My kiddos love cinnamon rolls (and pumpkin), so the other day, I thought I’d whip up some really quick and simple Pumpkin Cinnamon Rolls for us. I had a can of pizza crust (you know, the kind you get from the biscuit section of the grocery store) and used that to make these. You could also use a can of crescent rolls (just roll it out and connect the triangles to make one long rectangle).
My kids devoured these (and I did too!). What an easy way to make breakfast a little more special!
This recipe should make 8 cinnamon rolls.
1 (13 oz) can of pizza crust or can of crescent rolls
1 cup of sugar
1 1/2 tablespoons pumpkin pie spice, divided
1 cup of canned pumpkin (I use Libby’s)
1 tablespoon vegetable oil
1 cup of powdered sugar
1 teaspoon of milk
Preheat oven to 350 degrees.
Cover a baking sheet in foil or parchment paper and lightly spray with Pam to prevent sticking. Set aside.
Roll out your pizza crust on the counter to make a rectangle (it should make one automatically without you having to use a rolling pin).
In a small bowl, combine your sugar and one tablespoon of pumpkin pie spice. Sprinkle half of the sugar mixture down over your pizza crust. Reserve the rest of this mixture.
In a second small bowl, combine your cup of pumpkin and remaining 1/2 tablespoon of pumpkin pie spice. Spread this mixture down all over the crust.
Roll the pizza crust up into a long cylinder and press the seem down so that it’s in a log. Taking a sharp knife, slice the log into 8 (1 inch) pieces and lay them out on your prepared baking sheet.
Sprinkle the remaining cinnamon-sugar mixture down over the tops of all of your cinnamon rolls.
Bake about 15 minutes.
While they’re baking, make your glaze. In a small bowl, whisk together the vegetable oil, powdered sugar and milk. Add more powdered sugar if your glaze is too thin and more milk if it’s too thick. Drizzle glaze down over warm rolls and serve.
Really and truly, such an easy little breakfast for busy mornings (or lazy mornings too).