I made these for breakfast a couple weeks ago. They were delightful with my morning cup of coffee, and the kids liked them too. I got the recipe from the October 2011 issue of Taste of Home, but I've changed them up a bit, so I'm calling them "twists" instead of "pinwheels."
Pumpkin Butter Twists
1 8-oz tube of crescent roll dough
3/4 cup pumpkin butter
1/2 cup pecans -- chopped (optional)
vanilla frosting (optional)
Unroll the dough and form 4 rectangles by pinching the seams shut between two triangles, the long sides together. Spread liberally with pumpkin butter and sprinkle with chopped pecans, if desired. Roll up, starting with the short ends. Cut each roll in half. Slice halfway through each little roll. Twist each side one way or the other to form a sort of figure-eight. Bake at 375 for 12-15 minutes or until golden brown. Spread with vanilla frosting while still warm, if desired. Sprinkle with additional pecans if desired.
Makes 4 servings, two twists each.