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Hello again. We made it through another week, and we are alive, and President Pumpkin Dotard hasn’t sent us spiraling into nuclear winter. So, considering the alternative, it’s been a good week. Hooray for us.

But just in case things take an unexpected turn for the worse, I wanted to create a recipe with ingredients that would seem to survive a nuclear winter and still be edible. So… silver lining? Also, I’m a cook (and economist) not a scientist, so don’t quote me on that. You should probably confer with Jesse before making some kind of official pronouncement that these pumpkin spice cinnamon rolls are nuke-safe.

Anyway, these are delicious and easy to make. Go forth and make them. And keep on resisting. Don’t stop resisting.

Pumpkin Spice Cinnamon Rolls


  • 1 package crescent roll dough 
  • 1/4 cup pumpkin purée
  • 2 Tbsp. butter
  • 1 Tbsp. brown sugar
  • 1 tsp. Pumpkin Pie Spice
  • Pinch salt
  • 1/4 cup whipped cream cheese
  • 1 Tbsp. powdered sugar


1. Preheat oven to 375 degrees.
2. Open dough and lay out in one large sheet. Pinch together the edges and using a rolling pin to lightly roll.
3. Melt the butter and mix in the brown sugar, pumpkin pie spice, and a pinch of salt.
4. Spread mixture all over the dough.
5. Top with a light layer of the pumpkin.

6. Roll up the dough to form a log.
7. Using a serrated knife, cut the log in half. Cut each smaller log in half. And then again. Now you have 8 little pieces.

8. I used muffin tins to help the rolls keep their shape. Grease the tins and put one roll in each.

9. Bake for 12-15 minutes until golden brown.
10. Remove from the oven and let them rest for 2-3 minutes before removing the rolls from the pan.
11. Mix together the cream cheese and powdered sugar and top the rolls.
12. Eat eat eat!!!

Corcoran Street Kitchen

You're all familiar with surly economist Emily Thomas? Well, this is her delicious side hustle:

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