INGREDIENTS
3 cans regular sized cinnamon roll dough
¼ cup International Delight Pumpkin Pie Spice Coffee Creamer
¾ cup cup sugar
¼ cup brown sugar
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
¾ cup butter, melted

FOR CREAM CHEESE GLAZE
1 16 oz. container cream cheese frosting
¼ cup International Delight Pumpkin Pie Spice Coffee Creamer

INSTRUCTIONS
1. Preheat oven to 350º.
2. Spray bundt pan with non stick spray or lightly grease.
3. Separate cinnamon rolls and cut into quarters (about 1" pieces).
4. In medium bowl, combine sugar, brown sugar, pumpkin pie spice and cinnamon; set aside.
5. In small bowl, combine cream cheese frosting and ¼ cup Pumpkin Pie Spice Creamer until blended; set aside.
6. Pour ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer into melted butter.
7. Dip cinnamon roll dough pieces into melted butter mixture followed by coating dough in sugar mixture.
8. Stack dough balls in prepared pan, drizzling with half of cream cheese glaze at halfway point.
9. Bake 35 - 45 minutes or until golden brown and no longer doughy (will vary based on oven).
10. Allow to cool in pan for 15 minutes.
11. Invert pan onto serving plate and tap the top to release.
12. Drizzle with remaining Pumpkin Pie Spice Cream Cheese Glaze.