Low Sugar Pumpkin Spice Breakfast Rolls

It’s pumpkin spice season! Bring it on, I love it all. This yummy pumpkin spice recipe is sure to start your autumn  morning right. This is a low sugar recipe. If you are not on a restricted diet please see Katie’s Tid Bits below.

What You Need
1Tube (12 oz) grands crescent rolls ( I use Pillsbury)
1 Tbsp. pumpkin pie spice (3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 ½ teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves)
1/2 Cup packed brown sugar substitute (I use Splenda Blend)
1 ½ Tbsp. butter (unsalted)
2 tsp. Vanilla extract
1 ½ Cups sugar free powdered sugar (1 ½ cups sugar substitute 4 Tbsp. cornstarch)
10 inch square baking dish or 9 in round spring form pan
Non Stick Cooking Spray
Whisk
Small bowl
Basting brush

Before You Start-
Preheat oven to 350°. Prepare the pumpkin spice and powdered sugar. Spray inside of baking pan with nonstick cooking spray. Prepare a clean work space for dough. In a small bowl melt butter in microwave (10 seconds at a time until completely melted).

Let’s Make It!
Unroll crescent dough and separate dough into two squares (4 crescent roll triangles will make each square). Pinch perforations to seal dough. Using a basting brush, brush butter over each rectangle. Sprinkle pumpkin pie spice and brown sugar evenly over rectangles. Starting at one end, roll the dough (make sure all of the perforations are pinched together as you roll). Cut each roll into 8 equal slices. Place slices, cut side down, in prepared baking pan. Bake for 20 to 22 minutes (until lightly golden brown).
Prepare frosting. In a bowl combine butter, vanilla extract, powdered sugar and milk. Using a whisk beat until smooth.
Remove cinnamon rolls from oven, using a spoon drizzle the frosting over the top (while they are hot).
Serves 4

Katies Tid Bits * if you are not on a restricted diet, please use equal exchange for all ingredients.
If you prefer a cream cheese frosting try this – combine 3 oz. cream cheese softened ,1 1/2 tablespoons butter,2 teaspoons vanilla extract,1 cup powdered sugar,1 tablespoon milk. Beat with spoon or electric mixer until smooth. Spread on top. Try spreading 1/2 cup pumpkin puree before you add the spice and brown sugar.

I hope you will have a chance to try my  Low Sugar Easy Pumpkin Spice Breakfast Rolls. What pumpkin spice yumminess have you been enjoying?

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