Glaze these beauties with a pumpkin pie cream cheese icing for the perfect fall treat (or really a treat any time of year).
I like to hop on the pumpkin bandwagon, with everything from a classic pumpkin pie to pumpkin pie ice cream or even pumpkin cookies.
How to Make Pumpkin Cinnamon Rolls
The basis of these rolls is a twist on easy 1 Hour cinnamon rolls. It comes together in three easy stages: the dough, the filling, and the frosting.
This recipe makes a lot! A totally a share-worthy recipe (and leftovers freeze well). If you want to cut the recipe in half, feel free to do so. It calls for 3 large eggs, so either substitute 2 medium-sized eggs, or mix up the 3 large eggs in a bowl, and use half of it (scramble the rest for breakfast tomorrow).
To Store
Pumpkin cinnamon rolls are the perfect freezer food for make-ahead convenience. Store them flat in a single layer, either in large freezer bags or containers.
Freezer Store flat in a single layer in an airtight container or freezer bag. They will keep for up to four months. Fridge If storing iced keep the cream cheese on the rolls by storing them in an airtight container. They will last for up to four days. Counter Store in an airtight container, if storing iced. They will last for 2-3 days if they aren’t eaten up before that!
Pumpkin Perfection
Pumpkin Zucchini Bread Pumpkin Soup Easy Pumpkin Muffins Easy Pumpkin Cheesecake No Bake Pumpkin Cheesecake Fluffy Pumpkin Pie Dip
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