Yes, it’s that time of year – the leaves are turning (too early, if you ask me), the mornings are starting to get that delightful little nip in the air, and the entire world is obsessed with pumpkin. Myself included. This was my first pumpkin foray of the year, for a brunch at a friend’s house. They are incredibly simple, due to the cheat factor with refrigerated crescent dough (but you don’t have to tell anyone that), and they have all the warm, gooey appeal of a regular cinnamon roll, but with an extra pumpkin punch. Assemble in five minutes, bake in 15-20, and you’re good to go.
You can bring these to brunch, to work, or just pop them like candy in the privacy of your own kitchen. I highly encourage popping them like candy – it’s so easy to just whip up another batch when you do.