Pumpkin Spiced Cream Cheese Breakfast Rolls

Another pumpkin post!? I know! I LOVE, absolutely LOVE pumpkin in the fall. And I will forewarn you, I LOVE peppermint in the winter! So be prepared. Until then, here's another yummy pumpkin recipe. 

Pumpkin Spiced Cream Cheese Breakfast Rolls

Ingredients for Rolls:  

2 (8-count cans) of Pillsbury Crescent Rolls (I used the Big & Flaky kind)

4 oz cream cheese, softened

1/4 Cup light brown sugar

1/4 Cup Pumpkin Butter or canned pumpkin

If you use the canned pumpkin, also add: 

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

To Make Rolls: 

Preheat oven to 350 degrees F. On parchment or wax paper, unroll each can of 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 your two crescent-roll rectangles, leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place on a sprayed cookie sheet, or in 2 9in round cake pans.

Bake for 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 Pumpkin Butter or canned pumpkin

 

To Make Frosting:

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