Saturday, October 25, 2014

Pumpkin Cinnamon Rolls



Ingredients

2 can Pillsbury Crescent Rounds
4 tbsp butter (melted)
1/2 cup pumpkin puree
1 tbsp milk
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg


For the frosting mix the following ingredients:

4 oz cream cheese (softened)
1/2 cup powdered sugar
1/2 tsp vanilla
1 tbsp canned pumpkin

Directions

  1. Preheat oven to 375.
  2. Lightly grease a 9 x 13 inch baking dish.
  3. Separate dough into 16 rolls and unroll.
  4. Brush each piece of dough with melted butter.
  5. In a small bowl, mix together the pumpkin puree, milk, brown sugar, cinnamon, and nutmeg.
  6. Evenly divide the pumpkin filling and spread over each piece of rolled-out dough.
  7. Carefully roll up each dough, lightly pinching the seams together.
  8. Arrange the rolls about 1 inch apart in the baking dish.
  9. Bake for 15 minutes.
  10. Cover with frosting. 

I've made three different pumpkin cinnamon roll recipes this month. The recipe above is a combination of two of those recipes...plus it's the easiest!! I tried making my own homemade dough, but it's not worth the effort in my opinion. I also tried using crescent rolls, however, crescent rolls were still difficult. Using Pillsbury Crescent Rounds is definitely the easiest...trust me!! 


The filling recipe originally came from: http://diethood.com/pumpkin-pie-cinnamon-rolls/





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