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. 

 

Skinny Cini-minis

100_1202Last week, I joking said I would marry the pastry chef at Seasons 52 because their mini-indulgences are so big in taste and light in calories. I’ve set a weight loss goal that is going to take some serious changes in my eating habitats. I gave up caffeine and my candy bowl of M&Ms. I’m watching my sodium intake and increasing my potassium consumption. Less processed foods and more fresh fruits, veggies, and whole grains. I’m also working out six days a week again. Since February, I’ve lost 19 pounds but I still have a way to go to reach my ultimate goal.

Today, I’m sharing a Weight Watchers cinnamon roll recipe that might help you when you want a “mini-indulgence” to keep going. It’s very easy with just four ingredients and also tasty. Just make sure you don’t eat too many because each little cinnamon roll is 1 WW point.

Skinny Cinnamon Rolls from Pinterest
8 oz. can of reduced fat crescent rolls
4 tsp. of cinnamon
½ c. powder sugar
2 tsp. skim milk

Roll out crescent rolls into four squares – pressing together seams. Sprinkle each with cinnamon. Roll up length wise and cut into five pieces (20 total per container). Place on a baking sheet and cook at 375 degrees for 10 minutes. Whisk together powder sugar and milk. Spoon over warm rolls and serve.

Cinnamon Smell

Cinnamon is such a wonderful smell and taste. Today I’m sharing a recipe featuring refrigerated cinnamon rolls. It tastes just as good as the aroma smells.

Cinnamon French Toast BakeCinnamon French Toast Bake from Pinterest
1/4 c. melted butter
2 cans (12.4 oz. each) refrigerated cinnamon rolls
5 eggs
1/2 c. heavy whipping cream
2 tsp. cinnamon
2 tsp. vanilla
1 c. chopped pecans
3/4 c. maple syrup

Garnish
Icing
powdered sugar
maple syrup

Melt butter and pour into 13 x 9 pan. Separate cans into 16 rolls. Cut each into 8 pieces and add to buttered baking dish. Beat eggs. Add cream, cinnamon, and vanilla. Pour over cinnamon rolls. Sprinkle with nuts. Drizzle with 3/4 c. syrup. Bake at 375 degrees for 20-28 minutes. Cool for 15 minutes. Microwave icing on 50% for 10-15 seconds. Drizzle over cinnamon rolls. Sprinkle with powdered sugar. Serve with syrup.

Notes:

  • I used two small cans of reduced fat cinnamon rolls (5 rolls each) cut everything by a third. I baked for 20 minutes in my Bubble and Brown baking dish.
  • I used 2 eggs and 2 T. egg substitute.
  • I substituted fat free half and half for heavy whipping cream. It tastes pretty much the same but much better for you.
  • I omitted the nuts.
  • I used light maple syrup in the recipe and didn’t use any after it was baked.

Sweet Breakfast Treat

I’m at my mother’s house in Nebraska celebrating Christmas. It started snowing the big fluffy flakes a couple of days ago. If you aren’t from a part of the country where it snows, this is the perfect snow. It’s easy to scoop, will melt fast, and looks pretty. However, we got 6 inches which makes travel around town a little difficult.

I cooked up this quick recipe before going out to help clean the snow off my sister’s car. I loved this new recipe from Pillsbury.com and I hope you will too.

Maple RollsCinnamon Roll-Wrapped Sausage with Maple Dipping Sauce
1 can Pillsbury Grands cinnamon rolls
10 fully cooked pork or turkey sausage links
10 toothpicks
1/3 c. maple syrup

Open and remove cinnamon rolls from package. Slice in half. Wrap half way around sausage and secure with a toothpick. Bake at 350 degrees for 12-15 minutes. While cooling slightly, mix syrup and icing in a microwave safe bowl. Heat for 20 seconds on medium (50%). Serve as dipping sauce for cinnamon rolls.

Nutritional Information: 470 calories, 18 g. of fat, 5 g. saturated fat, 2.5 g. trans fat, 20 mg cholesterol, 850mg sodium, 68 g. Carbs, 1 g. fiber, 33 g. sugars, 7 g. protein.

Notes:

  • My mother misunderstood me and bought regular cinnamon rolls. It worked – so consider buying the reduced fat kind.
  • She also bought sausage that needed to be cooked first. Just cook them in a pan before wrapping with cinnamon roll.
  • I used about 1/4 c. light Mrs. Butterworths syrup. Another great way to reduce fat and sugar intake on this recipe.
  • I would also suggest looking at veggie sausages like Morning Star. They taste pretty good and you reduce calories/fat here as well.

101 Crescent Roll Recipes

My co-workers joke about how much I use crescent rolls in cooking. But truth be told, you can use them in just about any dish. I got this recipe from the December 2011/January 2012 Taste of Home – Simple & Delicious magazine. I would totally suggest on picking up a copy – I have made at least four dishes from it.

This particular recipe I made over Christmas break while I was at my mother’s house. Stephanie and I had to remind ourselves to save a few for my mother (who was at work that morning). It’s probably the best new recipe I have made in months and super easy to do.

Mini Caramel Rolls

Recipe created by: Kayla Wiegand – Congerville, Illinois

1/3 c. brown sugar

1/3 c. cubed butter

2T. light corn syrup

1 1/2 tsp. 2% milk

1 tube (8 oz.) refridgerated crescent rolls (You can use the crescent sheet or the triangle kind)

2 tsp. sugar

1/2 tsp. ground cinnamon

In a small saucepan, combine first four ingredients and cook over a medium heat until dissolved. Pour into greased 9-in. pie plate.

Separate crescent dough into four rectangles (or cut sheet into four pieces). Combine sugar and cinnamon. Sprinkle evenly over rectangles. Roll up jelly-roll style, starting with the long side. Cut each into nine pieces; place cut side down into prepared pie plate.

Bake at 375 degrees for 15-18 minutes or until golden brown. Cool for 1 minute before inverting onto plate.

Serving size – 4 mini caramel rolls equals one traditional crescent roll.