Reagan Brewer
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
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.