Ingredients
1/3
cup packed brown sugar
3
teaspoons pumpkin pie spice
1
can (8 oz) refrigerated seamless dough sheet
1/4
cup butter or margarine, softened
16
paper lollipop sticks
1
oz cream cheese (from 3-oz package), softened
1
tablespoon butter, softened
1/4
cup powdered sugar
1/4
teaspoon vanilla
3
teaspoons milk
Preparation
Heat oven to 350°F. Spray 16 mini muffin cups with cooking spray. In small bowl, mix brown sugar and pumpkin pie spice.
Unroll dough sheet on lightly floured surface. Spread with 1/4 cup butter; sprinkle with brown sugar mixture, pressing lightly. Starting with long side, roll dough up tightly. Cut into 16 (3/4-inch) slices. Place slices, cut sides down, in muffin cups.
Bake 13 to 15 minutes or until golden brown. Immediately remove buns from pans; insert lollipop stick into side of each bun. Cool on cooling racks 30 minutes.
In medium bowl, beat cream cheese and 1 tablespoon butter with electric mixer on medium speed until smooth. Gradually beat in powdered sugar and vanilla. Slowly beat in milk, 1 teaspoon at a time, until glaze is thin enough to drizzle. Spoon glaze into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle glaze over buns. Store covered in refrigerator.
