Pumpkin
Cinnamon Rolls

INGREDIENTS

2 packages of 8 count crescent roll dough, refrigerated

½ cup pumpkin puree

1/c cup brown sugar

1 tsp pumpkin pie spice

½ cup powdered sugar

1 8 oz package of cream cheese, room temperature

4 tablespoons of salted butter, room temperature

½ cup of powered sugar

1 tsp vanilla extract

INSTRUCTIONS

1. Preheat oven to 375 degrees and grease a 9x13 baking pan with cooking spray. Unroll one crescent roll dough package. Press on the seams of the dough to seal up to make one rectangle. Repeat with the other crescent roll dough package. You should have 2 rectangles of crescent roll dough.

2. Evenly spread the pumpkin across the dough rectangles, leaving an ¾ inch border around the edges.

3. Sprinkle the brown sugar and pumpkin spice over the pumpkin layer on both dough rectangles. Roll each rectangle into a log, starting at the shorter end. Slice each log into 8 rounds and place onto the prepared baking pan.

4. Bake cinnamon rolls in the preheated oven for 20-24 minutes or until golden brown.

5. While cinnamon rolls are baking, prepare the frosting. Blend together cream cheese and butter in a small bowl. Mix in powdered sugar and vanilla. Set aside or transfer to a piping bag (or ziploc with one corner trimmed off) to drizzle frosting when rolls are ready.

5. Remove cinnamon rolls from oven and allow to cool for 10-15 minutes before frosting.

6. Once cooled, drizzle frosting over the top. Serve warm.