This week’s Mini Chef Monday posts features these delicious Semi-Homemade Pumpkin Cinnamon Rolls.
You know I like to keep things real here. I love cooking and pride myself on making as much as possible homemade but sometimes we like to take shortcuts. Truth be told, I’m not the best baker so if I am taking a shortcut it is most likely when baking. The boys absolutely love cinnamon rolls so in the spirit of “pumpkin everything” we made Semi-Homemade Pumpkin Cinnamon Rolls for this week’s Mini Chef Mondays.
This recipe is pretty fool proof and requires just a few ingredients: ready-to-bake tube of cinnamon rolls (icing included), pumpkin puree, sugar and pumpkin pie spice. To begin, I had my little guy combine the pumpkin puree, sugar and pumpkin pie spice together in a bowl and mix to incorporate. I then had my oldest son lay the cinnamon rolls out flat and then spread the pumpkin puree mixture onto the cinnamon rolls.
We then re-rolled the cinnamon rolls, filling each spiral with tons of pumpkin flavor.
We tightly nestled the semi-homemade pumpkin cinnamon rolls in a pan and baked in a 350 degree oven for 15 minutes.
Within minutes the house smelled like fresh-baked pumpkin pie and we had ooey-gooey semi-homemade pumpkin cinnamon rolls to enjoy. To finish, we topped the cinnamon rolls with the icing that was included in the cinnamon rolls package. That’s it! It’s just that simple.
Semi-Homemade Pumpkin Cinnamon Rolls
Ingredients
- 1 tube of store bought cinnamon rolls
- 2/3 cup pumpkin puree
- 1/3 cup sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 degree. Combine pumpkin puree, sugar and pumpkin pie spice in a bowl. Unroll the tube of store bought cinnamon rolls until flat. Spread a layer (not too thick but not too thin) of the pumpkin filling onto the cinnamon rolls. Re-roll the cinnamon roll into a spiral and nestle tightly into a pan. Bake in an oven for 15 minutes. Allow to cool for 5 minutes before topping with icing packet from the tube. Serve warm.
These Semi-Homemade Cinnamon Rolls are a super easy recipe to make with the kids and are perfect for an emerging mini chef or when you are short on time.
I am hosting Mini Chef Mondays along with 5 fabulous bloggers, find out more about the Mini Chef Mondays Team!
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Be sure to check out each of their Mini Chef posts as well!
- Candy Corn Ice Pops // Courtney’s Sweets
- Bloodshot Halloween Drink for Kids // Finding Zest
- Halloween Fruit Cups Your Preschooler Can Make // Eating Richly
- Slow Cooker Pumpkin Vegetarian Lasagna // Vegging at the Shore
- Boo Bark // My Mini Adventurer