Sweet pumpkin cinnamon roll muffins made from pumpkin puree, sugar, spices and crescent roll dough. These pumpkin cinnamon buns are cooked like cute cinnamon roll cupcakes.
Ingredients
1cansHawaiian crescent rolls
1cupbrown sugarpacked
½cuppumpkin puree
½cupbuttermelted
1tablespoonpumpkin spice
2tspsground cinnamon
1teaspoonallspice
½cuppecanschopped (optional)
⅓cuppowdered sugar
2tbspsmilk
Instructions
Preheat the oven to 350 degrees. Spray muffins pan with non-stick spray.
Mix pumpkin puree, melted butter, ½ cup brown sugar, pumpkin spice, cinnamon, and allspice in a bowl.
Add flour to the countertop, and roll out crescent rolls, keeping all the seams together. Roll crescent rolls with a rolling pin until thin.
Spread ⅓ pumpkin puree mix over crescent roll dough.
Spread 2 tablespoons of brown sugar over the pumpkin puree.
Roll the dough up from the long side to create a log.
Cut the log in half to make 2 equal sized pieces.
Cut the dough lengthwise in half. You will be able to see all the layers.
Repeat with the remaining 2 crescent roll doughs.
Roll up the sliced gough into a cinnamon roll. Place into the muffin tin. Repeat with the other 11 rolls.
Sprinkle remaining sugar and some pecans on top of the muffins.
Bake for 18 minutes or until the cinnamon buns are cooked through and golden brown.
In a small bowl, make the glaze. Mix powdered sugar and milk with a whisk until smooth. Drizzle over the muffin.
Serve while warm.
Notes
Store in an airtight container for up to 3 days. Reheat in the microwave for a few seconds.