Prep the Pan:

Preheat your oven to 350°F. Line a 9x9-inch baking dish with parchment and lightly grease with cooking spray.

Chop Cinnamon Rolls:

Open the cinnamon roll tubes and cut each roll into 9 bite-sized pieces (cut each roll into thirds, then each third into thirds again). Place the pieces in the pan, spreading them out so they don’t clump together. Set aside the icing that came with the rolls.

Make the Pumpkin Custard:

In a mixing bowl, whisk together the eggs, pumpkin puree, half and half, both sugars, cinnamon, allspice, nutmeg, maple extract, and salt until smooth and fully combined.

Pour Over the Rolls:

Evenly pour the pumpkin mixture over the chopped cinnamon rolls, making sure to coat them well.

Add Packaged Icing:

Warm the included icing in the microwave for about 10 seconds to loosen it, then lightly drizzle it over the unbaked mixture.

Bake:

Place the pan on top of a baking sheet (to catch any potential drips) and bake for 35–40 minutes, or until the center is set and the tops are golden brown.

Prepare the Glaze:

While it bakes, stir together confectioners’ sugar and heavy cream in a bowl until smooth and pourable.

Drizzle and Serve:

Once baked, let the dish cool slightly. Then drizzle the glaze over the warm bake and serve immediately—optionally with a scoop of vanilla ice cream or whipped topping for extra indulgence.