Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 1/2 cup sweetened condensed milk
  • 2 tbsp melted unsalted butter
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 cans (16 oz each) refrigerated cinnamon roll dough
  • 1/4 cup brown sugar
  • 4 oz cream cheese, softened
  • 1/4 cup melted butter
  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1/2 tsp cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
  2. In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, 2 tablespoons of melted butter, vanilla, cinnamon, ginger, and cloves until smooth. Pour the mixture evenly into the bottom of the baking dish.
  3. Remove the cinnamon rolls from their packaging and place them side-by-side on top of the pumpkin custard. Optionally, sprinkle brown sugar over the tops of the rolls.
  4. Bake for 20–25 minutes until the edges of the rolls are light golden brown and the custard is bubbling around the sides.
  5. Prepare the frosting by beating the softened cream cheese and 1/4 cup melted butter together. Gradually mix in powdered sugar, milk, and cinnamon until glossy.
  6. Spread the frosting over the rolls while they are still warm.