Who doesn’t like sweet rolls?! But do they have to be the size of a Big Mac? … and probably as many calories?! Today’s recipe is Mini Pumpkin Sweet Rolls. Sweet, luscious little bites of Fall….. and a good idea to keep in mind for Thanksgiving.
You could make your own dough, but I took a little help, by using store bought croissant dough from the refrigerated section. This timesaver allows you to put these rolls together in minutes. In less than half and hour, you’ve got sweet rolls!!
The key to this dish is keeping the dough cool or else it’s really hard to roll the dough. So preheat the oven and prep the other ingredients before taking the dough out of the refrigerator. Since you work with half a package of dough at a time, I also return the unused dough to the fridge until needed.
Putting the rolls together is easy. I roll out half a package of dough and pinch the seams together to form a rectangle. (I will tell you, that I also tried rolling the dough between wax paper, after pinching the dough. I didn’t find it helped the process and actually made rolling the dough a little harder.) Then spread melted butter on the dough, sprinkle with pumpkin pie spice, spread pumpkin purée on the dough and sprinkle brown sugar on top. Roll the long side of the rectangle as tightly as possible. (this is when the cold dough is key!) and cut the roll into 8 pieces. Stand the rolls, cut side done in the mini cupcake pan. Repeat with the other half of the dough. Bake for 11 minutes and Voila!! As the rolls are baking, make a maple glaze by stirring confectioners sugar, milk and maple syrup together.
See– easy and delicious and a wonderful start to a fall morning. Oh, the recipe is for one package of rolls – believe me , you’ll want to make more!