Preheat the oven to 375 degrees. Spray a cast-iron skillet with cooking spray and set aside. Open the crescent roll sheet and roll it out, pressing the seams together. In a small bowl, stir together softened butter and pumpkin until well blended. Spread the pumpkin mixture over the entire sheet of dough, reaching all of the edges. In a separate bowl, combine the brown sugar and pumpkin pie spice. Then, sprinkle all over the top of the sheet, reaching all of the edges. Roll the crescent roll dough up, longways, and press lightly into a log. To cut your slices, use a string such as a floss or a butcher string, tie it around the log and pull tight until a slice has been made. Do this until you have made 8 slices. Arrange the cinnamon rolls in your pan, giving them room to expand in the oven. Bake for about fifteen minutes, or until lightly golden on top. Place confectioner’s sugar and butter in a small bowl. Use a fork to cut butter into the sugar until well combined. Add milk and stir until all lumps are removed. Drizzle over rolls and lastly, drizzle the honey on top of that!

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