Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Unroll the crescent dough and gently press the seams together to create one large rectangular sheet.

In a bowl, mix the softened cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and vanilla until smooth and creamy.

Spread the pumpkin cream cheese mixture evenly over the crescent dough, leaving a small border around the edges. Drizzle the melted butter over the filling.

Starting from one long edge, tightly roll the dough into a log. Try to keep the roll firm and even so the filling stays inside.

Using a sharp knife, cut the log into 12 evenly sized rolls. Place them cut-side up in the prepared baking dish, leaving a little space between each one.

Bake for 20–25 minutes, or until the rolls are puffed and golden brown around the edges. The centers should be cooked through and the pumpkin filling should be warm and set.

While the rolls bake, beat the softened cream cheese, powdered sugar, milk, and vanilla together until smooth. Add a tiny splash more milk if you want a thinner drizzle.

Let the rolls cool for about 5 minutes, then drizzle the cream cheese icing generously over the warm rolls. Sprinkle with a little extra pumpkin pie spice or cinnamon if desired.