Fall is my favorite time of the year not only because of the amazing weather but also the flavors and spices. Last month I made pumpkin spice rice krispie treats in honor of the Starbucks specialty drink pumpkin spice late that every girl in America is in love with. Yesterday, I decided to continue the pumpkin flavor baking and made pumpkin cinnamon rolls. They came out delicious, and I personally favor these to original cinnamon rolls.
- 2 cans of Cresent rounds dough
- 4 tbls melted butter
- 1/2 cup pumpkin puree (I used a can of pumpkin from the store but not pumpkin pie filling)
- 1 tbls milk
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
For the frosting
- 4 oz cream cheese softened
- 1-1/2 cup powdered sugar
- 1/4teaspoon pumpkin spice
- 1 teaspoon pure vanilla extract
- Preheat oven to 375
- lightly spray 8-inch non-stick pan with baking grease or butter; set aside.
- Unroll the dough and separate into the 16 pieces from both rolls.
- Brush each piece of dough with melted butter.
- In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
- Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
- Carefully roll up each dough, lightly pinching seams together.
- Arrange the rolls in the prepared cake pan.
- Bake for 20 t0 22 minutes, or until tops are golden brown.
In the meantime prepare the frosting:
- Place cream cheese in your mixer’s bowl and cream for 1 minute.
- Gradually add in powdered sugar and continue to beat until well combined.
- Mix in pumpkin pie spice.
- Add vanilla and mix until thoroughly combined.
- Remove pans from oven and immediately brush each roll with frosting.
I had a hard time with deciding if the rolls were done cooking all the way through. I made these at my friends house and was not familiar with the oven I used. Feel free to adjust the time baking the dough that’s best for the oven you’re using. If you’d like to see the website I got this recipe from check out diethood.com!