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mini pumpkin spice cinnamon rolls

October 18, 2009

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I love fall, if for nothing else but the flavors it brings.  Pumpkin, apple, spices, yum.  After a great weekend of traveling around Atlanta with the roommates, I decided to end things on a sweet note and make these Pumpkin Spice Cinnamon Rolls for Sunday morning brunch.  They were well received!

Frosting:

  • 4 oz. cream cheese
  • 1/2 cup confectioner’s sugar
  • 1/2 teaspoon vanilla
  • 1 tbls. canned pumpkin
  • dash of cinnamon

Mix ingredients together until frosting creates smooth, creamy peaks.

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Cinnamon Rolls:

  • 1 can crescent rolls (do not separate!)
  • 1/4 cup canned pumpkin
  • 1/4 cup brown sugar
  • 4 oz cream cheese (room temp)
  • 1/4 tsp ground cinnamon
  • dash nutmeg

Spread crescent rolls onto flat surface, pinching together serrated edges into one big sheet; cut into four rectangles, set aside.  Mix remaining ingredients together with electric mixer, beat until smooth (it’s key that you use room temperature cream cheese, or your mixture will be chunky).  Spread the mixture in the center of the crescent sheets, leaving about 1/2 inch around the side. If you’re making these for more than 3-4 people, you can use a second sheet of crescent rolls and spread the mixture thinner.  Roll up into logs (rectangle side first), then cut dough into 1-inch sections.  Place into round pan, starting in the center and arranging outward.  Bake at 350 degrees for 20-25 minutes, or until crescents are done.

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Spread frosting on top, let rolls set for 5 minutes while frosting melts and molds to the surface of the rolls.

Voila! Serve and enjoy.

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2 Comments leave one →
  1. October 20, 2009 2:06 am

    I don’t really have labs this week so I may adapt my cinnamon roll recipe and knead pumpkin puree into it. That’s the plan anyways…hopefully I won’t get too lazy

    Thanks for sharing!

  2. October 20, 2009 2:12 am

    you’ll be glad you did!

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