I grew up in a household where we loved sweets but hardly ever made anything from scratch. We found short cuts for everything. It wasn’t because my parents were lazy or because they didn’t know how. They found cooking with their kids to be more enjoyable if prep and clean up were much easier.
As an adult I definitely love trying to make things from scratch but it’s fun to find short cuts and hacks in the kitchen. That’s how I made these Maple Pumpkin Cinnamon Rolls without covering my kitchen with flour and waiting for things to rise. I spent less time prepping and more time eating!
For these quick and delicious treats you will need Pillsbury Original Crescent Rolls (or store brand alternative). These childhood favorites are accidentally vegan! On top of that they are usually pretty inexpensive. I purchased mine from Food Lion where they are generally between $1 and $1.50 each. Alternatively you can use Pillsbury Original Dough sheets, they are normally the same price as the crescent rolls but can be a little harder to find.
You will also need flour for dusting, brown sugar, cinnamon, powdered sugar, a small can of pumpkin puree, maple syrup (or maple syrup flavoring), vanilla, vegan butter or coconut oil and a bit of non-dairy milk. It sounds like a lot but just imagine making these from scratch.
It’s pretty simple. Flour your surface roll out your crescent roll dough in one large sheet and press perforated seams together. Melt a little vegan butter or coconut oil and pour over dough and spread it. Leave about an inch of un-greased dough on one short end of the rectangle for rolling. In a separate bowl mix together your pumpkin purée, brown sugar, maple syrup and cinnamon. Spread this mixture over the buttered/oiled parts of the dough.
Starting from the short un-greased end roll the dough up into a long log. Cut the dough in half then cut those halves in half until you get eight cinnamon rolls. Place them in a greased pan and bake at 350 until golden brown about 20 minutes.
Remove them from the oven and while they are cooling down a bit. Mix your powdered sugar, vanilla and non-dairy milk to form your icing. I’m always amazed at how little liquid it takes to form the icing.
Ice your cinnamon rolls and top them with additional cinnamon or pumpkin pie spice. Or like I did I top them with chopped slivered almonds. Enjoy!
Maple Pumpkin Cinnamon Rolls
Prep: 10 minutes
Cook Time: 20 Minutes
Total Time: 20 minutes
1 can of Pillsbury Crescent Rolls
Flour for dusting
1/4 Cup Pumpkin Puree
1 teaspoon cinnamon
4 tablespoons brown sugar (light or dark is fine)
1 tablespoon maple syrup (or 1 teaspoon maple syrup flavoring)
2 tablespoons vegan butter or coconut oil (softened)
1 1/2 cup Powdered Sugar
1 teaspoon vanilla extract
1-2 tablespoons of non-dairy milk
- Preheat your oven to 350 degrees Fahrenheit and grease a small pan. I used a cake pan.
- Unroll crescent roll dough into one large rectangle. Do not pull apart! Press perforations seal together.
- Spread the softened vegan butter or coconut oil on the dough leaving an inch or so on the short end of the rectangle un-greased.
- In a small bowl, mix together pumpkin puree, brown sugar, cinnamon and maple syrup.
- Spread pumpkin mixture over greased section of dough. Only spread enough to cover the dough. You may have extra, don’t use too much!
- Starting from the short un-greased end roll the dough into a log.
- Cut the log in half and cut those halves in half and so on until you have 8 cinnamon rolls.
- Place in baking pan. You can now add any left over pumpkin puree mixture to any dry pockets of dough.
- Bake for 20-22 minutes until the edges start to turn golden brown.
- Let cool in the pan while you make the icing. Mix together powdered sugar, vanilla and non-dairy milk until icing is the consistency that you’d like. You may want or need more non-dairy milk.
- Top your cinnamon rolls with any toppings you’d like. Drizzle the icing over top and serve cinnamon rolls warm.
Please let me know if you try this recipe out and what you think!