Autumn is coming

It’s no secret for those who know me, I love Fall, y’all!  There is nothing better than the light cloaked in golden hues, the smell of sun-baked pine needles, and leaves floating on the wind before crunching underfoot.  Pumpkin *everything,* spiced-lattes, and college football make my heart happy, and I can’t wait until the temperature starts dropping.  We’ll be heading up to Colorado for some hiking, and I’ll also be carving out time to edit a book that has long been in progress set in the majestic Rocky Mountains.  In the meantime, I thought I would share a super easy and favorite fall recipe that I got off of Pinterest somewhere along the way – welcome, Autumn!

Pumpkin Pie Cinnamon Rolls

Ingredients (for rolls and icing):

• Crescent roll dough (out of the can – told you it was easy!)
• 2 tbsp butter
• ½ cup of pumpkin puree
• 2-3 tbsp of milk
• ¼ cup of brown sugar
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 4 oz of cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla
• Pumpkin pie spice (to taste)

Directions:

• Roll out crescent roll dough and cut into 1” strips
• Brush dough strips with melted butter
• Mix pumpkin puree, milk, brown sugar, cinnamon, nutmeg
• Brush mix onto dough strips
• Bake for 20 minutes at 375 degrees Fahrenheit
• Beat cream cheese, powdered sugar, vanilla, pumpkin pie spice
• Spread icing onto baked cinnamon rolls
• Enjoy!