Pumpkin Cinnamon rolls



2-16 oz Crescent Rolls
1/2 cup canned Pumpkin
1/2 cup Brown sugar
1/2 cup Sugar
3 Tbsp Butter (melted)
Pumpkin Pie Spice
1/2 Cream Cheese (8oz package)
3 Tbsp Milk of your choice
1 tsp Vanilla extract

Cooking Instructions

Step 1
Preheat oven to 350°F
Step 2
On a flowered surface, lay out both crescent roll sheets and mesh together the precut triangles, as well as the edges of both sheets to make one large square.
Step 3
Spoon 1/2 cup of pumpkin onto the crescent roll surface, sprinkle with pumpkin pie spice and brown sugar.
Step 4
Roll up and cut into 1 inch circles (I cut into 9 total rolls) and place into a baking dish.
Step 5
Bake for 50 minutes.
Step 6
While the rolls are in the oven, add 1/2 the cream cheese, milk, vanilla extract, butter and sugar together and beat until smooth! I added more Pumpkin Pie Spice to the icing, but you don’t have to.
Step 7
Ensure the center is fully cooked before adding icing. Once dough is filled cooked, pour your desired amount of icing on top your pumpkin cinnamon rolls and enjoy