Pumpkin Pie Cinnamon Rolls

PP CRIt’s been pumpkin-palooza around here recently. There are a lot of pumpkin sweet rolls recipes floating around, so I decided to try these out Saturday morning. These were DIVINE. The best part-these are so easy to make!! Such a festive twist on our favorite breakfast food. Perfect for a fall weekend morning! One of the ways I adapted the original recipe is by cutting down on the filling because I thought that too much filling made the rolls gloopy-not ideal. I can’t wait to make these yummy rolls again!PP Cinnamon Roll

PP Cinn Roll


Recipe for Pumpkin Pie Cinnamon Rolls

adapted from here.

What you need:

  • one roll of crescent rolls

for filling:

  • 3/4 cup pumpkin puree
  • 1/3 cup coconut palm sugar (you can substitute brown sugar here if that’s what you have on hand)
  • 3 tablespoons white sugar
  • 1/2 teaspoon cinnamon
  • dash of ginger

for glaze:

  • 3/4 cup powdered sugar
  • 3/4 tablespoon milk
  • 1 tablespoon butter melted
  • 1/4 teaspoon cinnamon

What to do:

  1. Preheat oven to 350˚
  2. Unroll crescent rolls and press all the seams together so you have a rectangle.
  3. Mix together all the ingredients for the filling. Spread a THIN layer on your crescent rectangle. You may have some filling left. Do not get overzealous with your filling. It makes the rolls goopy if you add too much filling-not yummy. You should be able to see the crescent roll through your filling layer.
  4. Roll up the dough starting with the short end of your rectangle. Cut roll into about 8 pieces. Place rolls into a greased round pan.
  5. Bake for 22-28 minutes or until browned. While baking, whisk together glaze ingredients until smooth. Once rolls are done, let cool for a few minutes then cover with glaze.

4 thoughts on “Pumpkin Pie Cinnamon Rolls

  1. I am making these for Friday breakfast at work tomorrow. I hope mine turn out as yummy looking as yours. Your food always looks so good.

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