Pillsbury’s basic cinnamon rolls should really be considered sweet biscuits. They’re not even rolled, for one thing; they’re just break-apart blobs dusted with a crackling of cinnamon-sugar bits. (Pick up Pillsbury Grands for the classic, swirled cinnamon roll.) But these more-affordable treats are great for two things: monkey bread and pumpkin-shaped cinnamon rolls.

As much as I’d love to make cinnamon rolls from scratch, with two kids and a full-time job, it’s rarely a reality. And making them then turning them into little pumpkins for a festive fall brunch? Lolll. Maybe one day, but until then, I’ll be taking this shortcut, and I encourage you to do the same.

In less than 20 minutes, you’ve got the kind of surprise-and-delight breakfast people will talk about for days. And it’s practically foolproof.

I can’t take credit for the concept; it had been popping up all over my socials for weeks. It usually involves classic cinnamon rolls and cinnamon sticks, but seeing as how I had neither on hand—and I wanted a cheaper, more kid-friendly garnish—I opted for Pillsbury cinnamon rolls and pretzel sticks cut in half. It was a hit!

The floss-wrapping is a bit hard to explain, so while I’ve included instructions below, it may be easiest to just watch this video:

How to Make Pumpkin-Shaped Cinnamon Rolls

You’ll Need:

• Dental floss or food-safe thread
• 1 package cinnamon roll dough with glaze (8-pack)
• scissors
• baking sheet lined with parchment paper
• 4 pretzel sticks, cut in half (8 halves total)

Directions:

1. Preheat oven according to the package’s instructions. (For classic Pillsbury cinnamon rolls, that was 350 degrees F.)
2. Cut floss into 16″ to 18″ strips. Place one on a cutting board or clean countertop. Top with a piece of cinnamon roll dough. Pick up either end of the floss and cross the ends over the top. Flip the dough over and cross the ends over the top of that, forming a plus sign or cross out of floss. (It’s kind of like wrapping a package.)
3. Flip the dough again, and cross the two ends of the floss over the dough. Repeat one more time, if desired, so it looks like the dough is segmented into eight pieces. (Six looks great too, so feel free to do less!) Tie floss in a bow to secure.
4. Place about two inches apart on a parchment-lined baking sheet. Bake according to the package’s instructions, about 13 to 18 minutes—they should be lightly golden. (For me, 15 tends to be perfect.)
5. Once cool enough to handle, cut and remove all floss from each biscuit. Top with glaze and garnish with a pretzel stick half.