Friday, February 19, 2010

Pumpkin & Spice Cream Cheese Breakfast Rolls



2 packages/cans Pillsbury Crescent Rolls

4 0z cream cheese, softened

1/4 Cup brown sugar

1/4 Cup canned pumpkin

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around (2) 9 inch cake pans that have been sprayed with cooking spray.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

Frosting

4 oz softened cream cheese

1/2 Cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon canned pumpkin

1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls. Print this post

1 comment:

Shannon Dooley said...

Oh Holl, I could just kiss you right now! & it would probably be a wet slobbery kiss because I am drooling all over the place after reading these yummy posts. Especially this baby! YUM! I cannot wait to try it. My in-laws are coming in April to stay with us for 9 days & Jared's Dad has been pressuring me to have some good meals ready. Trouble is I'm not much of a cook so thanks for the recipes & the handy print out button. You rock!