These amazing Pumpkin Spice Cinnamon Rolls begin with canned crescent rolls! Folks LOVE these ooey gooey pumpkin spice flavored cinnamon treats!
Course: it's easy!, This recipe looks long but don't let that fool ya
Servings: 8cinnamon rolls
Author: Christy Jordan
1tube crescent roll dough8 crescent size
1tablespoonroom temp butter
2-4tablespoonscanned pumpkinnot pie filling
1/2cupbrown sugarlight or dark
2.5teaspoonspumpkin pie spice
Either a can of store bought frostingvanilla or cream cheese
or 1/2 cup confectioner's sugar
and a little vanilla
Preheat the oven to 375 degrees. Spray a 9 inch pie plate with cooking spray and set aside.
Open the crescent roll sheet and roll it out, pressing the seams together.
In a small bowl, stir together softened butter and pumpkin until well blended.
Spread the pumpkin mixture over the entire sheet of dough, reaching all of the edges.
In a separate bowl, combine the brown sugar and pumpkin pie spice. Then, sprinkle all over the top of the sheet, reaching all of the edges.
Roll the crescent roll dough up, longways, and press lightly into a log.
To cut your slices, use a string such as floss or butcher string, tie it around the log and pull tight until a slice has been made. This will prevent your slices from being smashed with a knife. If you are a rebel, see other instructions with blog post. Do this until you have made 8 slices.
Arrange the cinnamon rolls in your pan, giving them room to expand in the oven. Bake for about fifteen minutes, or until lightly golden on top.
If using a store bought icing, remove lid and foil seal and microwave for about 30 seconds, Stir and drizzle over rolls. Save the rest for another use. (It's the holidays, we always need icing!)
To make a glaze
Place confectioner's sugar and butter in a small bowl. Use a fork to cut butter into the sugar until well combined. Add milk and stir until all lumps are removed. Drizzle over rolls.
*This only uses a little bit of pumpkin so we save the rest in our fridge or freezer to make these again or use in other recipes. **Best eaten warm - but I bet you already knew that :)