These easy to make pumpkin pie crescent roll twists are part cinnamon roll, part pumpkin pastry and full of delicious pumpkin spice flavor. These sweet rolls are full of fall flavors.
Ingredients
For The Pastries
16ouncescrescent roll dough sheetstwo sheets of crescent dough or puff pastry.
Preheat the oven to 375° and spray a cookie sheet with cooking spray or line with parchment paper.
Unroll the crescent roll dough. In a small bowl combine the pumpkin puree, brown sugar, and pumpkin spice. Spread the pumpkin mixture over one piece of the crescent dough.
Place the second sheet of dough over the first sheet of dough lining them up. Press the dough gently together.
Using a knife or pizza cutter, cut the dough the short direction into eight even pieces. Cut each strip down the middle again but stop ½ inch from the end of the dough. Twist the two pieces of dough together all the way down the rope.
Take one end of the dough and make a circle about a third of the way. Place the short end under the dough and twist it down the middle of the roll to form a knot. Roll the remainder of the twist around the center of the knot, then tuck the end of the dough under the roll. Repeat twisting the dough until you have eight rolls.
Melt the butter in a small microwave bowl in the microwave. Add the cinnamon and sugar to the butter and mix in well. With a silicone brush add the butter mixture to the top of each roll.
Place the rolls in the oven. Bake rolls for about 9-10 minutes until rolls just begin to brown.
For The Frosting
In a medium-sized bowl add the powdered sugar, milk, and vanilla. With a whisk or a fork blend the ingredients well until it's a smooth icing. Drizzle the icing over the rolls while warm. Serve and enjoy!
Notes
The crescent dough is easier to work with if at room temperature. Leaving the dough out on the counter for 10-15 minutes before you start to stretch it can help to make it easier to stretch.