Pumpkin Cinnamon Rolls With Piloncillo
Hey there! Have you read my last post yet? It’s all about piloncillo and 8 ways to use it. Today is another piloncillo inspired post that puts dessert on the table in less than 30 minutes. My cousin Amanda – who happens to be an amazing baker by the way – sent me a picture of her cinnamon rolls that she made last week. Since then I’ve been craving a warm batch.
These Pumpkin Cinnamon Rolls with Piloncillo and Pillsbury dough use canned pumpkin and grated piloncillo cone.
When I think about the flavors in these cinnamon rolls, I’d say they are a hybrid between a classic cinnamon roll and a pumpkin empanada. The hardest part about making them is grating the piloncillo. But since you’re only using 1/3 cup in this recipe, it won’t take too long to grate. You don’t have to use piloncillo if you don’t already have the syrup or some grated (you can substitute the grated piloncillo with brown sugar), but it’s a whole different experience in a cinnamon roll that I think you should try one of these days if you can.
Be sure to give them a little bit of room because they are going to expand.
Bake at 375F for 12-15 minutes. As always, the cooking time may vary according to your oven, so keep an eye on them after 10 minutes.
Check it out HERE!
- 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
- ½ cup pumpkin puree, Libby’s canned 100% pure pumpkin
- ⅓ cup grated piloncillo
- ¼ teaspoon ground cinnamon
- Piloncillo syrup for glazing
- Preheat oven to 375F.
- Roll out crescent dough sheet over parchment paper (or a lightly floured flat surface). Roll once gently with a rolling pin.
- Spread the pumpkin puree evenly over the entire sheet of dough. Mix grated piloncillo and cinnamon together, then sprinkle over the pumpkin puree.
- Roll the dough inward until it is all rolled up. Cut into even sections. Should be about 8 pieces. Bake in a buttered pan for 12-15 minutes or until browned on top.
- Drizzle with piloncillo syrup before serving.