Ingredients
The following ingredients have 8 Servings
- 1 tube crescent roll dough (8 crescent size)
- 1 tablespoon room temp butter
- 2-4 tablespoons canned pumpkin (not pie filling)
- 1/2 cup brown sugar (light or dark)
- 2.5 teaspoons pumpkin pie spice
- Either a can of store bought frosting (vanilla or cream cheese)
- or 1/2 cup confectioner's sugar
- 1 tablespoon softened butter
- 1 tablespoon milk
- and a little vanilla
Instruction
- Preheat the oven to 375 degrees. Spray a 9 inch pie plate with cooking spray and set aside.
- Open the crescent roll sheet and roll it out, pressing the seams together.
- In a small bowl, stir together softened butter and pumpkin until well blended.
- Spread the pumpkin mixture over the entire sheet of dough, reaching all of the edges.
- In a separate bowl, combine the brown sugar and pumpkin pie spice. Then, sprinkle all over the top of the sheet, reaching all of the edges.
- Roll the crescent roll dough up, longways, and press lightly into a log.
- To cut your slices, use a string such as floss or butcher string, tie it around the log and pull tight until a slice has been made. This will prevent your slices from being smashed with a knife. If you are a rebel, see other instructions with blog post. Do this until you have made 8 slices.
- Arrange the cinnamon rolls in your pan, giving them room to expand in the oven. Bake for about fifteen minutes, or until lightly golden on top.
