*See Our Sourdough Cinnamon Roll Recipe or purchased refrigerated Pillsbury Cinnamon Rolls or your favorite Cinnamon roll recipe. Note: Place 12-cinnamon dough rolls on 1/2 baking sheet lined with parchment paper or Silpat. Make sure rolls don’t touch each other.
*Piping bag with 1A round tip or clip off end of piping bag the hole size as desired and add frosting to bag and pipe in a swirl as pictured. Sprinkle with white sprinkles.
HomemadeCream Cheese Frosting
Note: This is a Large Batch Frosting
Cream together:
8 oz. Cream Cheese Softened or a light Cream Cheese 1/2 cup softened Butter 2 teaspoons Vanilla
*Add: 4-5 cups Powdered Sugar or more if needed.
Beat together just until all ingredients are mixed well, don’t over beat. Add food coloring as desired.
*Rectangular Cookie Cutter mine was 2 and 1/4 inches by 3 and 3/4 inches or use a Knife or Pizza Cutter
*Pizza Roller/cutter
*Candy Eyes
*Baking Mat or Parchment Paper
*Sugar Crystals
Ingredients:
*1 to 2 packages 13.2 ounce Puff Pastry, I used Jus-Rol Puff Pastry pre-rolled dough, found at Walmart (1 package will make 9- 10 Mummies depending on the size of your rectangles.)
Pumpkin Filling
*3/4 cup Pumpkin Purée, not pie filling, moisture removed
*2 ounces Cream Cheese, softened
*2 tablespoons Brown Sugar, light
*2 tablespoons granulated Sugar or Pure Maple Syrup
*1 Egg Yolk, save egg white for egg wash
*1 teaspoon Vanilla Extract
*1 teaspoon Ground Cinnamon
*1/8 teaspoon Nutmeg
*1/8 teaspoon Allspice
*1/2 teaspoon Ground Ginger
*Pinch of Sea Salt
Egg Wash: 1 egg white whisked together in a bowl with 1/2 tablespoon of water.
Instructions:
Mix or beat together in a bowl: Pumpkin, cream cheese, brown sugar, sugar, egg yolk, vanilla, cinnamon, nutmeg, allspice, ginger and pinch of salt. Mic until combined.
For the puff pastry unroll dough sheet and cutout 5, around 1/2-to-2/3-inch strips with pizza cutter the dough length wise or with rectangular cookie cutter or with knife. This is based off the size of cookie cutter I had adjust for the size of your cookie cutter or size of rectangular shapes you cut.
Add rectangles to your half baking sheet with baking mat or parchment. Spacing as needed for the size of your rectangles. See pictures below.
To the center of each rectangle add a heaping tablespoon of pumpkin, spread filling leaving around 1/4 inch for brushing on the egg wash and adding the pastry mummy wrap.
Cut strips into about 2- and 1/2-inch-long pieces or cut to size to fit your mummy puff pastry. I used 6 of strips for each mummy. Wrap up your mummy any way you like, just make sure you leave a spot open so you can attach eyes to the exposed pumpkin filling, add eyes after baking.
Brush on or use a clean finger and brush on the egg wash to each mummy puff pastries and then sprinkle on Sugar Crystals.
Bake in a preheated oven 375*F. for 15-20 minutes or until lightly golden brown. Remove from oven and add the candy eyes. Note: Add eyes where the pumpkin filling is showing and also place eyes on the pastries while they are still warm.
