Pumpkin Cinnamon Rolls

Ingredients

• 1 can crescent rolls
• ½ cup pumpkin puree
• 4 tbsp light brown sugar
• 1 tsp pumpkin pie spice
• 3 ounces cream cheese (softened)
• 1½ cups powdered sugar
• 2 tbsp unsalted butter (melted)
• 1 tsp vanilla extract
• 1 - 3 tbsp milk (3 tbsp will make it runnier, 1 tbsp will make it more like frosting)

Steps

1. 1

   Preheat oven to 350 F.

2. 2

   Grease a 9” pie pan with cooking spray.

3. 3

   Unroll crescent roll dough.

4. 4

   Firmly press perforations to seal, making it one large sheet.

5. 5

   Spread pumpkin puree evenly over the dough.

6. 6

   Evenly sprinkle brown sugar and pumpkin pie spice over the pumpkin puree.

7. 7

   Starting on the short side of the rectangle, roll the dough up into a log.

8. 8

   Cut the roll into about 8-9 pieces and place into a baking dish.

9. 9

   (TIP: Use a piece of unflavored dental floss, tie it around the log, pull tight and it will give you a nice cinnamon roll slice without the squish)

10. 10

    Bake for 20 to 22 minutes, until turning lightly golden at the edges.

11. 11

    Let it cool in pan for 10 minutes.

12. 12

    In a medium bowl, mix together cream cheese, powdered sugar, vanilla, butter and milk. If the frosting is too thick, add a little more milk and mix until smooth.

13. 13

    Drizzle over the pumpkin cinnamon rolls when they have cooled.

14. 14

    These are best when they are warm!

15. 15

    Serve & enjoy!