November passed before I got to eat enough pumpkin foods so I kept it going into December. This was super fast…unless you were to make your own cinnamon roll dough. If you’re likely do that then you can just skip past this. If a 5 ingredient bfast is up your ally then, you’re in the right place!! Welcome. Grab some coffee. Snuggle up.
Cinnamon Roll tube with frosting
3/4 cup pumpkin
1/2 cup cream cheese
1 teaspoon pumpkin pie spice
Preheat the oven to 400-degrees (according to your cinnamon roll packaging.
Mix together the pumpkin, cream cheese, and pumpkin pie spice.
Mix well using a hand mixer or spoon.
Spoon into a plastic bag into one of the corners. Snip off the tip and squeeze down. Squirt into the cinnamon rolls nudging the point to get the filling really into the cinnamon roll. Spray a baking pan with non-stick spray and add the filled rolls in.
Bake 10-12 minutes, according to the package.
Frost & enjoy!
These were delicious! The pumpkin cream cheese filling was light, but so much more than regular cinnamon rolls. I almost mixed some apple cider into the frosting. Would that be too much? I don’t know. I could easily be convinced.
I love that you took already-made cinnamon rolls and made turned them into pumpkin cinnamon rolls- so genius!! And I wish I had one (or 10) right now 🙁