Description
Made with crescent rolls and layered with pumpkin, brown sugar and pumpkin pie spice. Takes less than 30 minutes to make!
Ingredients
- 1 can (about 8 Oz. Size) Crescent Rolls
- ¼ cups Pumpkin Puree
- 4 Tablespoons Light Brown Sugar
- ½ teaspoons Pumpkin Spice
- FOR THE ICING:
- 2 Tablespoons Unsalted Butter, Softened
- 4 Tablespoons Cream Cheese
- 2 cups Powdered Sugar
- Milk As Needed
Preparation
For the cinnamon rolls:
Preheat oven to 350ºF. Grease a pie or cake pan with cooking spray.
Roll out crescent dough and pinch the perforations together with your fingers. Go over it once or twice with a rolling pin to make sure there aren’t any holes.
Spread pumpkin onto the crescent dough. Sprinkle with brown sugar and pumpkin pie spice. Roll the dough up into the shape of a log and cut into 8 cinnamon rolls.
Place in the prepared pan. Bake for 20 minutes or until golden brown. Take out of the oven and allow them to cool slightly. Serve with cream cheese icing, if desired.
For the icing:
Cream butter and cream cheese in a stand mixer with the paddle attachment until smooth. Add powdered sugar 1 cup at a time. If frosting is too thick, add a splash of milk.
