Pumpkin empanadas are the perfect fall morning treat! These simple stuffed cinnamon rolls are sure to please with flavors of pumpkin and orange that bake up into a handheld breakfast.
1pacakgerefrigerated orange rolls with orange icingsuch as Pilsbury Cinnabon
Instructions
Preheat the oven. Preheat the oven to 375º.
Mix pumpkin stuffing. In a small mixing bowl, combine pumpkin, marshmallow fluff, and pumpkin pie spices together.
Roll out the cinnamon rolls. On a floured cutting board, roll out one cinnamon roll at a time using your rolling pin. It's easier to do if you sprinkle a little flour on top of each roll prior to rolling. Roll until the cinnamon roll is flattened.
Fill with pumpkin mixture. Using a tablespoon place a scoop of pumpkin mixture onto the cinnamon roll. Gently fold half of the roll over the other half then gently press together to seal. Carefully place the sealed roll onto a baking pan lined with parchment paper.
Bake. Bake for 12-15 minutes or until golden browned. Remove from the oven. Using a pastry brush or the back of a spoon, spread the icing onto the hot rolls. Serve immediately.