Quick Pumpkin Cinnamon Rolls
Serves 12
15 mins prep
20 mins cook
35 mins total
These Quick Pumpkin Cinnamon Rolls are soft, fluffy, and filled with pumpkin flavor. No yeast needed, so they're ready fast for a cozy fall breakfast or dessert.
For the Rolls:
For the Glaze:
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Quick Pumpkin Cinnamon Rolls:
Preheat oven to 375°F.
In a bowl, whisk together the flour, baking powder and salt.
In a separate bowl or the bowl of a standing mixer, cream together the butter and sugar, then mix in pumpkin puree. Add the flour mixture to the pumpkin mixture and stir to combine.
On a well floured surface, roll the dough to a 1/4 inch thick rectangle about 16 x 12 inches. Spread the cream cheese on top of the dough, drizzle with honey and sprinkle with cinnamon.
Carefully roll up the dough, starting with the long side and cut into 1 1/2-inch pieces.
Place the rolls in greased muffin cups or silpat or parchment lined baking sheet and bake for 20-22 minutes, or until golden brown.
Glaze Drizzle:
A tablespoon at a time, add milk to the powdered sugar and mix until desired consistency is reached. Add the vanilla extract and stir.
Drizzle glaze over cooked cinnamon rolls.
