Desserts, Recipes

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. And since I AM a Pillsbury Ambassador, I just had to represent ;). At the end of this post there will be a link to direct you to the recipes I have contributed to Pillsbury so far. For now, let’s continue talking Pumpkin Cinnamon Rolls with Piloncillo.

Related Recipe: How To Make A Basic Piloncillo Syrup

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 in 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.

Pumpkin Cinnamon Rolls with Piloncillo 2.2Once the piloncillo is grated and you hopefully have already made the syrup ahead of time, the rest is a breeze.

Pumpkin Cinnamon Rolls with Piloncillo 3Pop open the crescent dough sheet and roll it out slightly over a piece of parchment paper. Just a gentle roll.

Pumpkin Cinnamon Rolls with Piloncillo 4Spread the pumpkin puree as evenly as you can. Doesn’t have to be perfect.

Pumpkin Cinnamon Rolls with Piloncillo 6Mix together the grated piloncillo and cinnamon, then sprinkle it over the pumpkin puree.

Pumpkin Cinnamon Rolls with Piloncillo 7Roll it inward beginning with the longest part of the dough.

Pumpkin Cinnamon Rolls with Piloncillo 8Cut the roll into eight (sorta) even pieces.

Pumpkin Cinnamon Rolls with Piloncillo 9Arrange them into a buttered baking pan.

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.

Pumpkin Cinnamon Rolls with Piloncillo 12Drizzle some piloncillo syrup over them while they are warm, and enjoy with a glass of milk.

 

Pumpkin Cinnamon Rolls with Piloncillo 16Now for that link to my recipes on Pillsbury!

Check it out HERE!

 

Pumpkin Cinnamon Rolls With Piloncillo
Author: 
Prep time: 
Cook time: 
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Serves: 8 rolls
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 375F.
  2. Roll out crescent dough sheet over parchment paper (or a lightly floured flat surface). Roll once gently with a rolling pin.
  3. Spread the pumpkin puree evenly over the entire sheet of dough. Mix grated piloncillo and cinnamon together, then sprinkle over the pumpkin puree.
  4. 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.
  5. Drizzle with piloncillo syrup before serving.