Pumpkin Cinnamon Roll Croissants

Ingredients

• 4 cinnamon croissants from the bakery
• 8 tbsp butter, melted
• 2 1/2 cups powdered sugar
• 6 tsp vanilla extract
• 1 cup heavy cream
• 1/4 cup pumpkin puree
• 1 tbsp pumpkin spice

Method

1. Fit the croissants in a single layer to fill an entire baking dish (I used 9×9). Cut the croissants to fit as needed.
2. Combine 2 tbsp melted butter, 1/2 cup heavy cream and pumpkin spice. Pour over the croissants.
3. Bake at 175°C (350°F) for 10 minutes.
4. Pumpkin icing: whisk together 3 tbsp melted butter, 1 1/4 cup powdered sugar, 3 tsp vanilla extract, 1/4 cup heavy cream and 1/4 cup pumpkin puree.
5. Regular icing: whisk together 3 tbsp melted butter, 1 1/4 cup powdered sugar, 3 tsp vanilla extract and 1/4 cup heavy cream.
6. Let croissants cool before topping with icing.