Pumpkin Cinnamon Rolls
Easy pumpkin cinnamon rolls made with crescent rounds and topped with cream cheese frosting.
Ingredients
For the Rolls
- 2 cans Pillsbury Crescent Rounds 16 ounces total
- 3 tablespoon butter melted
- 0.5 cup pumpkin puree not pumpkin pie filling
- 1 tablespoon milk
- 0.25 cup packed light brown sugar
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon ground nutmeg
For the Frosting
- 4 oz cream cheese softened
- 1.5 cup powdered sugar
- 0.25 teaspoon pumpkin pie spice or to taste
- 1 teaspoon pure vanilla extract