Pumpkin Shaped Cinnamon Rolls

Directions

1. Heat the oven to 350°F and cover an average baking sheet with parchment paper.
2. Arrange the cinnamon rolls on the sheet with space between them, positioning each so the end faces left.
3. Hold the end of a roll and gently pull it open about 3 inches. Squeeze the top to form a small peak roughly ½ inch tall, then roll the loosened section back up normally.
4. Insert a toothpick through the middle of the pinched area to keep it secure. Do this for every roll.
5. Bake for 15 minutes or until fully cooked.
6. Take them out and allow to 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 able to coat.
8. Add 5 drops of orange food coloring gel and mix until the color is even.
9. Carefully spoon the orange icing over the rolled part of each cinnamon roll, using the spoon to guide it so every visible portion is covered. Avoid getting icing on the peaked section held by the toothpick.
10. In another bowl, mix the remaining ½ cup of icing sugar with ½ tablespoon of milk until smooth.
11. Add 5 drops of green food coloring gel and stir until no streaks remain.
12. Using a clean spoon, apply the green icing to the stem area that was left bare, directing it carefully to cover the entire stem.
13. Let the rolls sit for a few minutes to allow the icing to set before serving.