1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In small bowl, beat Cinnamon-Sugar Butter ingredients with spoon or electric mixer until mixed well; set aside.
2. In small bowl, mix 1 tablespoon sugar and 1/4 teaspoon ground cinnamon; set aside. Unroll dough sheet onto cutting board, and reshape into 12x8-inch rectangle. With pizza cutter or sharp knife, starting on short edge, cut dough into 8 (12-inch) strips.
3. Working with one strip at a time, roll slightly into 12-inch rope. Make small loop on one end, creating short tail and long tail of dough. Wrap long tail of dough around loop 2 to 3 times.
4. Wrap short tail of dough around edge of loop, and tuck through center, pinching to secure, creating pumpkin-shaped roll. Place onto cookie sheet, and gently press dough together in center to touch. Repeat for remaining dough.
5. Brush tops of dough rolls with melted butter, and sprinkle with sugar-cinnamon mixture. Insert almond into center of each roll (into dough) to create stem. Bake 12 to 15 minutes or until golden brown and dough is baked through. Serve warm rolls with cinnamon-sugar butter.
- 11 g Total Fat
- 20 mg Cholesterol
- 280 mg Sodium
- 10 mg Potassium
- 19 g Total Carbohydrate
- 2 g Protein
Shop Ingredients
Nutritional Information
- 11 g Total Fat
- 20 mg Cholesterol
- 280 mg Sodium
- 10 mg Potassium
- 19 g Total Carbohydrate
- 2 g Protein
Directions
1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In small bowl, beat Cinnamon-Sugar Butter ingredients with spoon or electric mixer until mixed well; set aside.
2. In small bowl, mix 1 tablespoon sugar and 1/4 teaspoon ground cinnamon; set aside. Unroll dough sheet onto cutting board, and reshape into 12x8-inch rectangle. With pizza cutter or sharp knife, starting on short edge, cut dough into 8 (12-inch) strips.
3. Working with one strip at a time, roll slightly into 12-inch rope. Make small loop on one end, creating short tail and long tail of dough. Wrap long tail of dough around loop 2 to 3 times.
4. Wrap short tail of dough around edge of loop, and tuck through center, pinching to secure, creating pumpkin-shaped roll. Place onto cookie sheet, and gently press dough together in center to touch. Repeat for remaining dough.
5. Brush tops of dough rolls with melted butter, and sprinkle with sugar-cinnamon mixture. Insert almond into center of each roll (into dough) to create stem. Bake 12 to 15 minutes or until golden brown and dough is baked through. Serve warm rolls with cinnamon-sugar butter.