Welcome to Make it Monday. You are in for an awesome treat today. Ready for the yummiest 10 minutes you’ve ever spent? These Pumpkin Pie Rolls are scrumptious and super simple. I have had this recipe in my head for a long time and while it seemed like it would be delicious, occasionally things don’t taste as good as I imagine. THESE HOWEVER ARE BETTER than I ever thought. My seven year old Charlotte tasted them and simply stated “These are really, (pause) really (pause) good.” I am actually afraid to make them again because I’m sure I’ll eat the whole pan. These would make an incredible Thankgiving (yes it is soon) breakfast treat. Make sure to pin it!
I basically took all the ingredients of a pumpkin pie filling minus the cream and eggs and made the filling for the rolls.
For the rolls-
- 1 can crescent rolls (I got the extra big ones)
For the filling-
- 1 cup pumpkin puree
- 3 tablespoons butter melted
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- dash of ginger
For the glaze-
- 1 cup powdered sugar
- 1 Tablespoon milk
- 1 Tablespoon butter melted
- 1/4 teaspoon cinnamon
Heat oven to 350 degrees.
In a medium bowl, whisk together the ingredients for the filling until well combined.
Unroll crescent rolls. Press seams together so that you have a rectangle.
Spread a thin layer of the filling on top of the rolls. You may not need all of you filling. Starting at the short end of the rectangle, roll up the dough. Cut the roll into 8 equal pieces. Place slices in a buttered 8 inch round cake pan.
Bake at 350 degrees for about 20 minutes until golden brown. While these are baking, whisk together ingredients for glaze until smooth.
Remove rolls from oven and let cool slightly (5 minutes) spread glaze generously over tops of rolls.
These will make any week fantastic.