Easy Mini Pumpkin Cinnamon Rolls

If you just can’t get enough pumpkin flavor.
These mini rolls are a yummy treat 
with your morning coffee.
Not really a recipe so mush as a few 
simple instructions. 
 You need a tube of crescent rolls, pumpkin
 butter, brown sugar, and pumpkin spice or
 cinnamon. I found the pumpkin butter at
Trader Joe’s. 
 Unroll the dough and press the seams together.
Spread evenly with pumpkin butter. Sprinkle 
evenly with brown sugar and pumpkin spice. 
You really don’t need to measure 
anything. Just eyeball it.
 Cut into rounds. Dental floss works great for this. 
Be sure it’s unscented, of course. Put into
a greases pie dish
Bake until golden. Glaze with frosting if desired. 
Mini Pumpkin Cinnamon Rolls
 1 tube crescent rolls
¼ C pumpkin butter
3 T brown sugar
 1 t pumpkin spice or cinnamon
1. Preheat oven to 375 degrees F.
2. Unroll dough into one large rectangle, 
pressing seams to close. 
3.  Spread pumpkin butter evenly over the dough. 
4. Evenly sprinkle brown sugar.
5. Evenly sprinkle with pumpkin spice or  cinnamon.  
6. Starting with short side of the rectangle roll up
 into a log. Using string, dental floss, or a serrated
knife, cut the roll into 10 sliices. Place slices, cut 
side down, in a greased in a 8 x 8 pan or a pie dish.
7. Bake 14-18 minutes or until golden brown. 
     Let cinnamon rolls cool in pan for 5 minutes.
8. While the cinnamon rolls are cooling, make the
    cream cheese frosting. In a medium bowl, stir 
    together cream cheese and butter until smooth. 
    Whisk in the confectioner’s sugar, vanilla, and 
    milk. If the frosting is still too thick, add a 
    little more milk and whisk until smooth.
9. Spread frosting over cinnamon rolls and serve! 
½ C powdered sugar
1 T butter, soft
1 T cream cheese, soft
 1 t milk (enough to thin)
a few drops of vanilla

tip: You can also try this using apple butter.
Links: Between Naps On The Porch

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