Preheat oven to 350 degrees F. Coat a 9x9-inch baking pan with nonstick cooking spray; set aside.
Unroll crescent dough and separate dough into two squares(4 crescent roll triangles will make one square). Firmly press perforations to seal.
In a small bowl, combine pumpkin puree, brown sugar and cinnamon. Spread evenly over each dough rectangle. Roll dough over the pumpkin mixture.
Using a serrated knife, cut each roll into round slices. Place slices, cut side down, in prepared pan.
Bake for 20-25 minutes, until rolls are lightly golden at the edges.
Meanwhile, combine cream cheese, butter, vanilla extract, powdered sugar and milk in a bowl. Beat until completely combined.
Once baked, remove cinnamon rolls from oven. Spread with glaze and serve warm.
Enjoy!
Notes
These work great, even without the pumpkin puree added. Feel free to omit pumpkin, if desired.For a pumpkin cinnamon roll recipe from scratch, click here.Adapted from The Novice Chef