Today marks the first day I had to wear a coat. This is bad news, people. I don’t like wearing a coat. How many days until summer?
However, I do enjoy pumpkin. And since it’s pumpkin spiced latte season, I figured I would hop on the pumpkin-obsessed bandwagon and make something you could enjoy on cold mornings like these.
Confession: I use pre-made dough in this recipe. Daniel will tell you this makes me a fraud, I will tell you it makes me someone who doesn’t have time to make dough from scratch. It’s not that I can’t make dough from scratch, it’s just that I don’t want to. And if you don’t want to, I’ve got a recipe here that allows you to fully embrace your laziness and just get to what matters: pumpkin cinnamon rolls.
Daniel and I both apologize for the month long hiatus. But I hope you will enjoy these delicious bites of fall and spend the day with someone you love. The recipe is below the photos.
For the Cinnamon Rolls:
- 2 cans Pillsbury Crescent Rounds (Look for them by the Crescent rolls)
- 4 tablespoons butter, melted
- 1/2 cup of pumpkin puree
- 1 tablespoon 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
- Powdered sugar, as needed
- Pumpkin pie spice
- 1 teaspoon pure vanilla extract
- Preheat your oven to 375, and grease an 8”x8” baking dish.
- Combine pumpkin puree, brown sugar, cinnamon, nutmeg, and milk together in a small bowl. Mix until combined.
- Unroll each of the crescent rounds onto a clean surface and brush with melted butter. Divide the pumpkin filling evenly between the two crescent rounds and spread evenly.
- Roll up the crescent round just like you unrolled it, careful not to let the filling squeeze out of the sides. Using a knife, slice the dough into rounds. Make them as big or as small as you’d like.
- Place the rounds in the prepared baking dish and bake in the oven for approximately 15 minutes, or until the tops have browned.
- Meanwhile, beat cream cheese in the mixer for 1 minute. Add in powdered sugar and milk until you get a nice consistency. You don’t want it to be too thick as it’s more of a glaze than a frosting.
- Add in the vanilla extract and pumpkin pie spice once you’ve got a consistency you like, combine.
- Once the cinnamon rolls are finished baking, drizzle the frosting over the tops. I like to do this while they are still warm so it soaks into the bread. Use as much or as little as you desire.