Pumpkin Pie Cinnamon Rolls

• Produce

  • 1/2 cup Pumpkin puree

• Baking & Spices

  • 1/4 cup Brown sugar, packed light
  • 1/4 tsp Cinnamon, ground
  • 1/8 tsp Nutmeg, ground
  • 1 1/2 cups Powdered sugar
  • 1/4 tsp Pumpkin pie spice
  • 1 tsp Vanilla extract, pure

• Dairy

  • 4 tbsp Butter
  • 4 oz Cream cheese
  • 1 tbsp Milk

• Other

  • 2 cans Pillsbury crescent rounds

Found on diethood.com

Description

Ingredients

• 2 cans Pillsbury Crescent Rounds
• 4 tablespoons butter, melted
• 1/2 cup pumpkin puree (not pie filling)
• 1 tablespoon milk
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4-oz cream cheese, softened
• 1-1/2 cups powdered sugar
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract

Directions

• Preheat oven to 375.
• Lightly grease two 8-inch cake pans with non-stick spray; set aside.
• Separate dough into 16 rolls and unroll.
• Brush each piece of dough with melted butter.
• In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
• Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
• Carefully roll up each dough, lightly pinching seams together.
• Arrange the rolls 1 inch apart in the prepared cake pan.
• Bake for 16 to 18 minutes, or until tops are golden brown.
• Place cream cheese in your mixers bowl and cream for 1 minute.
• Gradually add in powdered sugar and continue to beat until well combined.
• Mix in pumpkin pie spice.
• Add vanilla and mix until thoroughly combined.
• Remove pans from oven and immediately brush each roll with frosting.
• Serve.