Hello. My name is Erin and I am a pumpkin addict. It’s been one day since my last pumpkin-flavored dessert. And there’s no end in sight. Oh, and I’m also addicted to caramel. So give me anything that combines those two flavors and I’m in trouble—or I guess I should say my waistline is. But hey, I have to save some resolutions for the new year, right? 🙂
If you’re like me and are so excited that it’s fall because that means pumpkin goodies aplenty, this post is for you. Oh, and if you like easy desserts that you can whip up in no time (like when your sweet tooth gets a serious jonesing for something delicious), stick around. Because these Pumpkin Spice Caramel Rolls are going to blow your mind.
These are the perfect bite-sized treats to serve at a Halloween party or Thanksgiving. Plus they’re great to make with your kids. My girls loved helping and, of course, sampling the finished product. First off, you use refrigerated crescent dough for the base. I told you this was easy and I meant it. Then you top that with a brown sugar/butter/pumpkin pie spice blend and sprinkle it with yummy pumpkin spice morsels. Roll it up, slice it, and put the rolls into a muffin tin and bake them till golden brown. DONE! You’ll have before you the perfect fall dessert: cute, fancy, and flaky crescent rolls infused with pumpkin spice and drizzled with a delicious, gooey, homemade caramel glaze.
- Rolls:
- 4 Tbsp butter, melted
- 1 tsp Pumpkin Pie spice
- 1 tsp brown sugar
- ⅔ cup pumpkin spice chips
- 2 8-oz packages crescent roll dough
- Caramel Glaze:
- ½ cup butter
- ½ cup brown sugar
- 2 tsp milk
- Preheat oven to 375 degrees. Lightly grease two 12-cup muffin tins.
- In a small bowl, combine melted butter, Pumpkin Pie spice, and brown sugar. Set aside.
- Press crescent dough from one of the canisters onto a lightly floured surface. Press triangles together to create a large rectangle, sealing all perforations. Brush with half of the butter/Pumpkin Spice mixture and sprinkle with ⅓ cup of morsels.
- Roll longways into a roll. Slice into 10 uniform pieces. Place each piece into a muffin tin. Continue with other crescent roll canister.
- Place muffin tins in oven and bake for 12 minutes or until golden brown. Wait one minute and then remove onto a cooling rack.
- Prepare glaze. In a small saucepan over medium heat, melt butter. Add brown sugar and milk and bring to a boil, stirring to dissolve brown sugar. Remove from heat. Drizzle onto rolls and serve.
That looks so yummy . Will certainly try.
Thanks! You’ll love them.