Pumpkin Pie Cinnamon Rolls

Here is a link to the origional website where the recipe was posted: http://diethood.com/2013/10/10/pumpkin-pie-cinnamon-rolls/

Or here's the recipe right here:

Ingredients

2 Cans pillsbury Crescent rounds
4 TBLS butter, melted
1/2 cup pumpkin puree (not pie filling)
1 TBLS milk
1/4 cup packed light brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

Frosting

    4oz cream cheese, softened

    1-1/2 cups powdered sugar

    1/4 tsp pumpkin pie spice

    1 tsp pure vanilla extract

• Instructions:

• 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.
In the meantime prepare the frosting.
• Place cream cheese in your mixer's 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.