2-Ingredient Pumpkin Cinnamon Rolls

Breakfast & Sweet Treats

Soft, cozy pumpkin cinnamon rolls made with a simple two-ingredient pumpkin dough, cinnamon-brown sugar filling, and an easy sweet glaze.

Dough

• 1 cup canned pumpkin puree
• 1 3/4 cups self-rising flour, plus extra for rolling

Filling

• 4 tablespoons unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1 tablespoon ground cinnamon

Glaze

• 2 tablespoons unsalted butter, melted
• 1 cup powdered sugar
• 1–2 tablespoons milk, as needed

Directions

1. Preheat oven to 350°F. Lightly grease a 9-inch round baking dish.
2. In a bowl, mix the pumpkin puree and self-rising flour until a dough forms. Knead lightly until smooth.
3. On a floured surface, roll the dough into a rectangle about 1/4-inch thick.
4. Spread the softened butter over the dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the butter.
5. Roll the dough tightly from the long side. Slice into 8 rolls and arrange in the prepared dish.
6. Bake for 25–28 minutes, until puffed and lightly golden.
7. For the glaze, whisk together the melted butter, powdered sugar, and milk until smooth.
8. Cool the rolls for 5–10 minutes, then drizzle with glaze.