Monday, September 21, 2015

Super Easy Pumpkin Filled Cinnamon Rolls

Cinnamon Rolls in 30 minutes? Yep, it's totally possible thanks to this convenient short cut - Pillsbury Crescent Roll Dough Sheets!

While I'm a firm believer in baking from scratch, there are times when you just don't have the time or energy. It's times like that when it's totally fine to take a short-cut now and then.
These crescent sheets are perfect for making regular cinnamon rolls, but this weekend, I decided to give them a Fall flavor makeover by adding pumpkin puree to the filling! This simple addition gave the cinnamon rolls a subtle pumpkin flavor without being too overwhelming.

Super Easy Pumpkin Filled Cinnamon Rolls w/Maple Cinnamon Glaze
Serves 3-4
Makes 8 small size rolls
Recipe adapted from Diethood

Roll Ingredients:
1 tube of Pillsbury Crescent Dough Sheets
2 tablespoons unsalted butter, softened
1/4 cup pumpkin puree
1/2 tablespoon milk
2 1/2 tablespoons golden or light brown sugar
1/4 tsp ground cinnamon
dash of ground nutmeg

Glaze Ingredients:
1 cup powdered sugar
dash of vanilla extract
dash of cinnamon
pinch of salt
1/2 tablespoon real maple syrup
a few tablespoons of milk or half & half

Preheat oven to 375f

Line an 8" baking pan with parchment paper or spray with nonstick spray

Combine the pumpkin puree, brown sugar, milk, cinnamon and nutmeg in a small bowl

Unroll the crescent sheets onto a cutting board.

Spread the softened butter into an even layer leaving a small 1/2" border on the long/wide end that is farthest from you. Spread the pumpkin mixture over the butter in an even layer leaving the same 1/2" border.

Starting with the long end that is closest to you, roll the dough towards the other end rolling as tight as possible without causing the filling to ooze out of the ends.

Using your hands, shape the log so that it is smooth and evenly shaped, gently pressing in the ends if needed.

Cut into 8 rolls. Note: you'll have a blank spot in your baking pan which is totally fine.

Place the rolls in the baking pan (I had 2 rows of 3 and 1 row of 2) and bake at 375f for approximately 18 minutes or until lightly golden brown and done.

Remove from oven and place the pan on a wire cooling rack to cool for a few minutes.

While the rolls are cooling, make the glaze - place the powdered sugar in a med size bowl, add the cinnamon, vanilla, salt and maple syrup. Stir to combine. Add a tablespoon of the milk/half & half and stir well to combine. Add additional milk a little at a time, stirring after each addition, until you reach your desired consistency. The glaze should be thick but should be able to drizzle with a fork or spoon.

Drizzle over the slightly warm rolls. Note: you want the rolls to be warm when you apply the glaze but not too hot or your glaze will melt into the rolls

Serve warm or room temp & enjoy!

Store leftovers - what leftovers? I guarantee there won't be any! But if there are, store at room temp in an air tight container for one day.

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