Preheat your oven to 375 degrees and then lightly grease your 9'' baking dish and set aside.

Lightly add flour to work surface and open your cans of crescent rolls. Unroll the crescent rolls and pinch the seems to form them. Or use a rolling pin.

Now in a small bowl add your pumpkin puree, brown sugar, melted butter and mix until creamy. Then use a spoon and spread over both rolled out crescent rolls.

Roll the screscent rolls up tightly, like you would a classic cinnamon roll.

Now take a sharp knife and cut off the ends to help give straight edges. Then cut each crescent roll, roll into 6 slices.

Place the crescent roll cinnamon rolls about 1/2" apart in your baking dish.

Evenly pour the heavy cream over the pumpkin cinnamon rolls.

Bake for 15-20 minutes or until the tops are golden brown and fully cooked. Place on cooling rack for 5 minutes.

While rolls are cooling prepare your cream cheese frosting by mixing ingredients in a bowl.

Pour over the warm pumpkin spice cinnamon rolls! Serve and enjoy.

You can store these pumpkin spice crescent roll cinnamon rolls in the fridge for up to 2 days after making. Just microwave 15 seconds for a fresh out of the oven flavor!