Easy Peezy Pumpkin Cinnamon Rolls

I've been wanting to make these rolls that I saw on Bloomdesignonline

http://bloomdesignsonline.com/2013/10/make-it-monday-pumpkin-pie-rolls.html

It did not disappoint. I'm not really a pumpkin pie fan but I like pumpkin on occasion and with my kids home from school this week for the break it was a perfect time to try it! My hubs on the other hand loves pumpkin pie so he was definitely excited for this! Easiest thing ever when you get the crescent rolls from the grocery store. Got them from Costco on sale too, so they were very cheap. And I made two batches because the recipe had so much leftover filling. 

For the rolls-

2 cans crescent rolls

For the filling-

1 cup pumpkin puree

3 tablespoons butter melted

1/4 agave

1/4 cup white sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

dash of ginger & allspice

For the glaze-

1 cup  powdered sugar

1 Tablespoon milk

1 Tablespoon butter melted

1/4 teaspoon cinnamon

Touch of vanilla 

Heat oven to 350 degrees.

In a medium bowl, mix together the ingredients for the filling until well combined.

Unroll crescent rolls.  Press seams together so that you have a rectangle.

Spread a thinish layer of the filling on top of the rolls- just split the filling between the two cans rolls.  Roll up the dough from the curly side.  Cut the roll into 8 equal pieces.  Place slices in a buttered 8 inch round cake pan.

Bake at 350 degrees for about 20 minutes until golden brown.  While these are baking, whisk together ingredients for glaze until smooth. 

Remove rolls from oven and let cool slightly (5 minutes) spread glaze generously over tops of rolls & grub!  

Disclaimer: eating 3 DOES make you feel sick...in case you were wondering...