Easy Pumpkin Cinnamon Rolls
This post is sponsored by TruMoo Milk. All views expressed are that of our own.
One of our family’s favorite sweet treats happens to by cinnamon rolls or buns as some would call them. On the weekend we love to head to a local bakery and pick up a half dozen of their cinnamon rolls which are now available in pumpkin. That got me thinking, why don’t I try to make some cinnamon rolls from scratch?
What a disaster that initially was! You see yeast, and me just do not work! I have zero patience to let yeast activate or bread rise. My buns were like doughy rocks that could have possibly broken a window should my son have thrown a bun at one.
However, rather than wallow, I did what most people do and searched the internet for an easier way to make cinnamon rolls. After some Pinteresting research, the consensus was that with proper technique, crescent roll dough could be morphed into fluffy and delicious cinnamon buns. So I gathered up my supplies and decided that my family would really enjoy a weekend breakfast of edible Easy Pumpkin Cinnamon Rolls and TruMoo Orange Scream Milk which is a family tradition in our home.
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- 1 can of crescent rolls
- 4 tablspoons of brown sugar
- 1 tablespoon of cinnamon
- 1/2 cup of canned pumpkin pie filling
On a clean cutting board, roll out the crescent rolls into one large rectangle by pinching together the pieces, and then smoothing over them.
Pre-heat your oven to 375
In a bowl, mix the pumpkin, sugar, and cinnamon well
Brush it onto the dough
Once done, carefully roll the dough up
Using a butter knife, gently slice 9 small cinnamon rolls
Bake in muffin tins for 16-18 minutes
- 1 + 1/2 cup of confectionery sugar
- 2 tablespoons of milk
Mix ingredients until a thick, smooth glaze is formed.
Drizzle over slightly cooled pumpkin cinnamon rolls and enjoy with some TruMoo Orange Scream Milk.
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