Pumpkin Cinnamon Roll Owls

For a fun fall treat mix up a batch of pumpkin cinnamon roll dough (click here for the recipe), pinching it in half and in half again, until you have 12 equal balls of dough.

Working on a floured surface, pat each ball down into a flat disk about 5'' in diameter.

Spread each disk of dough with softened butter...

...followed by a generous sprinkle of brown sugar, and cinnamon.

Fold according to the 4 Crazy Kings' clay owl instructions.  First folding in the sides, pinching the dough firmly...

...and then folding down the top, to form a head.

Pinch the top corners of the head, to form "horn" feathers, and use a round cutter (or the collar that holds the nozzles on a frosting bag) to press in circles for eyes.  Press down hard, to make nice deep circles, that won't bake out, and will help hold the dough down.

Use a butter knife to cut in slits for a beak.

Press in craisin, raisin, nut, or chocolate chip pupils.

Transfer the owls to a greased cookie sheet, and bake for 25 minutes at 350°F.

Serve warm if desired, but be careful of the melted butter and sugar under the head...

...it will pool up, and remain quite hot, even after the rest of the roll begins to cool.