Cinnamon Roll Pancakes with Pumpkin Spice Whipped Cream

Heat nonstick griddle or skillet over medium-high heat or electric griddle to 350°F. With dough still rolled up, use serrated sharp knife to cut roll into 10 slices.

Working with half the dough at a time, keep remaining dough refrigerated. Place 3 rolls on cookie sheet without sides (for easy cleanup). Cover with parchment or plastic wrap. Roll with rolling pin, or press to 4-inch round using hands. Repeat with remaining rolls.

Using spatula, carefully remove rolls from cookie sheet, and place on griddle. Cook 1 to 2 minutes on each side or until golden brown and no longer doughy in center.

In small chilled bowl, beat whipping cream with electric mixer on high speed until slightly thickened; add icing (from can of rolls) and pumpkin pie spice. Continue beating until stiff peaks form. Serve pancakes with a dollop of whipped cream mixture.