Pumpkin Cinnamon Rolls

Servings: 8 | Prep: 10 min | Cook Time: 26 min

INGREDIENTS

• 1 can of crescent rolls

• 1/2 cup pumpkin puree

• 1/4 cup light brown sugar

• 1 tsp. Pumpkin pie spice

• 1 tsp. Cinnamon
  
  Frosting Ingredients

  • 2 oz. Lite cream cheese, softened

  • 2 tbsp. Plain Greek yogurt

  • 1 tbsp. Honey

  • 1 tsp. Cinnamon

  • Dash of vanilla extract

These Pumpkin Cinnamon Rolls are amazingly delicious and perfect for fall.

DIRECTIONS

1. Preheat oven to 350 degrees. Grease a 9” pie pan with cooking spray.

2. Unroll crescent roll dough. Firmly press perforations to seal, making it one large sheet. Spread pumpkin puree evenly over the dough.

3. Evenly sprinkle brown sugar, pumpkin pie spice and cinnamon over the pumpkin puree. Starting on the short side of the rectangle, roll the dough up into a log. Cut the roll into about 8 pieces and place into a baking dish. Bake for 23-26 minutes, until turning lightly golden at the edges.

4. Let it cool in pan for 10 minutes before adding frosting.

5. Add cream cheese to a medium size mixing bowl. Whisk the cream cheese for a few minutes. Fold in the Greek yogurt, honey and pumpkin pie spice. Frost the cinnamon rolls with the frosting and enjoy!

NUTRITION: 1 muffin Calories: 159 kcal | Fat: 8g | Carbohydrates: 22g | Fiber: <1g | Sugar: 13g | Protein: 2g

---

Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!

I’ve helped hundreds of individuals and women build better relationships with food and make nutrition feel doable again!

Follow me for more healthy recipes & nutrition tips!