Pumpkin Cheesecake Cinnamon Rolls


Today we’re making mini pumpkin cheesecakes using pumpkin cinnamon rolls as the crust! These are fun, delicious and easy to make! Perfect for the Holidays!

Ingredients

1 can of vegan friendly cinnamon rolls, we used pumpkin flavored but you can use regular rolls

6oz vegan cream cheese

1/4 cup of pure pumpkin

1/3 cup powdered sugar

1/4 cup of your favorite toasted chopped nuts, optional



Directions

Preheat oven to 350

In a small bowl add your cream cheese, powdered sugar and pumpkin

Mix well until creamy

Remove cinnamon rolls from package

Set icing aside for later

Don’t separate the rolls

Cut the large cylinder into the amount of cupcakes pan you have.

We used a 12 cupcake pan

Take each slice and roll into a flat disc

Place disc into greased cupcake pan to form a cup

Fill each cup with your pumpkin cream cheese mix

Sprinkle each with toasted nuts

Bake in preheated oven for 20 minutes until golden

Let cool slightly

Remove from pan and drizzle with icing from cinnamon roll package

Serve and enjoy!



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