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Recipe: Mini Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls fresh out of the oven! Pre-frosting.

There’s only a week ’till Thanksgiving! Can you believe that?! November is already half over and before you know it, you’ll be behind on your Christmas shopping — unless you’re like me and already have it half done… What can I say, I love shopping.

Anyway, I’m still deciding on a pumpkin treat to make this Turkey Day, so I tried out a recipe for Mini Pumpkin Cinnamon Rolls. They are so good — so good in fact that no one will ever know they weren’t made completely from scratch!

Plus the muffin tin recipe I found on Pinterest is so simple. All you really need are some Pillsbury Crescents, the ingredients below to mix up the frosting, and one more atypical kitchen tool: floss. Scroll down — you’ll see why.

Unroll crescents and spread pumpkin mixture.

Unroll crescents and spread pumpkin mixture.

Roll dough until it looks like this.

Roll dough until it looks like this.

What you’ll need: 2 cans of Pillsbury Crescents (the rolls, not the cinnamon rolls), cream cheese, canned pumpkin, brown sugar, ground cinnamon, ground nutmeg, powdered sugar, and vanilla extract

 Directions for cinnamon rolls: 

  • Preheat oven to 375 degrees. Spray mini muffin tin with non-stick spray.
  • Mix 4 oz. cream cheese, 1/4 cup canned pumpkin, 1/4 cup brown sugar, 1/4 tsp ground cinnamon, and 1/8 tsp ground nutmeg.
  • Unroll one package of crescent rolls and use as one whole sheet. (Be sure to pinch the seams of the triangles together.)
  • Spread the pumpkin mixture onto the dough, leaving some space around the edges.
  • Roll the dough into a log (starting from the long side).
  • Cut dough into mini cinnamon rolls using dental floss.
  • Repeat steps with other can of crescent rolls and rest of pumpkin mixture.
  • Bake for 10 minutes or until lightly browned on top.
  • Let cinnamon rolls cool on wire rack before topping with frosting.

To make the frosting:

  • Mix together 4 oz. cream cheese, 1/2 cup powdered sugar, 1/2 tsp vanilla extract, 1 tbsp canned pumpkin

Now to frost!

These little warm bites of heaven taste so good fresh out of the oven with a bit of that pumpkin frosting on top… and believe it or not, they taste just as good cold the next day!

What are you planning to make this Thanksgiving? I’m not done experimenting yet — look out for more pumpkin recipes! In the meantime you can check out my recipes for pumpkin chocolate chip cookies and my pumpkin fudge brownies.


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