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Steps
1
Heat oven to 375°F.
2
Separate dough from both cans into 10 rolls. Cut each into 8 pieces; place in ungreased 13x9-inch (3-quart) glass or ceramic baking dish.
3
In medium bowl, beat eggs, pumpkin, brown sugar, cinnamon and milk with whisk until well blended. Pour evenly over cut rolls in dish. Sprinkle pecans over top.
4
Bake uncovered 30 minutes. After 30 minutes, cover baking dish with foil. Bake covered 10 minutes longer or until top is browned.
5
Remove from oven to cooling rack. Uncover; cool slightly, about 10 minutes. Pour icing evenly over top.
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For a stronger pumpkin flavor, use 1/2 cup pumpkin butter instead of the canned plain pumpkin and 1 teaspoon pumpkin pie spice instead of the cinnamon.
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