2 ingredient pumpkin cinnamon rolls
Master these 2 ingredient pumpkin cinnamon rolls for a treat or breakfast any day of the week. No yeast, no rising time, just whip up, assemble and bake to perfect. The pumpkin aroma will fill your home leaving you drooling.
Servings 8 servings
Ingredients
For the Dough:
- 1 cup canned pumpkin puree
- 1 ¾ cups self-rising flour plus more for rolling
For the Filling:
- 4 tablespoons unsalted butter softened
- ½ cup light brown sugar packed
- 1 tablespoon ground cinnamon
For the Glaze:
- 2 tablespoons unsalted butter melted
- 1 cup powdered sugar
- 1 –2 tablespoons milk adjust for consistency
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a round 9-inch pie dish or baking dish.
- In a medium bowl, mix pumpkin puree and self-rising flour until a dough forms. Knead lightly until smooth (add a sprinkle of flour if sticky).
- On a floured surface, roll the dough into a large rectangle about ¼ inch thick.
- Spread the softened butter evenly over the entire surface.
- Mix the brown sugar and cinnamon in a small bowl, then sprinkle the mixture evenly over the buttered dough.
- Starting from the long edge, roll the dough up tightly into a log.
- Slice into 8 even rolls and arrange them in the prepared dish.
- Bake for 25–28 minutes, until puffed and lightly golden.
- While the rolls bake, whisk together melted butter, powdered sugar, and milk until smooth and pourable.
- Let rolls cool 5–10 minutes, then drizzle the glaze generously over the top while still warm.