Pumpkin Cinnamon Rolls

This recipe for cinnamon rolls is super easy and tasty. Perfect recipe for those who love this fall flavor all year long.

Easy Mini Pumpkin Cinnamon Rolls by Two Peas & Their Pod Blog
IMG_14071 can crescent rolls (seamless)
1/4 c. pumpkin butter
3 T. brown sugar
1 tsp. ground cinnamon

Icing
3 oz. cream cheese, softened
1/4 c. butter, softened
1 1/2 c. powder sugar
1/2 tsp. vanilla
1 T. milk (more if you need to thin icing)

Preheat over to 375 degrees. Unroll dough and spread with pumpkin butter. Sprinkle with brown sugar and cinnamon. Roll into a log and cut with a serrated knife into 9 slices. Place slices cut side down into a greased 9 x 9 baking dish. Bake for 18-20 minutes. Cream together cream cheese and butter until smooth. Add remaining ingredients and blend. After cooling cinnamon rolls for 5 minutes, cover them with icing.

Notes:

  • I used canned pumpkin and it worked just fine.
  • You can use a regular can of crescent rolls but you just have to get rid of the seams to make it into one giant rectangle. 
  • This is a little too much icing so you might want to cut recipe in half. 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s