Quick and Easy Pumpkin Cinnamon Rolls
Y’all it is about that time again. You know what time, I am talking about where everything pumpkin starts popping up. Pumpkin spice coffee will soon be back at Starbucks and my Facebook feed will be full of people sharing pumpkin recipes. And on September 23, Odom Farming opens up their pumpkin patch and I am proud to say that I will be back there in the fall. Working there this summer has been good for me. I have gotten out of the house and gotten a little bit of exercise to boot. And Emily is an amazing boss and we have a ton of fun. But enough about that back to the what this post is all about Pumpkin.
I tried this pumpkin cinnamon rolls last year and they are so yummy. But absent minded me, I totally forgot to share the recipe here. So to get you ready for the pumpkin invasion here is the recipe.
Ingredients:
- 2 cans of refrigerator cinnamon rolls
- 1 small can pumpkin pie mix
- Baking spray
- ½ C sugar
- 2 TBSP cinnamon
- Powder sugar
Cinnamon Sugar Directions:
- Combine your sugar and cinnamon in a bowl mixing until well blended. If you prefer a finer blend then put the sugar and cinnamon into a spice grinder and grind until the desired texture has been achieved.
Pumpkin Cinnamon Roll Directions:
- Preheat oven to 400 degrees.
- Prep your cast iron skillet with baking spray.
- Open each can refrigerator cinnamon rolls and separate each roll.
- Cut each roll into quarters.
- Place the quartered pieces into the prepared cast iron skillet.
- Sprinkle your cinnamon sugar over the pan of uncooked cinnamon rolls.
- Using a small ice cream scoop spoon pumpkin pie mix on top of the cinnamon sugar covered rolls.
- Bake at 375 degrees for 13-17 minutes.( Or until golden brown).
- Remove from oven and allow to cool slightly.
- Sprinkle powder sugar on top of the pumpkin pie cinnamon roll treat.
- Enjoy
- 2 cans of refrigerator cinnamon rolls
- 1 small can pumpkin pie mix
- Baking spray
- ½ C sugar
- 2 TBSP cinnamon
- Powder sugar
- CINNAMON SUGAR DIRECTIONS: Combine your sugar and cinnamon in a bowl mixing until well blended. If you prefer a finer blend then put the sugar and cinnamon into a spice grinder and grind until the desired texture has been achieved.
- Preheat oven to 400 degrees.
- Prep your cast iron skillet with baking spray.
- Open each can refrigerator cinnamon rolls and separate each roll.
- Cut each roll into quarters.
- Place the quartered pieces into the prepared cast iron skillet.
- Sprinkle your cinnamon sugar over the pan of uncooked cinnamon rolls.
- Using a small ice cream scoop spoon pumpkin pie mix on top of the cinnamon sugar covered rolls.
- Bake at 375 degrees for 13-17 minutes.( Or until golden brown).
- Remove from oven and allow to cool slightly.
- Sprinkle powder sugar on top of the pumpkin pie cinnamon roll treat.
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