Pumpkin Spice Cinnamon Roll Bake
|1 8-count tubes refrigerated cinnamon roll dough|
|2 large eggs|
|1/3 cup pumpkin puree|
|2/3 cup milk of choice|
|½ cup PBfit Pumpkin Spice|
|1/4 cup maple syrup or sweetener of choice|
|2 tsp vanilla extract|
|1/4 tsp salt|
|½ cup PBFit Pumpkin Spice|
|¼ cup maple syrup|
|Water to desired consistency|
Preheat the oven to 375 F. Line a 9×9-inch pan with cooking spray; set aside.
Cut the cinnamon roll dough into 9 pieces total per cinnamon roll. Scatter in the prepared pan, separating the pieces from one another because they stick together.
In a medium bowl, add the eggs, pumpkin puree, 1/2 cup milk, maple syrup, PBfit Pumpkin Spice, vanilla, and salt, and whisk until smooth.
Evenly pour the mixture over the cinnamon rolls.
Place the pan on a baking sheet (insurance against overflow and highly recommended) and bake for about 40 minutes, or until the top is set in the center and lightly golden brown. Place the pan on a wire rack to cool momentarily while you make the frosting.
To a medium bowl, add the PBfit Pumpkin Spice, maple syrup, and water a couple of tablespoons at a time and mix until you have a drizzle consistency.
Evenly drizzle the frosting over the rolls and optionally serve with ice cream or whipped topping. Serve immediately.