Ingredients
For the cinnamon rolls:
2 tablespoons unsalted butter, softened
12 prepared cinnamon rolls, such as Immaculate Baking
1/4 cup whole milk or heavy cream
For the frosting:
8 ounces Bristol Farms Pumpkin Cream Cheese softened
4 tablespoons unsalted butter, softened
2 cups powdered sugar, adjusted to taste
1 teaspoon vanilla extract
pinch salt
1/2 cup chopped pecans, for topping
Directions
-
Preheat the oven to 350°F. Grease the bottom and sides of a 9-by-13-inch baking dish with the softened butter. Arrange the cinnamon rolls evenly in the prepared dish and pour the milk or heavy cream over the rolls. Bake uncovered for 18-20 minutes,or until golden brown and cooked through.
-
Meanwhile, prepare the frosting. In a medium bowl, beat the pumpkin cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, followed by the vanilla extract and salt.Continue beating until the frosting is light, fluffy.
-
Let the cinnamon rolls cool slightly, then generously spread the pumpkin cream cheese frosting over each roll.
-
Sprinkle with chopped pecans and serve warm.