For the Cinnamon Rolls

1. Preheat your oven to 375F. Lightly butter a 9” baking dish.
2. Lightly flour your work surface and unroll the crescent dough. If using standard crescent dough, pinch the seems together so you have one large sheet.
3. In a small bowl, combine the canned pumpkin, brown sugar, melted butter, and pumpkin pie spice. Stir to combine.
4. Divide the pumpkin mixture evenly between the two crescent sheets. Spread the mixture out into an even layer— make sure to go all the way to the edges.
5. Next, starting at the shorter end of the rectangle, roll the crescent dough tightly into a log.
6. Note: By shorter end, I mean the end with the smaller side on the rectangle— see photo for example.
7. Cut off the ends of the log (so you have straight edges) and then cut it into 6 equal pieces.
8. Note: To ensure even pieces, cut the log in half and then cut each half in thirds.
9. Place the rolls cut side up about 1/2” apart in the buttered baking dish.
10. Pour the heavy cream evenly over the cinnamon rolls.
11. Bake for 18-20 minutes, or until the cinnamon rolls are golden brown on top.
12. Allow the cinnamon rolls to set for at least 5 minutes before enjoying. This will allow them to finish cooking and ensure that you don’t end up with soggy centers.

For the Icing

1. Whisk together the cream cheese, maple syrup, and vanilla in a small bowl until fully combined. Use immediately or:
2. If you’d like to be able to pour the icing, microwave it for 15 seconds and then use immediately.
3. If you’d like a thicker, spreadable icing, place it in the refrigerator for 10 minutes before using.
4. Cinnamon rolls can be kept in an airtight container in the refrigerator for up to 2 days. Reheat them individually in the microwave for 15 seconds before enjoying.

Recipe Notes

1. Prep Time: 5 minutes. Cook Time: 20 Minutes. Rest Time: 5 minutes. Total Time: 30 minutes.
2. This recipe can be made with traditional crescent rolls or crescent sheets.
3. Light or dark brown sugar will work in this recipe.
4. You can substitute 1 1/4 tsp of cinnamon and 1/4 tsp of nutmeg for the pumpkin pie spice.
5. You must use heavy cream in this recipe— lower fat milks are not a recommended substitute.
6. You can use standard cream cheese, although it will be more dense. For a light, soft icing, I recommended using whipped cream cheese.
7. I recommend using Grade A Maple Syrup but use whatever you like the taste of.
8. Cutting into the cinnamon rolls before they have had a chance to rest will result in soggy (undercooked) centers. Allowing them to set is crucial.