Pumpkin Spice Cinnamon Rolls Recipe

Oh. my. gosh. Talk about an AMAZING idea! I love cinnamon rolls,  I love pumpkin spice (and lets face it pumpkin spice is all the rage) so why not combine these two for a great EASY yummy breakfast!? No brainer. Now how to make it happen? Ummm… there’s a bunch of different recipes out there and they all sound yummy,  but all seem to be so time-consuming which is what I don’t have an abundance of. So I decided to dig into my inner Betty Crocker and find a simple recipe that works with time and taste good too. Let’s be honest,  I’m no Betty Crocker but I sure know how to buy her ingredients! If I had the time, making homemade dishes and baking everything from scratch is so fun,  but with a very active 4 month old that ain’t happening. So most recipes I concoct are simple, tasty, and usually take 30 minutes or less. Such as this one! Surprisingly I nailed it on the first try,  go me! Have you ever nailed a new recipe the first try? It feels awesome doesn’t it!? I did try it multiple ways and found that with a store brand pack or type that you can roll up work best to get the most pumpkin filling in.

So I am thinking of doing a holiday recipe series and posting a new holiday themed recipe idea every other week through the new year..they can count as your cheat meals ;). Now pumpkin spiced cinnamon rolls are seriously the easiest for anyone who isn’t a fantastic baker. This recipe will make your family and friends think you are Betty Crocker! …And it takes under 30 minutes to make!

What you will need:

• 1 can Libys pumpkin (this will make you WAY more than one serving of cinnamon rolls)
• 1+ can of store brand or brand that will allow you to self roll the bread you can use Pillsbury but I don’t recommend because they do not open up to allow you to add more of the pumpkin filling
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1/4 cup milk
• 1/4 cup sugar or brown sugar

How to Cook:

• Preheat oven to 375° and take the icing from the package and place it on top of your oven.
• Place rolls on a non stick or lightly greased cookie sheet
• Unroll one roll until it is almost unraveled to the center.
• Take a spoon and spread pumpkin filling along bread all the way to the end. About 1/4 inch thick.
• Roll back up carefully to reshape the form of a cinnamon roll
• Bake recommended time as stated on package.  I did one batch closer to the full-time and one closer to the minimum. Depending on your oven,  I found baking these at the minimum time come out better.
•  Cut open icing and spread evenly over each cinnamon roll.

Let cool and enjoy! A simple,   EASY recipe to make the least educated baker look like a pro.

Pairs fantastically with a cup of pumpkin spiced coffee and a great book! If you love pumpkin everything as much as we do in our house, make sure to subscribe and get updated on my latest posts! I have new recipes coming out all the time. Don’t forget to SHARE this recipe with all of your pumpkin loving friends!