Lightly flour a surface of your counter and lay your crescent roll sheet out
Using a pastry brush, brush enough butter across the top of the dough sheet to liberally coat it – about 2 tablespoons or so (you will use the rest later)
On top of the butter, spread your pumpkin across in an even layer
On top of that, evenly sprinkle across your cinnamon and your sugar
Roll it up (longways, not short ways, so that it’s one long “tube” rather than a fat, short one)
Slice off the ends to make it neat and clean, and slice into cinnamon rolls (about 1 inch – maybe a little more. It will make about 12 rolls, give or take a few)
Butter an 11×7 inch baking dish, and add the cinnamon rolls to it
Brush the remaining butter over top of each roll and bake for about 20 minutes (maybe a little less, maybe a little more) – until the tops of the cinnamon rolls are golden brown
Meanwhile, make your glaze
Melt your butter in a microwave safe bowl
To the melted butter, whisk in your maple syrup and your powdered sugar
When the cinnamon rolls come out of the oven, coat with the glaze, and you’re ready to serve! These are by FAR best served warm, so I would recommend either eating them fresh, or popping them in the microwave before serving
*Notes: these are small cinnamon rolls since you aren’t working with as much dough, so don’t let that surprise you! You don’t need to use an 11×7 baking dish – you can really use anything. They fit nicely in an 11×7, but if you don’t have it – no biggie. If you can’t find the seamless sheet of dough, you can use regular crescent roll dough and just pinch together the perforated triangles so there are no seams.