Crescent Roll Pumpkin Cinnamon Rolls
Crescent Roll Pumpkin Cinnamon Rolls are so easy to make and are perfect for fall. This small batch of cinnamon rolls is drizzled with caramel and icing.
Servings 8
Calories 115kcal
Ingredients
- 8 count refrigerated crescent roll dough (1 package)
- 1/3 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/3 cup caramel sauce
- 1/2 cup powdered sugar
- 1 tablespoon half-n-half
Instructions
- Unroll crescent roll dough and press on the seams to seal.
- Spread pumpkin puree over the dough leaving about 1-inch bare at one of the short ends.
- Sprinkle with brown sugar and pumpkin pie spice.
- Roll up the dough starting at the short end and pinch seam to seal.
- Cut the roll of dough into eight equal slices.
- Place the rolls in a greased 10-inch cast iron skillet.
- Bake at 375˚F for 19-23 minutes, until golden brown.
- Drizzle with caramel sauce.
- Mix together powdered sugar and half-n-half. Drizzle over cinnamon rolls.
Video
Nutrition
Serving: 1roll | Calories: 115kcal | Carbohydrates: 28g | Sodium: 46mg | Sugar: 21g
