Y’all asked for more fall recipes, so I wanted to share a quick and easy one with you today! You could pick up these 6 ingredients and have these pumpkin cinnamon rolls ready to go in a flash on Saturday morning with a big cup of coffee. You could even double the recipe if you’re feeding a crowd. I promise they’re fool-proof, too!
For more recipe inspiration, check out my recent pumpkin pound cake, pumpkin bread, and pumpkin chocolate chip muffin recipes.
Of course Fern was eager to help with the photoshoot, per usual.
EASY PUMPKIN CINNAMON ROLLS
INGREDIENTS:
Cinnamon Rolls:
- 1 Pillsbury Crescent Roll Sheet
- 1/3 cup Canned Pumpkin
- 1/2 cup Light Brown Sugar
- 2 tablespoons Ground Cinnamon
Glaze:
- 3 tablespoons Milk (any kind will do)
- 2 cups Powdered Sugar
WHAT TO DO:
- Preheat oven to 375 and spray a pie plate with cooking spray.
- Unroll crescent dough sheet and evenly spread the pumpkin on top.
- Sprinkle the brown sugar and cinnamon on top of the pumpkin.
- Starting at the short end, roll the dough into an even log.
- With a sharp or serrated knife, cut the dough into 8 slices.
- Arrange the cinnamon rolls in the pie plate, and bake for 18-25 minutes, or until golden on top.
- While the rolls bake, combine the milk and powdered sugar in a medium sized bowl. You may adjust the powdered sugar and milk to reach the desired consistency (thicker is better in this case, as the warm rolls will thin the glaze.)
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When the rolls have finished baking, allow them to cool for 15-20 minutes. Drizzle the glaze on top of the rolls with a spoon. Enjoy!
