Pumpkin Cinnamon Rolls With Butter Rum Frosting (With or Without Pecans)

Super Easy and Tasty ~ Perfect for
Autumn and the Holidays!

Ingredients:

3 tablespoons butter

2 (8 ounce) cans Pillsbury one dough sheets flaky crescent rolls**

1/2 of a 15 ounce can pumpkin puree

cinnamon

sugar

2/3 cup chopped pecans (optional)

2/3 cup powdered sugar, sifted

1/4 cup butter, softened

½ teaspoon rum extract (may substitute with vanilla or orange extract)

1 – 2 tablespoons Torani Pumpkin Spice Syrup (may substitute milk or water)

Method:

Preheat oven to 375*.

Place 3 tablespoons of butter in a 9x13 inch baking dish. Place dish in preheating oven and remove as soon as the butter has melted. (Watch to make sure the butter doesn't darken to a brown color. Tip the dish so that the melted butter covers the entire bottom of the pan.

Open the cans of dough and Lay the unrolled sections of dough down, on a very lightly floured surface, side by side to make one extra long rectangle. (I spread a long piece of wax paper on the counter.)  Connect the seam between the two sections of dough by lightly pressing together with your fingers.

Spread the pumpkin puree evenly on top of the dough. Sprinkle cinnamon on top of the pumpkin. Next, lightly sprinkle sugar to cover pumpkin and cinnamon. Then, if you are including pecans, sprinkle them evenly on top of the dough and pumpkin.

Roll the dough from one shortest end to the other. Refrigerate for 30 minutes, or place in the freezer for 10 minutes.

Remove the chilled dough and cut into 6 equal portions. Place in the buttered dish and bake for 20 minutes.

Freshly baked cinnamon rolls

While the rolls are baking, mix the powdered sugar, butter, extract and syrup in a small bowl with a fork or whisk. Mix until thoroughly blended. (The icing should be thick, but easily spreadable.

Remove rolls from oven and allow to cool for at least 5 - 10 minutes. Spread frosting on top of rolls and serve.

Note: Only spread frosting on the number of rolls to be eaten. If saving some for another day, store rolls and bowl of frosting in refrigerator. Remove frosting from frig and allow to soften, at room temperature. Cover rolls with foil and reheat at 350 for 10 minutes. Cool slightly and spread with frosting. Enjoy! Makes 6.

**For this recipe, it does make a difference which brand of crescent rolls are used. The recipe works best with Pillsbury Original One Dough Sheets.

Note: Normally, I do not like to use processed packaged rolls or foods, but this recipe is so quick & easy, with such a nice result, that I am making an exception. Everybody loved them!