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!
For the Rolls:
For the Frosting:
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.