These cinnamon rolls are so quick and easy to make that you really can enjoy them for breakfast.
This recipe is courtesy of I am Baker.
Heat the oven to 350 degrees F. Grease or line a 9-inch round pie dish.
Unroll pizza dough onto a lightly floured surface. It should measure 12 by 6 inches.
In a small bowl, combine the brown sugar and pumpkin spice.
Rub 3 tablespoons of butter over the dough so the entire surface is covered. Spread brown sugar mixture over the dough so it covers the entire surface.
Starting at the 6-inch-long edge, roll the dough up. Cut the dough into 6 even pieces. Place the rolls into the pie dish, making sure the rolls are on their side so the layers are visible.
Bake for 25-35 minutes, until dark brown. Leave to cool for at least 5 minutes.
Place cream cheese, butter, confectioner’s sugar, vanilla extract, pumpkin pie extract, and salt in a stand mixer fitted with a paddle attachment. Mix on low to combine. Once the ingredients are all incorporated, turn the mixer on high and leave it to beat everything together for 4-5 minutes, until the frosting is light and fluffy.
Cover the baked rolls in the frosting while they’re still in the pan. Serve while still warm.