The final day of Pumpkin Week is here, how is it over so quickly? You would think that I’d be sick of pumpkin recipes by now, but NOPE! Not a chance. 🙂 I’m ending this fun week with a ridiculously simple recipe for Mini Pumpkin Cinnamon Rolls. You’ll have these little goodies ready to eat in under 30 minutes. It’s hard to believe they are so quick and simple because the flavors are fantastic. So get to it!
Mini Pumpkin Cinnamon Rolls Printer-Friendly Recipe
From: Two Peas & Their Pod
Makes 10 mini cinnamon rolls
Prep Time 5 minutes
Cook Time 20 minutes
Pumpkin cinnamon rolls
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet (crescent roll dough would work too, just press the seams together)
1/4 cup pumpkin butter (I bought mine at King Soopers)
3 tablespoons brown sugar
1 teaspoon ground cinnamon
Cream Cheese Frosting
3 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioner’s sugar
1/2 teaspoon vanilla extract
1 tablespoon milk (more if you like a thin frosting)
Preheat oven to 375 F. Grease an 8×8″ baking pan; set aside.
Open and unroll the sheet of dough. Spread the pumpkin butter evenly over the large rectangle of dough. Sprinkle the brown sugar and cinnamon evenly over the pumpkin butter. Roll the dough to form a tube and cut into 10 pieces with a sharp serrated knife (unscented dental floss works, too).
Place the slices into the prepare pan, cut side down. Bake for 18-20 minutes, until the cinnamon rolls are turning golden. Remove from oven and cool in pan for 5 minutes. Meanwhile, prepare the frosting. Stir together the cream cheese and butter in a medium bowl until smooth. Stir in the powdered sugar, vanilla, and milk until smooth. Add more milk if needed. Spread frosting over the cinnamon rolls (you’ll probably have a little left over). Enjoy warm!