Giant Pumpkin Cinnamon Roll

[@bingchilling5513]

Now hold on a damn minute I didn’t know you can do that

[@TheBakerMamaBlog]

Now you know! 😉

[@AnnetteZetterholm-iz9zv]

Or make little individual pumpkins 🎃

[@EmmaGrizzlyRose2.0]

That would have my household up in arms over the singular center of the cinnamon roll. It would be anarchy

[@KillerGothChick]

😂 just start a full scale war at breakfast

[@EmmaGrizzlyRose2.0]

@@KillerGothChick This will have to go on my meal prep for fend for yourself Friday’s breakfast agenda. It will be diabolical. Lol

[@lyracat10]

Omg uuuuuhhh

[@Footballprodzs]

Yummy😊

[@TheBakerMamaBlog]

Giant Pumpkin Cinnamon Roll
Ingredients:
2 (17.5 ounce) cans Grands! Pumpkin Spice Cinnamon Rolls (10 rolls total)
Pumpkin Spice Icing, from the cinnamon roll cans
Orange sprinkles
Green sprinkles
Instructions:
1. Preheat the oven to 350°F. Line a large sheet pan with parchment paper.
2. Place a cinnamon roll in the center of the pan. Then, working outwards, carefully unravel each of the remaining cinnamon rolls and wrap it around the center cinnamon roll to create a large round spiral of cinnamon rolls.
3. Shape the end of the last cinnamon roll to create the stem on top by folding the last few inches of the cinnamon roll into itself and creating a slight curve.
4. Bake in the oven, on the center rack, for 25-30 minutes or until the top is golden brown and the center is baked all the way through. If you notice the top or edges browning before the center is finished baking, tint the giant cinnamon roll with foil and continue to bake until it’s cooked all the way through.
5. Once it’s finished baking, drizzle all but a few tablespoons of the icing over the round portion of the warm cinnamon roll. Use a spreader to spread the icing and cover it completely.
6. Immediately sprinkle the round portion with orange sprinkles.
7. Spread remaining few tablespoons of icing over the stem and immediately sprinkle with green sprinkles.
8. Slice into wedges to serve. Enjoy!