It's fall, and we all know what that means – pumpkin spice everything, apple everything, and, my personal fave, cinnamon everything. Not going to complain though, because fall is the time to enjoy amazing seasonal ingredients while being super trendy –er, basic.
So, what's better than just one fall-flavored food item? Four different ones, of course, and I've hit all the bases with this cinnamon roll recipe: pumpkin, pecan, cranberry-orange, and brown butter. With just a single can of pre-made cinnamon rolls, you can enjoy all the tastes of fall we basic betches love. But for real, this recipe is worth making just for the icing. I'm serious.
- Prep Time:20 mins
- Cook Time:20 mins
- Total Time:40 mins
- 1 can Pillsbury Grands cinnamon rolls
- 1/2 cup pumpkin purée
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/8 cup salted butter
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 2 tablespoons cranberries chopped
- 1 teaspoon orange zest
- 2 tablespoons chopped pecans
Preheat oven to 350ºF (170ºC) and cover a cookie sheet with foil.
Add pumpkin purée, nutmeg, and cinnamon to a small bowl and mix well to combine. This is variation #1.
Add salted butter to small saucepan and place on medium-low heat.
Let butter simmer for about five minutes, or until there are visible brown flecks on the bottom of the pan.
Pour the butter into a small bowl and add the powdered sugar and milk; mix to combine. Add more milk if the mixture seems too thick. This is variation #2.
For the cranberry-orange variation, start by zesting an orange.
Chop up your cranberries and add them to a small bowl with the orange zest. This is variation #3.
For the nut variation, just buy pre-chopped pecans or chop whole pecans into small bits. Now we have all our cinnamon roll flavors!
Place your cinnamon rolls on the baking sheet, and choose your first one to unroll.
For the pumpkin roll, smear 1 tablespoon of the pumpkin mixture onto the unrolled dough.
Unroll another cinnamon roll, and sprinkle sprinkle 1 tablespoon chopped pecans onto the dough. Make sure to press it in with your hands so that it sticks to the dough.
Unroll your last roll, and sprinkle 1 tablespoon of the cranberry-orange mixture onto the dough. Like with the pecans, make sure to press mixture in.
Roll all your pastries back up and place them on the baking sheet, leaving at least 1 of the 5 cinnamon rolls as is (this will be the brown butter variation).
Throw 'em in the oven!
Bake for 20-25 minutes, or until golden brown.
When they're out, top the rolls that didn't get filling with your brown butter icing (or all of them, 'cause this icing is unreal) and go to town!