Pumpkin Cinnamon Rolls are oh-so-easy when you make them with crescent roll dough! Swirls of pumpkin puree, brown sugar, and pumpkin pie spice add cozy fall flavor, and the cream cheese frosting takes them over the top.
Preheat the oven to 350F. Grease a 9x13 baking dish.
On a clean work surface, roll out the dough until flat. Pinch the seams together. Spread the pumpkin puree evenly over the entire surface of the dough. Sprinkle the brown sugar, pumpkin pie spice, and salt over the top.
1 can crescent rolls, ¾ cup pumpkin puree, 4 Tablespoon dark brown sugar, 1 Tablespoon pumpkin pie spice, 1 teaspoon kosher salt
Roll the dough into a log and cut into 8-9 pieces. Place each piece into the prepared baking dish. Bake for 20-25 minutes or until golden brown. Let cool in the pan for 10 minutes.
While the rolls cool, prepare the frosting by whisking together the cream cheese and powdered sugar. Beat in the butter and vanilla. Use the milk to thin, if needed, to the desired consistency.