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‘Tis the time of year to enjoy all things pumpkin and this cast iron pumpkin cinnamon roll is a certified winner to add to your meal planning calendar. A classic breakfast favorite combined with the healthy pumpkin taste of fall? How can that NOT please anyone you choose to make it for?
Pumpkin Cinnamon Roll
Cinnamon Sugar Directions:
Combine your sugar and cinnamon in a bowl mixing until well blended. If you prefer a finer blend then put the sugar and cinnamon into a spice grinder and grind until the desired texture has been achieved.
Preheat oven to 400 degrees. Prep your cast iron skillet with baking spray.
Open each can refrigerator cinnamon rolls and separate each roll. Cut each roll into quarters. Place the quartered pieces into the prepared cast iron skillet. Sprinkle your cinnamon sugar over the pan of uncooked cinnamon rolls.
Using a small ice cream scoop spoon pumpkin pie mix on top of the cinnamon sugar covered rolls. Bake at 375 degrees for 13-17 minutes.( Or until golden brown). Remove from oven and allow to cool slightly. Sprinkle powder sugar on top of the pumpkin pie cinnamon roll treat.