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Quick Pumpkin Cinnamon Rolls

Quick Pumpkin Cinnamon Rolls live up to their name. They're super easy, quick and scream fall with a swirl of cinnamon cream cheese in a pumpkin dough. 
5 from 6 votes
Servings: 12
Author: Catherine McCord
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients  

For the Rolls:

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk, water or cream
  • 1/4-1/2 teaspoon vanilla extract (optional)

Instructions 

Quick Pumpkin Cinnamon Rolls:

  • Preheat oven to 375°F.
  • In a bowl, whisk together the flour, baking powder and salt.
  • In a separate bowl or the bowl of a standing mixer, cream together the butter and sugar, then mix in pumpkin puree. Add the flour mixture to the pumpkin mixture and stir to combine.
  • On a well floured surface, roll the dough to a 1/4 inch thick rectangle about 16 x 12 inches. Spread the cream cheese on top of the dough, drizzle with honey and sprinkle with cinnamon.
  • Carefully roll up the dough, starting with the long side and cut into 1-inch pieces.
  • Place the rolls in greased muffin cups or silpat or parchment lined baking sheet and bake for 20-22 minutes, or until golden brown.

Glaze Drizzle:

  • A tablespoon at a time, add milk to the powdered sugar and mix until desired consistency is reached.
  • Add the vanilla extract.
  • Drizzle glaze over cooked cinnamon rolls.

Nutrition

Calories: 120kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Cholesterol: 10mg | Sodium: 160mg | Fiber: 1g | Sugar: 7g
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