- 12 brioche rolls, cut in half
- 2/3 cup softened butter, plus 4 tablespoons of melted butter
- 1/4 cup dark brown sugar
- 1 tablespoon pumpkin pie spice
- fondant cut into thin strips for wrapping buns
- 24 candy eyes
- white frosting pen
Preheat oven to 325°F.
Mix softened butter, brown sugar and spice. Spread 1 Tablespoon of butter mixture on bottom of 8x8 glass baking dish.
Slice rolls in half, spread a generous amount of butter on the inside of rolls (use 1/2 of butter mixture inside rolls).
Place rolls back together and transfer to baking dish. Spread remaining butter mixture over the top. Make sure to spread onto sides and in the gaps. Pour melted butter on top and sprinkle 2 tablespoons of sugar.
Bake for 12-13 minutes. Let cool.
Wrap buns with fondant and attach eyes!