30 MINUTE PUMPKIN CINNAMON ROLLS. This is not a drill! I made another video showing you how incredibly easy these rolls are. And trust me, they are as good as they look!

Go ahead and run to the store right now and grab yourself a can of pumpkin and a tube of the big crescent rolls. I’ll wait…

Jorge headed out of town again for work and we had just enough time to have a quick breakfast together before he left for the airport. So I woke up early this morning and got busy in the kitchen slaving away. I made the dough with yeast, let it rise and kneaded it by hand. I let it rise again and then I made my own pumpkin puree from scratch with pumpkins I grew in my own garden.

KIDDING. We all know I don’t have that kind of time and I bet neither do most of you. I have twin toddlers, a job and a husband that travels a lot. We are all lucky if we are wearing clean clothes some days. That’s why I describe the blog as “Easy Delectable Recipes”…keyword being easy!

I actually just reached in my fridge and grabbed a tube of crescent dough I had picked up the night before on a late night run to Target. (P.S. That target run? I went all by myself and walked each Halloween/Fall aisle slowly. It was heaven.)

I stuffed the crescent dough with pumpkin, pumpkin pie spice and a ton of brown sugar. The cinnamon rolls were in the oven in under 10 minutes and I was whipping up the sweet cream cheese frosting. 20 minutes later we were all stuffing our faces. Can’t beat that!


  • 1 package (12 oz) grands crescent rolls
  • 1/2 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup packed brown sugar

  • 3 oz cream cheese
  • 1 1/2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar
  • 1 tablespoon milk


  1. Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper, set aside.
  2. Unroll crescent dough and separate dough into two squares (4 crescent roll triangles will make each square). Firmly press perforations to seal.
  3. ............................................

for full recipes please see : thenovicechefblog.com

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