We are a little pumpkin obsessed, so when we found a super easy recipe for this gooey, deliciousness, we said gotta have some. If Fall begins when Starbucks starts serving Pumpkin Spice Lattes, then we say the Holiday Eating Season begins with these little lovelies. And here’s a little pumpkin factoid: While sales of pumpkin-flavored items grew 11.6% this year, the actual volume of real pumpkin sales dropped 5%.
Pumpkin Cinnamon Rolls
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1/4 cup pumpkin butter (Or apple butter)
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 degrees F.
Unroll sheet dough into one large rectangle. Spread pumpkin butter evenly over the dough. Evenly sprinkle brown sugar and cinnamon over the pumpkin butter.
Starting with short side of the rectangle, roll up into a log. Using string, dental floss, or a serrated knife, cut the roll into 10 slices. Place slices, cut side down, in a greased 8 x 8 baking dish, or a left over Sister Schubert’s pan.
Bake 18 to 20 minutes or until golden brown. Let cinnamon rolls cool in pan for 5 minutes.
While the cinnamon rolls are cooling, make the cream cheese frosting. In a medium bowl, stir together cream cheese and butter until smooth. Whisk in the confectioner’s sugar, vanilla, and milk. If the frosting is still too thick, add a little more milk and whisk until smooth. Spread frosting over cinnamon rolls and serve! I always have leftover frosting, but use as much as you like:)