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Skillet-Baked Pumpkin Rolls Damn, These Are Delicious. Coated in a pumpkin spice and sugar mixture and brushed with melted butter, they’re melt-in-your-mouth-fantastic. A straightforward recipe is always appreciated, and if the ingredient list and instructions are short, even better! Pop that can open, cut each roll into quarters, coat, and bake. For a bit of a crunch, you can sprinkle candied pecans or chopped walnuts as a bonus. That’s all there really is to it.
Notes. This is a Trader Joe Recipe, you can substitute.
If you cut the recipe in half, keep pumpkin rolls in the oven for about 15-20 minutes.
Ingredients
- TJ’s coconut oil spray
2 cans TJ’s pumpkin rolls
3 tablespoons TJ’s unsalted butter, melted
1/4 cup TJ’s organic cane sugar
1 tablespoon TJ’s pumpkin pie spice
2 handfuls TJ’s candied pecans, chopped (optional)
Directions
- Preheat oven to 350°F. Grease a 10-inch cast-iron skillet with coconut oil spray.
- Remove pumpkin rolls from packaging, set icing aside. Lay each roll flat and cut into quarters.
- In a small bowl, combine sugar and pumpkin spice. Coat each quarter piece in spice mixture and place in skillet (should be a snug fit).
- Brush rolls with melted butter. Place skillet on center oven rack and bake for 25-30 minutes.
- Remove from oven. In a small bowl, combine one icing packet with 2 tablespoons water. Brush over baked pumpkin rolls and sprinkle chopped pecans (optional). Serve extra icing on the side as dipping sauce.
Information
- Category
- Desserts
- Yield
- 6-8 servings
- Total Time
- 14 minutes, 59 seconds
