Easy Pumpkin Cinnamon Rolls

Preheat the oven to 350 degrees F.
Spray a 9×13-inch baking pan with nonstick baking spray.
Unroll both cans of cinnamon rolls and place them into the prepared pan in a single layer; reserve the containers of white icing to use later in this recipe to make the frosting.
2 17.5 ounce tubes refrigerated Grands cinnamon rolls
In a medium mixing bowl, combine the whipping cream with the pumpkin puree; gently and slowly pour the mixture over and around the unbaked cinnamon rolls in the pan.
1 cup heavy whipping cream, 3 tablespoons canned pumpkin puree
In a small bowl, combine the 1/3 cup melted butter, brown sugar, and ground cinnamon; spread this mixture evenly over the unbaked cinnamon rolls in the pan.
1/3 cup unsalted butter melted, 1/2 cup dark brown sugar, 3/4 teaspoon cinnamon
Cover the cinnamon roll pan tightly with foil and place onto the center oven rack.
Bake the cinnamon rolls for 30 minutes; remove the foil and continue to bake an additional 10 minutes.
Remove the pan of cinnamon rolls from the oven to a cooling rack.

Meanwhile, in a medium mixing bowl, add both containers of icing, pumpkin pie spice, softened butter, powdered sugar, and salt; stir to combine. Add the milk, as needed, so the frosting consistency is creamy and spreadable.
2 containers icing, 1 teaspoon pumpkin pie spice, 2 tablespoons unsalted butter softened, tiny pinch of kosher salt, 1/2 cup powdered sugar, 2-3 teaspoons milk
Once the cinnamon rolls have cooled for 5-10 minutes, gently spread the prepared frosting over the top; serve at once.