Pumpkin Cream Cheese Cinnamon Rolls
2 packs large size cinnamon rolls with icing (in the can)
1/2 cup pure pumpkin puree
8 oz. Whitehall Specialties 851 Imitation Cream Cheese
2 T powdered sugar
1/2 tsp vanilla
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 cup chopped, toasted pecans
Bake cinnamon rolls according to package directions. Meanwhile, place the icing that came with the cinnamon rolls in a bowl. Add pumpkin puree, Whitehall Specialties 851 Imitation Cream Cheese, powdered sugar, vanilla, pumpkin pie spice, and cinnamon. Mix until smooth and creamy. Set aside. Place chopped pecans in a single layer on a cookie sheet. When rolls are done baking, remove from oven and place the cookie sheet with chopped pecans in the hot oven. Frost the hot cinnamon rolls with the cream cheese mixture while pecans are toasting. When finished frosting the rolls, remove the toasted pecans from oven and sprinkle generously over the frosted rolls. Serve warm.
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