Ingredients
Scale
- 2 cans cinnamon rolls (Pillsbury brand recommended)
- 2/3 cup pumpkin puree or pumpkin butter
- 4 oz cream cheese (room temperature)
- 1/4 cup unsalted butter (room temperature)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin pans with 16 muffin liners.
- Open the tubes of cinnamon rolls and carefully unroll each roll, patting each flat to about 1 inch in diameter.
- Spread each unrolled cinnamon roll with either pumpkin puree or pumpkin butter, then roll them back up and place them into the muffin liners.
- Bake in the preheated oven for 14 to 16 minutes, or until they turn golden brown.
- Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack.
- For the frosting, beat the cream cheese and unsalted butter together until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until well blended.
- Once the muffins are cool, generously spread the frosting over each muffin.
Notes
Allow muffins to cool slightly before frosting for the best texture. You can substitute Greek yogurt for a lighter frosting.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 30mg