pumpkin cinnamon rolls

Directions:

1. Combine the Pizza Crust mix, pumpkin, and cinnamon in the bowl of a stand mixer. Knead with the dough hook attachment for 4 minutes, or until smooth. Let the dough rest covered for 5 minutes. Roll the dough on a lightly floured surface into a 15x10-in. (38x25-cm) rectangle.
2. Combine the butter, brown sugar, cinnamon, and cornstarch in a small bowl. Spread the filling over the dough and spread to within 1/2 in. (1-cm) of the edges. Starting on one short side, roll the dough tightly, pinching the seams to seal.
3. Use a serrated knife to cut the dough into 12 slices. Place the slices in the 9" x 13" (23-cm x 33-cm) Brilliance Nonstick Baking Pan and cover with plastic wrap. Allow to rise for 1 hour, or until doubled in size.
4. Preheat the oven to 325°F (160°C). Pour the heavy cream over the rolls and brush to evenly coat.
5. Bake for 30-35 minutes, or until lightly golden brown. Allow the rolls to cool for 10 minutes before frosting.
6. For the frosting, whisk the cream cheese in small bowl until smooth. Add the milk, powdered sugar and cinnamon and whisk until smooth. Spread the frosting evenly over the warm rolls. Serve warm.