PUMPKIN CINNAMON ROLLS WITH CREAM CHEESE ICING
cinnamon rolls are one of those foods that make me happy. not necessarily because of the way they taste, (which is amazing by the way) but it's more the memories that come with them. when i was younger, taking a trip to my grandmas house was the best. you knew there would be an amazing home-cooked meal and family dinner, quality time spent, and memories made. most importantly, you knew there'd be cinnamon rolls, homemade. the smell of my grandparents house would remain in your mind for a long time, the taste of the dessert locked in your head.
i wanted to take my grandma's recipe and add a fall twist. i wasn't sure how they would turn out or if we would severely miss the standards of grandma's baking, and i guess you'll have to keep reading to see what happened!
INGREDIENTS for the rolls
- seamless crescent dough
- brown sugar (to taste)
- cinnamon (to taste)
- a jar of pumpkin butter (about 12 oz)
SUPPLIES for the rolls
- baking sheet or casserole dish
- twine, string, or non-flavored dental floss
DIRECTIONS for the rolls
preheat the oven to 375 degrees. start by rolling out your seamless dough and pressing it so it becomes even and flat. take a few spoonfuls of pumpkin butter and evenly spread it around. sprinkle on the brown sugar + cinnamon, and roll it up hot dog style, not hamburger :) take your twine, wrap it around the roll, and slice off two-inch rolls. place them in the casserole dish, and place the rolls in to the oven.
INGREDIENTS for the icing
- 3 ounces of softened cream cheese
- 1/4 cup softened butter
- 1 1/2 cup of confectioners sugar
- 1/2 teaspoon of vanilla extract
- 1 tablespoon milk (you can add more or less, depending on your desired consistency)
DIRECTIONS for the icing
combine all the ingredients in a stand mixer, the cream cheese and butter first, the sugar, and then the vanilla and milk. once the cinnamon rolls have cooled completely, pour the icing all over those babies. and enjoy, because they are so good.