Pumpkin Cinnamon Rolls with crunchy pecans and a sweet marshmallow glaze are ready in 30 minutes! A delightful autumn breakfast for all!
Ingredient
– 1 can crescent dough sheet– 1/2 cup pure pumpkin puree– 1 tablespoon unsalted butter melted and cooled– 1/3 cup brown sugar– 1 teaspoon pumpkin spice– 1 teaspoon ground cinnamon– 1/4 cup chopped pecans– 1/4 cup crushed gingersnaps about 3-4 cookieMarshmallow Cream Cheese Glaze– 4 ounces cream cheese softened– 1 cup marshmallow creme– 3 tablespoons unsalted butter softened– 2 tablespoons milk– 1 teaspoon vanilla bean paste or extract
Introduction
Set the oven temperature to 350 degrees. Prepare a baking dish that is 9 inches by 9 inches. Put aside for later.
Step 1
Pumpkin and butter should be combined in a small basin and mixed together. Put aside for later.
Step 2
This recipe calls for brown sugar, pumpkin spice, and cinnamon to be mixed together. Put aside for later. Roll out the sheet of dough for the crescent roll.
Step 3
The pumpkin mixture should be spread out evenly over the dough. First, sprinkle the brown sugar mixture over the dough, and then after that,
Step 4
scatter the gingersnaps and pecans over the dough in an even manner. Make a tight roll, then cut it into nine equal pieces.
Step 5
Place the rolls with the sliced side facing up in the baking dish that has been buttered. Bake for twenty-five to thirty minutes, or until well cooked and golden brown.
Step 6
Cream marshmallow, oil, and cream cheese until smooth. The glazing. Milk and vanilla should be added and mixed until creamy. Cooled cinnamon buns. Add pecans and gingersnaps as garnish.