Preheat your oven to 350° (or follow baking temperature on your recipe or can) and grease a baking dish. Remove your dough from the can in stacks of two (try to keep the stack together when they come out so they're essentially one piece of dough).
Trim a 1-2inch piece of dough off of one of the rolls and set aside to use for the stems.
Take your bakers twine and wrap around your dough, crossing over the twine as you go until you have 8 equal sections. Tie off right in the top center of the rolls.
Cut and shape your extra piece of dough to look like small stems and add to baking sheet.
Bake for about 25 minutes (or when cooked through). The stems will bake much quicker, so remove them when cooked through so they don't burn (approximately 15 minutes).
When you remove the buns from the oven, create an indent in the center of the rolls using a blunt object (like the handle end of a butter knife). You'll want to do this while they're fresh from the oven before they set, but be careful as they'll be hot!
While buns cool, mix icing with a drop of red and a drop of yellow food coloring and mix well until it looks orange.
Once cooled, cut bakers twin and remove all twine from the rolls.
Cover buns with icing, and before icing is set place your stem in the center of each roll.
