Thursday, October 9, 2014

Pumpkin Pie Cinnamon Rolls


  • 2 cans Pillsbury Crescent Rounds
  • 4 tablespoons butter, melted
  • 1/2 cup pumpkin puree (not pie filling)
  • 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
  • 1-1/2 cups powdered sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • Preheat oven to 375.
  • Lightly grease two 8-inch cake pans with non-stick spray; set aside.
  • Separate dough into 16 rolls and unroll.
  • Brush each piece of dough with melted butter.
  • In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
  • Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
  • Carefully roll up each dough, lightly pinching seams together.
  • Arrange the rolls 1 inch apart in the prepared cake pan.
  • Bake for 16 to 18 minutes, or until tops are golden brown.
  • In the meantime prepare the frosting.
  • Place cream cheese in your mixer's bowl and cream for 1 minute.
  • Gradually add in powdered sugar and continue to beat until well combined.
  • Mix in pumpkin pie spice.
  • Add vanilla and mix until thoroughly combined.
  • Remove pans from oven and immediately brush each roll with frosting.
  • Serve.

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