Ingredients

The following ingredients have 4 Servings
  • 1 can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
  • 1 cup canned pumpkin pie mix (not plain pumpkin)
  • 2 tablespoons half-and-half
  • 1 egg yolk
  • 2 tablespoons quick-cooking oats
  • 2 tablespoons chopped pecans, toasted
  • 1 tablespoon all-purpose flour
  • 1 tablespoon firmly packed brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 3 tablespoons cold butter

Instruction

  • Heat oven to 375°F. Spray bottoms of 8 nonstick (2 3/4x1 1/4-inch) muffin cups.
  • Separate dough into 8 rolls. Press 1 roll cinnamon side up, in bottom and up side of each muffin cup. Set aside. Reserve icing.
  • In small bowl, stir pumpkin pie mix, half-and-half and egg yolk until well blended. Spoon about 2 tablespoonfuls into each cinnamon roll-lined cup.
  • In another small bowl, mix oats, pecans, flour, brown sugar, pumpkin pie spice and butter with fork or pastry blender until coarse crumbs form. Divide crumb mixture evenly over pumpkin mixture in each cup.
  • Bake 15 to 18 minutes or until deep golden brown (pumpkin will be soft). Cool in pan 5 minutes. Remove from muffin cups to cooling rack. Cool 15 minutes.
  • Spoon reserved icing from cup into small microwavable bowl; microwave uncovered on High about 10 seconds or until thin enough to drizzle. Drizzle over cups. Serve warm.