Pumpkin Cinnamon Rolls


  1. 2-16 oz Crescent Rolls
  2. 1/2 cup canned Pumpkin
  3. 1/2 cup Brown sugar
  4. 1/2 cup Sugar
  5. 3 Tbsp Butter (melted)
  6. Pumpkin Pie Spice
  7. 1/2 Cream Cheese (8oz package)
  8. 3 Tbsp Milk of your choice
  9. 1 tsp Vanilla extract


  1. Preheat oven to 350°F

  2. On a flowered surface, lay out both crescent roll sheets and mesh together the precut triangles, as well as the edges of both sheets to make one large square.

  3. Spoon 1/2 cup of pumpkin onto the crescent roll surface, sprinkle with pumpkin pie spice and brown sugar.

  4. Roll up and cut into 1 inch circles (I cut into 9 total rolls) and place into a baking dish.

  5. Bake for 50 minutes.

  6. While the rolls are in the oven, add 1/2 the cream cheese, milk, vanilla extract, butter and sugar together and beat until smooth! I added more Pumpkin Pie Spice to the icing, but you don’t have to.

  7. Ensure the center is fully cooked before adding icing. Once dough is filled cooked, pour your desired amount of icing on top your pumpkin cinnamon rolls and enjoy hot!!! ??

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