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.
Quick Pumpkin Cinnamon Rolls:
0 Preheat oven to 375°F.
1 In a bowl, whisk together the flour, baking powder and salt.
2 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.
3 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.
4 Carefully roll up the dough, starting with the long side and cut into 1 1/2-inch pieces.
5 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:
7 A tablespoon at a time, add milk to the powdered sugar and mix until desired consistency is reached. Add the vanilla extract and stir.
8 Drizzle glaze over cooked cinnamon rolls.
