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.

Pumpkin Cinnamon Rolls Taken By Monica Iglesias

Pumpkin Cinnamon Rolls Taken By Monica Iglesias

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Preheat oven to 375
  2. lightly spray 8-inch non-stick pan with baking grease or butter; set aside.
  3. Unroll the dough and separate into the 16 pieces from both rolls.
  4. Brush each piece of dough with melted butter.
  5. In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
  6. Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
  7. Carefully roll up each dough, lightly pinching seams together.
  8. Arrange the rolls in the prepared cake pan.
  9. Bake for 20 t0 22 minutes, or until tops are golden brown.

In the meantime prepare the frosting:

  1. Place cream cheese in your mixer’s bowl and cream for 1 minute.
  2. Gradually add in powdered sugar and continue to beat until well combined.
  3. Mix in pumpkin pie spice.
  4. Add vanilla and mix until thoroughly combined.
  5. Remove pans from oven and immediately brush each roll with frosting.
  6. Serve.
Pumpkin Pie Cinnamon Rolls

Pumpkin Pie Cinnamon Rolls

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!

With Sugar,

Monica

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