Pumpkin cinammon rolls

Pumpkin cinnamon rolls

Ingredients:

• 1 package (12 ounces) Pillsbury Grands crescent rolls
• cup pumpkin purée
• 1 teaspoon pumpkin pie spice
• 1/3 cup packed brown sugar
• 3 ounces cream cheese
• 1 tablespoons butter
• 2 teaspoons vanilla extract
• 1 cup powdered sugar
• 1 tablespoon milk

Directions:

1. Preheat oven to 350 F. Line a 9-inch square baking pan with parchment paper and set aside.
2. Unroll crescent dough and separate into two squares, with 4 crescent roll triangles making up each square. Firmly press perforations to seal.
3. Spread pumpkin evenly over each dough rectangle. Sprinkle pumpkin pie spice and brown sugar evenly over rectangles.
4. Starting at one end, roll the dough over the pumpkin and brown sugar mixture.
5. Using a serrated knife, cut each roll into 8 equal slices. Place slices, cut side down, in prepared pan.
6. Bake for 20-22 minutes, until edges turn lightly golden.
7. While cinnamon rolls are baking, combine cream cheese, butter, vanilla extract, powdered sugar and milk. Beat until completely combined.
8. Once cooked, remove cinnamon rolls from oven, frost and serve immediately.