These easy Mini Pumpkin Cinnamon Rolls are gone within minutes after they are cooled at our house. They are warm, sweet and is the perfect addition to breakfast or as a snack. With the help of store bought crescent dough, these come together in less than 30 minutes.
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Notes:
If you can find reduced fat crescent dough, you can use that and adjust the points and calories accordingly. I haven’t been able to find any around here. I used the Butter Flakes Pillsbury crescent dough. Also, you’re using 100% pure canned pumpkin such as Libby’s not pumpkin pie mix.
They are not very perfect looking once they are cut but they taste amazing and so EASY!
Looking for another recipe to make with left over pumpkin puree? Try these delicious Mini Pumpkin Cheesecakes
How do I make these Easy Pumpkin Cinnamon Rolls?
Start by rolling out your crescent dough on a lightly floured surface. Pinch seams together. Next, Evenly spread the pumpkin on top of dough. Then, sprinkle with brown sugar, pumpkin spice and cinnamon. Roll into a log and cut into 12 equal rolls. Place on a medium baking dish and bake! So simple and DELISH!
Easy Pumpkin Cinnamon Rolls
August 16, 2020
: 12
: 8 min
: 15 min
: 23 min
: EASY
Easy Pumpkin Cinnamon Rolls that is great in the fall and makes a perfect addition to breakfast or as a snack.
Ingredients
- 1 tube crescent roll (I used Pillsbury brand)
- 1/2 cup canned pumpkin puree
- 2 tbsp packed brown sugar
- 1/2 tsp pumpkin spice
- 1 tsp cinnamon powder
- 2 tbsp confectioners sugar
- 1 tsp maple syrup
- 1 tsp milk of your choice (I used low-fat milk)
Directions
-
Step 1
Preheat oven to 375 degrees
-
Step 2
On a lightly floured surface, roll out crescent dough. Pinch seams together to keep from tearing
-
Step 3
Evenly spread pumpkin through out dough.
-
Step 4
Sprinkle brown sugar, pumpkin spice and cinnamon evenly as you can
-
Step 5
Beginning with the side to you, starting rolling dough moving from the middle to ends until it forms a log
-
Step 6
Cut into 12 equal rolls
-
Step 7
Place on a medium size baking dish and bake for about 12 to 15 minutes or until rolls start turning light brown on top.
-
Step 8
To make glaze, mix confectioners sugar, maple syrup and milk until glaze consistency and pour over rolls.
Easy Pumpkin Cinnamon Rolls
Easy Pumpkin Cinnamon Rolls that is great in the fall and makes a perfect addition to breakfast or as a snack.
Ingredients
- 1 tube crescent roll (I used Pillsbury brand)
- 1/2 cup canned pumpkin puree
- 2 tbsp packed brown sugar
- 1/2 tsp pumpkin spice
- 1 tsp cinnamon powder
- 2 tbsp confectioners sugar
- 1 tsp maple syrup
- 1 tsp milk of your choice (I used low-fat milk)
Directions
- Step 1 Preheat oven to 375 degrees
- Step 2 On a lightly floured surface, roll out crescent dough. Pinch seams together to keep from tearing
- Step 3 Evenly spread pumpkin through out dough.
- Step 4 Sprinkle brown sugar, pumpkin spice and cinnamon evenly as you can
- Step 5 Beginning with the side to you, starting rolling dough moving from the middle to ends until it forms a log
- Step 6 Cut into 12 equal rolls
- Step 7 Place on a medium size baking dish and bake for about 12 to 15 minutes or until rolls start turning light brown on top.
- Step 8 To make glaze, mix confectioners sugar, maple syrup and milk until glaze consistency and pour over rolls.
Nutrition Info per serving (using myfitnesspal)
Calories: 87, total fat: 4 g, total carbs: 12 g, protein: 0 g
myWW smartpoints per serving (using WW recipe builder)
3 smartpoints on Green, blue and purple plans.
