Preheat oven to 350. Open your tin of cinnamon rolls. Separate out each roll. For extra large rolls, unravel 2 of the rolls and add them to the remaining 4 buns. Just continue the spiral until they fit nicely inside your mini. You don’t need to do this, entirely up to you.
Using cooking twine, wrap (similar to a present) each bun into the shape of a pumpkin. Using scissors, snip off the loose ends of the twine. Spray each mini with cooking spray and add in your bun. Pour heavy cream around the parameter of the bun.
In a pan, melt butter, stirring constantly until it starts to bubble and caramelize. Once brown (about 5-8 min), turn heat to low and stir in spices and brown sugar. Once smooth and combined, remove from heat and drizzle overtop each bun.
Bake for 20-25 min with the tops on. Meanwhile, make your icing by whisking the tube icing with whipped cream cheese, maple syrup and cinnamon. Whisk until smooth and creamy.
When buns are done, remove from cocottes. Using scissors, snip the twine. Snap a cinnamon stick in half and add to the middle of each pumpkin. Top with the icing and dust with more cinnamon. Serve on their own or in the pumpkin mini. Enjoy!
