Preheat oven to 375 degrees.
Spray a 9x9 inch baking dish with non-stick spray; set aside.
Cut each cinnamon roll dough into quarters. Arrange in prepared pan; set aside.
In a medium sized bowl whisk together eggs, pumpkin puree, creamer, brown sugar, granulated sugar, pumpkin pie spice, nutmeg, vanilla, and salt.
Evenly pour the mixture over the cinnamon rolls.
Place pan in oven and bake for 45-60 minutes or until top is golden brown and cinnamon rolls are baked through. If it is starting to brown to fast please cover with tin foil during last 15 minutes.
Remove from oven and drizzle icing over cinnamon roll bake.
Serve immediately. Cinnamon rolls are best warm and fresh but will keep airtight at room temp for up to 3 days.