Pumpkin Cinnamon Rolls

This goes against everything healthy, but sometimes you just gotta.  I found it on the Get into my Belly website.

Pumpkin Cinnamon Rolls

2 tubes of 8 count refrigerated cinnamon roll dough, with icing
3 eggs
3/4 c. 100% canned pumpkin
1/2 c. milk
1/2 c. light brown sugar, packed
1/4 c. sugar
1 T. pumpkin pie spice
1/2 t. cinnamon
2 t. vanilla
1/4 t. salt
1 c. powdered sugar
2 T. milk

Line a 9x9 pan with foil and spray.

Cut the each of the cinnamon rolls in a tic-tac-toe pattern so each is in 9 pieces.  Scatter them in the pan, separating each piece.

In a bowl, combine the eggs, pumpkin, 1/2 c. milk, brown sugar, white sugar, pumpkin pie spice, vanilla, cinnamon, and salt until smooth.  Pour the mixture over the cinnamon roll pieces.

Evenly drizzle the packaged icing over the top.  If it is too cold, microwave it for a few seconds.

Bake at 375 degrees for 40 minutes or until it is set in the middle.

As the rolls are cooling a bit, mix the powdered sugar with 2 T. milk and drizzle over the top of the rolls.

Eat while they are still warm.

-----------------------------
c = cup
T = tablespoon
t = teaspoon