Preparation

• Preheat oven to 375F. Line a 9×9-inch pan with foil and spray with cooking spray; set aside.
• Cut the cinnamon roll dough into 3 even strips, then cut those strips into 3 pieces, making 9 pieces total per cinnamon roll. Scatter in prepared pan, separating the pieces from one another.
• To a medium bowl, add the eggs, pumpkin puree, ½ cup milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, salt, and whisk until smooth.
• Evenly pour the mixture over the cinnamon rolls.
• Evenly drizzle the icing. If the icing is cold, heating it in the microwave for 10 seconds will make drizzling easier.
• Place pan on a baking sheet and bake for about 40 minutes, or until the top is set in the center and lightly golden brown.
• Place pan on a wire rack to cool for 5 minutes.
• To a medium bowl, add the confectioners’ sugar, 2 tablespoons cream or milk, and whisk to combine until smooth.
• Evenly drizzle the frosting over the rolls and optionally serve with ice cream or whipped topping.