Pumpkin Pull Apart Rolls with Cinnamon-Maple Glaze
Frozen roll dough balls are coated in sugar and spices and baked in a bundt pan then topped with a sweet cinnamon-maple glaze. Every fall brunch needs these Pumpkin Pull Apart Rolls with Cinnamon-Maple Glaze!
Ingredients
16frozen dinner rolls
2tsp.pumpkin pie spice
1/2tsp.cinnamon
1/2c.sugar
1/2c.buttermelted
For the Glaze:
1c.powdered sugar
1/2tsp.cinnamon
1Tbspsoft butter
1/2tsp.maple extract
2Tbspmilk
Instructions
Combine pumpkin pie spice, cinnamon, and sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Drop one of the rolls in the melted butter to coat, then roll in the pumpkin pie spice mixture to coat.
Place eight rolls in the big slots of a greased bundt pan. Place the other eight rolls in the small slots on top of the other rolls. Cover with plastic wrap and let rise 3-5 hours, or until rolls reach the top of the pan (see image below).
Bake for 15 minutes at 350°, or until golden. Carefully invert onto a large plate. Prepare glaze by combining powdered sugar, cinnamon, soft butter, maple extract, and milk in a cereal bowl. Pour glaze over the rolls and serve warm. Enjoy!