1 (13 ounce) can pizza crust or can crescent rolls
1 cup sugar
1 1/2 tablespoons pumpkin pie spice, divided
1 cup canned pumpkin
1 tablespoon vegetable oil
1 cup powdered sugar
1 teaspoon of milk
Preheat oven to 350 degrees. Cover a baking sheet in foil or parchment paper and lightly spray with cooking spray to prevent sticking. Set aside. Roll out pizza crust on the counter to make a rectangle (it should make one automatically without your having to use a rolling pin).
In a small bowl, combine powdered sugar and one tablespoon of pumpkin pie spice. Sprinkle half of the sugar mixture down over pizza crust. Reserve the rest of this mixture. In a second small bowl, combine pumpkin and remaining 1/2 tablespoon of pumpkin pie spice. Spread this mixture down all over the crust.
Roll the pizza crust up into a long cylinder and press the seam down so that it’s in a log. Taking a sharp knife, slice the log into 8 (1-inch) pieces and lay them out on prepared baking sheet.
Sprinkle the remaining cinnamon-sugar mixture down over the tops of all of your cinnamon rolls. Bake about 15 minutes.
While they’re baking, make glaze. In a small bowl, whisk together the vegetable oil, powdered sugar, and milk. Add more powdered sugar if glaze is too thin and more milk if it’s too thick. Drizzle glaze down over warm rolls and serve.
Source: Mix & Match Mama Eats by Shay Shull