Pumpkin Shaped Cinnamon Swirl Pastry

Preparation

1. Remove Large Cinnamon Swirls from freezer and let thaw for 5 - 10 minutes. In the meantime, cut out 3 long pieces of twine for each cinnamon swirl (that you can use for baking) and lay it down.
2. Lay a long piece of kitchen twine flat on your work surface and place the cinnamon swirl pastry in the center.
3. Bring the twine up and tie it snugly around the center of the pastry, creating a light indent (do not cut through the dough).
4. Flip the pastry over, rotate it, and wrap the twine around the center again. Make sure to pull the twine slightly tight to create indents.
5. Flip once more and repeat, wrapping around the center a third time to form even “pumpkin” sections.
6. Tie a secure knot to hold the twine in place during baking.
   Chef's Tip: Pull the twine a little tight to create visible pumpkin-like ridges, but avoid over-tightening so the pastry can expand while baking.
7. Get a baking sheet and place 2 inches apart. Bake the cinnamon swirls for 18-20 minutes until golden brown. While they finish baking, get the icing ready to go.
8. Remove cinnamon swirls and let them cool just a bit. Remove the twine.
9. Decorate the cinnamon swirls as you wish with the included icing packet or icing/frosting of your choice.
   We added colored icing and sprinkles to make the cinnamon swirls look more festive.
10. Insert cinnamon sticks in the middle to look like the stem of a pumpkin.