Quick and easy pumpkin spice cinnamon rolls

These quick and easy pumpkin spice cinnamon rolls have become a specialty dish of my 9-year-old niece, Elle. She takes great care in making them and loves cutting them apart with dental floss!

Ingredients

• 1 tube crescent roll dough
• 1 tablespoon room temp butter
• 2-4 tablespoons canned pumpkin (not pie filling)
• 1/2 cup brown sugar
• 2.5 teaspoons pumpkin pie spice

Icing

• 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
• a little vanilla

Instructions

1. Preheat the oven to 375 degrees. Spray a 9 inch pie plate with cooking spray and set aside.
2. Open the crescent roll sheet and roll it out, pressing the seams together.
3. In a small bowl, stir together softened butter and pumpkin until well blended.
4. Spread the pumpkin mixture over the entire sheet of dough, reaching all of the edges.
5. 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.
6. Roll the crescent roll dough up, longways, and press lightly into a log.
7. 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.
8. 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.

To ice

If using a store bought icing, remove lid and foil seal and microwave for about 30 seconds, Stir and drizzle over rolls. Save the rest for another use. (It’s the holidays, we always need icing!)

To make a glaze

Place the confectioner’s sugar and butter in a small bowl. Use a fork to cut butter into the sugar until well combined. Add milk and stir until all lumps are removed. Drizzle over rolls.

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