Pumpkin Cinnamon Rolls

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.

xoxo,
e

Kinda looks like pizza sauce. But it's pumpkin. 

Kinda looks like pizza sauce. But it's pumpkin. 

Roll the dough up.

Roll the dough up.

Slice into rounds, and place in a baking dish.

Slice into rounds, and place in a baking dish.

They look weak, but they will puff up in the oven.

They look weak, but they will puff up in the oven.

Let the glaze soak in

Let the glaze soak in

Ooey, gooey, and chewy cinnamon rolls that taste like fall. It's a good thing.

Ooey, gooey, and chewy cinnamon rolls that taste like fall. It's a good thing.

 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 

Instructions

  • 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.