What’s the Project? These easy pumpkin cinnamon rolls are a wonderful Fall breakfast or a special treat for a cool evening. So easy to make using Rhodes roll dough and pumpkin spice -your house will smell great while they bake!
Thank you to Rhodes Bake N Serv for sponsoring this post.
Last week I came back from vacation in the Carribean (I know, rough life), and was so pleased to find that the leaves where I live have reached perfection. I can’t get enough of the trees melting from green to red, oranges and yellows. Today I walked across the local college campus and couldn’t stop gawking at the gorgeous Fall colors, the leaves on the ground and the smell in the air.
It’s Fall perfection and I’m in love.
And when that happens, there is one thing I want to do…bake. I love the warm and cozy smell and feeling that baking gives my home and these pumpkin cinnamon rolls were perfect for that.
I could barely keep my boys’ hands off these until I got pictures and when I finally let them dig in, they loved them!
My house smelled good, my kids were happy and these are so easy when you use Rhodes Bake N Serv Frozen Dinner Rolls that I didn’t even have much to clean up…which is bonus because I lied when I said there’s only one thing I want to do in the Fall. I also like to curl up with a blanket and a good book.
And a pumpkin spice cinnamon roll.
Really, these are easy to make and a wonderful Fall breakfast or treat.
Easy Pumpkin Cinnamon Rolls Recipe
For the Rolls:
- 18 Rhodes Bake N Serv Frozen Dinner Rolls
- 1/2 C Pumpkin
- 1/4 tsp pumpkin pie spice buy it or make it
- 1/4 C brown sugar
For the Frosting:
- 4 oz. cream cheese
- 1/2 stick of butter quarter cup at room temperature
- 1/8 C milk
- Thaw your rolls in a greased bowl for about 5 hours, till the dough is soft and you can work with it.
- Preheat your oven to 350 degrees.
- Sprinkle a surface with flour and knead your dough a little to get it ready to roll out.
- Then roll out your dough to be about 1/2 inch thick.
- Combine your pumpkin and pumpkin pie spice.
- Spread a layer of the pumpkin mixture across the rolled out dough.
- Then sprinkle evenly with your brown sugar.
- Begin to roll the dough to form a log. Squeeze the log as needed to make it the same width across the whole thing.
- Prepare an 8 x 8 inch pan by greasing it.
- Cut your log into 9 even pieces and line them up 3 by 3 in your pan.
- Bake at 350 degrees for 25-30 minutes. You will want to make sure that the dough is completely cooked in the middle. It should be browned on the top and completely cooked in the center of the pan between the rolls.
- While your rolls bake, make your cream cheese frosting by beating them together until smooth.
- After the rolls come out of the oven, allow them to cool just a little bit for about 5-10 minutes, then top with the cream cheese frosting.
And then dig in…because these are GOOD!
I also think they’d be fun to take to a neighbor or friend!
And I really think I will bake these several more times before the season ends. They’d be perfect for a Thanksgiving breakfast.
I hope you love making these pumpkin cinnamon rolls as much as I did!
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