Are you wondering what to make using leftover canned pumpkin? Why not grab that can and get to work making a yummy and delicious breakfast out of it! This is a fabulously easy recipe that you will want to make over and over!
Pumpkin Cinnamon Roll Cast Iron
Pumpkin Cinnamon Roll Recipe Ingredients
2 cans of refrigerator cinnamon rolls
1 small can pumpkin pie mix
½ C sugar
2 TBSP cinnamon
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.