Pumpkin Cinnamon Rolls
Yum! This is the easiest, yummiest pumpkin cinnamon rolls recipe, and it can be modified IN so many ways! If you love baking and trying new recipes, then this one is for you. Your house will be filled with the wonderful scent of fall, pumpkin, and cinnamon. It will bring the family running to the kitchen for something good and sweet!
Ingredients you need:
- 1 package Pillsbury seamless crescent dough
- 1 jar prepared pumpkin butter (or apple butter or regular butter mixed with cinnamon)
- 4 Tbsp softened butter
- cinnamon and sugar to taste
How to put the pumpkin cinnamon rolls together
Unroll the dough into a flat sheet. Spread softened butter, pumpkin butter, and cinnamon sugar onto the dough. Roll up the dough longways. Cut the roll into 1-1 1/2 inch pieces to form the individual rolls. Let rest while the oven pre-heats to 375 degrees F. Place rolls in a greased pan leaving about 1/2 inch between each roll. Bake for 14-18 minutes or until golden brown. Frost with cream cheese frosting. Yum!
If you can’t find pumpkin butter, you can get it here.
Pumpkin butter is also easy to make
In a saucepan, combine:
- 1 can of pumpkin (not pumpkin pie filling)
- 1/2 cup packed brown sugar
- 1/3 cup apple juice
- 1 tsp vanilla extract
- 1/2 Tbsp cinnamon
- 1/2 Tbsp lemon juice
- 1 tsp pumpkin pie spice
- a pinch of sea salt
Bring the mixture to a boil, reduce the heat and simmer for 30 to 40 minutes, stirring occasionally. The pumpkin butter will keep for 3 weeks in the refrigerator or 3 to 6 months in the freezer.
Notes: You could use almost any prepared jam or spread in these rolls. However, you may need to add butter or fresh fruit to keep the sugar in the spread from burning. Try any combination you can think of!
