Pumpkin Cinnamon Rolls (30 Minutes!)
Servings 9 rolls
Ingredients
- 1 can crescent roll dough sheet style preferred
- 1/2 cup pure pumpkin puree
- 1 tablespoon unsalted butter melted and cooled
- 1/3 cup brown sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans
- 1/4 cup crushed gingersnaps about 3-4 cookies
Marshmallow Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1 Cup marshmallow creme
- 3 tablespoons unsalted butter softened
- 2 tablespoons milk
- 1 teaspoon vanilla bean paste or extract
Instructions
- Preheat oven to 350 degrees. Prepare a 9x9 baking dish. Set aside.
- Mix together the pumpkin and butter in a small bowl. Set aside.
- Mix together the brown sugar, pumpkin spice, and cinnamon. Set aside.
- Roll out crescent roll dough (if using the kind with perforated edges, pinch together.) Spread the pumpkin mixture evenly over dough. Sprinkle the brown sugar mixture over dough. Sprinkle the pecans and gingersnaps evenly over dough. Roll up tightly cut into 9 even pieces.
- Set the rolls cut side up in the greased baking dish. Bake for 25-30 minutes until golden brown and cooked through.
Marshmallow Cream Cheese Glaze
- Cream together the cream cheese, marshmallow, and butter. Add in the milk and vanilla, mix until smooth and combined. Spread over cooled cinnamon rolls. Garnish with more pecans and gingersnaps if desired.