Prepare your muffin tin by lightly spraying with cooking spray; set aside. In a small bowl mix together the brown sugar and gingerbread spice mix.

You will slice each roll into quarters. You can cut them using kitchen shears or slice them with a pizza cutter. After being lost for what seemed like FOREVER, I finally found my kitchen shears, so I was able to use those. You'll 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.

You will end up with 12 full muffin tins. Bake at 350 for 15-17 minutes.

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, but you can just spread it on if you like. You'll want to take them out of the pan relatively quickly before they harden and get stick in there.