🎃 Pumpkin Cheesecake Rolls

Ingredients
For the Rolls:
1 can refrigerated crescent roll dough (8 oz)
8 oz cream cheese, softened
½ cup pure pumpkin puree
⅓ cup packed brown sugar
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
2 tablespoons butter, melted
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Unroll the crescent roll dough and gently press the seams together to form one large rectangle.
In a mixing bowl, beat the softened cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until smooth and creamy.
Spread the pumpkin cheesecake filling evenly over the dough.
Starting from one long side, carefully roll the dough into a tight log.
Cut the log into 12 equal slices.
Arrange the rolls cut-side up in the prepared baking dish.
Brush the tops with melted butter.
Bake for 25–30 minutes, or until golden brown and cooked through.
While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Let the rolls cool for 5–10 minutes, then drizzle the glaze generously over the top.
Serve warm and enjoy these delicious pumpkin cheesecake rolls! 🎃🤎