Pumpkin Cinnamon Roll Croissants

pumpkin cinnamon roll croissants with icing
 

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.
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