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Preheat oven to 350 degrees.
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Lightly spray a cookie sheet with non-stick cooking spray.
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In a bowl, whisk together pumpkin, cream cheese, egg, spices, and sugar until smooth.
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On a lightly floured surface, roll out Crescent Rolls, rolling gently over holes with a rolling pin.
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Spread filling over dough.
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Starting with the longest side, roll dough pinching together the edge at the end.
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Slice roll in half and turn to expose the layers.
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Carefully twist pieces together (like a braid but without the third piece) then roll into a snail like shape.
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Place dough onto cookie sheet and sprinkle with cinnamon and sugar.
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Bake for 25-30 minutes or until the bread is golden.
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To make the glaze, whisk powdered sugar, milk, and vanilla until smooth.
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Pour over bread and serve warm or at room temperature.