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Let’s Make Some Pumpkin Cinnamon Rolls!

Are you guys getting tired of pumpkin yet?? I have to admit I am not the biggest fan of Pumpkin but these Pumpkin Cinnamon Rolls may have won me over! These are completely Vegan and so incredibly easy to make. These Cinnamon Rolls are absolutely perfect for Thanksgiving morning…or really any morning! Not one of my healthiest recipe but these are super a wonderful treat and really helps me get into the Fall spirit. This recipe makes about 18 Pumpkin Cinnamon Rolls so there will be plenty to share with the entire family!

Ingredients:

  • Two Rolls of Crescent Dough

  • One Cup Pumpkin Puree

  • 1/3 Cup Butter *I used a Vegan Earth Balance Butter

  • Two Tablespoons Cinnamon

  • One Teaspoon Vanilla Extract

  • 1/3 Cup Coconut Sugar


Powdered Sugar Icing:

  • Two Cups Powdered Sugar

  • Three Tablespoons Milk of Choice

  • One Teaspoon Vanilla Extract

How To Make Them:

Start by preheating your oven to 375 degrees Fahrenheit. While that is heating up let’s make our Cinnamon Roll Filling. In a large bowl combine 1/3 cup of softened Butter with two tablespoons of Cinnamon, 1/3 cup Coconut Sugar, one teaspoon Vanilla Extract, and one cup of Pumpkin Puree. Roll out two sheets of Crescent Dough so they are flat and add the pumpkin cinnamon mixture on top. Roll each sheet separately then slice them into Cinnamon Rolls. Place Cinnamon Rolls into a greased baking pan and cook in the oven for 18-20 minutes.

While those cool combine two cups of Powdered Sugar, Three Tablespoons of Milk of choice, and one teaspoon of Vanilla Extract to make the icing. Put icing on top of warm Pumpkin Cinnamon Rolls and enjoy!



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