Cinnamon, Pumpkin, Apple Rolls

These were such a crowd pleaser with my family.  They are definitely best warmed up. If you need extra icing the recipe is below or buy an extra can of vanilla icing. These are a little fancier than your normal cinnamon rolls but less work than bougie cinnamon rolls. Just like me they are somewhere inbetween simple and bougie. Two of my kids were not a fan of the “soft apples” so you could just omit them and the milk then as well. 

Ingredients:

• 1 stick of butter
• 1/4 cup brown sugar
  
• 2 large apples, peeled, cored, chopped into bite size
• 1/2 cup pumpkin puree
• 3 eggs
• 1/4 cup milk
• 2 Tbsp. honey
• 1 tsp vanilla
• 2 tubes of 8 count cinnamon rolls with icing
• ***optional - 1 can of vanilla icing

 

Recipe:

1. Set oven to 350
2. Melt 1 stick of butter and brown sugar on medium heat until it bubbles.
3. Stir in apple bits. Let cook until the apples are tender.
4. While apples are cooking, in a separate bowl mix/beat the pumpkin, 3 eggs, milk, honey, and vanilla until well mixed.
5. Take cinnamon rolls and cut into quarters. Place 3 of the quarters into a greased cupcake/muffin pan. This will make about 21 “rolls”
   
6. Mix the pumpkin mixture with the butter mixture. Using a 1/4 cup measuring cup, scoop a not so full serving of the pumpkin/butter mixture over the quartered cinnamon rolls. 
7. Place in preheated oven and bake for 30-36 minutes. You want them golden on the top but not burnt. You also want them done in the middle. ***I would check them at 25 minutes and if they are super runny raise the temperature to 375 for the rest of the baking time. 
8. Pull out of oven. Run a butter knife around the edges to loosen them but keep them in the pan for at least 10 minutes.
9. Using icing after 5 minutes of cooling drench these bad boys with the icing. Serve warm. 
10. If making ahead, refrigerate after baking/cooling. Then to warm them up just pop them in A warmed oven for about 5-10 minutes.