In a bowl, place a package of softened cream cheese.

Add one teaspoon of Pumpkin Pie Spice.

Add Tablespoon of brown sugar and mix well. Then set aside.

Set aside the icing packet from both cans of cinnamon rolls

Start by unrolling the rolled style and stretching two pieces along the outside wall of the pan. Then stretch the remaining unrolled pieces around the center of the pan. They will fall over and that is fine. We are going to prop them up with the other rolls and then stuff the empty spaces with our cream cheese mixture.

Next add the biscuit type rolls into the four corners and the center taking care to be sure they are each in between a wall of unrolled dough.

Snip a small corner off a plastic resealable bag and spoon the cream cheese mixture into it. Squeeze the mixture in between all of the empty spaces between the two types of rolls.

Bake according to package directions,about 24 minutes at 375º (oven temps vary)

Blend the icing packets together and cover the top of the cooled rolls.

Enjoy!