Rolling With The Good Times On Sunday

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Pumpkin Cinnamon RollsYesterday I ate a ton of kale chips and I tried to convince The Kid how yummy they were. She wouldn’t touch them. She said she hates veggies. She doesn’t. She said she hates kale. She’s never eaten kale.

No amount of convincing made her try them. I left them in their container on the counter and last night right before bed she leaned over and whispered that the kale chips were really good. Aha, she was listening! 😉

Because it’s Sunday and usually Sunday mornings are relaxing here, I decided to try out super easy pumpkin cinnamon rolls since I had all the makings on hand.

Pumpkin Cinnamon Rolls

  • 1 tube crescent rolls
  • 2 Tbsp butter or margarine
  • 4 – 5 Tbsp canned pumpkin
  • Cinnamon
  • Nutmeg
  • Powdered sugar for dusting

DoughPreheat oven to 350 degrees. Open the can of rolls and carefully unroll the dough, trying to not tear apart the triangles. Split the dough in half so that you have two rectangles. Press the seams together to seal. If you want to work with one big rectangle, you can skip splitting the dough in half and just seal the seams. I wasn’t talented enough to unroll it without breaking it in two.

Spread each half with 1 Tbsp of butter/margarine. I used dairy free Smart Balance since The Kid can’t eat dairy. Spread each half with 2 to 2 1/2 Tbsp of canned pumpkin. Sprinkle with cinnamon and nutmeg to taste.

RollsStarting at the bottom (see picture above right), roll the dough with the filling inside so that you have a log. Repeat with the second rectangle. Slice each log into 5 pieces of equal width and place in a greased 9 in cake pan or baking dish. Bake at 350 degrees for about 17 minutes until slightly golden on top. Dust with powdered sugar. Makes 10 rolls.

If you don’t like pumpkin, you can use apple butter instead and omit the cinnamon and nutmeg. You could also go old school and use a mixture of the butter, cinnamon, nutmeg and brown sugar. I like my rolls less sweet than most people, but if you want something goopier slightly melt some canned vanilla frosting and drizzle on top.

Do you have a secret ingredient in your cinnamon rolls? Red hots, raisins, crushed peppermints?

Comments

  1. These look perfect of Thanksgiving morning! I hope you will link this post to my Thanksgiving Traditions link up!

    • Accidental Fitness Quest says:

      Thanks for stopping by. I love these rolls. They are so simple and the combinations are endless. I’m even thinking cinnamon, sugar, and chocolate chips inside with vanilla icing. Have a great Thanksgiving!

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