Easy Pumpkin Cinnamon Rolls
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!
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Servings: 9
Ingredients
- 1 can Pillsbury Crescent Rolls
- 1/2 cup pumpkin puree
- 4 tbsp light brown sugar
- 1 tsp pumpkin pie spice
- Cream cheese frosting:
- 3 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1 tablespoon milk more if you like a thin frosting
Instructions
- 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.