Mini Pumpkin Sweet Rolls

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.

Mini Pumpkin Sweet Rolls from ascrumptiouslife.com

 

 

 

 

 

 

 

 

 

 

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!!

Mini Pumpkin Sweet Rolls from ascrumptiouslife.com

 

 

 

 

 

 

 

 

 

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!

Mini Pumpkin Sweet Rolls from ascrumptiouslife.com

 

 

 

 

 

 

 

 

 

Mini Pumpkin Sweet Rolls

Yield: 16 mini rolls

Ingredients

  • 1 package refridgerated croissant roll dough
  • 2 Tblsp butter, melted
  • 1 tsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • Icing
  • 3/4 cup confectioners sugar
  • 1 1/2 Tblsp milk
  • 1 tsp maple syrup

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a mini muffin pan ( I use an oil spray).
  2. Take 1/2 of the package of refridgerated dough and unroll the dough. Pinch the seams together to form a rectangle.
  3. Brush the dough with 1 Tblsp of melted butter.
  4. Sprinkle the dough with 1/2 tsp of pumpkin pie spice.
  5. Spread 1/4 cup of pumpkin puree over the dough.
  6. Sprinkle 1/8 cup brown sugar over the pumpkin puree.
  7. Roll up the long side of the dough, as tightly as possible.
  8. Cut the roll into 8 equal pieces.
  9. Place the pieces, cut side up, into the prepared mini muffins pan.
  10. Repeat with the other half of the ingredients.
  11. Bake for 11 minutes.
  12. Icing
  13. As the rolls bake, stir the confectioners sugar, milk and maple syrup together to form a glaze. Adjust with a tsp more milk, if thicker than desired.
  14. Drizzle over the rolls immediately after they are removed from the oven.
  15. Serve warm or at room temperature.
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