Come October, I’m all, bring me all the pumpkin spice things please okaythanksbye! I love that flavor, and it being so seasonal, really rings in the autumn for me.
These mini pumpkin cinnamon rolls are a quick and easy recipe with only a few ingredients. They come together in the time it takes to open the canned pumpkin + 2 minutes. Okay, and preheating the oven time. But once you make these, you’ll want to make them over and over again.
Mini Pumpkin Cinnamon Rolls
Yield: 20 mini rolls (10 regular size rolls) | Time: 20 minutes
Ingredients:
Cinnamon Rolls:
1 can crescent rolls (I used reduced fat, they were still lovely)
3 tbsp canned pumpkin (use the regular canned pumpkin, not the pumpkin pie filling)
1/4 c. sugar or sugar substitute that pours like sugar
1/4 teaspoon allspice, nutmeg
1/2 teaspoon cinnamon
Sugar Icing:
2 tbsp confectioner’s sugar
1 tbsp milk
1/4 tsp vanilla
Directions:
Preheat the oven to 350°. Prepare your baking sheet, love a silpat!
Combine sugar and spices. Set aside.
Roll out the crescent dough and split between the two sheets. Smoosh (very technical) the seams together.
Gently spread the canned pumpkin evenly over the two sheets of dough. Sprinkle spiced sugar over the pumpkin filling.
Roll up your pumpkin crescent rolls, lengthwise.
Bake for 12-15 minutes, until lightly golden brown.
Remove from oven and cool on a wire rack.
While the cinnamon rolls are cooling, prepare the sugar icing. Combine the ingredients and stir to combine, until no clumps are visible. If the mixture is soupy, add confectioner’s sugar 1/2 tsp at a time. Drizzle over cinnamon rolls. Enjoy!
