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Preheat oven to 375 degrees.
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Spray muffin pan with a non stick cooking spray.
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Unroll your can of cinnamon rolls and cut each roll into 6-8 pieces. {set aside the icing for later}
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Toss the rolls into the pumpkin butter and then place into your muffin tins, filling 2/3 of the way.
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In a bowl, whisk together the eggs, cream, vanilla, and spices until well combined. Pour the mixture over the cinnamon rolls, filling 2/3 of the way.
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Add the pecans on top of each if desired.
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Bake for 15-20 minutes or until tops are golden brown.
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Warm up your icing slightly and drizzle onto the top.