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
1 can crescent rolls (seamless)
1/4 c. pumpkin butter
3 T. brown sugar
1 tsp. ground cinnamon
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.
- 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.