Pumpkin Cinnamon Rolls

• 1 can crescent rolls
• ½ cup pumpkin puree
• 4 tbsp light brown sugar
• 1 tsp pumpkin pie spice

ICING:

• 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

• Preheat oven to 350 F.
• Grease a 9” pie pan with cooking spray.
• Unroll crescent roll dough.
• Firmly press perforations to seal, making it one big sheet.
• Spread pumpkin evenly over the dough.
• Evenly sprinkle brown sugar and pumpkin pie spice over the pumpkin puree.
• Starting on the short side of the rectangle, roll the dough up into a log.
• Cut the roll into about 8-9 pieces and place into a baking dish.
• Bake for 20 to 22 minutes, until turning lightly golden at the edges.
• Let it cool in pan for 10 minutes.