Prepare your muffin tin by lightly spraying with cooking spray; set aside. In a small bowl mix together the brown sugar and gingerbread spice mix.
slice each roll into quarters. You can cut them using kitchen shears or slice them with a pizza cutter.
dip the quartered roll first in to the melted butter, then in the brown sugar mixture, and lastly place in your muffin tin. Repeat with all of the bread quarters. I did three pieces per cup.
Bake at 350 for 15-17 minutes.
When your rolls are cooked, immediately frost with the yummy delicious pumpkin buttercream frosting. I chose to put my frosting in a ziplock bag to "pipe" on.