the oven for 15 minutes or until fully cooked through.
6. Remove from the oven and let cool completely.
7. In a small bowl, combine 1 cup of icing sugar with 1 tablespoon of milk and stir until smooth. The icing should be thick but still runny enough to coat things.
8. Add 5 drops of orange food coloring gel and mix until no streaks remain.
9. Carefully spoon the orange icing onto the rolled part of each cooled cinnamon roll, using the spoon to direct it so that all visible areas of the roll are covered. Avoid getting icing on the peak you created with the toothpick.
10. In another bowl, combine the remaining ½ cup of icing sugar and ½ tablespoon of milk and mix well.
11. Add 5 drops of green food coloring gel and stir until no streaks appear.
12. Using a clean spoon, apply the green icing to the stem portion that was not covered by orange icing. Direct the icing as before, making sure the entire stem is coated.
13. Let the cinnamon rolls sit for a few minutes to allow the icing to set before serving.