Directions

1. Lightly oil two 12 cup muffin tins and preheat oven to 375°.
2. Combine melted butter, pumpkin pie spice, and brown sugar in a small bowl. Set aside.
3. Place one can of crescent dough from one of the onto a lightly floured surface. Create a large rectangle by pressing triangles together and sealing all perforations.
4. Brush the dough with half of the butter/Pumpkin Spice mixture and sprinkle with ⅓ cup of pumpkin morsels.
5. Roll dough lengthwise into a roll. Slice the large rolls into 10 evenly sized rolls. Place smaller rolls into muffin tin and repeat the process for the second tin of crescent rolls.
6. Bake both muffin pans at 375 for 12 minutes or until rolls are golden brown. Let rolls cool in muffin pan for at least one minute before placing rolls on a cooling rack.
7. To make the caramel glaze, Heat butter in a saucepan over medium heat. Add brown sugar and milk and bring caramel to a boil, stirring frequently to dissolve the sugar. Remove to heat and immediately drizzle onto rolls.