FROM STOVE TOP
TO OVEN TO TABLE

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Pumpkin Rolls
Pumpkin Rolls
Recipe Type:  Dessert
Servings  9
Ingredients
1    store bought sheet puff pastry, large  
0.666667  cup  pumpkin pix mix  
1  cup  pecans, rough chopped  
1    egg, beaten for egg wash  
2  ounce  cream cheese   
1  tablespoon  whole milk  
1  cup  confectioners sugar  
1  tablespoon  maple syrup  
1  tablespoon  orange sanding sugar  

Directions
Preheat the oven to 400 degrees. Place the puff pastry longways horizontally on a large wooden cutting board. Use an offset spatula to spread the pumpkin pie mix over the dough, leaving a half-inch clearance at the top. Sprinkle the pecans over the pumpkin spread. Brush the exposed half-inch dough strip with the egg wash. Loosely roll the roll starting with the side closest to you. Cut the roll into 9 equal pieces. Place the pinwheels in a Copper Chef, filling side up. Bake until golden brown, about 40-1 hr minutes. To make the glaze, combine all ingredients in a medium-sized bowl until smooth. Generously spoon the glaze over the hot pumpkin rolls. Garnish with orange sanding sugar. Serve warm.