Confession. Fall is my favorite time of year. Hands down. I love the weather changing into nice in the day and perfect for hoodies in the evening. I love the bonfires (and s’mores!) that happen. Here in Indiana, fall is easily the prettiest season. The trees turn gorgeous shades of orange, red and yellow.
But it’s also time for apples. And pumpkin. And man do I love those! So consider this your warning. Expect lots of apple and pumpkin recipes to come! :)
Last year, I found a recipe that I really wanted to try out from Crazy For Crust. Of course, I had to put my own spin on it. I added one ESSENTIAL ingredient – pumpkin! And the result is pure amazing-ness. These are so good. I don’t dare have them for breakfast! This is for sure a delicious dessert! (Ok. Maybe I had a small leftover one for breakfast this morning…)
And the caramel frosting? YUM.
The best part? These are SO simple to make and they don’t take much time! You won’t ever want a regular cinnamon roll again!
Now you could stop with just the cinnamon rolls. Maybe add a dollop of vanilla ice cream? And you will be happy. It will be delicious. BUT. Take the 5 minutes and make the frosting. It will blow your mind! You can do it! Go for the full experience! :)
- For the Filling:
- 2 tabelspoons butter
- 2 cups diced Granny Smith Apples (about 1 1/2 medium apples, diced)
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/3 cup canned pumpkin
- For the rolls:
- 1 tube crescent rolls (I used the large ones)
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons canned pumpkin
- For the frosting:
- 2 tablespoons butter
- 1/4 cup brown sugar
- 2-3 tablespoons heavy whipping cream, divided
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- Preheat the oven to 350 F.
- In a skillet, melt 2 tbsp butter. Once it is melted add your diced apples, sugar and cinnamon. Mix and let cook for about 5 minutes.
- Add the pumpkin to the apple mixture and combine well. Let cook for about 10 minutes stirring occasionally.
- Take off the heat and let cool. Letting the mix cool is important! If you try adding the filling while it is hot, it will be harder to roll.
- Open the tube of crescent rolls and try to keep the rolls in one large rectangular piece. Once it is unrolled, press together any seams that have come apart.
- Spread a thin layer of pumpkin (you may not need all 3 tbsp) on the dough.
- Then, spread the cooled apple pumpkin mixture evenly on the dough.
- Start at one end and roll as tightly as you can.
- Once they are rolled, use a knife (serrated knife is the easiest) to cut into about 8 pieces.
- Place on a lined cookie sheet. (I lined mine with wax paper.) Bake for 11-14 minutes or until they start to get a golden brown color on the crust.
- While the cinnamon rolls are baking make your frosting! I just used the same skillet that the apple and pumpkin mixture was in.
- Add your butter and brown sugar to the skillet and let it melt. You will want to be stirring it constantly for about 2 minutes.
- Add 1 tbsp cream and stir for 30 seconds or so.
- Remove from heat and add 1 tbsp cream, vanilla and the powdered sugar. Whisk together. If needed, add the last tablespoon of cream.
- Add frosting to cinnamon rolls and enjoy!