If you thought the Pumpkin Mousse Tortilla Cups were a “must try” yesterday. You are in for a treat. I can’t exactly say “move over” or “step back” tortilla cups because they are both phenomenal desserts. I can say however, that there’s room for BOTH of these on your Thanksgiving day. [Maybe not in your waistband, but it’s only one day right?]. Hear me out. This is what I’m thinking: these Mini Pumpkin Bites for breakfast and the Tortilla Cups among the assortment of your many desserts. Not a bad idea right?
What makes these little babies DIVINE is the Pumpkin Buttercream Frosting that takes them over. the. edge. Seriously people. You haven’t had a pull-apart like this before. Want to know the BEST part about this recipe (besides the killer amazing step-by-step tutorial of course)? It is made using Rhodes rolls! What does that mean for you? A LOT less work! I’m telling you, this is a keeper. I wouldn’t lead you astray would I?
So what do you say? Will you give them a try? I can {loosely} guarantee that you won’t be disappointed. I don’t have any sort of anything to back that up. I just know in my heart [and tastebuds] this recipe was made for Thanksgiving morning. It was MEANT to be enjoyed around a dinner table with family and the Macey’s Thanksgiving Day Parade.
Mini Pumpkin Monkey Bites
These Mini Pumpkin Monkey Bites are perfect during the fall season... especially while watching the Macy's Thanksgiving Day Parade!
Ingredients
- 9 Rhodes rolls thawed yet still cold,
- 1/2 c. brown sugar
- 1 tsp. pumpkin pie spice
- 1/2 c. melted butter.
- 1/2 c. softened butter
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. vanilla
- 1 1/2 c. powdered sugar
- 1 tbsp. pumpkin puree
Instructions
Monkey Bites
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Prepare your muffin tin by lightly spraying with cooking spray; set aside.
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In a small bowl mix together the brown sugar and gingerbread spice mix.
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Slice each roll into quarters. You can cut them using kitchen shears or slice them with a pizza cutter.
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Dip the quartered roll first in to the melted butter, then in the brown sugar mixture, and lastly place in your muffin tin. Repeat with all of the bread quarters. I did three pieces per cup.
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Bake at 350 F for 15-17 minutes.
Frosting
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Mix together softened butter, pumpkin pie spice, vanilla, powdered sugar, and pumpkin puree until fully incorporated.
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When your rolls are cooked, immediately frost with the yummy delicious pumpkin buttercream frosting. I chose to put my frosting in a ziplock bag to "pipe" on.
Recipe Notes
Adapted from Rhodes Bake N Serv
