Pumpkin Cinnamon Roll in Iron
I may have been compensated for this post. Please keep in mind that it affects you in no way financially. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with the Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at op40k@aol.com
‘Tis the time of year to enjoy all things pumpkin and this cast iron pumpkin cinnamon roll is a certified winner to add to your meal planning calendar. A classic breakfast favorite combined with the healthy pumpkin taste of fall? How can that NOT please anyone you choose to make it for? – 15 Smart Points Per Serving
Pumpkin Cinnamon Roll
Ingredients:
2 cans of refrigerator cinnamon rolls
1 small can pumpkin pie mix
Baking spray
½ C sugar
2 TBSP cinnamon
Powder sugar
Cinnamon Sugar Directions:
Combine your sugar and cinnamon in a bowl mixing until well blended. If you prefer a finer blend then put the sugar and cinnamon into a spice grinder and grind until the desired texture has been achieved.
Pumpkin Cinnamon Roll Directions:
Preheat oven to 400 degrees. Prep your cast iron skillet with baking spray.
Open each can refrigerator cinnamon rolls and separate each roll. Cut each roll into quarters. Place the quartered pieces into the prepared cast iron skillet. Sprinkle your cinnamon sugar over the pan of uncooked cinnamon rolls.
Using a small ice cream scoop spoon pumpkin pie mix on top of the cinnamon sugar covered rolls. Bake at 375 degrees for 13-17 minutes.( Or until golden brown). Remove from oven and allow to cool slightly. Sprinkle powder sugar on top of the pumpkin pie cinnamon roll treat.
