1 can Pillsbury Crescent Rolls
½ cup pumpkin puree
4 tbsp light brown sugar
1 tsp pumpkin pie spice
Cream cheese frosting:
3 ounces cream cheese, softened
1½ cups powdered sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon milk (more if you like a thin frosting)
Preheat oven to 350 degrees. Grease a 9×9 pan with cooking spray.
Unroll crescent roll dough into one large rectangle. Firmly press perforations to seal.
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.
Bake for 20 to 22 minutes, until turning lightly golden at the edges. Let it cool in pan for 10
minutes.
Meanwhile, in a medium bowl, mix together cream cheese and powdered sugar until smooth.
Whisk in the butter, vanilla, and milk. If the frosting is still too thick, add a little more milk and
whisk until smooth.
Drizzle over the pumpkin cinnamon rolls when they have cooled a bit.
