Pumpkin Cinnamon Rolls
t’s warm, gooey, a little over-the-top in the best way, and perfect for weekends, holidays, or any morning when you want something good without turning it into a whole production
Ingredients
- 2 cans cinnamon rolls with icing (regular eight count x2)
- ¾ cup milk
- ¼ canned pumpkin puree
- ¼ cup melted butter
- ½ cup brown sugar
- Pumpkin Pie Spice (a few dashes)
Instructions
- Place the cinnamon rolls in an oven-safe dish (I used an 11x7 baking dish, but a 9x13 dish will work as well — just squish the cinnamon rolls closer together). Melt the butter and combine it with the brown sugar, canned pumpkin, pumpkin pie spice, and milk. Pour the mixture over the cinnamon rolls.
- Cover with foil and bake at 350ºF for 50 minutes. Top with the icing that’s included and ENJOY!
Notes
- If you don't have Pumpkin Pie Spice, then just omit it or use a dash of extra cinnamon!
Nutrition
Calories: 211kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 344mg | Potassium: 27mg | Fiber: 0.001g | Sugar: 17g | Vitamin A: 110IU | Vitamin C: 0.001mg | Calcium: 21mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
