Saturday, November 7, 2009

Pumpkin Spiced Cream Cheese Breakfast Rolls

I found this online and they are so yummy!

2 packages/cans Pillsbury Crescent Rolls
4 0z cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned pumkin (Libby’s)
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. I left the centers open so the rolls form a circle.

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.


4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin (Libby’s)

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

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