• 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 large sheet.
• Spread pumpkin puree 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.
• (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)
• Bake for 20 to 22 minutes, until turning lightly golden at the edges.
• Let it cool in pan for 10 minutes.

Homemade Cream Cheese Frosting

• 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.
• Drizzle over the pumpkin cinnamon rolls when they have cooled.
• These are best when they are warm!
• Serve & enjoy!