Our breakfast Sunday morning? These Gooey Apple Pumpkin Rolls.
I know I just posted some Pumpkin Pie Cinnamon Buns a few weeks ago, but really, who can get enough of breakfast baked goods? I mean, just take a look at my Breakfast and Breads section, and you’ll see that I might just have a breakfast bread addiction.
The awesome thing about these gooey rolls is that they literally took me 5 minutes to get in the oven.
They baked in less than 20 minutes.
We ate the entire pan in less than 10 minutes.
And quite frankly, we could have eaten them unfrosted, just like this:
But since I feel like a sweet roll “needs” a frosting, I made a basic cream cheese glaze while the rolls were in the oven. I drizzled it on lightly, since the Tall Boy isn’t a huge frosting fan. Seriously, sometimes I wonder how we stay married.
I completely recommend adding extra frosting, plus some chopped pecans, if you’re into that sort of thing. I’m the only one in my house who is, so I have to leave ‘em out if I want help snarfing down the baked goods.
Sans frosting, you need only four ingredients for these rolls: apple butter, pumpkin puree, a sprinkling of pumpkin spice, and a roll of Pillsbury Crescent Seamless Dough (mom, that link is for you!).
Mix together the apple butter, pumpkin and spice, and smear it inside your crescent dough sheet. Using a sharp knife or a pizza cutter, slice the dough into 8 equal segments along the short side. Roll ‘em up, place in a 9-inch pie plate, and bake for approximately 18 minutes at 350. Easy-peasy!
- ½ cup Musselman's Apple Butter
- ½ cup pumpkin puree (not pie filling)
- ½ teaspoon pumpkin pie spice
- 1 roll Pillsbury Crescent Seamless Dough Sheet
- 2 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Preheat oven to 350.
- In a small bowl, mix together apple butter, pumpkin puree, and pumpkin pie spice. Spread the filling evenly over crescent dough sheet.
- Using a sharp knife or a pizza cutter, cut dough into 8 equal strips along the short side of the dough. Roll up and place into a 9-inch pie plate. Bake rolls at 350 for 18 to 20 minutes, or until the tops are just golden brown.
- While the rolls are baking, whisk together the softened cream cheese, powdered sugar, milk and vanilla. If your frosting is too thick, add in a splash of milk until desired consistency. Drizzle over warm rolls, and enjoy!
What’s your favorite quick and easy weekend breakfast recipe? Links welcome!