Thursday, October 9, 2014

Pumpkin Cinnamon Rolls

Yum
Pumpkin Cinnamon Rolls


The weekend is on it's way and I have BIG breakfast plans for you!
Get your grocery list ready because you are going to want to make 
PUMPKIN CINNAMON ROLLS for breakfast!



They are easy and fast to make!  Talk about seasonal simplicity!
It's almost like eating pumpkin pie for breakfast!

makes approximately 2 dozen
Ingredients for pumpkin cinnamon roll:
1 loaf frozen bread dough, thawed
3/4 cup pumpkin pie filling
1/2 cup brown sugar
1 Tbsp cinnamon
1/2 cup pecan chips
Ingredients for pumpkin cinnamon roll icing:
8 oz cream cheese (reduced fat)
1/2 cup unsalted butter
1 tsp vanilla
1 tsp cinnamon
3 cups powdered sugar
1 Tbsp milk
1/4 cup pecan chips
Directions:
Preheat oven to 350 degrees.
Roll out defrosted bread dough to approximately a 16 x 10 rectangle.  Spread pumpkin pie filling, brown sugar, cinnamon and pecan chips evenly across dough.  Roll up dough and slice.  Place each pumpkin cinnamon roll into a greased  9 x 13 inch pan.  Pumpkin Cinnamon Rolls should be touching.  Bake at 350 degrees for about 15-18 minutes.  Remove from oven and frost.
While the Pumpkin cinnamon rolls are baking, make the icing.  Mix cream cheese, butter, vanilla, cinnamon and powdered sugar well.  Add milk until desired consistency is reached.  Spread icing over warm Pumpkin Cinnamon Rolls.  Sprinkle with pecan chips to finish off.



Look at all that pumpkin"y" goodness in each Pumpkin Cinnamon Roll.  From the icing to the gooey insides full of pecan chips.  I told ya!  You are so going to want to have this for your Saturday morning breakfast.  Your lil' pun'kins will love it!

Celebrate the little things that make life sweet,
Christine

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