Skip the yeast, and dough….try Easy Pumpkin Cinnamon Rolls made with crescent roll dough and topped with a homemade cream cheese frosting. The perfect fall breakfast!
The SWEET SMELL of FRESHLY baked PUMPKIN CINNAMON ROLLS….
Y’all it is about that time again !!
I am talking about where everything pumpkin starts popping up, my Facebook feed is full of people sharing pumpkin recipes. Pumpkin spice coffee will soon be back at Starbucks, and the Halloween section will soon be in full swing at almost every market. Which means it’s officially “OK” and socially acceptable to get really, really excited for pumpkin season ! So if you wait to bake with pumpkin until it’s time for Thanksgiving pie, you’ll be missing out on some excellent desserts.
But enough about that back to the what this post is all about PUMPKIN.
One of our family’s favorite sweet treats happens to by cinnamon rolls or buns as some would call them. There is this amazing little bakery close to where we live and they have the BEST CINNAMON ROLLS and now available in PUMPKIN. So, while trying to stop myself from buying these oh so good cinnamon rolls (they are a little pricey and I need to stop myself from grabbing them every single day), that got me thinking, why don’t I try to make some cinnamon rolls from scratch?
And to make a long story short I decided to make a small tweak and instead of whole dough rising process, opted for crescent roll dough topped with a homemade cream cheese frosting.
- 1 can Pillsbury Crescent Rolls
- ½ cup pumpkin puree
- 4 tbsp light brown sugar
- 1 tsp pumpkin pie spice
- Cream cheese frosting:
- 3 ounces cream cheese, softened
- 1½ cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon milk (more if you like a thin frosting)
- Preheat oven to 350 degrees. Grease a 9x9 pan with cooking spray.
- Unroll crescent roll dough into one large rectangle. Firmly press perforations to seal.
- Spread pumpkin puree evenly over the dough. Evenly sprinkle brown sugar and pumpkin pie spice over the pumpkin puree.
- Starting on the short side of the rectangle, roll the dough up into a log. Cut the roll into about 8-9 pieces and place into a baking dish.
- Bake for 20 to 22 minutes, until turning lightly golden at the edges. Let it cool in pan for 10 minutes.
- Meanwhile, in a medium bowl, mix together cream cheese and powdered sugar until smooth. Whisk in the butter, vanilla, and milk. If the frosting is still too thick, add a little more milk and whisk until smooth.
- Drizzle over the pumpkin cinnamon rolls when they have cooled a bit.
YUM!!! I am pinning this so I can make it as soon as it gets below 80 degrees here.