Pumpkin Cinnamon Rolls

A delicious breakfast or dessert loved by the whole family

Course Breakfast, Brunch

Cuisine American, Western

Prep Time 15

Cook Time 25

Rising Time 27

Total Time 1 7

Servings

Calories 329kcal

Preheat the oven to 350F/176C, then roll out the pizza dough into a 9x12 rectangle on a well-floured surface.
Mix together butter and Nutella in a bowl. Combine the brown sugar, cinnamon, and pumpkin pie spice in another bowl.
Spread the Nutella mixture over the dough, leaving a ¼ inch margin. Top this with the pumpkin purée, and then sprinkle everything with the innamon, spice and sugar mixture.
Starting from the short side, tightly roll up the dough and then cut 1-inch from each end.
Using a sharp serrated knife or pizza cutter, slice the roll into 1 inch thick sections to make 8-10 individual rolls.
Place the rolls onto a baking sheet lined with parchment paper, let rise about 45 minutes, then bake for about 25 minutes. The pumpkin pie rolls should be cooked until slightly underdone so they will be soft in the middle.
Remove from the oven and allow to cool for 5 minutes vefore sercing.
optional: top your Nutella pumpkin cinnamon rolls with powdered sugar or a cream cheese glaze, if desired.

Make your pizza dough in advance. Or better yet, purchase premade pizza dough.
Let the butter come up to room temperature before using it.
Warm the Nutella in a microwave-safe bowl for 10-second increments until it is easy to stir into the butter.
Flour your surface well so that your dough does not stick when you are rolling it up.
Once rolled, cut off the ends and discard, as they won’t have as much filling.
Use a serrated knife or a pizza cutter to slice the pumpkin spice cinnamon rolls.
Let the dough rise in a warmed oven. I preheated on my oven to 325F/162C, then turned it off and put the tray with rolls inside, leaving the oven door slightly ajar.
The pumpkin pie cinnamon rolls should be slightly underbaked to make them soft in the middle.

There are 5 Blue Plan SmartPoints in a serving.