A fluffy, sweet, and buttery twist on the viral cinnamon roll hack. These take the canned Pillsbury cinnamon rolls and turns them into festive pumpkins with only a few easy steps.
The Deets:
I don’t know of you’ve ever made cinnamon rolls from scratch, but it’s harder than you might think. They require kneading, rising, and can be tricky to get that perfect gooey, soft delicious consistency. So there is something to be said for a viral hack that insisted you could get all of that in only a few simple steps. This recipe takes that just a step further by turning each roll into a pumping to create a festive fall twist.
The Tiktok Viral Cinnamon Rolls:
The viral recipe calls for the classic Pillsbury Cinnamon Rolls but has a few special ingredients that take it to the next level. By adding heavy cream, spices, vanilla and powder sugar, these rolls taste like you labored in the kitchen for hours, when in reality it only took you 10 minutes.
The Pumpkins:
Turning a cinnamon roll into a pumpkin is a lot easier than you might thing. Using some simple kitchen twine, all you need to do is tie the string around the rolls into a pumpkin shape. It will then cook and stay in that shape, looking just like a pumpkin. Top with a cinnamon stick stem and voila! You have a festive cinnamon roll pumpkin.
Make it Mini:
Make it Mini is an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. The series has been going on for 2+ years now, and we’ve really created quite an arsenal of recipes. So if you just got a new mini cocotte are looking for what to make, there are several fun, seasonal and delicious recipes to choose from.
“Make it mini” with Le Creuset: Viral Cinnamon Roll Pumpkins
Ingredients
Cinnamon Rolls:
- 1 Pillsbury Cinnamon Roll tube
- 1/4 cup Heavy cream per cocotte
- 6 tbsp Salted butter
- 3 tbsp Packed brown sugar
- 1 tsp Ground cinnamon
- 1/2 tsp Ground cardamom
- 1/2 tsp Ground nutmeg
- Cooking spray
- Cooking twine
The Icing
- Icing from cinnamon roll tube
- 2 tbsp Whipped cream cheese
- 2 tbsp Maple syrup
- 1 tsp Cinnamon + more for topping
- 1/2 Cinnamon stick per pumpkin
Instructions
- Preheat oven to 350. Open your tin of cinnamon rolls. Separate out each roll. For extra large rolls, unravel 2 of the rolls and add them to the remaining 4 buns. Just continue the spiral until they fit nicely inside your mini. You don’t need to do this, entirely up to you.
- Using cooking twine, wrap (similar to a present) each bun into the shape of a pumpkin. Using scissors, snip off the loose ends of the twine. Spray each mini with cooking spray and add in your bun. Pour heavy cream around the parameter of the bun.
- In a pan, melt butter, stirring constantly until it starts to bubble and caramelize. Once brown (about 5-8 min), turn heat to low and stir in spices and brown sugar. Once smooth and combined, remove from heat and drizzle overtop each bun.
- Bake for 20-25 min with the tops on. Meanwhile, make your icing by whisking the tube icing with whipped cream cheese, maple syrup and cinnamon. Whisk until smooth and creamy.
- When buns are done, remove from cocottes. Using scissors, snip the twine. Snap a cinnamon stick in half and add to the middle of each pumpkin. Top with the icing and dust with more cinnamon. Serve on their own or in the pumpkin mini. Enjoy!
