Staffer Reagan Brewer pictured a tin of freshly baked pumpkin cinnamon rolls. This pastry is a way start of the fall season with a sweet and warm pumpkin treat as the days get colder.
Of the limitless pumpkin food items, pumpkin cinnamon rolls are a must. Many people love the fall season and the delicious food that comes along with it. Taking that into consideration, adding a pumpkin cinnamon roll to one’s breakfast can be a great way to start an autumn day.
Ingredients
- One can crescent rolls
- Half a cup of pumpkin puree
- Four tablespoons of light brown sugar
- One teaspoon of pumpkin pie spice
- Three ounces of softened cream cheese
- One and a half cups of powdered sugar
- Two tablespoons of melted butter
- One teaspoon of vanilla extract
- Two tablespoons of milk
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Instructions
- Preheat the oven to 350 degrees.
- Grease a nine inch round pan with cooking spray.
- Unroll crescent roll dough.
- Firmly press perforations on the premade dough together to seal, making it one large sheet.
- Spread pumpkin puree evenly over the dough.
- Evenly sprinkle brown sugar and pumpkin pie spice over the pumpkin puree.
- Starting at the short end of the dough, roll it up into a log.
- Cut the roll into eight or nine pieces and place into the baking dish.
- Bake for 20 to 22 minutes, or until the edges turn slightly brown.
- Let cool in the pan.
Instructions for cream cheese topping
- In a medium bowl, mix together the cream cheese, powdered sugar, vanilla extract, butter and milk.
- Spread over the pumpkin cinnamon rolls once they have cooled.
These cinnamon rolls are best enjoyed warm. Pairing the cinnamon rolls with a pumpkin spice latte can provide for the perfect fall morning.
