Easy PUMPKIN CINNAMON ROLLS * Maple Cream Cheese Frosting
1 package refrigerated crescent rolls
1/4 cup brown sugar
1/2 cup pumpkin puree
1 tsp cinnamon
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3/4 cup powdered sugar
1 tsp cinnamon
2 tsp maple syrup
Milk
Roll out the crescent rolls on a board, keeping the pieces intact, to form a rectangle. Press the perforations together with your fingers. Then, using a lightly floured rolling pin, roll it into a little larger rectangle. Spread the pumpkin evenly over the top of the roll dough and sprinkle evenly with the brown sugar and cinnamon. Carefully, roll it up into a jelly-roll (the long-way). Cut into 8 equal pieces.
Preheat oven to 375. Spray an 8” pie pan with non-stick spray. Put the 8 pumpkin-filled rolls evenly spaced in the pan (7 around the outside and 1 in the middle). (Put them in on their sides, so that the pumpkin and rolled dough shows). Bake for 13-17 minutes, or until lightly browned and somewhat firm to the touch. Remove to a rack.
FROSTING: Whisk the powdered sugar with cinnamon and maple syrup in a small bowl ~ add milk 1 tsp at a time, until smooth, thick frosting consistency.
I like to frost the rolls hot, so that the frosting drips and runs over the sides ~ but you can do it when they’ve cooled, if you want firmer frosting. Makes 8