Instructions

1. Preheat the oven to 350°F. Spray 8-inch round cake pan with cooking spray, and line bottom with parchment paper.
2. Place pumpkin puree on several layer of paper towel, cover with a few more layers of paper towel and let it sit for 5 minutes to drain the excess of liquid.
3. To make the pumpkin filling, whisk together pumpkin puree, sugar, brown sugar, spices and egg yolk.
4. In a shallow bowl whisk together about ¼ cup of sugar or light brown sugar and 1 teaspoon cinnamon, then set aside.
5. Unroll cans of dough on lightly floured work surface. Pat dough to even out edges, and flatten to form 12×8-inch rectangle. If using crescent roll dough pinch the perforation to seal.
6. With pizza cutter (or sharp knife), make 2 cut lengthwise and 3 cuts crosswise ( to cut each rectangle into 4 rows horizontally and 3 rows vertically) to  make 12 (4 x 4 inches) squares. From 2 cans of dough you will have 24 squares.
7. Gently spread pumpkin filling in center of each square, leaving 1/4-inch edge. Roll each square and pinch seam into dough to secure filling.
8. Place each roll in a bowl with cinnamon-sugar mixture and turn to coat it well. Cut each roll-up in half, and place in the pan starting from outside edge and working in toward center of cake pan. Leave a space between each roll.
9. Drizzle top with melted butter and bake 38 to 45 minutes or until golden brown and baked through. Tent the top with aluminium foil if start browning too much.
10. Run knife around side of pan to loosen. Cool pan on cooling rack 5 minutes. Serve warm, drizzled with maple syrup. or a scoop of vanilla ice-cream.