Cinnamon Rolls with an Autumn Flair

"Have babies, they say. It'll be fun, they say." Yeah, this is true...BUT, you also lose yourself and everything you once loved for a time, because well, you need sleep, and hot showers, and maybe even a little time at the gym if you're lucky. Those are the luxuries, even. Don't forget all that time you spend working, commuting, and buying stuff for your five other children. Life is wild -- and cooking, baking and recipe blogging inevitably gets put on the back burner. I'm currently hiding from my laptop-grabbing toddler just to post this recipe. 

With Fall being a season full of comfort food favorites and pumpkin spice flavored everything wherever you go, this recipe is no exception. Combining some breakfast soul food with pumpkin was a no brainer, super easy to make, and who doesn't love cinnamon rolls? I even threw in some pecans for good measure. I'm crazy about nuts! Hell, I'd go so far as to brew a cup of hazelnut coffee and sweeten it with almond creamer and maple syrup to eat specifically with these rolls.

For the rolls:

1 package crescent roll dough

1/2 c. pumpkin puree

1 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. ginger

1/3 c. brown sugar

For the icing:

1 c. powder sugar

1 tbsp. butter, melted

1 tbsp. milk (I used almond milk)

1/4 c. maple syrup

1/2 c. pecans (to top with)

Directions:

In a large bowl, thoroughly mix together the pumpkin, cinnamon, nutmeg and ginger. Open the can of crescent rolls and unroll onto a large cutting board. Pinch the seams to form a solid slab of dough. Spread the pumpkin mixture evenly onto the flattened dough. Sprinkle the brown sugar over the mixture and then re-roll the dough back into a log shape. With a large serrated knife, slice the dough into 8 even rolls. Coat a round 8" round pan with baking spray, then place the rolls into the pan and bake at 350 degrees for 20-22 minutes.

While the rolls are baking, mix together the powder sugar, melted butter, milk and maple syrup until no lumps remain. Drizzle the warm rolls with icing, then drop the pecans evenly onto the cooling rolls. Enjoy. I know I did!