A few weeks ago we had one of our bi-weekly goat yoga sessions. I always serve brunch, have an optional craft or DIY to offer and of course goat yoga. I found a delicious recipe and then made it my own. It's so simple and definitely a crowd pleaser.
Everyone likes something different around this time of year. Some love apples, some love pumpkin, but really you can make whatever flavor you want with this- peaches, berries, etc.
So here's the delicious breakfast recipe that's easy as pie!
CINNAMON ROLL 🍂 1 can crescent rolls 🍂 3/4 cup pumpkin puree or canned fruit pie filling 🍂 4 tbsp light brown sugar 🍂 1 tsp pumpkin pie spice or apple pie spice (ground cinnamon if you want some other kind of fruit)
1. Preheat oven to 350 F. 2. Grease a 9” pie pan with cooking spray. 3. Unroll crescent roll dough and press perforations to seal, making it one large sheet. 4. Spread pumpkin puree/fruit evenly over the dough. 5. Sprinkle brown sugar and pumpkin pie/apple pie spice over the pumpkin puree/fruit. 6. Starting on the short side of the rectangle, roll the dough up into a log. 7. Using a piece of unflavored dental floss, pull the floss under the log and pull crossways to slice into individual rolls. Cut the roll into about 8-9 pieces and place into a baking dish. 8. Bake for 20 to 22 minutes, until turning lightly golden at the edges. 9. Let it cool in pan for 10 minutes to finish baking the centers of the dough.
CREAM CHEESE FROSTING
3 ounces cream cheese softened 1½ cups powdered sugar 2 tbsp unsalted butter melted 1 tsp vanilla extract 1 - 3 tbsp milk 3 tbsp will make it runnier, 1 tbsp will make it more like frosting
1. While the cinnamon rolls are baking, in a medium bowl, mix together cream cheese, powdered sugar, vanilla, butter and milk. If the frosting is too thick, add a little more milk and mix until smooth.
2. Drizzle over the cinnamon rolls. Enjoy!
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