Homemade pumpkin butter (made by my friend Mary) calls for pumpkin rolls! I found a recipe I wanted to try on Two Peas and Their Pod. They looked so good I just had to. Luckily, Mary had just made pumpkin butter, which is delicious, and I made her give me some. This recipe is so easy and you will have yummy mini cinnamon pumpkin rolls in about 20 minutes.
What you need
1 can of crescent rolls (seamless)
Glaze frosting (I used Cinnabon icing found in the baking section of Publix)
8×8 baking pan
Preheat oven to 375 degrees F.
Unroll the crescent dough into one sheet. If you did not get the seamless dough, that’s okay. Just pinch the seams to make it one sheet.
Spread the pumpkin butter evenly onto the sheet of dough. Then sprinkle the brown sugar and cinnamon evenly over the pumpkin butter.
Roll the dough with ingredients up into a log and cut it into however big you want the individual rolls. I used fishing line to cut the rolls, it’s a lot easier than using a knife.
Time to bake! Put it into the oven for about 15 minutes or until they are golden brown. Let the rolls cool in the pan for about 5 minutes then take them out and set them on a plate.
Heat up a small amount of the Cinnabon icing for a couple seconds in the microwave. Then drizzle the melted icing on the rolls and you’re done. Enjoy these sweet treats, and yes they are messy to eat.