Preheat oven to 375° F. Grease a baking sheet. Unroll dough for rolls, but do not separate. Press dough segments together to form 12" × 7"
rectangle. Transfer to prepared baking sheet. Spread dough with Muirhead Pecan Pumpkin Butter, leaving about ½" border on all sides. Roll dough from short end, pinching last edge to seal. Cut roll into 8 slices, cutting down just to, but not through the bottom of the roll. Pull slices out, alternating left to right sides. Bake for 16-18 minutes until golden and flaky. Combine sugar, liqueur/vanilla, and enough milk to make glaze of drizzling consistency. Drizzle glaze over warm cake. Slice and enjoy. Serves 8.
|