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.
I normally work on Sunday mornings. Recently, it’s been my one day a week off from work. A few weeks ago, I promised Jeremiah that I’d cook us breakfast instead of going out to eat at The Big Biscuit (our go-to breakfast spot) before church. We had some leftover bacon in the fridge so I cooked up this little dish. So good!!!! Even my husband who usually avoids cinnamon to prevent heartburn scarfed them down.
I’d encourage you to use the suggested rolling pin and dental floss tips from the creator. They are very helpful. Plus, bake bacon and avoid grease l over your kitchen. We line a cookie sheet with foil and place a baking rack on top of the foil. This allows for easy bacon grease clean-up. We bake at 350 for 30 minutes.
Mini Maple Bacon Rolls from Pinterest
2 cans of refrigerated crescent rolls
4 oz. cream cheese, softened
3 T. maple syrup
¼ c. brown sugar
¼ tsp. cinnamon
6 slices of bacon, cooked and crumbled
4 oz. cream cheese, softened
½ c. powdered sugar
1 T. maple syrup
2 slices of bacon, cooked and crumbed
Preheat oven 375 degrees. Mix cream cheese, maple syrup, brown sugar, and cinnamon. Unroll crescent rolls and make a rectangle. Use a rolling pin to put seams together. Cover dough with mixture, leaving about ½ inch around the edges. Crumb bacon on top. Roll up the long way. Use dental floss to cut each crescent roll log into 18 pieces. Place into mini muffin cups. Bake for 10 minutes. Let it cool for a few minutes. Top with glaze mixture and crumb with bacon.
One Fourth of July, my Grandma Fletcher mixed together some ingredients to make lemon bars. All the grandchildren loved them but Grandma could never duplicate her “no recipe” concoction. Although taste a little different, they are the closest thing that I have ever tried to that recipe. What’s even better is that this recipe contains only two ingredients. Enjoy!
Lemon Bars from Pinterest
1 box Angel Food Cake
1 can lemon pie filling
Mix together cake and lemon pie filling. Pour into a greased 13 x 9 pan. Bake at 350 degrees for 20 minutes. Cool and top with powdered sugar, if desired.
I love Thin Mint Girl Scout Cookies. I usually buy three boxes when they are one sale. Frozen Thin Mints with cold milk is such a refreshing treat anytime of the year. I also like to find recipes where I can incorporate these sweet treats. This one came from Pinterest. If you didn’t stock pile for the year like I did, you can also substitute Keebler’s version available throughout the year in your grocer’s cracker/cookie aisle.
Thin Mint Chex Mix from Pinterest
Chocolate Thin Mint Chex
5 c. Rice Chex cereal
1 1/2 c. chocolate chips
12 Thin Mint cookies, finely crushed
1/4 c. powdered sugar
Melt chocolate chips in the microwave for 1 1/2 minute on high, then stir every 20-30 seconds until melted. Coat Chex, add cookies and stir. Add powder sugar and stir again.
White Chocolate Chex
5 c. Rice Chex
1 1/2 c. white chocolate chips or almond bark (add green dye if desired)
3/4 c. powdered sugar
Melt chocolate and add green dye. Coat cereal and stir. Add powdered sugar and stir.
Mix both cereals together and let cool before serving.
If you have followed my blog for awhile, you might know I love M&Ms. In fact, a eat a few of them out of my candy dish probably every day. One of my all time favorite cookies is Monster Cookies because it contains M&Ms. My mother makes them perfectly but mine never turn out quite as good.
A few days ago, I spotted this recipe on an old friend from high school’s Facebook page. I just knew I had to make it. Without eggs, you can eat the raw dish without having to worry about salmonella like you do when you sample uncooked cookie dough. I’ve tried this dip with Teddy Grams, pretzels, and apples. I liked it the best on pretzels. I think it might also be good on graham or animal crackers.
1 package of cream cheese, softened
1/2 c. butter, softened
1 c. peanut butter
2 c. powdered sugar
3 T. brown sugar
1/4 c. flour
1 tsp. vanilla
1 1/2 to 2 1/2 c. oats (less makes a smoother dip)
2/3 c. M&Ms
1 c. chocolate chips
Use a mixer to blend cream cheese, butter, and peanut butter until smooth. Add powder sugar, brown sugar, flour, and vanilla. Add oats. Stir in M&Ms and chocolate chips. Refrigerate until serving. It makes a large storage container full.
- I used reduced fat cream cheese and peanut butter.
- I only used 1 1/2 c. oats and my recipe was fairly smooth.