Easy Pumpkin Cinnamon Rolls with Cream Cheese Frosting is a delicious breakfast treat that takes less than 30 minutes to make!
Hey, y'all! I have a confession to make- I'm far from being Mom of the Year. I mean, my kids are clean, spoiled, and well taken care of but I'm definitely lacking in one area. Breakfast.
Breakfast is typically on the go in our family. 5 and I leave the house at around 6:30 and she eats breakfast at school so her meal is taken care of. The twins have breakfast at daycare- we typically pack them a yogurt, some fruit, and muffins, bagels, or French toast sticks. All of their breakfast food is pre-made, storebought and probably not the greatest.
To make up for this, I try to make them breakfast on the weekends (at least one day) but even then there are mornings when I just throw cereal their way. I'm far from being Mrs. Mom that whips up homemade waffles or pancakes, eggs, breakfast meat and, fresh fruit.
Last weekend I was feeling cute and decided I was going to make my kids a fun, festive, fall breakfast (you like that alliteration?). I pulled out some crescent dough, a can of pumpkin, a bit of dairy, some brown sugar, and some spices to make the kiddos Pumpkin Cinnamon Rolls. Yum, right?
Making these bites of autumn heaven was a breeze. I simply rolled out the crescent dough, spooned on some pumpkin, brown sugar, and spices, and rolled it up. Next, I cut it into slices, to form the rolls, and baked them off.
While they were baking, I whipped up a scrumptious cream cheese frosting to coat the baked rolls with. The end result was a-maz-ing. The kids and I tore these bad boys up! I was smart enough to make a double batch so I could toss them warm them up for breakfast throughout the week. I have to admit, I totally felt like I was winning at this whole mom thing that morning.
The frosting recipe that it is included will make more than enough frosting for your rolls. I was able to stash some in a storage container to use with pumpkin cookies.
I was craving a salty/sweet combo so I cooked up some bacon and served it on top of the pumpkin cinnamon rolls. YUM!
Kitchen Essentials:
Ingredients:
1 can Pillsbury Crescent Dough (seamless sheet)
1/4 can pumpkin
3 tbsp brown sugar
1 tsp ground cinnamon
3 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioner's sugar
1/2 tsp vanilla extract
1 tbsp milk (more if you like a thinner frosting)
Instructions:
Preheat the oven to 375 degrees. Spray a 9" pie pan with nonstick spray and set aside.
Unroll the crescent dough to form a large rectangle. If you are unable to find the seamless sheets, you'll need to pinch the perforations together to form a single sheet of dough.
Spread the pumpkin evenly over the dough.
Evenly sprinkle brown sugar and cinnamon over the pumpkin.
Starting with the short side of the rectangle, roll the dough up into a log.
Cut the roll into 8 pieces using a serrated knife.
Place the rolls on the prepared pie pan. Bake for 18 to 20 minutes or until the rolls are golden brown and cooked throughout.
While the rolls are cooling, make the cream cheese frosting by mixing together cream cheese, butter, confectioner's sugar, vanilla, and milk. If you prefer a thinner frosting, you may want to add a bit more milk.
Spread the frosting over the cinnamon rolls and serve warm.
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