Glazed Pumpkin Pull Apart Rolls

These Glazed Pumpkin Pull Apart Rolls are a cross between a croissant, a muffin, and a doughnut. And they're absolutely fantastic, y'all. I mean, wow.

A couple of weeks ago, the checkout line at the big box home improvement store was backed all the wait up into the paint section. I happened to spot a magazine about baking that seemed out of place in that type of store. So, of course I grabbed it and poured over it for the twenty minutes I had to stand in that line...while my mums were a-wilting, y'all.

The magazine was called Fall Baking...and of course, after bonding with it for twenty minutes, I couldn't not take it home with me (its feelings would've been hurt). 

I kept looking at the Cranberry-Pistachio Rolls and wondering how I could make them all fallish and pumpkin-y (I deem Cranberry and Pistachio combos to Christmas with the red and green colors. Sorry, Fall Baking, it's just who I am.)

So, after a lot of tweaking, the only things I actually kept from the original recipe were the crescent roll sheets and butter. Everything else kind of came together on a whim. I was actually pretty proud of myself. And, y'all...these are unreal. My husband came home that day and picked one up to taste...I got an immediate eyebrow raise and "Oh, wow!" out of him over these. And he's not even a sweet eater. So, these are definitely winners and will be made all the ding dang time from here on out. Check out the recipe below (made super easy with canned crescent roll sheets). 

They're fun and flaky and can pull apart easily with all of the crescent layers baked up into them. I think those layers are perfection with all the extra flavor tucked in them.

And of course, what fall recipe isn't made even more awesome with some International Delight Pumpkin Pie Spice Creamer? I used this in the glaze to bring that pumpkin flavor to the outside of the rolls, too. So delicious. 

Like I mentioned, this recipe starts with the refrigerated crescent roll sheets. I spread my pumpkin and butter (and cinnamon chip) mixture all over the crescent roll sheets (exact measurements in the recipe below). If you can't find the crescent roll sheets in your store (they're in the canned biscuit area), you can use two tubes of the actual crescent rolls to create this. Just use a rolling pin to make the seams "disappear". ;)

After spreading your pumpkin mixture, you will fold your sheet into thirds, pinching the ends to seal the dough. Try to keep the folded sheet as even as possible in height and width.

Cut each of your folded sheets into twelve equal strips. The evener, the better. 

Fold each piece in half and place into a sprayed 12-cup muffin tin.

Grab another strip, fold it in half and squeeze it in next to the other. You'll keep repeating with all of the other pieces...two per muffin cup. Then they go into a hot oven to bake (detailed instructions below).

You'll whip up your glaze with International Delight's Pumpkin Pie Spice Creamer and powdered sugar. Drizzle over rolls. Enjoy while warm...with a big cup of coffee!

Glazed Pumpkin Pull Apart Rolls
Click here for printable version.

Ingredients: 

• 1/2 cup butter, softened
• 1 can pure pumpkin 
• 1/2 cup cinnamon chips (found in baking aisle with chocolate chips)
• 2 (8 ounce) packaged refrigerated crescent roll sheets (or crescent rolls if you can't find the actual sheets)
• 1/2 cup sifted powdered sugar
• 2 tablespoons International Delight Pumpkin Pie Spice Creamer

Directions:

Preheat oven to 350. Spray 12 (regular sized) muffin tin openings with nonstick cooking spray. Beat butter and pumpkin together on medium until fluffy, about three minutes. Fold in cinnamon chips. 

Unroll dough sheets. Spread each with half of the butter and pumpkin mixture. Fold top third of dough over filling. Fold over again and pinch seams to seal.

Cut each rectangle into 12 even strips (the short way). Fold each strip in half. Place two halves in a muffin cup (cut sides up). 

Bake 17-20 minutes, until golden brown. Let cool in cups about five minutes then remove and transfer to a cooling rack.

Whip up powdered sugar and creamer and drizzle over hot rolls. Serve warm.

Click here for printable version.

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This conversation is sponsored by International Delight. The opinions and text are all mine.

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