Skip to Content
Menu

Pumpkin Brown Butter Cinnamon Rolls

  • Save Recipe
  • Prep 20 min
  • Total 38 min
  • Servings 5
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Behold: Your new favorite cinnamon roll. Brown butter, pumpkin, cinnamon roll ooey-gooeyness. Four ingredients to sweet breakfast perfection.
By Stephanie Wise
Updated Mar 13, 2018
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 2 tablespoons butter
  • 1/3 cup canned pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 1 can (1 lb 1.5 oz) Immaculate Baking Co.™ Organic Cinnamon Rolls with icing

Steps

  • 1
    Heat oven to 350°F. Line baking sheet with parchment paper; spray lightly with cooking spray.
  • 2
    In small saucepan over medium heat, melt butter. Continue to cook, stirring constantly, 2 to 3 minutes until browned and fragrant (it should smell nutty). Immediately pour butter into small bowl. Stir in pumpkin and pumpkin pie spice until combined.
  • 3
    Unroll dough in 1 sheet on work surface. Spoon and spread pumpkin mixture evenly over dough. Reroll dough and separate into 5 rolls. Place rolls 2 inches apart on prepared baking sheet.
  • 4
    Bake 18 to 22 minutes until golden brown. Cool 5 minutes on baking sheet. Cut one corner of icing packet and squeeze icing on warm rolls.

Nutrition

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved