These are light, fluffy, ridiculously tender and surprisingly, not too sweet, especially if you only use a little glaze on the sweet rolls. The pumpkin butter filling is not at all cloying as cinnamon roll filling can sometimes be, and the espresso flavor mellows a bit, giving the filling some nice low notes that your Happy Eaters might not be able to put their finger on. I baked my guys in 2 9″ cake pans. You can use a cookie sheet, jelly roll pan, glass baking dish–whatever you want. You can even make these in a Bundt-type pan to end up with pull-apart monkey bread.