15 Rhodes dinner rolls, thawed but still cold
Filling:
5 Tbl. unsalted butter, room temperature
1/2 c. light brown sugar, packed
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
Icing:
3 Tbl. unsalted butter, room temperature
2 oz. cream cheese, room temperature
2 Tbl. canned pumpkin puree
1 tsp. vanilla
1 1/2 c. powdered sugar
pinch of salt
Place 15 frozen dinner rolls into a 9x13-inch pan, cover, and refrigerate overnight (or 8-10 hours). In the morning, combine all 15 thawed dinner rolls and form into a ball. Place dough ball onto a lightly floured surface. Roll out into roughly a 17''x11'' rectangle. It doesn't have to be exact, similar measurements will work just fine. If dough resists being rolled out, allow it to sit for 5 minutes or so and then try again.
For the Filling: Combine brown sugar, pumpkin pie spice and cinnamon; set aside. Brush softened butter over dough and then sprinkle with brown sugar/pumpkin spice mixture. Press mixture into dough slightly. Cut rectangle into 6 (1 3/4'') strips, cutting lengthwise. Take first strip and roll it into a cinnamon roll. Place roll in the center of a large, oven-safe, skillet or pie plate that has been sprayed with cooking spray. Take the next strip of dough and wrap around the roll, pinching together ends to seal. Repeat with remaining strips of dough until no strips remain. There will be brown sugar mixture in the skillet and that's okay. It will stick to the cake once it rises or you can scoop up the excess mixture and sprinkle over the top of the cake.
Spray plastic wrap with cooking spray and cover cake. Allow to rise in a warm place until doubled in size, around 60-90 minutes. When dough has risen, remove plastic wrap and bake in a preheated 350 degree oven for 30 minutes. If it starts to get too brown on top, tent with a piece of foil for the last 10 minutes of baking. Remove from oven and allow to cool for 15-20 minutes and then spread the pumpkin icing over the entire surface. Slice and serve.
For the Pumpkin Icing: Combine butter and cream cheese and mix together until smooth and creamy. Add the pumpkin puree and vanilla and mix until combined. Add the powdered sugar and pinch of salt and mix until creamy. Spread over warm cinnamon roll cake.