Pumpkin Cinnamon Roll Muffins

• Vegetarian

• Produce

  • 2/3 cup Pumpkin butter or pumpkin puree

• Baking & Spices

  • 1 cup Powdered sugar
  • 1/2 tsp Vanilla extract

• Bread & Baked Goods

  • 2 Pillsbury cinnamon sweet rolls tubes

• Dairy

  • 1/4 cup Butter, unsalted
  • 4 oz Cream cheese

Found on lifemadesimplebakes.com

Description

Ingredients

• 2 Pillsbury® Cinnamon Sweet Rolls® tubes
• ⅔ c. pumpkin butter or pumpkin puree*
• Cream cheese frosting:
• 4 oz. (1/2 block) cream cheese, room temperature
• ¼ c. (1/2 stick) unsalted butter, room temperature
• 1 c. powdered sugar
• ½ tsp. vanilla extract

Directions

• Preheat oven to 350 degrees. Line muffin pans with 16 liners, set aside.
• Open the tubes of cinnamon rolls and carefully unroll each individual roll. Gently spread the roll out and pat it flat to about 1 in diameter. Spread with pumpkin butter or pumpkin puree. Roll up and place in the liners.
• Place in the oven and bake for 14-16 minutes or until the tops are golden brown in color. Remove and allow to cool while preparing the frosting.
• To make the frosting, in a medium size mixing bowl combine the cream cheese and butter, beat with a hand mixer for about 1 minute. Add the powdered sugar and vanilla, beat an additional minute (if you want the frosting to be thinner, add a splash of milk and beat for 15 seconds more). Spread on top of the warm muffins, serve immediately.