I know, pumpkin spice everything has invaded the interwebs this month, but c’mon: it only comes around once a year and the season is so fleeting! And I’m #sorrynotsorry that we’re just going to keep the pumpkin train going for 6 more weeks until we’re officially sick of it. You’ll forgive me once you’ve laid eyes on my latest baking experiment, these pumpkin spice mini cinnamon rolls that are the easiest, cutest, and most delicious way to celebrate the fact that fall is here in all its splendor. Make them for breakfast, then warm up the leftovers for dessert, ’cause they’re versatile like that! And they couldn’t be easier, since they use store-bought crescent roll dough and jarred pumpkin butter. It’s as easy as 1-2-3…
A few tips to keep in mind when working with the crescent roll dough: keep it in the fridge until right before you’re going to use it so it doesn’t get too sticky, and feel free to dust with a bit of flour when you’re rolling it out. Also, don’t be too liberal with the pumpkin pie spice — that nutmeg packs a punch.
Spiced maple frosting! It sets up as it dries and adds just the right amount of sweetness and extra spice to these little minis.I’m planning to fully embrace all autumn clichés this week as I curl up by the fire with my mug of cider and pumpkin spice cinnamon rolls. You should give it a try too… I promise it’ll be our little secret.
*photos by kristen kilpatrick
for the rolls:
- 2 tablespoons butter, softened
- 1/4 cup pumpkin butter
- 1 8-ounce can crescent roll dough
- pumpkin pie spice (or just use a mixture of cinnamon, ginger, and nutmeg)
- 1/4 cup toasted pecans, roughly chopped
*for the spiced maple icing:
- 2 teaspoons maple syrup
- 2 tablespoons milk
- 1/4 teaspoon pumpkin pie spice
- 1 1/4 cup powdered sugar
- In a small bowl, stir together the softened butter and pumpkin butter until combined. It’s okay if there are some small chunks of butter left in the mixture.
- Preheat oven to 375. Lay out the dough on a lightly floured surface and pinch all the seams together so that it forms a sheet. Lightly roll with a rolling pin to flatten the rectangle.
- Drop teaspoonfuls of the pumpkin butter mixture all over the dough, then use the back of a spoon to smooth into an even layer. You may not need to use all the filling — you just want to cover the surface. Lightly sprinkle with pumpkin pie spice, then evenly distribute chopped pecans.
- Using the long side, roll into a log. Cut into 12 pieces, then place cinnamon rolls in a baking dish sprayed with nonstick spray. Bake for about 15 minutes until the tops are golden.
- Meanwhile, whisk maple syrup and milk in a bowl. Add powdered sugar and pumpkin pie spice, and whisk until smooth. (Add more or less powdered sugar to reach desired consistency.)
- Remove cinnamon rolls from oven, allow to cool for 5 minute, then drizzle with icing. Eat!