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Pumpkin Cinnamon Rolls

Cinnamon rolls have long been one of my favorite morning sweet treats. I used to beg my mom to go to Cinnabon every time we were at the mall and would happily devour a whole one single-handedly. Now that my Cinnabon days are over, I love making homemade cinnamon rolls. I used to think that they were difficult to make, but it’s really about patience and following the steps exactly. In order to really embrace fall this year, I made a batch of pumpkin cinnamon rolls with cream cheese frosting this past weekend. They were gooey and sweet and relatively easy to make. See the recipe below!

Pumpkin Cinnamon Rolls

It took me a long time to find a cinnamon roll recipe that I liked because they can be a bit tricky to make and often would turn out flat. I love this recipe, but I have made a few alterations to the ingredients and cook time.

Dough

  • 1 tsp. pumpkin extract
  • 1/4 teaspoon pumpkin pie spice

 

Filling

  • 1/4 teaspoon pumpkin pie spice

 

Cream Cheese Frosting

  • 1/4 tsp. cinnamon

 

I just altered the ingredients a little bit, but because there are so many steps to making cinnamon rolls I followed the directions pretty closely. However instead of using pie pans I used an 8 x 8 square baking pan lined with parchment paper and dusted with flour, not brushed with butter. I also like to bake them at 350 degrees for 20 minutes for a softer roll (but be sure to check on them and take the rolls out as soon as the edges are golden brown)

Read the step by step instructions here.

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