I asked my pregnant sister for recipe ideas the other day and all I got back were desserts!!!... and fried rice.
That's what I get for asking a pregnant woman about food.
She did, however, suggest pumpkin cinnamon rolls. At first I dismissed this idea because, let's be honest, pumpkin stuff is ev.ery.where.... but after a few days I was still thinking about it, so I did a little googlin. All the recipes I saw had yeast dough, needed rise time, a bajillion other ingredients, blahblahblah. No thanks.
These rolls are uber simple and take maybe 20 minutes from start to finish. That's my kind of recipe!
Pumpkin Cinnamon Rolls w/cinnamon-sugar butter
makes 4 rolls
1 package reduced fat crescent rolls
1/2 cup pumpkin puree
1/4 cup brown sugar
1 tsp cinnamon
a pinch to 1/4 tsp nutmeg
1.5 tbs butter + 1 tbs cinnamon/sugar mixture
Preheat oven to 375*
On a greased cookie sheet, roll out the crescent dough, I pinched together two triangles each to make 4 rolls. In a small bowl mix together pumpkin puree, brown sugar, cinnamon, and nutmeg. Spread pumpkin mixture evenly on all dough. Roll up and bake for 10-12 minutes. While the rolls are baking, melt butter and mix in cinnamon/sugar. When rolls are golden brown on top, let stand for 2 minutes and then brush on the cinnamon/sugar butter.
Note: the nutmeg can get a little strong, less is more!