Pumpkin Spice Latte Rolls

I get instant cravings for pumpkin spice when the fall weather creeps in. These pumpkin spice cinnamon rolls incorporate one of my favorite coffee drinks with one of my favorite pastries. I make them all the time. —Courtney Stultz, Weir, Kansas,

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 tablespoon instant coffee granules
2 teaspoons pumpkin pie spice
ICING:
1 cup confectioners’ sugar
2 to 3 tablespoons brewed coffee
1-1/2 teaspoons instant coffee granules

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Directions

Preheat oven to 375°. Unroll crescent dough into one long rectangle; press perforations to seal. Combine pumpkin, brown sugar, instant coffee and pie spice. Spread over dough to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.

Place on a parchment-lined baking sheet, cut side down. Bake until lightly browned, 14-16 minutes.

Meanwhile, combine icing ingredients. Drizzle over warm rolls. Sprinkle with additional pie spice, if desired.

Nutrition Facts

1 roll: 135 calories, 3g fat (0 saturated fat), 0 cholesterol, 145mg sodium, 25g carbohydrate (18g sugars, 0 fiber), 2g protein.

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Pumpkin Spice Latte Rolls

Ingredients

Directions

Nutrition Facts

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