I had full intentions to actually make cinnamon rolls from scratch, with yeast and rising time and everything, but then the internet saved me and delivered this lovely recipe my way. These pumpkin cinnamon rolls are so incredibly easy to make and so good (seriously, they took 15 minutes total). I made them Sunday morning to eat while drinking Caesars (Canada's Bloody Mary) and cheering on our friends who were running the Army Half Marathon in Ottawa. Our friends all did sooo incredibly well and it was fun to cheer them on during their race!
The name that my friends gave these pumpkin cinnamon rolls - "slutty buns" - may offend you and I apologize for that. These buns happen to be very delicious and decadent and will make you want to scream their name out loud, so I'll let you be the judge and you can call them whatever you want.
Okay, enough about slutty buns. (PS I'm afraid to know what type of websites usually come up when searching for that, yikes!). Let's talk about fall, because really these pumpkin cinnamon rolls are a celebration of fall. I have seen a few summer and now fall "bucket" lists pop up on other blogs and because I don't feel like I truly embraced summer, I want to make sure that I really get the most out of our very short Canadian fall. Here's what I want to do (some are things that I already have planned!):
- Go apple picking and then make an apple pie
- Make a Thanksgiving feast with my family
- Drive through Gatineau Park to look at the leaves changing colors
- Carve a pumpkin
- Go to the spa
- Watch at least one full football game, complete with football watching snacks
Do you have anything fun planned or that you really want to do this season?
Pumpkin Cinnamon Rolls with Maple Cream Cheese IcingAdapted slightly from Dashing Dish (I made it more sinful...)
1 package low-fat crescent rolls
1/2 cup pumpkin puree
1 teaspoon cinnamon
1/4 cup brown sugar
Pinch of salt
Pinch of nutmeg
1/4 cup pecan pieces (optional)
1/4 cup dark chocolate chips (optional)*
Maple Cream Cheese Icing:
2 ounces low-fat cream cheese
1 tablespoon sugar
2 teaspoons powdered sugar
1 tablespoon pure maple syrup
Preheat oven to 375°F. Line baking sheet with parchment paper, or foil sprayed with non-stick cooking spray.
Spread the dough out on parchment paper (or foil). Gently pull on all four corners of the dough to stretch the dough out a bit. Roll the dough gently with a rolling pin to seal the seams of the triangles together.
In a small bowl, mix together the pumpkin, brown sugar, and seasonings until well combined. Using a spatula, spread pumpkin mixture evenly over the dough. Sprinkle the pecan pieces over the pumpkin mixture. Starting at the long end of the dough, start rolling until dough is rolled into a long skinny log. Cut 10 even rolls.
Arrange the rolls swirl-side-up on the parchment paper (or foil) and bake for 10-12 minutes or until slightly golden brown.
While the rolls are baking, make the frosting by placing the cream cheese in a small bowl, and microwaving it for 15-20 seconds, or until just melted. Add the sugar, powdered sugar, and syrup. Stir until well combined. When the cinnamon rolls come out of the oven, drizzle or brush icing evenly over each cinnamon roll while they are still warm.
Serve warm and enjoy!
*I made 2 batches of these rolls, and if you want to go for pure decadence, add the chocolate chips AND the pecans. Crazy good.