Pumpkin Cinnamon Roll Bake

INGREDIENTS

8-count tubes refrigerated cinnamon roll dough, with icing (I used Pillsbury Cinnabon Reduced Fat)

large eggs

3/4 cup

pumpkin puree (not pumpkin pie filling)

1/2 cup

milk (I used unsweetened cashewmilk)

1/2 cup

light brown sugar, packed

1/4 cup

granulated sugar

1 tbsp

pumpkin pie spice

2 tsp

vanilla extract

1 tsp

cinnamon

1/4 tsp

salt, or to tase

1 cup

confectioners’ sugar

2 tbsp

cream or milk (I used unsweetened cashewmilk)

vanilla ice cream or whipped topping, optional for serving