Pumpkin Spice Cinnamon Rolls

Ingredients:

• 4 cans seamless dough
• 1 can (12 oz) pure pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 5 tablespoons unsalted butter
• 2 tablespoons cinnamon
• 2 tablespoons nutmeg
• 1 tablespoon ginger
• 1 tablespoon pumpkin spice
• butter, for greasing
• 8 oz cream cheese
• 2 cups powdered sugar (+ more as needed to thicken frosting)
• 2 tablespoons whole milk (+ more as needed to thin frosting)
• 2 tablespoons maple syrup

Here's How:

1. Preheat the oven to 375*F. Combine the pumpkin puree with the white and brown sugar and butter. Add in the spices and stir well to combine.
2. Unroll the sheet of seamless dough. Spread a thin layer of pumpkin spice filling over the sheet of dough to the edges. Roll the dough into a spiral. Repeat with remaining pumpkin filling and tubes of dough.
3. Butter a 9x9 circular cake well. Slice the rolled dough with a serrated knife and arrange the pieces in the pan so they are about a quarter of an inch apart (it's okay if some are touching).
4. Bake for 20-25 minutes or until the rolls are puffed up and browned on top. Let coll in the pans for 10 minutes.
5. While the rolls are cooling, beat the cream cheese together with the powdered sugar, milk, and maple syrup until a thick frosting forms. Spread the frosting over the rolls. Serve warm or room temperature. Enjoy!