Pumpkin Pie Bubble-Up Bake
- 1 package (8 oz) cream cheese, cubed
- 1/3 cup canned pumpkin (not pumpkin pie mix)
- 1/2 cup powdered sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In large microwavable bowl, mix cream cheese, pumpkin, powdered sugar and pumpkin pie spice. Microwave uncovered on High 1 minute, stirring after 30 seconds, until softened. Stir until smooth.
Separate dough into 5 rolls; set aside icing. Cut each cinnamon roll into 6 pieces; gently stir into pumpkin mixture. Spoon into baking dish.
Bake 26 to 30 minutes or until golden brown around edges and dough is baked through. Let stand 10 minutes. Transfer icing to resealable food-storage plastic bag. Cut 1 corner with kitchen scissors, and drizzle on top.