Cinnamon Roll Pumpkin Cake

I think this may be a new holiday favorite...however, I did make some big changes from the original recipe.  But I am so glad I did.....it was a hit and disappeared quickly.  So here is how I made it....

Cinnamon Roll Pumpkin Cake
1 box yellow cake mix
4 eggs
1/2 c. oil
1/2 c. milk 
3.4 ounce box Vanilla Instant Pudding Mix
1/2 c. sour cream
15 oz. can pumpkin
1 t. cinnamon
1/2 t. each of nutmeg, ginger and cloves
1/2 c. butter
3/4 c. packed light brown sugar
1 1/2 teaspoon ground cinnamon
1 c. cream cheese frosting, thinned with milk for a glaze  (I used my pumpkin roll filling) 
Preheat oven to 350  and spray a jelly roll pan with non stick cooking spray.
Place in mixer bowl: cake mix, eggs, oil, milk, pudding, sour cream, pumpkin and spices, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.
Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl into the top.  Make sure to just swirl it in the top part of the batter, if you swirl it clear through to the bottom it will stick to the pan when baked.  Bake cake for 25 minutes. Drizzle with glaze while still warm.  Let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.